Braised Lamb Shanks With Guinness Barley Food

SLOW COOKER LAMB SHANKS BRAISED IN GUINNESS

Steps:

• Lightly coat shanks in flour seasoned with salt and pepper.
• Reserve left over flour mixture.
• In a skillet heat oil.
• Add lamb in batches and cook until browned.
• Transfer to slow cooker.
• Reduce heat and add onions, to pan, cook till softened.
• Add garlic,thyme, bay leaf and reserved flour cook 1-2 minutes stir in tomato paste, mustard, beer & broth.
• Pour over meat.
• Cover and cook on low 10 -12 hours or on high 5 - 6 hours.

BRAISED LAMB SHANKS

Steps:

• Preheat the oven to 400 degrees F.
• Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.
• Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.
• Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.
• Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.
• Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.
• Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired,
• Call yourself a superstar!!!
• In a small bowl, combine all ingredients and set aside until ready to use.

BEER-BRAISED LAMB SHANKS

Steps:

• Season lamb shanks with salt and pepper.
• Heat olive oil in a deep-sided pan or pot over medium-high heat. Add lamb and cook, turning as needed, until browned, about 5 minutes. Remove from pan and reduce heat to medium.
• Place chopped onion, carrot, celery, and garlic in the pan. Season with a large pinch of salt. Cook and stir until vegetable juices start to come out, about 2 minutes. Add tomato paste and stir to coat, about 1 minute. Pour in beer and stir in rosemary. Raise heat to high and bring sauce mixture to a simmer.
• Toss lamb shanks in with the sauce mixture. Reduce heat to low. Cover and simmer until lamb is nearly fork-tender, flipping lamb after 1 hour, about 2 hours. Remove from heat and let cool to room temperature, at least 30 minutes. Refrigerate, 8 hours to overnight.
• Skim the fat off the top of the sauce, if desired. Cover and bring lamb to a simmer over low heat. Flip and continue simmering until meat is fork-tender and nearly falling off the bone, about 45 minutes. Place lamb shanks in a bowl to keep warm.
• Bring sauce to a boil over high heat. Boil until reduced by half but not too thick, about 3 minutes. Season with salt and cayenne pepper. Plate the lamb shanks and spoon sauce on top.

STOUT-BRAISED LAMB SHANKS

Steps:

• Heat oil in a Dutch oven or large, wide pot over medium-high heat until the oil begins to smoke. Brown the lamb shanks in the hot oil on all sides until well browned, about 10 minutes. Remove lamb shanks and set aside. Pour the excess grease from the Dutch oven, reduce heat to medium, and stir in the onions and garlic. Cook and stir until the onions have softened and turned translucent, about 5 minutes. Stir in the carrots, celery, and tomato paste; continue cooking 5 minutes more.
• Return the lamb shanks to the Dutch oven, and pour in the stout beer and beef broth. Bring to a simmer over high heat. While you're waiting for the beer to simmer, use kitchen twine to tie together the thyme sprigs, parsley sprigs, and bay leaf into a secure bundle; add to the lamb shanks.
• Once the lamb shanks begin to simmer, reduce the heat to medium-low, cover, and simmer until the lamb is very tender and nearly falling off of the bone, 2 to 3 hours. Stir the lamb occasionally as it cooks, and add water if needed to keep the cooking liquid from becoming too thick. You want the cooking liquid to have reduced into a nice sauce by the time the lamb shanks are done. Stir in the rosemary sprig, and salt and pepper to taste during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.

BRAISED LAMB SHANKS WITH BARLEY

Steps:

• In heavy skillet or dutch oven, brown lamb shanks in hot olive oil. Remove shanks and set aside.
• Saute onion, garlic and spices in oil until onion is soft.
• At this point you can transfer the entire dish to the crock pot, or cook it in the dutch oven. Add salt, barley, tomatoes, tomato paste, water (and wine if desired) to shanks. Make sure all the barley is immersed in liquid.
• TO BAKE: Cover Dutch oven closely and bake in a 325 degree oven for 3 hours or until shanks are very tender and falling off the bone.
• CROCKPOT: Cook the dish on "Low" for at least 8 hours. I found it easiest to assemble the night before and then just plug in the crockpot when I leave for work in the morning.
• In either case, turn off the heat and let the dish sit uncovered for 10-20 minutes. Use a tablespoon and skim off any excess fat from the top before serving.

