Flavorful Persian Braised Lamb Shanks Food

PERSIAN LAMB SHANKS

Steps:

• Sprinkle shanks with salt and pepper.
• Heat 1 tbsp oil in a large heavy based pot over medium high heat. Brown shanks all over, 2 at a time. Remove from pot.
• Discard excess oil, clean pot if it's very dirty.
• Add 1 tbsp oil. Cook onion and garlic for 2 minutes until translucent.
• Stir in the turmeric, cinnamon, tomatoes, and salt.
• Add chicken broth and stir well.
• Place shanks in pot, then add water as needed so the shanks are 3/4 or fully covered, but no more than 1L/4 cups water. (Note 2)
• If shanks not fully submerged, make a cartouche (baking paper lid, Note 3).
• Bring up to the boil. Place the cartouche snugly on surface (if using), cover pot leaving a little crack (to ensure it doesn't boil over).
• Turn heat down so simmering very gently. Cook 1.5 hours, turning every 30 minutes.
• Add cardamom and nutmeg into liquid.
• Cook for another 1 hour until meat is very tender and falling off the bone.
• Carefully remove meat from liquid into a bowl and cover with foil.

BRAISED LAMB SHANKS

Steps:

• Heat one tablespoon of oil in a cast iron skillet over medium high heat.
• When the oil is hot, place the lamb shanks and season well with salt and pepper. You may work with two shanks at a time.
• Then brown the shanks well on all sides using a pair of tongs. It should take about 6 to 8 minutes. Transfer the seared lamb shanks and set aside.
• In the same skillet add the remaining oil and heat it. Then add the sliced onion and sauté until light golden brown.
• Next add the grated garlic and stir couple minutes. Add the Persian spice mix, and turmeric. Then turn of the heat.
• Transfer the lamb shanks and sautéed onion-spice mixture to a heavy bottomed cooking pot. Add the saffron water, lemon juice, bay leaves, thyme (or dill) and the lemon zest.
• Add about 2 cups of water and bring it to a boil, and then lower the heat and let it simmer for about 1½ to 2 hours until fork tender. The meat should be falling of the bone.
• Adjust the seasonings as per taste.
• Transfer the lamb shanks to a serving dish.
• Cook down the sauce further if it is too thin and then pour it over the lamb shanks. Or you may strain the sauce and then cook it. Discard the bay leaves.
• Tip: You may also cook this from start to finish in a dutch oven or a heavy bottomed pot that heats up well for browning the meat.
• Follow the same instructions as above.And cook the lamb shanks in the oven at 325 degrees F in an oven safe dish making sure to seal it well or use a fitting lid.
• Brown the lambs shanks and prepare the onion-spice-herb mixture. Transfer to slow cooker.
• Add the water and cook according to the instructions for about 4 to 5 hours at high or 6 to 8 hours at low setting.

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.

ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Season the lamb shanks all over with salt and pepper.
• Heat the canola oil in a large Dutch oven over medium-high heat.
• Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
• Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
• Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
• Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
• Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
• Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
• About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
• Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
• Fold in the butter, sour cream, and heavy cream until smooth and light.
• Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
• To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
• Enjoy!

PERSIAN-SPICED LAMB SHANKS

Steps:

• Trim any excess fat from lamb shanks and season generously with salt. Mix together the cinnamon, nutmeg, cardamom, rosebuds (if using), black pepper and turmeric. Sprinkle evenly over shanks and rub into meat. Let sit at room temperature at least an hour, or wrap and refrigerate overnight, then bring to room temperature.
• Place a Dutch oven or deep, heavy pot over medium-high heat and add oil to a depth of 1/2 inch. When oil is hot, add 2 lamb shanks and fry until nicely browned on all sides, about 5 minutes. Remove and set aside, then brown the 2 remaining shanks.
• Meanwhile, put saffron in a small bowl with lime juice, 2 teaspoons rosewater and 1/2 cup warm water. Let steep for 10 minutes. Heat oven to 350 degrees.
• Carefully remove all but 2 tablespoons oil from Dutch oven. Add chopped onion and cook over medium heat until softened and lightly colored, 8 to 10 minutes. Season onion with salt, then add lime zest, orange zest, thyme sprigs and bay leaves. Stir in saffron mixture. Lay in the lamb shanks and add the broth. Bring to a boil, then turn off heat and cover pot.
• Transfer pot to oven and bake for about 1 1/2 hours, covered, until meat is tender when probed and beginning to fall from the bone. Remove lamb shanks to a deep serving dish and keep warm. Strain braising juices through a fine-mesh sieve into a bowl, pressing with a wooden spoon to obtain all the liquid (discard thyme, bay leaves and onions). Skim fat, then taste and add salt if necessary. Add 1 more teaspoon rosewater, if desired. Reheat strained juices and pour over lamb shanks. Combine parsley, mint and reserved orange zest and sprinkle over top.
• Use a large spoon to break the tender shank meat into large chunks. Serve in low, wide soup plates, giving each portion a spoonful of the juices. Accompany with steamed Basmati rice, lavash flatbread or a loaf of crusty French bread.

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.

