Glazed Lamb Shanks Food

RAYMOND'S GLAZED LAMB SHANKS

Steps:

• Preheat oven to 240 degrees. In a Dutch oven over medium-low heat, heat oil and 4 tablespoons butter. Add shanks, and cook until golden brown on all sides, about 20 minutes. Season the shanks with salt, and transfer to a platter. Add carrots, turnips, and shallots to the Dutch oven, saute 4 minutes, and transfer to the same platter as the lamb shanks. Drain the fat from the pan. Add enough water to just cover the bottom of the pan, and bring to a boil to deglaze the pan, scraping up any cooked-on bits with a wooden spoon. Add the shanks and vegetables back to the pan. Add enough water to just cover. Reduce heat to just below a simmer. Add bay leaves, rosemary, sage, and garlic. Cover, and transfer to oven. Cook 2 1/2 hours. During the last hour, add celery and more water, if necessary, to cover. Transfer the Dutch oven from the oven to the top of the stove.
• Raise oven temperature to 400 degrees. Using a slotted spoon, gently transfer shanks and vegetables to a large bowl. Place Dutch oven on the stove over medium-high heat, and reduce the stock by two-thirds. Return shanks and vegetables to the Dutch oven with the reduced stock, and transfer to the oven. Bake for 20 minutes, basting regularly until the shanks are glazed and shiny. Season with salt and pepper.
• In a saute pan over medium heat, heat 1 tablespoon butter and 2 tablespoons water. Add cabbage, and saute 3 minutes. In a separate pan, repeat the cooking process with haricots verts.
• Place 1/2 cup sauteed cabbage in the center of each plate. Place one shank on top. Garnish with vegetables, placing haricots verts on the side.

LAMB SHANKS WITH POMEGRANATE AND WALNUTS

Steps:

• Preheat oven to 350°F. Place lamb shanks on a large rimmed baking sheet; season generously with salt and pepper. Mix cinnamon, turmeric, cumin, and cardamom in a small bowl; massage spice mixture into lamb. Let rest 1 hour at room temperature or chill uncovered up to 12 hours (the longer, the better).
• If chilling, let shanks sit at room temperature 1 hour for even roasting.
• Heat 1/4 cup oil in a large pot over medium-high. Working in batches, cook lamb shanks until brown on all sides, 10-15 minutes. Transfer lamb to paper towels to drain.
• Wipe out pot and let cool slightly so that vegetables don't burn. Heat remaining 1/4 cup oil in pot over medium. Add onions, season with salt, and cook, stirring occasionally, until golden and softened, 8-10 minutes. Add thyme sprigs, garlic, and bay leaves and cook, stirring often, until fragrant, about 2 minutes. Sprinkle flour over and stir vigorously to evenly distribute. Cook, stirring often, until flour is absorbed, about 1 minute. Add wine; bring to a simmer and cook, stirring often, until thickened, about 2 minutes. Gradually stir in broth, pomegranate juice, and pomegranate molasses. Bring to a simmer and cook, stirring occasionally, until flavors meld, about 5 minutes.
• Arrange lamb shanks in a single layer in a large roasting pan. Pour in onion mixture and push lamb shanks down into liquid (about three-quarters of lamb shanks should be submerged; add more broth if needed). Cover pan with foil and cook lamb, turning occasionally, until meat is fork-tender and almost falling off the bone, 1 1/2-2 hours. Remove pan from oven and let lamb rest, covered, in liquid at least 30 minutes.
• Transfer lamb to a platter and tent with foil to keep warm. Strain braising liquid through a fine-mesh sieve into a medium saucepan; skim off fat from surface and discard. Add walnuts to braising liquid and bring to a simmer over medium-high. Cook until reduced by one-third, 15-20 minutes (sauce should be slightly thickened and velvety). Add butter a piece at a time, stirring after each addition until incorporated before adding more; sauce should look glossy. Return lamb to pot and cook, stirring to coat, until heated through. Taste and adjust seasoning with salt and pepper.
• Arrange lamb over polenta on a platter and spoon walnuts and sauce over; top with lemon zest.
• Do Ahead
• Lamb shanks can be braised 1 day ahead. Chill uncovered until cold, then cover and keep chilled.

BRAISED LAMB SHANKS WITH GLAZED LEMON AND ORANGE SLICES

Steps:

• Preheat oven to 325 degrees F.
• In a large, heavy casserole, heat the oil until almost smoking over medium-high heat.
• Add the lamb shanks and brown on all sides, about 15 minutes. If you cannot fit the shanks without crowding, just do 2 at a time.
• Stir in the onion, adjust the heat down to medium, and cook until the onion is wilted and pale, about 4-5 minutes.
• Blend in the lemon and orange slices, tomatoes, stock, wine, honey, cinnamon stick, salt and pepper. Bring the liquid to a boil, stir to combine the ingredients, cover the casserole and transfer to the preheated oven.
• Bake the lamb shanks until they are very tender, about 1 hour and 45 minutes.
• Remove the cover and skim off the fat, return the pot to the oven, partially covered, for another 15 minutes, turning the shanks a couple of times during this time.
• Serve over cooked pasta or bulgur.