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
ROSEMARY BRAISED LAMB SHANKS
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.
Provided by S. HODGE
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
- Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
- Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g
ORLANDO BLOOM'S LAMB SHANK TAGINE
Orlando has spent a lot of time filming in Morocco, so I've put together this recipe in his honour. Melt-in-the-mouth lamb is the star, but this dish celebrates some amazing veggies, too. Big, rich, spiced sweet and savoury flavours, with little punches of warm heat all in one bowl - this is next-level food. Love it!
Provided by Jamie Oliver
Categories Mains Moroccan Couscous Stew Slow-cooker
Time 3h20m
Yield 4
Number Of Ingredients 31
Steps:
- Preheat the oven to 160ºC/325ºF/gas 3.
- To make the ras el hanout, lightly bash the cardamom pods in a pestle and mortar, then shake out the seeds, discarding the pods. Bash and muddle in the remaining ingredients to form a powder.
- Massage into the lamb shanks, then place in a large ovenproof pan on a medium-high heat with ½ a tablespoon of olive oil. Cook for 6 to 8 minutes, or until browned all over, turning regularly.
- Prick the chilli and add alongside the lamb until slightly scalded all over, then remove both lamb and chilli to a plate.
- Peel and finely slice the garlic. Peel the onion and quince, cutting each into 8 wedges. Peel the carrots and chop at an angle into 4cm chunks. Trim and quarter the fennel bulb.
- Wipe out the pan with a ball of kitchen paper, then place on a medium heat with ½ a tablespoon of olive oil, the pricked chilli, bay leaves, garlic, quince and veg. Cook for 10 to 12 minutes, or until softened, stirring occasionally.
- In a cup, just cover the saffron with boiling water.
- Return the lamb shanks to the pan, then quarter and add the tomatoes along with the saffron mixture, whole preserved lemon and stock. Bring to the boil. Cover the surface with a scrunched-up circular sheet of wet greaseproof paper, then pop a lid on.
- Cook in the oven for 2 hours to 2 hours 30 minutes, or until the shanks are soft and delicious and the sauce has reduced.
- Use a spoon to skim away any excess fat from the surface, then carefully remove the shanks to a plate.
- Place the pan on a medium-high heat for 5 to 10 minutes, or until the sauce has thickened and reduced, stirring occasionally.
- Place the couscous and half the mint sprigs in a bowl, just cover with boiling water, pop a plate on top and leave to soak and infuse.
- To make a salad, destone the olives and roughly tear into a bowl. Pick in the parsley and remaining mint leaves, squeeze over the lemon and orange juice, add a drizzle of extra virgin olive oil and a pinch of sea salt and black pepper, then toss together.
- Swirl the harissa through the yoghurt. Return the lamb shanks to the sauce.
- Fluff up the couscous, discarding the mint, then divide between your plates. Spoon over the tagine, sprinkle over the salad, and finish with a dollop of harissa yoghurt.
Nutrition Facts : Calories 881 calories, Fat 43.9 g fat, SaturatedFat 15.3 g saturated fat, Protein 83.8 g protein, Carbohydrate 40.6 g carbohydrate, Sugar 12.7 g sugar, Sodium 1.6 g salt, Fiber 4.9 g fibre
SLOW COOKED LAMB SHANKS IN RED WINE
My slightly varied version of Gary Rhodes delicious Lamb Shank recipe. Truly mouth-watering moist and tender! I've made this a few times now. The first time I made this I used a medium bodied wine and it turned out just as fantastic. If you want to make this exactly like Gary's then only use 1 carrot, 2 cloves garlic, 1 sprig of rosemary, do all the stovetop and oven cooking in large stew pan or dutch oven, use beef consommé instead of beef stock and the thickening of the red wine sauce is optional. This is a truly wonderful meal and worthy of a dinner party, special occasion or just a romantic meal. I hope you like it as much as we do.
Provided by Summerwine
Categories Lamb/Sheep
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 F degrees.
- Season the lamb shanks with salt and pepper.
- In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm.
- In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.
- Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.
- Pour the wine mixture over the lamb shanks; top up with water if needed.
- Cover; put in oven and cook for 2 1/2 - 3 hours until very tender.
- Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices.
- Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency.
- Serve up on individual plates and enjoy.
Nutrition Facts : Calories 1741.9, Fat 85.1, SaturatedFat 34.8, Cholesterol 612, Sodium 923.2, Carbohydrate 15.5, Fiber 1.6, Sugar 7.3, Protein 181.9
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.
