Freda Cenarrusas Braised Lamb Shanks Food

BRAISED LAMB SHANKS WITH ESCAROLE AND RADICCHIO

Steps:

• Preheat the oven to 300 degrees F.
• Heat a large braiser pan over medium-high heat and add the oil. Sprinkle the lamb shanks all over with 2 teaspoons salt. When the pan and oil are hot, sear the shanks on all sides until deep brown, rotating often, about 8 minutes. Remove the lamb to a plate.
• To the pan, add the carrots, celery, onions and garlic and cook, stirring often with a wooden spoon, until the vegetables are soft and beginning to brown, about 5 minutes. Add the oregano, rosemary and tomato paste and cook, stirring constantly, for 3 minutes to caramelize the paste. Deglaze the pan with the wine and simmer for 3 minutes. Stir in the chicken stock, then add the lamb shanks back to the pan. Bring to a simmer, reduce the heat to medium-low, and cover the pan.
• Transfer the pan to the oven and cook until the lamb is fork tender, about 2 hours, turning the shanks halfway through.
• Meanwhile, in a large bowl, whisk together the honey, Dijon and 1/4 teaspoon salt. Add the escarole and radicchio and toss well to coat. Arrange the bitter greens on a large serving platter.
• When the lamb is tender, remove the shanks to the platter with the greens. Simmer the sauce until reduced slightly, an additional 10 to 15 minutes. Spoon some of the sauce over the lamb. Serve the remaining sauce on the side, for guests to help themselves. Finish the platter by grating some fresh horseradish over the lamb.

BRAISED LAMB SHANKS

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.

SLOW BRAISED LAMB SHANKS

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.

FREDA CENARRUSA'S BRAISED LAMB SHANKS

Steps:

• Brown the lamb shanks in a Dutch oven or a large skillet over medium-high heat. Season generously with salt and pepper.
• When the lamb shanks are browned, reduce the heat to medium. Add the onion and the garlic and work them down among the lamb shanks so they are on the bottom of the skillet. Cook, stirring as best you can by moving the lamb shanks around in the skillet, until the onions and garlic begin to turn golden, about five minutes. Pour in the wine and stir. When it begins to boil, reduce the heat to low, cover and cook until the cooking juices have thickened somewhat and the lamb shanks are tender enough to fall from the bone. Depending on the size and quality of the lamb shanks, this will take from three to four hours. If the cooking juices are browning too rapidly, add a half cup of water and continue cooking.
• When the shanks are done, remove them from the cooking juices. Remove any meat from the bone and cut away any gristle you don't want to eat. If there are very large pieces of meat, cut them into bite-sized pieces. Keep them warm. Increase the heat under the pan to medium and reduce the cooking juices, stirring up any brown bits, until they are thickened, about five minutes. Season to taste and keep warm.
• While the sauce is reducing, bring a large pot of salted water to a boil. Add the egg noodles, stir and cook until they are al dente, about 10 minutes. Drain.
• Mince the fresh parsley and the garlic clove together.
• To serve, divide the noodles among six warmed dinner plates or shallow soup bowls. Place equal amounts of lamb atop the noodles and pour the sauce over all. Garnish with the parsley and garlic and serve immediately.

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

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 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

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.