Lamb Shanks With Verjuice Food

LAMB SHANKS WITH VERJUICE

Steps:

• Preheat oven to 160°C.
• On the stove heat the oil in a large casserole dish (that is ovenproof).
• Season the lamb shanks with the sea salt and freshly ground pepper.
• Add 3 shanks to the casserole dish and cook over moderate heat until browned all over (about 8 minutes), rest to one side.
• Add the remaining 3 shanks and the rosemary to the casserole dish and cook until browned and then add the minced garlic and cook for another minute.
• Remove from the heat and return the first 3 shanks to the casserole dish or pot.
• Remove the pulp from the lemon and cut the lemon rind into 8 pieces and add the the lamb along with the verjuice, stock, garlic cloves, bay leaves, cracked peppercorns and salt.
• Bring to the boil and cover tightly and braise in the oven for 3 hours or until the meat is tender, turn the shanks occasionally.
• Transfer the lamb to a platter and cover to keep warm.
• Discard the rosemary stems and bay leaves and skim as much fat as possible from the sauce in the casserole dish.
• Return the shanks to the sauce and cook over moderate heat until warm.
• Spoon into bowls and serve.
• I would serve with mashed potato and steamed vegetable.

BRAISED LAMB SHANKS

Steps:

• Preheat the oven to 400 degrees F.
• Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.
• Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.
• Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.
• Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.
• Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.
• Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired,
• Call yourself a superstar!!!
• In a small bowl, combine all ingredients and set aside until ready to use.

BRAISED LAMB SHANKS

Steps:

• Preheat the oven to 350 degrees. Heat the olive oil in a large, deep Dutch oven with a tight-fitting lid over moderate heat until hot but not smoking. Season the lamb shanks with salt and pepper and cook, in batches if necessary, turning with tongs, until well browned, about 10 minutes each batch. Remove the lamb shanks with tongs to a plate and set aside.
• Stir the onions, carrots, rosemary, bay leaves, and garlic into the dutch oven and cook, stirring, until the onions are very soft, about 5 minutes. Add 2 1/2 cups of the wine and deglaze the pan. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning.
• Return the lamb shanks to the pot and braise the mixture, tightly covered, in the oven for 1 hour. Uncover and braise for 2 more hours, turning the shanks every 30 minutes. Stir in the turnips and the remaining 1/2 cup of the wine, and continue to braise, in the oven for 30 minutes. Discard the bay leaves. Season to taste with salt and pepper.
• While the lamb shanks are braising, make the gremolata: chop together the rosemary, orange zest, and garlic. Place each lamb shank on a serving plate, top with the vegetables, sprinkle with gremolata and serve immediately.

BRAISED LAMB SHANKS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.
• Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.
• Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.
• Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.

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.

BRAISED LAMB SHANKS WITH ROSEMARY

Steps:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
• Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.
• Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.

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.