BRAISED LAMB SHANKS WITH GREEN OLIVES AND APRICOTS
Steps:
- First off, you want to marinate the lamb shanks for a few hours to really penetrate the deep flavor; the wine also tenderizes the meat. Put the shanks in a large glass bowl and season with salt and pepper. Break up the thyme and rosemary with your hands to release the oils and toss them on top of the lamb. Add the lemon peel, garlic, cloves, cinnamon, peppercorns, bay leaves, and sugar. Pour in the bottle of wine, cover and refrigerate for 4 to 6 hours.
- Line a few layers of paper towels on the counter. Pull the lamb shanks out of the wine marinade (reserving it for later), and lay them out on the paper towels, cover with more paper towels and pat the meat dry really well. Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the lamb shanks in the seasoned flour; tapping off the excess.
- Preheat the oven to 350 degrees F.
- Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add the oil. Sear the lamb shanks, turning carefully with tongs, so all sides are a brown caramel color. Drizzle with a little more oil if needed. Do this in batches if the shanks are big and look crowded in the pot. Strain marinade reserving the wine. Add the wine, remaining 2 sticks of cinnamon, remaining 2 sprigs of thyme and the stuff from the marinade. Cook until slightly reduced, about 5 minutes. Pour in the stock and add the onions, carrots, olives, and apricots; bring to a boil. Cover the pot. Place in the oven for 2 1/2 to 3 hours.
- Transfer the lamb shanks to a large platter. Spoon the onions, olives, and apricots over them. Strain the braising juices and season with salt and pepper. Pour the sauce over the platter and serve with some crusty bread.
RED WINE AND ROSEMARY BRAISED LAMB SHANKS
Make and share this Red Wine and Rosemary Braised Lamb Shanks recipe from Food.com.
Provided by JustJanS
Categories Lamb/Sheep
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper.
- Heat oil in heavy large pot over medium-high heat.
- Working in batches, cook shanks until brown on all sides, about 8 minutes: transfer browned shanks to plate.
- Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes.
- Stir in wine, tomatoes, chicken broth and beef broth.
- Season with rosemary and thyme.
- Return shanks to pot, pressing down to submerge.
- Bring to a boil, then reduce heat to medium-low.
- Cover, and simmer until meat is tender, about 2 hours.
- Remove cover from pot, and simmer about 20 minutes longer.
- Transfer shanks to platter, place in a warm oven.
- Boil juices in pot until reduced and thickened, about 15 minutes.
- Spoon over shanks.
Nutrition Facts : Calories 827, Fat 38.7, SaturatedFat 14.5, Cholesterol 242.1, Sodium 703, Carbohydrate 19.2, Fiber 3.5, Sugar 8.2, Protein 74.8
FIG AND RED WINE-BRAISED LAMB SHANKS
Steps:
- Dry each lamb shank well, then season each shank with 2 teaspoons of the salt and 1⁄2 teaspoon of the pepper. (Although this may seem like a lot of salt, much of it will fall off during searing.) Preheat the oven to 350°F.
- Heat a black steel pan over medium heat until hot. Add 1 tablespoon of the oil and heat until the surface is rippling but not smoking. Add the carrot, onion, celery, and fennel and sauté for 6 to 7 minutes, until the vegetables take on some color. Transfer the sautéed vegetables to a large Dutch oven or deep roasting pan that will accommodate all of the shanks, and rinse and wipe dry the black steel pan.
- Heat the black steel pan over high heat until very hot. Add 1 tablespoon of the oil and heat until the surface is rippling but not smoking. Working in three batches to avoid crowding the pan, immediately add 2 shanks to the pan and cook, pressing down with tongs until a deep brown sear forms on as many sides as possible, 5 to 6 minutes total. Since the shanks have an odd shape, you may have to turn them frequently. It's normal for lamb fat to smoke more than the fat of other meat; open a window and turn on your exhaust fan. Place the seared lamb shanks on top of the vegetables in the Dutch oven. Rinse the pan and wipe it completely dry before repeating with each of the next two batches, adding 1 tablespoon of the oil for each batch. Add these shanks to the Dutch oven along with the figs, thyme, and garlic.
