Braised Lamb Shanks Food

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BRAISED LAMB SHANKS



Braised Lamb Shanks image

This made the house smell heavenly, a perfect cool weather dish. The meat literally falls off the bones. Mashed potatoes as an accompaniment is a must. The total cooking time is actually 2 hours 15 minutes, adding in the time to thicken the sauce the total cooking time is 2 1/2 hours.

Provided by Minxkat1

Categories     Lamb/Sheep

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 11

6 lamb shanks (trimmed of fat)
1 large onion
4 garlic cloves
3 cups beef stock
1 cup red wine
1 tablespoon italian seasoning
2 tablespoons vegetable oil
1/2 cup flour
1 teaspoon fresh coarse ground black pepper
4 bay leaves
salt and pepper

Steps:

  • Combine flour and pepper in large ziplock bag (I used a freezer bag).
  • Dredge lamb shanks in flour.
  • Thinly slice onion, mince garlic.
  • Heat oil in large frying pan.
  • Fry shanks until golden brown on each side.
  • Turn with tongs.
  • Place shanks in Dutch Oven, or large oven proof pot with lid.
  • Add minced garlic and bay leaves to pot.
  • Add onion slices to frying pan.
  • Cook stirring occasionally until onion is soft.
  • Add red wine to frying pan.
  • Cook stirring occasionally until slightly syrupy, approximately five minutes.
  • Pour onion mixture over shanks.
  • Sprinkle Italian seasoning over shanks.
  • Pour beef stock into pot.
  • Cook in 375 F oven for 2 hours and 15 minutes.
  • Sprinkle with salt and pepper to taste.
  • If desired sauce may be thickened by removing lamb shanks to plate and simmering sauce on stove top for 15 minutes or until it coats the back of a spoon.
  • Return shanks to sauce to rewarm.

Nutrition Facts : Calories 1108.5, Fat 57.7, SaturatedFat 21.7, Cholesterol 363.1, Sodium 936.7, Carbohydrate 18.4, Fiber 1.3, Sugar 2, Protein 110.9

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Anne Burrell's Braised Lamb Shanks recipe for Food Network is a hearty fan favorite.

Provided by Anne Burrell

Categories     main-dish

Time 5h50m

Yield 4 servings

Number Of Ingredients 19

3 carrots, peeled and cut into 1/2-inch dice
Extra-virgin olive oil
3 celery ribs, cut into 1/2-inch dice
4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
4 cloves garlic
Kosher salt
1 (12-ounce) can tomato paste
1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
2 cups hearty red wine
2 tablespoons finely chopped rosemary leaves
10 to 12 thyme branches tied together in a bundle
3 to 4 cups water
4 bay leaves
Gremolata, recipe follows
1 orange, zested
1 lemon, zested
1/4 cup finely chopped parsley leaves
1 small garlic clove, minced
2 tablespoons freshly grated horseradish

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.

SLOW BRAISED LAMB SHANKS



Slow braised lamb shanks image

Slow braised lamb shanks in a delicious, rich red wine sauce is the kind of showstopping comfort food cravings are made of.

Provided by Alida Ryder

Categories     Dinner

Time 3h15m

Number Of Ingredients 12

2 tbsp olive oil
4 lamb shanks
1 large onion (finely chopped)
2 large carrots (peeled and finely chopped)
2 celery ribs/sticks (finely chopped)
4 garlic cloves (thinly sliced)
2 sprigs fresh rosemary
1 bay leaf
2 tbsp tomato paste
1½ cups red wine
2 cups lamb/beef stock
salt and pepper to taste

Steps:

  • Pre-heat the oven to 160ºC/320ºF.
  • Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside.
  • In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine and stock. Allow to come to a simmer then add the lamb shanks back into the sauce.
  • Cover with a lid and place in the oven. Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks half-way through cooking and add more stock if necessary.
  • Remove from the oven and serve.

Nutrition Facts : Calories 277 kcal, Carbohydrate 8 g, Protein 28 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 84 mg, Sodium 318 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Provided by Food Network

Time 4h10m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons olive oil
4 small meaty lamb shanks (about 4 1/2 pounds), trimmed of fat
1 large onion, peeled and chopped
4 carrots, peeled and finely diced
3 small sprigs fresh rosemary
2 imported bay leaves
4 garlic cloves, minced
3 cups big-bodied young red wine
2 medium turnips (about 1 pound), peeled and cut into 1/2 inch dice
2 teaspoons minced fresh rosemary
2 teaspoons finely grated fresh orange zest
1 small garlic clove, minced

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 ROSEMARY



Braised Lamb Shanks with Rosemary image

A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon.

Categories     Garlic     Herb     Tomato     Braise     Lamb Shank     Red Wine     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

6 lamb shanks (about 5 pounds total)
2 tablespoons olive oil
2 medium onions, chopped
3 large carrots, peeled, cut into 1/4-inch-thick rounds
10 garlic cloves, minced
1 750-ml bottle dry red wine
1 28-ounce can diced tomatoes with juices
1 14 1/2-ounce can low-salt chicken broth
1 14 1/2-ounce can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 teaspoons grated lemon peel

Steps:

  • Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
  • Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.
  • Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.

BRAISED LAMB SHANKS



Braised lamb shanks image

Lamb shanks are good value, and as each one is a portion, serving is a cinch. You can braise the shanks up to two days ahead

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 2h40m

Number Of Ingredients 11

2 tbsp olive oil
8 lamb shanks
1 onion, roughly chopped
2 carrots, roughly chopped
few sprigs fresh rosemary
3 fresh bay leaves
4 garlic cloves, left whole
2 tbsp plain flour
1 tbsp tomato purée
350ml white wine
500ml lamb or chicken stock

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.
  • Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.
  • Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.
  • Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.

Nutrition Facts : Calories 295 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 25 grams protein, Sodium 0.41 milligram of sodium

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