BRAISED LAMB SHANKS

Steps:

• Preheat the oven to 400 degrees F. Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it. Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside. Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor. Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half. Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go. Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired, Call yourself a superstar!!! ;
• In a small bowl, combine all ingredients and set aside until ready to use. ;

BRAISED LAMB SHANKS

Steps:

• Preheat the oven to 350 degrees. Heat the olive oil in a large, deep Dutch oven with a tight-fitting lid over moderate heat until hot but not smoking. Season the lamb shanks with salt and pepper and cook, in batches if necessary, turning with tongs, until well browned, about 10 minutes each batch. Remove the lamb shanks with tongs to a plate and set aside.
• Stir the onions, carrots, rosemary, bay leaves, and garlic into the dutch oven and cook, stirring, until the onions are very soft, about 5 minutes. Add 2 1/2 cups of the wine and deglaze the pan. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning.
• Return the lamb shanks to the pot and braise the mixture, tightly covered, in the oven for 1 hour. Uncover and braise for 2 more hours, turning the shanks every 30 minutes. Stir in the turnips and the remaining 1/2 cup of the wine, and continue to braise, in the oven for 30 minutes. Discard the bay leaves. Season to taste with salt and pepper.
• While the lamb shanks are braising, make the gremolata: chop together the rosemary, orange zest, and garlic. Place each lamb shank on a serving plate, top with the vegetables, sprinkle with gremolata and serve immediately.

BRAISED LAMB SHANKS WITH HERBS

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Heat a large Dutch oven over medium-high heat. Season shanks with salt and pepper, dredge in flour, and shake off excess. Add oil to pan and brown shanks all over, about 15 minutes. Transfer to a plate.
• 3. Add celery, onion, and carrots to pot and season with salt and pepper, to taste. Cook, stirring occasionally, until tender and brown, about 20 minutes. Stir in garlic, thyme, and rosemary and cook until fragrant, about 3 minutes. Add wine, increase heat to high, and scrape up browned bits in pan with a wooden spoon. Reduce heat and cook until wine lightly coats vegetables. Return shanks to pot, add broth, and bring to a simmer. Transfer pot to oven and cook, uncovered and turning shanks once about halfway through, until fork-tender, about 2 1/2 hours.
• 4. Transfer shanks to a plate and cover with foil to keep warm. Let sauce settle on stove top, about 10 minutes; skim fat. Bring to a boil, and cook until slightly thickened, about 5 minutes. Season with salt and pepper, to taste. Return shanks to sauce; turn to coat and heat through. Spoon sauce and vegetables over meat, scatter parsley on top and serve. Serve shanks with polenta if desired.

BRAISED LAMB SHANKS WITH PEPPERS AND GARLIC

Steps:

• Preheat oven 300 degrees.
• Sprinkle shanks with 1 tsp salt and 1/2 tsp pepper.
• Place shanks in oven-proof pot just large enough to hold them.
• Add 12 unpeeled garlic cloves, bay leaves, and thyme sprigs.
• On stove top, cook over moderate heat until browned.
• (15 minutes).
• Cover and put in the ovent for 2 hours or til very tender.
• Turn every 20 minutes.
• Remove the pot from oven and let stand covered for 20 minutes.
• Remove the shanks and set aside.
• Add chicken broth to pot and boil over high heat, scraping brown bits from bottom of the pot.
• Boil until reduced to 2 cups.
• Skim frequently.
• (about 10 minutes).
• Strain stock and return to pot.
• Add peeled garlic cloves and simmer til tender.
• (20 minutes).
• Return lamb to casserole.
• Add peppers and thyme leaves.
• Cover and cook til peppers are tender.
• (10 minutes).
• Transfer shanks to serving plates.
• Stir butter into the saunde and season with remaining salt and pepper.
• Spoon sauce around shanks.

