LAMB SHANKS ADOBO
A super-easy Cheryl Alters Jamison recipe from Tasting New Mexico. She recommends using Churro (a breed valued for wool as well as meat) lamb, if it's available to you. If you use very large shanks, the leftovers are good shredded as taco meat. I cook them whole, rather than cut.
Provided by zeldaz51
Categories Lamb/Sheep
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees Fahrenheit.
- Mix together the lamb shanks and other ingredients in a Dutch oven or other heavy pan. Bake uncovered for about 3 hours. Stir up from the bottom after about 2 hours, then continue baking until the meat is tender and pulls easily away from the bones. If the sauce remains very thin, remove the lamb with a slotted spoon, place the pan on a stove burner, and reduce the sauce until it is thick enough to heavily coat a spoon, then pour the sauce over the lamb.
- Serve hot, garnished if you wish with onion and cilantro.
Nutrition Facts : Calories 1118.7, Fat 59, SaturatedFat 23.5, Cholesterol 408, Sodium 712.6, Carbohydrate 17.3, Fiber 7.5, Sugar 5.6, Protein 123.4
BRAISED LAMB SHANKS
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
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.
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- Preheat oven to 325°F. Sprinkle lamb shanks generously with Kosher salt. Heat oil in a heavy, large pot over medium-high heat and sear lamb shanks (in batches if necessary) on all sides until deep golden brown, about 3 minutes per side. Remove shanks and set aside.
- Lower heat to medium low and add garlic and ancho chiles. Stir constantly until garlic is fragrant, about 30 seconds. Add orange juice, oregano, vinegar, salt, cumin, ancho chile powder, black pepper, cinnamon, cloves, and bay leaves. Stir to combine, bring to a boil, then reduce heat to maintain a simmer for about 10 minutes.
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