Lamb Shanks Deluxe Food

SLOW BRAISED LAMB SHANKS

Slow braised lamb shanks image

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

Ingredients

2 tbsp olive oil
4 lamb shanks
1 large onion (finely chopped)
2 large carrots (peeled and finely chopped)
2 celery ribs/sticks (finely chopped)
4 garlic cloves (thinly sliced)
2 sprigs fresh rosemary
1 bay leaf
2 tbsp tomato paste
1½ cups red wine
2 cups lamb/beef stock
salt and pepper to taste

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

LAMB SHANKS DELUXE

Lamb Shanks Deluxe image

I got this recipe from my mom. The lamb shanks are so tender and make a deliciously flavored gravy. -Sue Draheim

Provided by Taste of Home

Categories Dinner

Time 3h

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/2 medium lemon
1/4 teaspoon garlic powder
4 lamb shanks (about 12 ounces each)
1 cup all-purpose flour, divided
2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons olive oil
2 cups beef consomme
1 cup water
1/2 cup dry vermouth
1 medium onion, chopped
4 medium carrots, cut into chunks
4 celery ribs, cut into chunks

Steps:

Rub lemon and garlic over the lamb shanks; let stand for 10 minutes. In a large resealable plastic bag, combine 3/4 cup flour, salt and pepper. Add shanks, one at a time, and shake to coat., In a large skillet, brown lamb in oil over medium-high heat. Transfer to a shallow roasting pan. Stir the remaining flour into the skillet; cook and stir until browned. Stir in the consomme, water and vermouth until blended. Bring to a boil; cook and stir for 2-3 minutes or until thickened., Stir in the onion. Pour over lamb. Bake, uncovered, at 350° for 1-1/2 hours. Turn shanks; add the carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender.

Nutrition Facts :

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