BRAISED LAMB SHANKS
Succulent braised lamb shanks slow cooked in a red wine, tomato, and fresh basil sauce. Serve with mushroom risotto and grilled zucchini.
Provided by Mrs Savage
Categories Meat and Poultry Recipes Lamb Shanks
Time 3h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
- Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.
Nutrition Facts : Calories 572.4 calories, Carbohydrate 34.4 g, Cholesterol 86.3 mg, Fat 25.2 g, Fiber 6.3 g, Protein 32.5 g, SaturatedFat 4.9 g, Sodium 1851.3 mg, Sugar 17.9 g
MOROCCAN BRAISED LAMB SHANKS
This delicious lamb dish is courtesy of chef Brad Farmerie. Martha made this recipe on Cooking School episode 305.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 20
Steps:
- Preheat oven to 325 degrees.
- In a large Dutch oven over medium heat, add olive oil, onion, chile, garlic, and ginger. Cook, stirring frequently, until vegetables begin to soften, 5 to 6 minutes. Add celery, carrot, cumin, coriander, oregano, cinnamon, star anise, and saffron. Continue cooking, stirring frequently, until vegetables are soft and fragrant; season with salt and pepper.
- Add chicken stock, tomatoes, apricots, and olives; bring to a boil. Add lamb, making sure it is submerged halfway; season with salt and pepper. Transfer to oven and cook, rotating lamb every 30 minutes, until meat is evenly browned and falling off the bone, and sauce is thickened.
LAMB SHANKS WITH MERLOT AND GARLIC
Lamb shanks become tender and juicy when braised in a good Pacific Northwest Merlot. If your pot is smaller than 10 inches (25 cm) in diameter, ask your butcher to crack the bones so the shanks will fit. Serve with lots of fresh crusty bread to mop up the sauce. From The Pacific Northwest (Williams-Sonoma New American Cooking) by Jean Galton.
Provided by lazyme
Categories Lamb/Sheep
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C).
- Trim off any excess fat from the lamb shanks.
- Sprinkle the shanks with the salt and pepper.
- Spread the flour on a plate and turn the shanks in the flour, shaking off any excess.
- In a large, heavy ovenproof pot over high heat, warm 2 tablespoons of the olive oil.
- Add the shanks (in batches, if necessary) and brown well on all sides, about 5 minutes.
- Transfer the shanks to a plate.
- Wipe out the pot.
- Add the remaining 2 tablespoons oil to the pot over medium-high heat.
- Add the onion and cook, stirring frequently, until soft, 3-4 minutes.
- Return the shanks to the pot along with the potatoes, carrots, garlic, bay leaves, thyme, wine, and stock.
- Bring to a boil, cover, and transfer to the oven.
- Bake for 1 1/2 hours. Uncover and continue to bake until the Iamb is very tender, about 30 minutes longer.
- Transfer the shanks to a platter.
- Using a slotted spoon, transfer the potatoes and carrots to the platter.
- Cover and keep warm.
- Using a large spoon, skim off any fat from the surface of the sauce remaining in the pot.
- Lift out and discard the bay leaves and the thyme.
- Place the pot over high heat and bring to a boil.
- Cook the sauce until it reduces and is lightly thickened, 3-5 minutes.
- Pour the sauce around the meat.
- Sprinkle the meat and vegetables with the parsley and mint.
FELIX'S BRAISED LAMB SHANKS
Steps:
- Heat oven to 400 degrees F. Season the lamb shanks with salt, pepper thyme and rosemary. In a heavy metal roasting pan, brown the lamb shanks over medium heat in olive oil on stovetop. When shanks are half browned, add the onion, carrot, celery, potato, and garlic. Caramelize all the vegetables while stirring often until golden brown. Strain the fat from the vegetables and shanks. Dust pan with flour and cook it until everything is well coated in the flour. Add the chicken stock, white wine, and port wine. Place the pan, uncovered, in the oven for 2 hours.
- When shanks are cooked, remove them from the sauce. They should be tender, but not falling off bone. Puree the vegetables and sauce together and strain through a fine sieve. Taste for seasoning, and add balsamic vinegar..
- Serve the lamb shanks with the sauce. Mashed potatoes and Brussel sprouts make a nice accompaniment to this dish.
BRAISED LAMB SHANKS
Provided by Food Network
Time 4h10m
Yield 4 servings
Number Of Ingredients 12
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.
LAMB SHANKS BRAISED IN MERLOT WITH FIGS
I found this on a New Zealand site whilst looking for ways to use up a heap of dried figs Russell brought home. Prep time doesn't include marinating.
Provided by JustJanS
Categories Stew
Time 3h
Yield 3-6 serving(s)
Number Of Ingredients 14
Steps:
- Place the lamb shanks in a deep dish with the onions celery, olives, capers, dried figs, black pepper, rosemary and garlic.
- Pour over the merlot and marinate, covered, in the fridge for at least 4 hours-24 hours for preference.
- Remove the shanks from the marinade.
- Reserve the marinade.
- Heat the oil in a heavy-based frying pan and brown the shanks on all sides.
- Transfer them to a casserole dish.
- Add the tomato paste to the pan and stir over a moderately high heat until it becomes a deep reddish brown colour.
- add the stock and bring to the boil.
- Pour over the meat and add the reserved marinade ingredients.
