Lamb Shanks In Red Wine With Prunes Food

BRAISED LAMB WITH RED WINE AND PRUNES

Steps:

• Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
• Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.

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.

LAMB AND RED WINE STEW

Steps:

• Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.
• Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.

SLOW COOKED LAMB SHANKS IN RED WINE

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.

GARLIC LAMB SHANKS IN RED WINE

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-COOKED LAMB WITH PRUNES AND DRIED APRICOTS

Steps:

• Heat oven to 250 degrees. In 7-quart flameproof casserole or Dutch oven over medium heat, heat vegetable oil until hot but not smoking. Sprinkle salt and pepper generously over lamb shanks. Working in batches if necessary to keep them from touching during the initial searing, add shanks to pan (they should sizzle the moment they hit the pan). Cook lamb shanks until well browned on all sides, 10 to 15 minutes each side. Set browned lamb aside in a large bowl.
• Meanwhile, in a small saucepan over medium-high heat, bring the chicken stock to a boil. Add the sumac, and stir to combine; set the mixture aside.
• Add onion to the casserole, and cook over medium heat until softened and golden, 5 to 10 minutes. Add reserved stock mixture, apricot nectar, cinnamon stick, cloves, allspice, parsley, cilantro, tarragon, mint, and paprika; stir to combine.
• Return the reserved browned lamb shanks to the casserole. Place over medium-high heat, and bring the liquid in the casserole to a boil. Cover the pan, and transfer the casserole to the oven. Cook the mixture until the meat is tender, about 2 hours. Check the casserole in the oven occasionally to ensure a gentle simmer of the sauce, adjusting the heat of the oven or the height of the oven rack as necessary. The actual cooking time will vary depending on the size of the lamb shanks you started with. The meat should be very tender but should not fall off the bone, yet. Add the dried apricots, prunes, and chopped red bell pepper to the casserole, and continue to cook in the oven until the fruit has softened, about 1/2 hour more.
• Remove the cooked lamb shanks, apricots, prunes, and bell pepper from the casserole, and place them in the bowl with the lamb. Cover them with aluminum foil to keep warm, and set aside.
• Place the casserole over medium heat, and simmer until the liquid is thickened and reduced, about 15 minutes. Return the reserved lamb shanks, apricots, prunes, and bell pepper to the casserole just long enough to heat them through again, and stir them lightly to coat them with the sauce. Season with salt and pepper. Serve lamb shanks and sauce with couscous with mint and lemon.

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.