SLOW-ROASTED ROSEMARY GARLIC LAMB SHANKS
Steps:
- Gather the ingredients. Preheat the oven to 450 F.
- Place the shanks in a roasting pan just large enough to fit them in one layer and rub with the olive oil . Season generously with salt and pepper, or to taste.
- Roast for 20 minutes to get a nice brown color. Remove from the oven and turn the temperature down to 325 F.
- While waiting for the oven to cool down, spoon out any excess fat and scatter the garlic cloves and rosemary over and around the lamb.
- Wrap the braising or roasting pan very tightly with several layers of heavy-duty aluminum foil (remember: you want as tight a seal as possible), and return to the oven. Roast the lamb for an additional 2 hours. Resist the temptation to open the foil and check on it until the 2 hours are up because you'll increase the risk of the meat becoming too tough.
- Remove the foil, pour in the chicken broth, and turn the heat up to 400 F. Roast for 15 minutes, and remove. The lamb shanks are done cooking when they are nicely browned and fork-tender.
- Transfer the lamb shanks to a serving platter and spoon over the juices, garlic cloves, and rosemary.
Nutrition Facts : Calories 1175 kcal, Carbohydrate 2 g, Cholesterol 482 mg, Fiber 0 g, Protein 129 g, SaturatedFat 27 g, Sodium 1140 mg, Sugar 0 g, Fat 68 g, ServingSize 4 servings, UnsaturatedFat 0 g
BRAISED LAMB SHANKS WITH GARLIC AND VERMOUTH
The inspiration for this recipe comes from Richard Olney's Simple French Food, where the shanks and garlic are cooked with nothing more than a bit of water. This one has dry white vermouth and a few bay leaves to give the braising liquid an herbaceous flavor that permeates the meat and intensifies the dish. Lamb has a lot of fat, so be sure to take the time to thoroughly skim the sauce before serving. Better yet, braise the shanks a day or two before you plan to serve them (see Make-Ahead Tips, below).
Provided by StevenHB
Categories Lamb/Sheep
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Tip: After the long braise, the garlic cloves are tender enough to push through a sieve, creating a flavorful purée that thickens the pan sauce. Don't forget to scrape the pulp clinging to the bottom of the strainer.
- Vya and Noilly Pratt are preferred brands of vermouth.
- Position a rack in the lower third of the oven and heat the oven to 325°F If necessary, trim any excess fat from the lamb shanks, but don't trim away the thin membrane that holds the meat to the bone. Season the shanks all over with salt and pepper.
- Heat the oil over medium heat in a large Dutch oven or other heavy braising pot large enough to accommodate the lamb shanks in a snug single layer. When the oil is shimmering, add half the shanks and brown them on all sides, 12 to 15 minute total. Set the browned shanks on a platter. Repeat with the remaining shanks. When all the shanks are browned, pour off and discard the fat from the pan.
- Set the pan over medium-high heat and add the vermouth. As it boils, stir with a wooden spoon to dissolve any drippings. Return the shanks to the pan, arranging them as best you can so they fit snugly. Tuck the bay leaves in between the shanks and scatter the garlic over them. Cover and braise in the oven, turning the shanks every 45 min., until fork-tender, 1-1/2 to 2 hours.
- Transfer the shanks to a platter and cover with foil to keep warm. Tilt the braising pot to pool the juices at one end and skim off and discard any surface fat. Pour what remains in the pot into a medium-mesh sieve set over a bowl. Discard the bay leaves. With a rubber spatula, scrape over and press down on the garlic cloves so the pulp goes through but not the skins; be sure to scrape the pulp clinging to the bottom of the strainer into the sauce. Whisk in the lemon juice. Taste and add salt, pepper, and more lemon juice if needed. To serve, pour the sauce over the shanks and shower them with the chopped herbs and a little freshly ground pepper.
- Make Ahead Tips.
- The dish can be made up to three days ahead. After braising, transfer the shanks to a baking dish. Strain and season the sauce as directed in the recipe. Pour a little strained sauce over the shanks to moisten them. Refrigerate the shanks and the sauce separately, both tightly covered. Before serving, reheat the chilled sauce, pour it over the shanks in the baking dish, cover the dish with foil, and warm in a 325ºF oven for about 30 minute Finish with the herbs and black pepper, and serve.
- Serving Suggestions.
- Fill out the meal with a potato gratin and a refreshing heap of green beans.
LAMB SHANKS WITH MERLOT AND GARLIC
Lamb shanks become tender and juicy when braised in a good Pacific Northwest Merlot. If your pot is smaller than 10 inches (25 cm) in diameter, ask your butcher to crack the bones so the shanks will fit. Serve with lots of fresh crusty bread to mop up the sauce. From The Pacific Northwest (Williams-Sonoma New American Cooking) by Jean Galton.
Provided by lazyme
Categories Lamb/Sheep
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C).
- Trim off any excess fat from the lamb shanks.
- Sprinkle the shanks with the salt and pepper.
- Spread the flour on a plate and turn the shanks in the flour, shaking off any excess.
- In a large, heavy ovenproof pot over high heat, warm 2 tablespoons of the olive oil.
- Add the shanks (in batches, if necessary) and brown well on all sides, about 5 minutes.
- Transfer the shanks to a plate.
- Wipe out the pot.
- Add the remaining 2 tablespoons oil to the pot over medium-high heat.
