LAMB SHANKS WITH POTATOES, PARSNIPS AND KALAMATA OLIVES
Categories Olive Onion Potato Tomato Vegetable Braise Wheat/Gluten-Free Lamb Shank Parsnip Red Wine Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 16
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.
LAMB SHANKS AND POTATOES
Take it easy: Your slow cooker or oven can work delicious magic with our lamb dinner to fix and forget.
Provided by Martha Stewart
Categories Lamb Recipes
Time 8h20m
Number Of Ingredients 11
Steps:
- In a 5- to 6-quart slow cooker, stir together tomatoes and puree, tomato paste, jam, garlic, orange zest, rosemary, ginger, and cinnamon. Season with salt and pepper. Add lamb and potatoes, stirring to combine.
- Cover, and cook on low for 8 hours (or on high for 5 hours), until lamb and potatoes are tender. Season again with salt and pepper, if desired. Serve.
- Preheat oven to 350 degrees. Follow step 1 (above), using a 5-quart Dutch oven or heavy pot with a tight fitting lid instead of the slow cooker. Add 2 cups water, and cover. Transfer to oven; cook until lamb and potatoes are tender, 2 to 2 1/2 hours.
BRAISED LAMB SHANKS WITH CARAMELIZED VEGETABLES
Here is another lamb shank recipe, I absolutely love lamb shanks, I just don't seem to be able to buy them often here in Switzerland. This one tastes wonderful and just falls off the bone, it does not have too many ingredients but they all come together so well. I served it over mash and with roasted honeyed vegetables. I will list the recipe for the vegetables below I usually make this with parsnips, turnips and carrots but I could not get a hold of any, so I just made it with carrots and sweet potatoes instead, so use whatever vegetables you like.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Brown lamb shanks all over in a fry pan, remove and set to one side.
- In a large saucepan, heat some oil, add onion and celery, cook until onion softens.
- Add wine, stock, garlic bulb, rosemary, thyme, bay leaf and vinegar. Return lamb and bring to the boil, reduce heat to a simmer and cook covered over a very low heat, for 2-21/2 hours or until lamb is falling off the bone.
- Remove lamb and keep warm, remove garlic bulb, strain the liquid through a sieve, return liquid to pan.
- Squeeze garlic from bulb (either use a few sheets of kitchen roll to hold the back and squeeze or place in the fridge to cool quicker.) Either blend or process sauce until smooth.
- Mix a little water with the cornflour and add to sauce, bring to the boil and stir until mixture thickens.
- Caramelized Vegetables.
- You will notice if you read the intro above I usually make this with parsnips, turnips and carrots but I could get a hold of these so I made it with carrot and sweet poatoes instead.
- Combine all the ingredients, except thyme, in a roasting pan, coat vegetables well, place thyme sprigs on top, and roast 30-40 Min's, covered, in a pre-heated oven 180 degrees celcius or until vegetables are cooked through.
- Serve over mash with caramelized vegetables.
Nutrition Facts : Calories 1015.3, Fat 40.8, SaturatedFat 14.8, Cholesterol 242.1, Sodium 642, Carbohydrate 59.6, Fiber 6.2, Sugar 27, Protein 76
LAMB SHANKS WITH PARSNIPS, CARROTS AND POTATOES
This is a great recipe for lamb shanks, it's total comfort food at it's best, the juice from this is so good, if you like lots of juice then add in a little more water or broth, and adjust all ingredients to taste.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Season the lamb with seasoning salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add in the shanks and brown on both sides (this should take about 10-12 minutes).
- Transfer the browned shanks to a bowl.
- Add in the onion, celery, rosemany, oregano and 10-12 minutes or until the veggies are golden.
- Add in the garlic and saute for 1 minute.
- Add in the tomatoes with juice, water, broth and wine and return the lamb back to the pot (pressing the lamb into the juices with a fork or spoon) bring to a boil, reduce heat to low, cover and simmer about 2 hours or until the lamb are Just tender.
- Add in the potatoes, carrots, olives and parsnips and simmer for another 30 minutes, or until tender.
- After the 30 minutes of cooking season with salt and pepper.
- Using a slotted spoon remove the lamb and veggies to a large platter.
- Boil the juices for about another 5 minutes or until thickened, season again with black pepper.
- Spoon the sauce over the lamb and veggies.
Nutrition Facts : Calories 1043.7, Fat 45.9, SaturatedFat 15.5, Cholesterol 242.1, Sodium 544.5, Carbohydrate 62.4, Fiber 10.6, Sugar 10.5, Protein 79.5
LAMB WITH WARM POTATO & OLIVE SALAD
This restaurant-standard dish is simple to make but worthy of any dinner party. Cooking the lamb this way stops it drying out and gives it a subtle flavour
Provided by Flynn McGarry
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Cook the potatoes in a pan of boiling, lightly salted water for 10-12 mins, then drain and transfer to a baking sheet to cool.
- Now prepare the lamb. Mix the yogurt with the olive oil and some sea salt to taste. Rub the lamb loin with the yogurt mixture - make sure to cover all sides. Chill in the fridge for 1 hr.
- Heat oven to 200C/180C fan/gas 6. Heat an ovenproof sauté pan and add the rapeseed oil. Sear the lamb on all sides until dark golden brown, then cook in the oven for 7-10 mins or until medium-rare. Remove and leave to rest for 5 mins.
- To finish the potato salad, cut the cooled potatoes into thick slices. Heat the olive oil in a frying pan over a medium heat, add the potato slices and fry for 10 mins or until golden brown. Transfer the potatoes to a bowl, mix with the olives, yogurt and vinegar, and add salt to taste. Serve warm with the sliced lamb loin and the leaves.
Nutrition Facts : Calories 849 calories, Fat 63 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.7 milligram of sodium
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