MINTED LAMB SHANKS RECIPE
These minted lamb shanks are slowly braised in the oven until soft and juicy and whilst they are resting we make the most incredible gravy with the cooking liquid.
Provided by Brian Jones
Categories Lamb Recipes
Time 3h5m
Number Of Ingredients 12
Steps:
- Heat a heavy based pan over a high heat.
- Season the lamb shanks generously with salt and pepper.
- Cut the onion into quarters don't bother peeling or removing the root.
- Add the oil to the pan and then add the onion quarters cut side down.
- Whilst the onions are caramalising sear the lamb shanks on all the sides that you can.
- Transfer the onions and lamb shanks to a roasting tin.
- Return the pan to the heat and get it nice and hot.
- Add the red wine and reduce by half.
- Pour in the beef stock and add the honey and 75ml of mint sauce.
- Pour this mix over the lamb and throw in the rosemary.
- Cover the tin with foil and cook in the oven at 170°C or 340°F for 2 hours.
- Remove the foil and turn up the heat to 200°C or 400°F and cook for another 30 minutes.
- Remove from the oven and allow the lamb to rest for 10 minutes.
- Use a pair of tongues to discard the onion skins and blend the onions.
- Pass the blended onion and the liquid from the cooking pan through a sieve into a very hot pan and reduce by half.
- Mix together the cornflour and water and then whisk through the gravy and add the final tablespoon of mint sauce before serving.
Nutrition Facts : Calories 977 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 318 milligrams cholesterol, Fat 48 grams fat, Fiber 2 grams fiber, Protein 89 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 769 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
LAMB SHANKS
Provided by Food Network
Categories main-dish
Time P1DT2h45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the brine:
- Place the water, sugar, and salt into a large container. Carefully add the lamb shanks and soak for 24 hours.
- Preheat oven to 350 degrees F.
- Remove shanks from the brine and pat dry. Season with salt, pepper, and garlic, to taste.
- Coat shanks with flour and saute in 2 to 3-ounces of virgin olive oil in a medium saute pan over medium-high heat until golden brown, about 5 minutes each side.
- Place the shanks in a roasting pan with the crushed tomatoes.
- In same saute pan that the shanks were seared in, saute the carrots, celery stalks, onion, fresh fennel and garlic until tender, about 5 minutes over medium-high heat. Remove from the heat and add to the roasting pan.
- Deglaze saute pan with 1 cup each red wine and orange juice. Reduce by half and add to roasting pan.
- Add 1/2 cup each fresh Italian parsley and fresh oregano to roasting pan. Cover and roast in oven for 2 hours or until tender. After 1 hour, turn shanks and cover for remaining time, making sure shanks are covered in the gravy.
- Garnish with fresh oregano sprigs and parsley and your favorite Italian cheese. Best served with polenta!
MINTED LAMB SHANKS
What is be better than tender, fall off the bone, minted lamb shanks in a rich gravy? Special enough to impress guests & easy enough for a family dinner. The default recipe serves 2
Provided by caroline
Categories Dinner
Time 3h15m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/350F and pat the lamb shanks dry with kitchen roll and season well.
- Heat half the olive oil in a large dutch oven or a large saucepan over medium-high heat.
- Sear the lamb shanks as best you can until browned all over and then remove and set aside.
- Add the remaining oil and add the onion. Cook for 5-6 minutes until softened and starting to highly brown and then add the garlic and cook for a further minute.
- Add the red wine and simmer until reduced by half.
- Pour in the stock, rosemary and mint sauce and stir everything together to combine. Season well.
- If you are using a dutch oven then return the lamb to the liquid. Alternatively, place the lamb in a deep baking dish and pour over the liquid. Cover with foil and place in the oven for 3 hours.
- 30 minutes before the lamb is ready, remove the foil or lid and return to the oven. Keep the foil for the next step.
- Remove the shanks and set them on a plate, covered with the foil. Strain the sauce into a saucepan through a mesh sieve, pressing with a wooden spoon to push through all the rich sauce. Skim the fat off the top, bring to a simmer and reduce until you have the consistency you want.
- Serve the lamb shanks with the sauce spooned over.
Nutrition Facts : ServingSize 1, Calories 760 calories, Fat 26g, Carbohydrate 22g, Protein 81g
MINTED LAMB CHOPS - SLOW COOKER
I made this dish as a modification on Deity's Easy Mint Chops with the help of Jewelies from the Australia/New Zealand Forum. I would use 1/4 cup water if using the mint sauce or 1/2 cup water if using the mint jelly.
Provided by Kiwipom
Categories Lamb/Sheep
Time 6h15m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Heat slow cooker on high but turn to low when lamb goes in.
- Toss the chops or shanks in seasoned flour and brown in a pan then place in slow cooker.
- Deglaze pan with water, add sauces and pour over lamb.
- Cook on low for 6 to 7 hours.
Nutrition Facts : Calories 592.6, Fat 50.6, SaturatedFat 22.3, Cholesterol 140.6, Sodium 442.1, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 31.6
SLOW-COOKER LAMB SHANKS
Make this slow-cooker lamb shank recipe for chilly evenings when you need something simple and hearty. Serve with mash, fettuccine or a crispy baked potato
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 5h10m
Number Of Ingredients 12
Steps:
- If you need to preheat your slow cooker then turn it on now. In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take you about 10 mins and you may need to do it in batches. Add the remaining oil to the frying pan and fry the onion gently until it starts to turn translucent, then stir in the tomato purée and flour and cook for a minute.
- Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce around the onion pieces. Tip into the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker. Add the carrots garlic, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on. Cook on low for eight hours or on high for four hours. Turn the shanks over at some point during the cooking.
- After eight hours the lamb should be tender and starting to fall off the bone. If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.
Nutrition Facts : Calories 547 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.32 milligram of sodium
BRAISED LAMB SHANKS WITH MINT AND FLAGEOLETS
Provided by Moira Hodgson
Categories dinner, project, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Wipe the lamb shanks dry with paper towels. Sprinkle with the garlic, rosemary, mint, thyme and two tablespoons olive oil. Season with pepper and marinate overnight. Rinse and pick over the flageolets. Soak overnight in water.
- The next day, preheat the oven to 350 degrees. Heat the remaining olive oil. Dredge lamb shanks in flour and brown them on all sides.
- Remove the lamb and add the onions with the garlic from the marinade. Cook for 10 minutes, or until the onions are soft. Add the tomato paste, vinegar, white wine and chicken stock. Bring to a boil and scrape up the cooking juices. Add the lamb shanks, which should fit in one layer, and bake in the oven for two hours, covered or until tender. A large cast-iron casserole is good for this.
- Meanwhile, bring the beans to a boil, drain them and add four cups of fresh cold water. Simmer for about an hour or until cooked. Season to taste with salt and pepper.
- When the lamb shanks are cooked, remove them from the sauce. Reduce the sauce so that it is thick enough to coat the shanks without being too soupy. Put the beans on the outer edges of a serving dish and put the shanks in the middle. Top them with the sauce and sprinkle with the fresh mint leaves. Serve immediately.
Nutrition Facts : @context http, Calories 1190, UnsaturatedFat 40 grams, Carbohydrate 20 grams, Fat 76 grams, Fiber 2 grams, Protein 89 grams, SaturatedFat 31 grams, Sodium 2259 milligrams, Sugar 5 grams
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