- In a saucepan over medium-high heat, bring the wine and stock to a simmer. Pour the stock mixture over the lamb and vegetables and season with the remaining 2 tablespoons salt. Cover and cook in the oven for about 3 hours. Testing for doneness here is a delicate art. You want the meat to start to fall off the bone when pushed without it falling off when you pick up the shank by the bone. The meat shouldn't feel like it's about to slip away from the bone, but you shouldn't have to work at getting the meat off, either. Still, it's better to overbraise than underbraise to ensure tender meat.
- Using a slotted spoon, carefully lift the shanks out of the liquid and place them in a baking dish. Strain the braising liquid, reserving the solids and the liquid. Remove and discard the thyme and garlic from the vegetables. Arrange the figs and vegetables around the shanks and pour about ¼ cup of the braising liquid into the baking dish. Reserve the rest of the braising liquid for another use, such as for the base of a rustic soup. Tent the shanks loosely with aluminum foil and return to the oven to reheat for about 10 minutes.
- In a large sauté pan, heat the remaining 2 tablespoons oil over medium-high heat until rippling but not smoking. Add the whole green onions and cook for 4 to 5 minutes, until blistered slightly in spots. Season with the remaining ¼ teaspoon salt.
- To serve with Fennel Gratin as shown (see the photo, left), partially assemble and cook the gratin up to 1 day ahead (per the instructions in that recipe). If you're cooking and serving the lamb and fennel on the same day, assemble and bake the gratin while the lamb is braising. Reheat the lamb when the gratin has 10 minutes of baking time left.
- Plate individual shanks with the seared green onions alongside. If you want the shanks to look really fancy, with a beautiful sheen, spoon about 3 tablespoons of warm Demi-Glace around each one. Serve the gratin family-style.
- Reprinted with permission from Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy with Jamie Feldmar, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
GARLIC LAMB SHANKS IN RED WINE
An Alternative for Sunday Lunch or an impressive dinner party show piece -this easy lamb shank receipe with Roast Garlic, Veg and Red Wine will put a smile on your face whatever the occassion.
Provided by imabadpixie
Time 5h
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat the oven to Gas Mark 5.
- For each shank tear off enough foil to wrap the shank- gathering at the top. Place a shank on each piece of foil and pull sightly on the edges of the foil so the shanks are sitting in little foil 'bowls'. Make a few incisions into the lamb shanks on the top sides.
- stuff the underside of each shank with the butter, thyme, dill, a few garlic slithers, half the rosemary and a little pepper.
- Push the remaining rosemary and garlic into the top side incision and scatter any residual on the foil.
- Mix the oil, salt and left over pepper and pour evenly over each shank - perhaps encouraging it into the incisions if you can.
- Scatter the leek and carrots onto the foil; pour over the red wine (just a little per shank), close up the packages and place onto baking trays (just incase the foil leaks!).
- Bake in the oven for at least 4 hours- checking every so often. In the remaining hour you may want to unseal the foil.
- This is yummy with sweet potato mash... and dont forget that once cooked, the juice let in the foil can be used as a gravy!
SLOW BRAISED LAMB SHANKS
Slow braised lamb shanks in a delicious, rich red wine sauce is the kind of showstopping comfort food cravings are made of.
Provided by Alida Ryder
Categories Dinner
Time 3h15m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 277 kcal, Carbohydrate 8 g, Protein 28 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 84 mg, Sodium 318 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
JINX-PROOF BRAISED LAMB SHANKS
Lamb shanks are one of the most foolproof meat choices out there; and when you braise it, you have about as close to a sure thing as there is. After a long, slow roast in an aromatic, deeply flavored broth, these lamb shanks are sure to get rave reviews.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Shanks
Time 3h
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place lamb shanks into a roasting pan and drizzle with olive oil; season with salt, black pepper, dried rosemary, and thyme. Toss lamb shanks to coat with oil and seasonings.
- Roast in the preheated oven until lamb is browned, about 30 minutes.
- Reduce oven heat to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium-high heat; cook and stir onion, celery, and carrot in the hot butter until onion is browned, about 10 minutes. Stir flour into vegetables until combined; mix in garlic. Cook and stir for 1 more minute.
- Pour red wine into vegetable mixture, stir to combine, and mix in chicken stock, water, balsamic vinegar, and cinnamon. Pour sauce over lamb shanks in the roasting pan. Cover roasting pan with aluminum foil, sealing foil loosely so that the sauce can reduce slightly as it cooks.
