LAMB SHANK
Delicious grilled leg of lamb in a wonderful herb marinade.
Provided by slowcooker
Categories Meat and Poultry Recipes Lamb Shanks
Time 2h15m
Yield 6
Number Of Ingredients 12
Steps:
- Cut slits into lamb shank in a criss-cross pattern about 1 inch apart and 1/2 inch deep; place into a shallow dish.
- Whisk olive oil, rosemary, thyme, basil, parsley, mint, black pepper, salt, and cayenne pepper together in a bowl; brush evenly over the lamb shank. Refrigerate lamb at least 1 hour.
- Preheat grill for medium heat and lightly oil the grate.
- Stir lemon juice and honey together in a small bowl until smooth.
- Cook lamb shank on preheated grill, basting every 15 minutes with the lemon juice mixture, until browned on the outside and red in the center, about 30 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C).
Nutrition Facts : Calories 341.9 calories, Carbohydrate 11.2 g, Cholesterol 109.8 mg, Fat 16.5 g, Fiber 0.7 g, Protein 36.3 g, SaturatedFat 4.8 g, Sodium 93.3 mg, Sugar 8.9 g
LAMB SHANKS WITH ANCHO CHILI-HONEY GLAZE
I've been going back through some of my recipes and getting them organized. I ran across this one that I made a few years ago. The family loved it. It's labor intensive but worth it. From San Ysidro Ranch, Montecito, CA, The Stonehouse Restaurant.
Provided by lazyme
Categories Lamb/Sheep
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350ºF.
- Heat oil in heavy large ovenproof pot over medium-high heat.
- Sprinkle lamb with salt and pepper.
- Add to skillet; cook until brown on all sides, about 8 minutes.
- Transfer lamb to plate.
- Add onion and garlic to pot; saute until tender but not brown, about 3 minutes.
- Add tomato puree, stock, 2 ancho chilies, cumin seeds and bay leaf.
- Bring to boil.
- Return lamb to pot.
- Cover pot tightly, place in oven and cook until lamb is very tender, about 1 hour 45 minutes.
- Discard bay leaf.
- (Lamb shanks can be prepared 1 day ahead. Cover and chill).
- Preheat oven to 400ºF.
- Place remaining 3 ancho chilies in large mixing bowl.
- Pour 2 cups boiling water over.
- Let stand until softened, about 10 minutes.
- Drain, reserving 1/2 cup soaking liquid.
- Mix honey, orange peel and remaining 1 tablespoon water in heavy small saucepan.
- Bring to boil.
- Transfer honey mixture to blender.
- Add chilies and reserved 1/2 cup soaking liquid.
- Puree until smooth.
- Using tongs, transfer lamb to heavy large baking pan; reserve cooking liquid.
- Add 1/2 cup honey mixture to lamb cooking liquid.
- Brush lamb liberally with remaining honey mixture.
- Bake until lamb is heated through and honey mixture forms glaze, about 15 minutes.
- Meanwhile, puree lamb cooking liquid in blender in batches until smooth.
- Transfer to heavy medium saucepan.
- Bring to simmer.
- Season to taste with salt and pepper.
- Mix sour cream, yogurt and cilantro in medium bowl.
- Season to taste with salt and white pepper.
- Spoon lamb cooking liquid onto each of 4 plates.
- Top with lamb shanks.
- Drizzle with yogurt mixture and serve.
Nutrition Facts : Calories 1093.7, Fat 54.5, SaturatedFat 18.5, Cholesterol 254.4, Sodium 660.1, Carbohydrate 73.9, Fiber 10.1, Sugar 50.1, Protein 82
LAMB SHANKS WITH ANCHO CHILE HONEY GLAZE
A lamb lovers dream! This is one of my favorite lamb recipes. I've had so many requests after serving this at dinner parties that I decided to post it here. Get the shanks in the oven. Make the glaze and topping, then take an hour long nap, have a bath, and presto! Dinner's ready! Bon Appetite.
