Lamb Shanks With Merlot And Garlic Food

BRAISED LAMB SHANKS IN ORANGE-MERLOT SAUCE (PASSOVER)

Steps:

• Combine the basil, oregano, rosemary, orange juice, orange zest, Merlot and garlic and pour over the rinsed lamb shanks in a wide glass dish (shanks should be in a single layer).
• Turn the shanks to coat and cover.
• Marinate 2 hours at room temperature, turning the meat every half hour or marinate in the refrigerator, turning meat occasionally.
• Remove the shanks from the marinade and dry them with paper towels. Reserve the marinade.
• Preheat the oven to 450 degrees F.
• Season the lamb with a pinch of salt and freshly ground black pepper.
• Heat a large skillet over high heat for 20 seconds. Add the olive oil and heat for 10 seconds then lower the heat to medium-high and add the lamb shanks.
• Cook each side for approximately 2 minutes until browned on all sides.
• Place shanks in a single layer in a casserole dish and pour the chicken stock into the hot pan.
• Scrape up any meat particles, add them to the reserved marinade and pour over the shanks in the casserole and cover with a lid (use foil if no lid).
• Put casserole in the preheated oven and immediately reduce the heat to 350 degrees F. (The hot oven will sear the meat initially, but the mixture needs to cook at a lower temperature or the meat will toughen.).
• Roast for 45 minutes then baste and cook for another 1-1 1/2 hours, or until the meat is very tender and easily pulls away from the bone.
• If the liquid has reduced greatly, add 1/2 cup of water to the pan.
• Remove the shanks to a serving platter and keep warm.
• If the gravy is too watery, boil the liquid down 5-10 minutes, or until it is the consistency of tomato sauce.
• Drizzle some of the sauce over the shanks and serve.

ROASTED LAMB SHANKS WITH LEMON AND HERBS

Steps:

• Make the lamb a day in advance: Make several incisions in the shanks with a paring knife and slide a slice of garlic into each slit. Place the shanks in a large baking dish, drizzle with the lemon juice, turning to coat, and season with salt and pepper on all sides. Mix the parsley, thyme and marjoram in a small bowl, then rub the herbs over the lamb. Cover and set aside at room temperature for 1 hour. After 30 minutes, place a Dutch oven or covered ovenproof pot in the oven and preheat to 500 degrees for at least 30 minutes.
• Transfer the shanks to a plate and drizzle with the melted butter; reserve the marinade. Carefully remove the preheated pot from the oven. Working quickly, add the shanks, making sure at least one side of each touches the hot pot. Return the pot to the oven, uncovered, and place the lid on another oven rack to keep it hot. Roast the shanks for 25 minutes.
• Meanwhile, bring the reserved marinade and 1/2 cup water to a boil in a small saucepan over medium heat. Pour the hot marinade over the shanks, then place a large sheet of heavy-duty foil over the pot and cover with the hot lid. Reduce the oven temperature to 350 degrees and roast 45 minutes, then reduce the temperature to 200 degrees and cook 30 more minutes. Turn off the oven and leave the lamb inside, undisturbed, to finish cooking, 20 minutes.
• Remove the lamb from the cooking liquid and place in a shallow baking dish. Refrigerate the meat and the sauce separately overnight.
• When ready to serve, position a rack in the upper third of the oven and preheat to 350 degrees. Drizzle the shallots with olive oil in a small baking dish and season with salt and pepper. Cover the lamb loosely with foil. Bake the lamb and shallots for 25 to 30 minutes, uncovering the lamb and brushing lightly with melted butter after 15 minutes. Meanwhile, discard the fat from the chilled sauce and bring to a simmer over medium heat. Drizzle the finished lamb and shallots with the sauce and garnish with parsley.

GARLIC ROAST LAMB SHANK IN ROASTED MUSHROOM AND SESAME BROTH

Steps:

• Preheat the oven to 400 degrees F.
• Line a large roasting pan with aluminum foil. Rinse the lamb shanks, pat dry and put them into the lined roasting pan.
• Mince 8 cloves of garlic. Reserve 1 tablespoon for the sauce. Coat the lamb shanks with olive oil, garlic, salt and pepper, to tastes. Pour in about 2 cups chicken stock, cover the pan with foil and roast for 1 1/2 hours.
• Meanwhile, add the sesame oil a 10-quart saucepan, over medium heat and add the remaining tablespoon of garlic. Put on medium heat and let the garlic brown slightly. Add the mushrooms, stir and cook until the aroma starts to release, about 5 minutes. Stir in the sesame seeds, remaining chicken stock and salt, to taste. Simmer for about 30 minutes.
• Remove the shanks from the oven. Ladle about 1 cup of the broth into each serving bowl and top with a lamb shank. Serve hot.

LAMB SHANKS WITH MERLOT AND GARLIC

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.