- Bake lamb shanks for 1 hour; flip lamb shanks and place foil back on dish. Continue baking until a fork inserts easily into the meat, about 1 more hour. Transfer lamb shanks to a large bowl, cover with foil, and let rest for 10 minutes.
- Pour braising liquid into a saucepan, place over high heat, and boil for 10 minutes, skimming fat as it reduces and thickens slightly. Stir chopped rosemary into sauce, check levels of salt and pepper, and serve lamb shanks with pan sauce.
Nutrition Facts : Calories 502.3 calories, Carbohydrate 8.2 g, Cholesterol 168.7 mg, Fat 27.3 g, Fiber 1.3 g, Protein 49.6 g, SaturatedFat 10.2 g, Sodium 153.4 mg, Sugar 2.9 g
RED WINE-BRAISED LAMB SHANKS
Categories Wine Lamb Tomato Braise Valentine's Day Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add lamb shanks to skillet and cook until brown, turning occasionally, about 12 minutes.
- Transfer lamb to plate. Reduce heat to low. Add onion and garlic to skillet and sauté until tender, about 6 minutes. Return lamb to skillet. Pour in tomatoes with their juices and red wine. Stir in marjoram. Season generously with salt and pepper. Cover and simmer until lamb is very tender, turning lamb shanks occasionally, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Return to boil before continuing.)Uncover and boil liquid until reduced to sauce consistency if necessary.
FRENCH ONION-BRAISED LAMB SHANKS WITH BARLEY AND GREENS
This warming stew starts with a mountain of lightly caramelized onions and leeks to combine the sweet-savory flavors of French onion soup with rich, red wine-braised lamb shanks. Onion soups can be delicious whether made with lightly caramelized onions or deep, dark, sweet onions, and achieving either is a simple matter of adjusting the cooking time on the onions. Barley and greens added toward the end of cooking make it a complete one-pot meal, though the stew would be equally delicious spooned over polenta or mashed potatoes. (If serving with potatoes or polenta, omit the barley and cook as directed.) Not into lamb (or can't find shanks)? Try the exact same recipe with beef short ribs or oxtail.
Provided by J. Kenji López-Alt
Categories dinner, soups and stews, main course
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Adjust oven rack to lower-middle position and heat oven to 275 degrees. Lightly season lamb with salt and pepper on all sides. Heat the oil in a 7- to 8-quart Dutch oven over medium-high until shimmering. Add the lamb shanks and cook, turning occasionally, until well-browned on all sides, about 10 minutes total. Transfer the lamb to a rimmed baking sheet or large plate, and set aside.
- Add the onions, leeks and carrots to the Dutch oven. Reduce heat to medium. Season lightly with salt and cook, stirring frequently and scraping the bottom of the Dutch oven with a wooden spoon, until the onions and leeks are as caramelized as you'd like, about 20 minutes for lightly caramelized onions that give the stew a more savory flavor, or 45 minutes or longer for deeply caramelized onions that will make the stew sweeter. If browned bits start building up on the bottom of the pot, add water a tablespoon at a time, scraping them up and reincorporating them before continuing.
- When the onions are ready, add the garlic, and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and stir until it evenly coats all of the vegetables. Add the wine, scrape the bottom and sides of the pot, and cook until the wine is reduced by at least half, a minute or two. Add the chicken stock and the rosemary. (Tie the rosemary into a bundle with kitchen twine if you want to make it easier on yourself later.)
- Return the lamb shanks to the pot. Increase heat to high, bring the pot to a simmer, and transfer to the oven. Place a lid on top, leaving it cracked by an inch or so. Cook for 2 1/2 hours, then remove from oven. Flip the lamb, and stir the barley and spinach into the broth, making sure it's all submerged. Return to the oven, cover with the lid cracked, and continue cooking until a metal skewer inserted into the lamb meets very little resistance, the meat falls off the bone with a little tug, and the barley is fully cooked but still chewy, 30 to 45 minutes longer.
- Transfer the pot to the stovetop, remove and discard the rosemary, and adjust the consistency to a saucy, stewlike mixture by simmering to thicken, or thin it out by adding water. Stirring as you go to prevent the bottom from sticking. Season to taste with salt and pepper, and serve.
More about "lamb shanks braised with red wine figs food"
SLOW COOKED LAMB SHANKS IN RED WINE SAUCE | RECIPETIN EATS
From recipetineats.com
5/5 (203)Total Time 3 hrsCategory Lamb, Main, Slow CookedCalories 753 per serving
- Heat 2 tbsp of olive oil in a heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes.