- Add the onion and cook, stirring frequently, until soft, 3-4 minutes.
- Return the shanks to the pot along with the potatoes, carrots, garlic, bay leaves, thyme, wine, and stock.
- Bring to a boil, cover, and transfer to the oven.
- Bake for 1 1/2 hours. Uncover and continue to bake until the Iamb is very tender, about 30 minutes longer.
- Transfer the shanks to a platter.
- Using a slotted spoon, transfer the potatoes and carrots to the platter.
- Cover and keep warm.
- Using a large spoon, skim off any fat from the surface of the sauce remaining in the pot.
- Lift out and discard the bay leaves and the thyme.
- Place the pot over high heat and bring to a boil.
- Cook the sauce until it reduces and is lightly thickened, 3-5 minutes.
- Pour the sauce around the meat.
- Sprinkle the meat and vegetables with the parsley and mint.
LAMB SHANKS IN CRANBERRY SAUCE
This is one of the tastiest lamb shank recipes I've ever tasted. The cranberry sauce adds a lovely sweetness to the dish, but not too sweet.
Provided by Terese
Categories Lamb/Sheep
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 160oC. Heat oil in a heavy based ovenproof dish over high heat. Cook shanks in batches for 4 to 5 minutes on each side until brown on all sides. Remove to a plate.
- Melt butter in pan until sizzling, add flour and cook for 1 minute. Remove from heat and slowly add stock, wine and cranberry sauce. Season with salt and pepper and return to heat and bring to the boil. Add lamb, garlic and rosemary.
- Cover dish, transfer to oven and bake for 2 1/2 to 3 hours. Remove lid and bake for a further 20-30 minutes or until shanks are tender.
- Serve with mashed potatoes and green beans.
Nutrition Facts : Calories 1178.2, Fat 59, SaturatedFat 23.9, Cholesterol 376.5, Sodium 449.7, Carbohydrate 35.3, Fiber 1.1, Sugar 27.9, Protein 109.6
LAMB SHANKS WITH BARLEY AND GARLIC
When I travelled to Italy in 1998, I enjoyed the company of a fellow who was also on the tour with his partner. I got this recipe from him, John Karustis.
Provided by Julesong
Categories Lamb/Sheep
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In an ovenproof pan with tight-fitting lid, brown lamb on all sides in butter and olive oil.
- Remove lamb, stir wine and water into pan and heat, scraping bottom and sides of pan.
- Replace lamb and sprinkle with rosemary; add the garlic.
- Put a sheet of foil over top, then the tight-fitting lid to seal thoroughly. Bake at 350 degrees for 1 1/2 hours.
- For the barley, sauté mushrooms in 4 tablespoons of the butter, and set aside.
- Brown the barley in the remaining butter until golden brown, then mix in mushrooms, turn into casserole, and add 2 1/2 cups of the beef stock.
- Cover and bake 30 minutes at 350 degrees; add more stock as needed, about 1 cup, and cook, uncovered, until liquid is reduced and barley is done.
- To serve, arrange lamb shanks around edges of serving platter, add garlic cloves to barley, and heap in center of platter. Stir mint jelly into liquid remaining, cook three to five minutes, and spoon over lamb.
Nutrition Facts : Calories 1404, Fat 83.1, SaturatedFat 37.9, Cholesterol 333.7, Sodium 1056, Carbohydrate 75.9, Fiber 12.9, Sugar 7.5, Protein 83.8
BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY (CROCK POT)
The smells coming from this dish are divine. By preparing this the night before, it makes dinnertime a snap, I just add a salad and some bread to soak up the juices.
Provided by Abby Girl
Categories Lamb/Sheep
Time 12h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the red wine, Dijon mustard, salt, pepper in a small dish. Place the lamb shanks in the crock pot.
- Scatter the remaining ingredients around and on top of the shanks. Cover and cook on high for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to low and cook for an additional 6 hours.
- Using a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste and add salt and pepper, if needed.
- Pour the juices over the shanks, and serve.
BRAISED GARLIC LAMB SHANKS
Make and share this Braised Garlic Lamb Shanks recipe from Food.com.
Provided by bggio
Categories Lamb/Sheep
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven at 325 degrees.
- Combine salt and pepper and season the lamb.
- In a large stainless steel pan pre-heat olive oil med/high heat.
- Sear the lamb in the oil 3-4 minutes each side or until browned.
- Remove from oil and add carrots, onion, garlic and turnip and fry lightly 2-3 minutes.
- Add wine and scrape the bottom of pan of all the glazed on bits.
- Add the the stock and tomatoes and bring to a good boil.
- Add the lamb back in and cover the pan with foil or pan cover and place into oven 2 to 2 1/2 hours.
Nutrition Facts : Calories 783.4, Fat 39, SaturatedFat 14.6, Cholesterol 243.3, Sodium 826.8, Carbohydrate 19.1, Fiber 3.8, Sugar 8.5, Protein 75
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
BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY
There will be no leftovers. This Braised Lamb Shanks with Garlic and Rosemary recipe will make you fall in love with your slow cooker. Your house will be perfumed with the aromas of southern France. Enjoy!
Provided by Lora Brody
Categories Garlic Herb Lamb Braise Dinner Rosemary Lamb Shank Winter Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.
- Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve.
- Note:
- For a less assertive garlic taste, use elephant garlic.
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