Provided by ANGELAELSER
Categories Lamb Shanks
Time 2h45m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heat oil in large Dutch oven or enamel baking pot. Sear shanks on all sides and set aside. In the same pot, saute onion and garlic 2 to 3 minutes. Add 2 ancho chilies, tomatoes and chicken stock. Season with cumin, bay leaf, salt and pepper. Boil briefly, then return shanks to pan.
- Cover and bake in preheated oven for 2 to 2 1/2 hours. Meat should be just ready to fall off the bone.
- To make the glaze: Cover 6 ancho chilies with boiling water, and soak for 10 minutes. In a food processor, combine chilies, 1 cup water, honey and orange zest. Process until smooth; set aside.
- To make the topping: In a small bowl, mix together yogurt, cilantro and salt. Cover, and refrigerate.
- When the shanks are done, remove them from the Dutch oven, and place them into an oiled roasting pan. Increase oven temperature to 400 degrees F (200 degrees C). Spread glaze over shanks and return to oven until light crust forms, 6 to 10 minutes. Serve on large plates surrounded by tomato base and topped with the refreshing yogurt mixture.
Nutrition Facts : Calories 615.6 calories, Carbohydrate 82.9 g, Cholesterol 86.1 mg, Fat 18.4 g, Fiber 12.8 g, Protein 39.1 g, SaturatedFat 4.8 g, Sodium 1135.1 mg, Sugar 52.5 g
HEAVENLY LAMB SHANKS
This is simply gorgeous because it's so comforting! The lamb shanks are slow cooked in a generous amount of red wine. Preparation is easy, too, it goes from stovetop to oven. This is best served with the pan juices poured over a creamy mashed potatoes, sweet potatoes, pumpkin, risotto, or even soft polenta.
Provided by Lasse's Solskinn
Categories Meat and Poultry Recipes Lamb Shanks
Time 3h20m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat the olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
- Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer. Season to taste with sea salt, and place the lamb shanks on top of the vegetables.
- Cover the roasting pan tightly with heavy aluminum foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.
Nutrition Facts : Calories 824.3 calories, Carbohydrate 34.8 g, Cholesterol 173.4 mg, Fat 41.3 g, Fiber 3.7 g, Protein 60.8 g, SaturatedFat 8.7 g, Sodium 792.9 mg, Sugar 6.4 g
LAMB SHANKS WITH ANCHO CHILE HONEY GLAZE
A lamb lovers dream! This is one of my favorite lamb recipes. I've had so many requests after serving this at dinner parties that I decided to post it here. Get the shanks in the oven. Make the glaze and topping, then take an hour long nap, have a bath, and presto! Dinner's ready! Bon Appetite.
Provided by ANGELAELSER
Categories Lamb Shanks
Time 2h45m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heat oil in large Dutch oven or enamel baking pot. Sear shanks on all sides and set aside. In the same pot, saute onion and garlic 2 to 3 minutes. Add 2 ancho chilies, tomatoes and chicken stock. Season with cumin, bay leaf, salt and pepper. Boil briefly, then return shanks to pan.
- Cover and bake in preheated oven for 2 to 2 1/2 hours. Meat should be just ready to fall off the bone.
- To make the glaze: Cover 6 ancho chilies with boiling water, and soak for 10 minutes. In a food processor, combine chilies, 1 cup water, honey and orange zest. Process until smooth; set aside.
- To make the topping: In a small bowl, mix together yogurt, cilantro and salt. Cover, and refrigerate.
- When the shanks are done, remove them from the Dutch oven, and place them into an oiled roasting pan. Increase oven temperature to 400 degrees F (200 degrees C). Spread glaze over shanks and return to oven until light crust forms, 6 to 10 minutes. Serve on large plates surrounded by tomato base and topped with the refreshing yogurt mixture.
Nutrition Facts : Calories 615.6 calories, Carbohydrate 82.9 g, Cholesterol 86.1 mg, Fat 18.4 g, Fiber 12.8 g, Protein 39.1 g, SaturatedFat 4.8 g, Sodium 1135.1 mg, Sugar 52.5 g
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