- Cover and cook at 160c for 2-2 1/2 hours or until the meat is nearly falling foo the bone.
- Season to taste, serve over mash with greens on the side.
BRAISED LAMB CHOPS WITH RED WINE AND FIGS
Start braising anywhere from 2 days to 2 hours before serving; as the meat stands in the rich sauce, the flavors have more time to develop.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Season lamb with fennel seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Heat oil in large high-sided ovenproof skillet over high heat. Sear chops until well browned, about 5 minutes per side.
- Add wine and vinegar. Boil until slightly reduced, about 2 minutes. Add stock, figs, and bay leaves. Bring to a boil.
- Braise lamb in oven, covered, for 45 minutes. Uncover. Braise, basting often, until lamb is tender and just falling off the bone, about 45 minutes more. (If liquid is not saucelike, simmer over medium-high heat until thickened.) Serve lamb with sauce.
More about "lamb shanks braised in merlot with figs food"
LAMB SHANKS WITH FIG AND ROSEMARY RECIPE | NEW IDEA …
From newideafood.com.au
BRAISED LAMB SHANKS - JO COOKS
From jocooks.com
BRAISED LAMB SHANKS WITH LEMON CONFIT - FOOD REPUBLIC
From foodrepublic.com
BRAISE IT: LAMB SHANKS WITH FIGS AND ROSEMARY - FOOD …
From foodrepublic.com
LAMB SHANKS BRAISE WITH FIGS AND ROOT VEGETABLES
From cookstr.com
10 BRAISED LAMB SHANK RECIPES THAT ARE PERFECT COLD WEATHER …
From allrecipes.com
10 BEST LAMB SHANK RECIPES FOR A COZY NIGHT [2022] (MUST TRY!)
From beefsteakveg.com
BRAISED LAMB SHANKS WITH WINE AND HERBS - FOOD NETWORK
From foodnetwork.ca
DELICIOUS SLOW BRAISED LAMB SHANKS RECIPE - CHEF GERRIE
From chefgerrie.com
RECIPE FOR LAMB SHANKS IN OVEN WITH FIGS & SPICES
From valleyfig.com
BRAISED LAMB SHANKS IN MERLOT WITH FIGS | RIDEMONKEY FORUMS
From ridemonkey.bikemag.com
SUPER TENDER BRAISED LAMB SHANKS (SLOW COOKER OPTION)
From themediterraneandish.com
MERLOT BRAISED LAMB SHANK — CHEF LEON C. BRUNSON
From leoncbrunson.com
BRAISED LAMB SHANKS - CAFE DELITES
From cafedelites.com
BRAISED LAMB SHANKS WITH MERLOT WINE SAUCE - BIGOVEN.COM
From bigoven.com
BRAISED LAMB SHANK RECIPE - HOW THE PROS DO IT - DALSTRONG CANADA
From dalstrong.ca
FIG AND RED WINE–BRAISED LAMB SHANKS - IMBIBE MAGAZINE
From imbibemagazine.com
GRAND CRU BRAISED LAMB SHANKS - CHEF'S TABLE BY HOME BREW CHEF
From chefs-table.homebrewchef.com
SLICED BEEF SHANKS BRAISED IN MERLOT RECIPE - SIDECHEF
From sidechef.com
BRAISED LAMB SHANKS | OLIVE & MANGO
From oliveandmango.com
LAMB SHANKS WITH MERLOT RECIPE - LOS ANGELES TIMES
From latimes.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
BRAISED LAMB SHANKS IN MERLOT WITH FIGS - GOURMET DIRECT
From gourmetdirect.co.nz
BRAISED LAMB SHANKS WITH FOUR BEAN AND CHORIZO STEW - FOOD …
From foodnetwork.ca
LAMB SHANKS WITH FIGS & ROSEMARY - CARR VINEYARDS AND WINERY
From carrwinery.com
OVEN BRAISED LAMB SHANKS WITH FIGS AND SPICES
BRAISED LAMB SHANKS RECIPE (FALL-APART TENDER!) | WHOLESOME YUM
From wholesomeyum.com
BRAISED LAMB SHANKS IN MERLOT WITH FIGS - RECIPES WIKI
From recipes.fandom.com
BRAISED LAMB SHANKS | CANADIAN LIVING
From canadianliving.com
BRAISED LAMB SHANKS - THE DARING GOURMET
From daringgourmet.com
BRAISED LAMB SHANKS WITH WINTER FRUITS - SIMPLE BITES
From simplebites.net
FRENCH IN A FLASH: BRAISED LAMB SHANKS WITH LEMON CONFIT
From seriouseats.com
SIMPLE BRAISED LAMB SHANKS WITH WINTER FRUITS - WAOLADY
From waolady.com
RECIPE: LAMB SHANKS WITH MERLOT - LOS ANGELES TIMES
From latimes.com
SLOW BRAISED LAMB SHANKS - SIMPLY DELICIOUS
From simply-delicious-food.com
MOROCCAN BRAISED LAMB SHANKS WITH POMEGRANATE - FEASTING AT …
From feastingathome.com
POMEGRANATE-MERLOT BRAISED LAMB SHANKS | WILLIAMS SONOMA
From williams-sonoma.com
LAMB SHANKS BRAISED IN MERLOT WITH FIGS RECIPE - WEBETUTORIAL
From webetutorial.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love