BRAISED LAMB SHANKS WITH RICH GRAVY (NO FAIL RECIPE + HOW ...
From craftbeering.com
Reviews 19Calories 715 per servingCategory Cooking Tips And How Tos
- 2. Clean and rough chop all the veggies and garlic and set aside. Pat dry the lamb shanks and season them well with salt and pepper.
- 3. Heat oil over medium-high heat in the braiser/Dutch oven (or a large heavy skillet) and sear the lamb shanks for about 2-3 mins on each side. Work in batches. Remove when nicely browned and set aside.
- 4. Lower the heat to medium and add the veggies and garlic, stir them and let them soften for 4-5 minutes. Add the flour and the tomato paste, stir and cook for one minute.
BRAISE IT: LAMB SHANKS WITH FIGS AND ROSEMARY - FOOD …
From foodrepublic.com
Servings 4Estimated Reading Time 2 mins
ROOT BEER BRAISED AMERICAN LAMB SHANKS - SUPERIOR FARMS
From superiorfarms.com
Servings 6
RED WINE BRAISED LAMB SHANKS - FLAVCITY WITH BOBBY PARRISH
From flavcity.com
5/5 (3)Category Main CourseCuisine AmericanTotal Time 3 hrs 20 mins
- Allow the lamb shanks to sit at room temperature for 20 minutes before cooking. Pre-heat oven to 325 F and pre-heat a large dutch oven over medium-high heat with 2 tablespoons of oil. Season the lamb shanks with a generous pinch of salt and pepper all around, and place in the pot. You may have to work in two batches as you don’t want to overcrowd the pot. Cook for 5 minutes, undisturbed, or until the lamb is well browned, flip and repeat. Repeat with second batch and move lamb shanks aside.
- Turn the heat down to medium and add the onions, celery, carrots, thyme, rosemary, ½ teaspoon salt, and a few cracks of pepper. Cook for 10 minutes and then add the garlic, and cook until the veggies are very soft, about 5-8 minutes more. Add the tomato paste and cook for two minutes, then add the Austerity Pinot Noir. Cook for 3 minutes, or until most of the wine has evaporated then add the lamb shanks back to the pot, the tomatoes, and enough stock/water to come just above halfway of the lamb shanks. Add another ½ teaspoon of salt, a few cracks of pepper, and move everything around so the cooking liquid is mixed. Place a lid on the pot and cook in the oven for 1.5 hours, flip the lamb shanks, and cook another 1.5 hours. Remove from oven and allow to rest with the lid on for 20 minutes before serving. You know the lamb is ready when it pulls apart easily with a fork.
- While the lamb shanks are cooking, make the cauliflower mash by bringing a later pot of water to the boil and cutting the cauliflower into large bite size florets. Season the boiling water with 2 teaspoons of salt and boil the cauliflower florets along with the garlic for 7-10 minutes, or until you can mash the cauliflower with a fork. Make sure not to over-boil the cauliflower, as it will get too watery and ruin the mash. Save 1 cup of the boiling water, strain the cauliflower and garlic, and place in a blender. Add a ¼ cup of grated cheese, 1 tablespoon of butter, ¼ teaspoon of salt, and a few cracks of pepper to the blender with the cauliflower. Blend until smooth and creamy, using a plunging stick to help blend the cauliflower. If the mash is too thick, add just a bit of water. Blend well until smooth and creamy and check for seasoning, you may need more salt.
RED WINE-BRAISED LAMB SHANKS RECIPE - JEREMY SILANSKY ...
From foodandwine.com
5/5 (40)Total Time 2 hrs 40 minsServings 4
- Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil. Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side. Add the garlic, carrots, celery and onion to the casserole. Add the red wine and boil for 3 minutes. Add the water and bring to a simmer. Add the bay leaves and peppercorns. Cover the casserole tightly and transfer to the oven. Braise the lamb shanks, turning once, for about 1 1/2 hours, or until very tender.
- Transfer the lamb shanks to an ovenproof serving dish. Using a fine sieve, strain the braising liquid into a medium saucepan, pressing on the solids. Boil the braising liquid over high heat until reduced to 1 1/2 cups, about 20 minutes. Season the sauce with salt and pepper and pour about 1/2 cup over the lamb shanks; keep the remaining sauce warm. Cover the lamb shanks with foil and reheat in the oven for about 10 minutes. Serve the lamb shanks with the remaining sauce, the Maple-Glazed Root Vegetables and the Braised Red Cabbage.