FLAVORFUL PERSIAN BRAISED LAMB SHANKS

Steps:

• Rub 1 tablespoon olive oil over lamb shanks and cover with salt.
• Mix turmeric, cinnamon, cardamom, black pepper, cumin, and nutmeg together in a small bowl. Sprinkle over lamb shanks. Let lamb shanks marinate for 1 hour at room temperature.
• Heat 1 tablespoon olive oil in a large pot. Cook and stir onion until browned, 10 to 15 minutes. Stir in garlic; cook and stir until fragrant, about 1 minute. Remove from heat.
• Whisk hot water, lime juice, rose water, and saffron together in a small bowl. Cover and let steep for 10 minutes.
• Heat remaining 2 tablespoons olive oil in a large pot over medium-high heat. Cook lamb shanks in batches until browned, 5 to 8 minutes per batch. Transfer lamb shanks to a plate.
• Whisk wine into the pot, scraping any browned bits off the bottom. Add onion and garlic mixture, steeped saffron mixture, parsley, thyme, lime zest, and bay leaves. Return lamb shanks to the pot. Cover with chicken broth. Bring to a boil; reduce heat to medium-low and simmer, covered, until lamb shanks are tender, about 2 1/2 hours.
• Preheat oven to 250 degrees F (120 degrees C).
• Uncover pot and simmer until broth reduces slightly, about 20 minutes. Transfer lamb shanks to an oven-safe dish.
• Place lamb shanks in the preheated oven to keep warm.
• Bring broth to a boil; simmer until thickened, about 10 minutes. Spoon broth over lamb shanks.

MOROCCAN-STYLE BRAISED BABY LAMB SHANKS

Steps:

• Preheat the oven to 350°F/180°C/gas 4.
• For the spice paste: Combine the saffron with the 2 teaspoons of boiling water, and leave to soak.
• Heat a small skillet over high heat, then dry-roast the fennel seeds, star anise, cardamom pods, cumin seeds, cinnamon and Sichuan peppercorns for about 2 minutes, or until fragrant. When the spices have cooled, remove the seeds from the cardamom pods, then place them with the dry-roasted seeds in an electric grinder, and grind until the mixture is finely ground. Set aside.
• In a suitable container, grind the chillies, garlic, ginger, cilantro stems and roots, turmeric and galangal with an electric stick-blender until you have a coarse paste. Lightly crush the peppercorns with a mortar and pestle or a heavy rolling pin, and add to the chilli/garlic mixture with the sea salt. Add the shallots, saffron strands with their soaking water, paprika, the reserved ground spices and the olive oil to this paste, and mix well to combine.
• Heat a heavy-based, medium-sized frying pan over high heat, then add the paste and cook, stirring regularly, for about 5 minutes or until fragrant. Reduce heat and simmer gently, stirring occasionally, for 15 minutes. Add the palm sugar and fish sauce, increase the heat and simmer, stirring occasionally, for a further 2 minutes, or until mixture is slightly caramelised. Remove from stove and set aside.
• Brush a roasting tin with some olive oil and heat on the stove top. Season the lamb shanks with salt and white pepper, then add to the roasting pan and seal until lightly browned on all sides.
• Drain off any excess oil and increase the heat. Drizzle the prepared spice paste over lamb, and toss and stir the contents of the tin to ensure the shanks are well coated, and to seal in flavours. Add the tomatoes, potatoes, carrots, onions, dates, apricots and bay leaves, and stir to combine.
• Remove the tin from the stove, pour over stock and cover with foil. Bake for 45 minutes, then remove foil and bake for a further 1 hour, or until lamb is very tender and well browned.
• When the meat is done, drizzle with lime juice and fish sauce before serving.
• Serve with cous cous, rice or crusty bread and a large green salad.

ASIAN STYLE BRAISED LAMB SHANKS

Steps:

• Dust the shanks in the seasoned flour, shaking off any excess. Heat half the oil in a heavy based pan over high heat and brown the lamb on all sides-this might need to be done in a couple of batches. Remove and set aside.
• Add the remaining oil to the pan and cook the onion for a 2-3 minutes. Add the garlic, chilli, ginger and five spice and cook stirring for 1-2 minutes until fragrant.
• Add the remaining ingredients, stir well and bring to the boil.
• Return the lamb to the pan, reduce the ehat to low and simmer covered for 1 1/2 hours or the meat is almost falling off the bone and very tender.
• Check the seasonings and skim off any excess oil.
• Serve over mash (wasabi mash is good) or rice, with steamed green veg and lime wedges.

BRAISED LAMB SHANKS WITH ROSEWATER & ADVIEH

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Heat 3 tbsp oil over medium-high heat in large Dutch oven. Pat lamb shanks dry of excess liquid with towel. Generously salt & pepper shanks. Add to Dutch oven and cook lamb on all sides until golden brown. Remove and set aside.
• Add remaining 3 tbsp oil over medium-high heat. Add onions, until translucent, about 5 minutes.
• Add garlic, stir until raw aroma disappears, about 2 minutes. Add RawSpiceBar's Advieh Khoresh Spices & stir, about 30 seconds.
• Add honey, rosewater, orange zest, 2 tsp salt, 1/2 tsp pepper and stir, another 30 seconds.
• eturn lamb shanks to Dutch oven, add 1 cup water and cover.
• Transfer Dutch oven to oven and bake for 2 hours. Rotate lamb shanks and re-cover pot. Continue baking until lamb is falling off the bone, about 1 hour more. Remove from oven and keep warm until ready to serve.
• Serve alongside saffron rice and mast-o-khiar and enjoy!