ITALIAN-STYLE LAMB SHANKS
Slow-braising on the stove-top with garlic, tomatoes, and onions give an Italian flair to lamb shanks. Great over pasta, rice, or mashed potatoes.
Provided by Peggy Trowbridge Filippone
Categories Entree
Time 2h
Yield 2
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Rub lamb shanks with olive oil and season generously with salt and pepper.
- Heat a heavy Dutch oven . When hot, drizzle a thin layer of olive oil to coat the bottom. Sear the lamb shanks until browned and remove from the pot.
- To the same pot, add a teaspoon of olive oil and the sliced sweet onions. Toss to coat with the pan drippings. Reduce heat and cover.
- Sweat the onions until limp but not browned, stirring often.
- When they are limp, add the wine and cook for two minutes, scraping up any browned bits from the bottom of the pot.
- Add garlic cloves, tomatoes, and the water. Stir to combine.
- Return the lamb shanks to the pot.
- Reduce heat to low and simmer, turning lamb shanks occasionally, for 1 1/2 hours or until tender. Add additional water if the sauce becomes too thick.
- Serve braised lamb shanks with cooked pasta, rice, or mashed potatoes and sprinkle with parsley.
- Enjoy!
Nutrition Facts : Calories 1386 kcal, Carbohydrate 28 g, Cholesterol 481 mg, Fiber 5 g, Protein 133 g, SaturatedFat 27 g, Sodium 617 mg, Sugar 13 g, Fat 75 g, ServingSize 2 servings, UnsaturatedFat 0 g
SLOW-COOKER LAMB WITH OLIVES AND POTATOES
Lamb shanks are at their best when gently cooked. A slow cooker creates meltingly tender meat in a flavorful sauce -- perfect for Sunday dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 4h30m
Number Of Ingredients 12
Steps:
- Combine potatoes, shallots, garlic, lemon zest, and rosemary in a 5-to-6-quart slow cooker; season with salt and pepper. In a small bowl, whisk together 1 tablespoon flour and broth. Add to slow cooker.
- Place 3 tablespoons flour on a plate. Season lamb with salt and pepper, then coat in flour, shaking off excess. In a large skillet, heat oil over medium-high. In batches, cook lamb until browned on all sides, about 10 minutes; transfer to slow cooker. Add wine to skillet and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker, then cover and cook on high until lamb is tender, about 3 1/2 hours (7 hours on low). Stir in olives, cover, and cook 20 minutes.
- To serve, transfer lamb and vegetables to a platter. Skim fat from cooking liquid, then stir in lemon juice and season to taste with salt and pepper. Serve sauce with lamb and vegetables.
Nutrition Facts : Calories 703 g, Fat 37 g, Fiber 4 g, Protein 46 g, SaturatedFat 12 g
SLOW-COOKED LAMB SHANKS AND TOMATOES
A long, gentle simmer slowly breaks down tougher cuts like lamb shank, leaving the meat flavorful, succulent, and tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 4h
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes (if using canned, break them up) and cook until they break down, 6 to 8 minutes.
- Place lamb shanks in pot in a single layer so each shank is covered by sauce. Bring to a boil, cover, then place pot in oven. Cook until meat is very tender and falling off bones, about 3 1/2 hours. Skim fat from cooking liquid and season lamb with salt and pepper. Serve lamb with sauce.
Nutrition Facts : Calories 429 g, Fat 24 g, Fiber 3 g, Protein 37 g
LAMB SHANKS WITH TOMATO & OLIVES
A hearty dish guaranteed to hit the spot. My hubby loves this recipe - he would have me make it more often if he had his way! It sounds a lot of shanks but the dish is ideal for 4 people. I usually make this when our best friends come over so the four of us enjoy it with a glass of red. I also find you can serve it with either potato and veggies or risoni tossed in butter. Either way it is great. I found the recipe in the Woman's Weekly magazine, and never looked back!
Provided by ozzygirl
Categories Lamb/Sheep
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 180°C/160°C fan forced.
- Toss the lamb in combined flour, salt & pepper mixture. Shake away excess flour.
- Heat oil in a 3 litre capacity flameproof casserole or baking dish. Cook lamb shanks in batches until well browned all over. Remove from dish and drain on absorbent paper.
- Add garlic and wine to the dish, bring to the boil. Add stock, undrained tomatoes, anchovies, chilli and basil and stir to combine. Return lamb to dish and bring to the boil. Remove from stove top.
- Cover the lamb dish with lid or tightly with foil and place in over. Cook for 2 hours, turning lamb halfway through cooking. Remove lamb from dish and cover to keep warm.
- Add the olives and vinegar to the tomato mixture in dish, simmer on stove top, uncovered over a medium heat for about 5 minutes or until thickened slightly. Remove basil sprig.
- Sprinkle extra basil leaves over lamb and sauce.
- Serve hot.
Nutrition Facts : Calories 1402.6, Fat 75.2, SaturatedFat 28.6, Cholesterol 489.3, Sodium 998, Carbohydrate 18.4, Fiber 3.8, Sugar 6.4, Protein 147.5
BRAISED LAMB SHANKS WITH GREEN OLIVES AND APRICOTS
Steps:
- First off, you want to marinate the lamb shanks for a few hours to really penetrate the deep flavor; the wine also tenderizes the meat. Put the shanks in a large glass bowl and season with salt and pepper. Break up the thyme and rosemary with your hands to release the oils and toss them on top of the lamb. Add the lemon peel, garlic, cloves, cinnamon, peppercorns, bay leaves, and sugar. Pour in the bottle of wine, cover and refrigerate for 4 to 6 hours.
- Line a few layers of paper towels on the counter. Pull the lamb shanks out of the wine marinade (reserving it for later), and lay them out on the paper towels, cover with more paper towels and pat the meat dry really well. Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the lamb shanks in the seasoned flour; tapping off the excess.
- Preheat the oven to 350 degrees F.
- Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add the oil. Sear the lamb shanks, turning carefully with tongs, so all sides are a brown caramel color. Drizzle with a little more oil if needed. Do this in batches if the shanks are big and look crowded in the pot. Strain marinade reserving the wine. Add the wine, remaining 2 sticks of cinnamon, remaining 2 sprigs of thyme and the stuff from the marinade. Cook until slightly reduced, about 5 minutes. Pour in the stock and add the onions, carrots, olives, and apricots; bring to a boil. Cover the pot. Place in the oven for 2 1/2 to 3 hours.
- Transfer the lamb shanks to a large platter. Spoon the onions, olives, and apricots over them. Strain the braising juices and season with salt and pepper. Pour the sauce over the platter and serve with some crusty bread.
LAMB STEAKS WITH TOMATOES & OLIVES
A hearty combination, bursting with flavour and ideal for midweek meals
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large roasting tin on the hob. Brown the lamb steaks in the tin over a high heat, about 1 min each side.
- Add the onion to the roasting tin with the oregano. Pour over the wine and throw in the tomatoes. Scatter the olives over the top, then place the tin in the oven for 15 mins until the lamb is cooked. Scatter with flat-leaf parsley and serve with boiled new potatoes.
Nutrition Facts : Calories 322 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.84 milligram of sodium
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- Pat the shanks dry with paper towel. Heat the vegetable oil in the pot over medium heat and brown the shanks on all sides, about 10 minutes. You may need to work in batches. When the shanks are browned, transfer them to a plate or platter and season well with salt and pepper.
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