BRAISED LAMB SHANKS

Steps:

• Trim the fat off the lamb shanks, leaving only a thin layer. Salt and pepper them.
• Select a pan with a tight-fitting lid that is large enough for the shanks to rest side by side. Without adding any oil or water, warm the pan over low heat, place the shanks inside and brown them on all sides, allowing about 15 minutes for each side. This will take about 1 hour.
• When the shanks are browned, remove them from the pan. Add the diced carrot and shallots and the garlic cloves to the pan and cook for 5 minutes, stirring occasionally.
• Deglaze the pan by adding 1/2 cup of water and scraping the bottom with a spoon. Add another cup of water, along with the thyme sprigs and celery leaves, and return the shanks to the pan. Lower the heat so that the liquid is barely simmering and cover the pan tightly to prevent steam from escaping. Braise the shanks for 2 hours.
• Remove the shanks from the pan and place them in a warm oven while you prepare the sauce. To make the sauce, puree the cooking juices, vegetables and garlic cloves in a food processor. Put this mixture into another pan, warm over low heat and add a generous amount of black pepper. Thin the sauce with water if necessary; it should be slightly viscous but still capable of being poured in an even stream.
• Mix the gremolata ingredients together and set aside. Remove the meat from the bones and arrange it on a warm platter or individual plates. Pour the sauce over and around the meat and sprinkle liberally with the gremolata.

FRENCH ONION-BRAISED LAMB SHANKS WITH BARLEY AND GREENS

Steps:

• Adjust oven rack to lower-middle position and heat oven to 275 degrees. Lightly season lamb with salt and pepper on all sides. Heat the oil in a 7- to 8-quart Dutch oven over medium-high until shimmering. Add the lamb shanks and cook, turning occasionally, until well-browned on all sides, about 10 minutes total. Transfer the lamb to a rimmed baking sheet or large plate, and set aside.
• Add the onions, leeks and carrots to the Dutch oven. Reduce heat to medium. Season lightly with salt and cook, stirring frequently and scraping the bottom of the Dutch oven with a wooden spoon, until the onions and leeks are as caramelized as you'd like, about 20 minutes for lightly caramelized onions that give the stew a more savory flavor, or 45 minutes or longer for deeply caramelized onions that will make the stew sweeter. If browned bits start building up on the bottom of the pot, add water a tablespoon at a time, scraping them up and reincorporating them before continuing.
• When the onions are ready, add the garlic, and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and stir until it evenly coats all of the vegetables. Add the wine, scrape the bottom and sides of the pot, and cook until the wine is reduced by at least half, a minute or two. Add the chicken stock and the rosemary. (Tie the rosemary into a bundle with kitchen twine if you want to make it easier on yourself later.)
• Return the lamb shanks to the pot. Increase heat to high, bring the pot to a simmer, and transfer to the oven. Place a lid on top, leaving it cracked by an inch or so. Cook for 2 1/2 hours, then remove from oven. Flip the lamb, and stir the barley and spinach into the broth, making sure it's all submerged. Return to the oven, cover with the lid cracked, and continue cooking until a metal skewer inserted into the lamb meets very little resistance, the meat falls off the bone with a little tug, and the barley is fully cooked but still chewy, 30 to 45 minutes longer.
• Transfer the pot to the stovetop, remove and discard the rosemary, and adjust the consistency to a saucy, stewlike mixture by simmering to thicken, or thin it out by adding water. Stirring as you go to prevent the bottom from sticking. Season to taste with salt and pepper, and serve.

BRAISED AND GRILLED LAMB SHANKS

Steps:

• Combine lamb shanks, Port or wine, and garlic in a skillet just large enough to hold shanks. Turn heat to high and bring to a boil; cover and adjust heat so that the mixture simmers gently. Cook, turning about every 30 minutes, until shanks are tender and a lovely mahogany color, at least 2 hours and more likely longer.
• Remove shanks and strain the sauce. If time allows, refrigerate both, separately; skim fat from top of sauce. Preheat a charcoal or gas grill or the broiler; the rack should be 4 to 6 inches from the heat source, and the fire hot.
• Grill or broil shanks until nicely browned all over, sprinkling them with salt and pepper and turning as necessary; total cooking time will be about 15 minutes. Meanwhile, reheat the sauce gently; season it with salt and pepper, then add vinegar or lemon juice. Taste and add more seasoning if needed. Serve shanks with sauce.