BRAISED LAMB SHANK WITH RED WINE SAUCE - THE KETTLE & FIRE ...
From blog.kettleandfire.com
3.5/5 (2)Servings 6Cuisine AmericanCategory Main Course
- Season lamb with salt and pepper. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat and sear the lamb on each side. Place lamb in a slow cooker.
- In the same skillet, add another tablespoon olive oil. Add onions, carrots, celery, garlic, tomato paste, cumin, thyme, and 1/4 teaspoon salt and cook, stirring often, until the onions are softened, about 8-10 minutes.
- Stir in wine, scraping up any browned bits, bring to a simmer, and cook until the mixture measures about 3 cups, 10-12 minutes.
- Pour the mixture over the lamb in the slow cooker. Add chicken bone broth. Cover and cook on low for 9-10 hours or on high for 5-6 hours.
RED WINE BRAISED LAMB SHANKS - BLUE BOWL
From bluebowlrecipes.com
Cuisine EasterCategory Main CourseServings 4Estimated Reading Time 6 mins
- Prep: Preheat oven to 350 degrees F. Let the lamb shanks sit out for 10 minutes before beginning to brown them. This is a good time to chop your carrots, onion, and garlic.
- Prepare the Lamb: Add 1 tbsp olive oil to a large dutch oven over medium heat. Season the lamb shanks all over with salt and pepper, and brown them on all sides, working in batches if necessary to make it easier. Set aside on a plate. Add the onion and carrots, and cook, stirring, for a few minutes, until the onion is soft and translucent. Add the garlic and cook a minute more. Coat the lamb shanks in the flour - don't worry about making it perfectly even. Add them on top of the veggies, and pour in the red wine, beef broth, and tomato sauce. Try to make sure all the meat is covered with the liquid, or covered as much as possible. Add the rosemary and bay leaves, and bring to a simmer over medium heat on the stove. Once it's simmering, turn off the heat, cover with the lid, and place in the oven.
- Cook: Cook for 1 hour at 350 degrees, and rotate any pieces of meat that are sticking out above the level of liquid in the pot. Return to the oven, turn the oven temp down to 325 degrees, and cook 35-45 more minutes. The meat should be fork-tender and should shred easily when done.
- Serve + Store: Enjoy immediately! Serve with couscous, mashed potatoes, orzo, or any other side you might have on hand. Store leftovers in an airtight container in the fridge for up to 5 days.
LAMB SHANKS BRAISED WITH RED WINE ... - ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 1Category LambServings 4Total Time 3 hrs 30 mins
- Add the onions, carrots, celery, and garlic to the pot, and cook until lightly browned, about 10 minutes.
BRAISED LAMB SHANKS {SLOW COOKED} - TASTY EVER AFTER
From tastyeverafter.com
Ratings 9Calories 421 per servingCategory Entree
- Take the lamb shanks out of refrigerator and let come to room temperature before cooking (about 1/2-1 hour).
- Heat a large dutch oven over medium-high heat. Add tablespoon of olive oil and sear the shanks on all sides until brown, adding additional olive oil as needed. Remove from pan and set aside.
- Reduce heat to medium and add onion, carrot, and garlic to the pan. Sauté until lightly browned, about 3 minutes. Add wine and cook until reduced by half. Add beef and chicken stocks, tomato paste, and rosemary and stir well. Increase heat again to medium-high and bring sauce to a boil. Return lamb shanks to the pan, cover, and place in the preheated oven.
RECIPE FOR LAMB SHANKS IN OVEN WITH FIGS & SPICES - VALLEY ...
From valleyfig.com
Servings 6Category Entrees, Holidays
- Dry the shanks with a paper towel (dry meat browns, wet meat steams); place on a large, rimmed baking sheet; season shanks on all sides generously with salt and pepper.
- Mix the rest of the rub ingredients together in a small bowl, massage into lamb. Cover and let stand at room temperature for 1 hour or, preferably, chill overnight then bring to room temperature.
- In a large Dutch oven, heat oil, over medium-high heat, until shimmering. Cooking in batches, add the shanks and sear on all sides, until golden brown, about 10 minutes. Transfer the shanks to a plate.
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