TOM VALENTI'S LAMB SHANKS

Steps:

• 1.Preheat oven to 325°F. Season the lamb with salt and pepper.
• 2.Heat 3 tablespoons oil in a pot over medium-high heat. Add the celery, carrot, and onion; cook until very soft, 8 to 10 minutes.
• 3.Add the tomato paste and cook 1 to 2 minutes. Add the thyme, bay leaf, peppercorns, anchovies, and garlic; cook 3 minutes.
• 4.Add the wines, vinegar, and sugar; raise the heat to high and bring to a boil. Lower the heat to medium and add the broths. Leave over medium heat while you brown the lamb shanks.
• 5.Pour the remaining 1/4 cup of olive oil into a sauté pan. Over medium-high heat, brown the lamb shanks well on all sides, using tongs to flip them over.
• 6.Transfer lamb shanks to a roasting pan and pour the braising liquid on top. Cover with aluminum foil and cook in the preheated oven for 1 hour. Remove the foil and cook 2 1/2 to 3 hours more, turning the shanks over every half hour until the meat is very soft.
• 7.Remove the shanks from the braising liquid and strain the liquid. Skim any fat that rises to the surface, then use the liquid as a sauce. Serve in shallow bowls atop White Bean Puree.

ROSEMARY BRAISED LAMB SHANKS

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.

LAMB SHANK BRAISED IN WHITE WINE WITH ROSEMARY

Steps:

• In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate.
• Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.

GARLIC LOVERS' GREEK LAMB SHANKS

Steps:

• Trim most visible fat from shanks.
• Cut slits 1/2" wide and deep all over shanks, as many as possible.
• Stuff garlic cloves into slits, lengthening or deepening them as needed.
• Drizzle or rub extra virgin olive oil over shanks, trying to get the oil into the slits with the garlic.
• (Recipe may be made in advance to this point. Cover and refrigerate for up to 1 day) Put shanks in a broiler-safe pan (I use a low rack in a pyrex dish) and broil on both sides until meat sizzles and browns, about 6- 7 minutes per side.
• Remove shanks from oven, and turn it down to 300 degrees Fahrenheit.
• Pour red wine over shanks, and distribute 1 T each mint and oregano over both sides of each shank.
• Sprinkle lightly with salt and pepper.
• Cover pan with aluminum foil, return to oven, and bake for approximately 2 to 2 1/2 hours, basting every 40 minutes or so.
• When done, you can pour drippings into small pan and boil until slightly thickened while lamb rests, to serve alongside.

BRAISED LAMB SHANKS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
• Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.

LAMB SHANKS BRAISED IN MERLOT WITH FIGS

Steps:

• Place the lamb shanks in a deep dish with the onions celery, olives, capers, dried figs, black pepper, rosemary and garlic.
• Pour over the merlot and marinate, covered, in the fridge for at least 4 hours-24 hours for preference.
• Remove the shanks from the marinade.
• Reserve the marinade.
• Heat the oil in a heavy-based frying pan and brown the shanks on all sides.
• Transfer them to a casserole dish.
• Add the tomato paste to the pan and stir over a moderately high heat until it becomes a deep reddish brown colour.
• add the stock and bring to the boil.
• Pour over the meat and add the reserved marinade ingredients.
• Cover and cook at 160c for 2-2 1/2 hours or until the meat is nearly falling foo the bone.
• Season to taste, serve over mash with greens on the side.

LAMB SHANKS WITH POTATOES, PARSNIPS AND KALAMATA OLIVES

Steps:

• Sprinkle lamb with salt and pepper. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Working in batches, cook lamb until brown, about 8 minutes. Transfer to large bowl.
• Reduce heat to medium. Add carrot rounds, onions and celery to pot. Sauté until vegetables are tender and golden, about 10 minutes. Add garlic, rosemary and oregano. Sauté 1 minute. Stir in tomatoes with juices, 2 cups water, wine and orange peel. Return lamb to pot, pressing to submerge. Bring to boil. Reduce heat to low. Cover; simmer until lamb is just tender, about 2 hours 15 minutes.
• Add potatoes, 2-inch carrot pieces, parsnips and olives to pot. Simmer uncovered until vegetables are tender and lamb is very tender, about 30 minutes longer. Using slotted spoon, transfer lamb and vegetables to platter. Boil juices in pot until thickened enough to coat spoon, about 5 minutes. Discard orange peel. Season sauce with salt and pepper.
• Spoon sauce over lamb and vegetables and serve.

JEAN'S LAMB SHANKS

Steps:

• Mix all of ingredients and pour over shanks.
• Marinate for a minimum of four hours or overnight (for best flavour overnight is the best, turning shanks every so often, keep in fridge covered when marinating.
• Bake covered in marinade on very slow oven 125°C or 250°F for 5 hours.