Lamb Shanks In Honeyed Prune Sauce Food

BRAISED LAMB SHANKS

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.

BEAUTIFUL LAMB SHANKS

Steps:

• Preheat your oven to full whack. Put the dried chillies, raisins and apple juice in a bowl, then set aside.
• Put the lamb shanks in a roasting tray, then rub all over with oil, sea salt and black pepper. Bang them in the oven for 20 minutes.
• As they're browning, peel and finely chop the onions, peel and finely slice the garlic, then halve and deseed the chillies.
• Get a casserole pan that will fit the shanks quite snugly - about 24cm in diameter and 10cm deep. Put it on a medium heat and add a lug of olive oil, the onions, garlic, fresh chilli, smoked paprika, bay leaves and rosemary. Leave to sweat for about 10 minutes.
• Once the onions have softened, put the rehydrated chillies and raisins into a food processor or liquidiser, along with any leftover apple juice, then blitz (feel free to sneak in a swig of red wine or bourbon here!) until you've got a paste. Stir this into your onions.
• Take your shanks out of the oven and turn the temperature down to 140°C/275°F/gas 1.
• Add the shanks to the casserole pan along with your tinned tomatoes and stock (if using) or equal amounts of water.
• Stir everything together, cover and put in the oven to stew for 2 hours 30 minutes to 3 hours, or until the meat is falling off the bone and the sauce is thick, topping up with water or stock as you go.
• Take it out of the oven, have a taste and season with salt and pepper and a dash of vinegar. Serve with steamed greens, mash, flatbreads, or whatever you fancy.

BRAISED LAMB SHANKS WITH ROSEMARY

Steps:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
• Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.
• Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.

LAMB SHANKS IN RED WINE WITH PRUNES

Steps:

• Place prunes in a bowl, add wine and set aside. Heat oil in a 6-quart casserole or sauté pan. Add lamb and brown on all sides over medium heat. Remove. Stir in onion and garlic. Sauté on low until soft. Stir in bell pepper, cumin and paprika. Sauté a few minutes. Return lamb to pan, season with salt and pepper. Add thyme, prunes and wine. Cover and simmer 1 hour.
• Turn shanks in pan and baste. Add zest and cayenne. Cover and cook on low about 45 minutes more, until lamb is tender when pierced with a fork. Check seasoning. Serve with couscous.

MOROCCAN TAGINE (LAMB WITH PRUNES, APRICOTS AND HONEY)

Steps:

• Heat the oil in a tagine, stir in the almonds and cook until golden.
• Add in the onions, garlic and saute until translucent
• Stir in the ginger, saffron, cinnamon sticks and coriander.
• Add in the lamb and coat stirring well, saute for a minute of two.
• Pour in enough water to cover the meat and bring it to a boil
• Reduce heat to simmer and place the cover of the tagine and let cook for about an hour
• Add in the prunes, apricots and orange peel, simmer for 20 more minutes covered
• Add salt and pepper to taste
• Stir in the honey and 1/2 of the chopped cilantro leaves, add a little water if necessary.
• You want the sauce to be syrupy but not dry.
• Simmer for 10 more minutes covered
• adjust seasoning as necessary, garnish with cilantro and serve
• Excellent with couscous or bread.

LAMB SHANKS IN HONEYED PRUNE SAUCE

Steps:

• In a large dish combine 2 tbs olive oil,onion,garlic,spices,lemon juice and zest.
• Add lamb shanks.Coat with marinade and cover.Leave 2-3 hours in fridge(longer if time permits)stirring occasionally and turning the lamb.
• Heat 1 tbs olive oil in large frying pan.Lift lamb shanks out of marinade and into frying pan.Brown lamb well on all sides.
• Remove lamb from pan and place in a large casserole dish.
• Add marinade ingredients to pan with 100mls/4 fluid ozs water and heat gently for 3-4 minutes.
• Remove from heat.Add honey and prunes. Stir gently to incorporate,without breaking up the prunes.
• Pour this heated mixture over the lamb shanks.Cover with lid or foil.
• Cook in preheated oven 160 deg C,325 deg F,gas mark 3 for 2 1/2 hours.
• If you prefer a thicker sauce,blend cornflour with a little cold water in a cup.Remove casserole from oven after two hours,stir a little of the sauce into the cornflour and water,mix well then stir back into the sauce in the casserole. Return casserole to oven for remaining half hour.
• Serve garnished with toasted almonds and/or chopped coriander.

SLOW BRAISED LAMB SHANKS

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.

MOROCCAN SPICED LAMB OR LAMB SHANKS W. LEMON, PRUNES AND SAFFRON

Steps:

• Season lamb with salt and pepper, dust lightly with flour.
• Heat half oil in pan and brown lamb. (Do this in batches if necessary so the meat does not "stew").
• Remove lamb and set aside.
• Heat remainder of oil and brown onions.
• Add garlic, cumin, coriander, ginger, paprika and harissa paste and cook 2 minutes.
• Add remaining flour, sugar, stock, lemon and tomatoes.
• Bring to boil.
• Return lamb to dish, bring back to boil, then reduce heat to low and simmer for 30 minutes covered.
• Uncover and simmer a further 1 hour turning meat occasionally.
• Combine saffron with a little hot water to infuse.
• Skim excess fat from surface increase heat to medium-high and add saffron water.
• Cook further 30 minutes.
• In last 5 minutes of cooking add prunes.
• Sauce should be thick and meat very tender.
• Sprinkle over fresh coriander and serve.

BRAISED LAMB SHANKS WITH PRUNES

Steps:

• Preheat oven to 350°F. Sprinkle lamb with salt and pepper. Heat 4 tablespoons oil in large wide ovenproof pot over medium-high heat. Add lamb in single layer; cook until brown on all sides, about 10 minutes total. Transfer lamb to rimmed baking sheet. Add 2 tablespoons oil to pot. Add onion and carrot and sauté until golden brown, about 10 minutes. Add prunes, garlic, and cardamom and stir 2 minutes. Add both broths and bring to boil. Return lamb to pot, cover, and transfer to oven.
• Braise lamb until tender, about 1 3/4 hours. Transfer lamb to rimmed baking sheet. Tilt pan and spoon off fat. Season sauce to taste with salt and pepper. Return lamb to pot, turning to coat. DO AHEAD: Lamb can be made 2 days ahead. Refrigerate uncovered until cold, cover, and keep chilled. Rewarm over medium heat before continuing. Place lamb shanks on plates. Spoon sauce over.