Orange Braised Lamb Shanks Food

ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Season the lamb shanks all over with salt and pepper.
• Heat the canola oil in a large Dutch oven over medium-high heat.
• Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
• Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
• Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
• Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
• Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
• Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
• About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
• Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
• Fold in the butter, sour cream, and heavy cream until smooth and light.
• Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
• To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
• Enjoy!

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.

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.

SPICED LAMB SHANKS WITH BLOOD ORANGE RELISH

Steps:

• Preheat the oven to 350 degrees.
• Heat a large Dutch oven (preferably oval) or soup pot with a lid, over high heat. Add half the olive oil and heat. Pat the lamb shanks dry with paper towels and season generously with salt and pepper. Add 2 of the lamb shanks to the hot oil and brown on all sides, about 4 to 5 minutes per side. Transfer shanks to a plate. Repeat with the remaining olive oil and shanks. Add the garlic, celery, carrots and onions and to the pot, and cook, stirring occasionally, until browned, about 8 minutes.
• Meanwhile, use a vegetable peeler to strip the zest (just the orange skin, not the white pith underneath) from the orange in large pieces. Halve and juice the orange and set aside.
• Add the red wine to the vegetables and stir with a wooden spoon, scraping up any browned bits that cling to the pot. Stir in the orange zest, currants, salt, and pepper. Bring to a boil and cook until the wine is syrupy, about 5 minutes.
• Cut a square of cheesecloth and place the parsley stems, thyme, bay leaves, cloves, cinnamon, juniper berries, peppercorns and star anise in the center. Tie into a bundle with kitchen twine. Add the spice bundle, chicken broth, orange juice and the shanks, along with any collected juices, to the pot, bring the mixture to a boil, cover, and transfer to the oven. Cook about 1 1/2 to 2 hours, turning the shanks occasionally, until the meat is just falling off the bone.
• Transfer the shanks to a plate. Scoop the vegetables from the liquid using a slotted spoon and set aside. Boil the cooking liquid over high heat until thickened, about 15 minutes. Add the lemon juice, and season the sauce with salt and pepper, to taste. Return the shanks to the sauce and warm over medium heat, turning to coat evenly.
• To serve, mound some of the polenta in the centers of 4 heated dinner plates. Top with a shank, and spoon some sauce and vegetables over and around the meat. Spoon a bit of Blood Orange Relish over each shank and serve immediately.
• Cut both ends from the oranges. Stand them on a flat end and cut away all of the peel and white pith. Quarter them top to bottom. Lay the wedges on their sides and slice them thinly crosswise. Slice the fennel crosswise into very thin slices.
• Gently toss the oranges, fennel, apple, parsley, fennel seeds and vinegar together in a small bowl. Season with the salt and pepper. (This can be made a day ahead and refrigerated until ready to serve.)
• Bring the milk, chicken broth and salt to a boil in a large saucepan. Whisk in the polenta in a slow stream and cook, whisking constantly, until the polenta thickens, 3 to 5 minutes. When large bubbles begin to surface, remove from heat and stir in the cheeses and pepper. Taste and season with additional salt, if necessary.

BRAISED LAMB SHANKS WITH GLAZED LEMON AND ORANGE SLICES

Steps:

• Preheat oven to 325 degrees F.
• In a large, heavy casserole, heat the oil until almost smoking over medium-high heat.
• Add the lamb shanks and brown on all sides, about 15 minutes. If you cannot fit the shanks without crowding, just do 2 at a time.
• Stir in the onion, adjust the heat down to medium, and cook until the onion is wilted and pale, about 4-5 minutes.
• Blend in the lemon and orange slices, tomatoes, stock, wine, honey, cinnamon stick, salt and pepper. Bring the liquid to a boil, stir to combine the ingredients, cover the casserole and transfer to the preheated oven.
• Bake the lamb shanks until they are very tender, about 1 hour and 45 minutes.
• Remove the cover and skim off the fat, return the pot to the oven, partially covered, for another 15 minutes, turning the shanks a couple of times during this time.
• Serve over cooked pasta or bulgur.

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.

ORANGE LAMB SHANKS

Steps:

• In large frypan or saucepan, I use my cast iron dutch oven, heat oil over medium high heat, brown lamb on all sides.
• Sprinkle with salt and pepper.
• Drain off fat.
• In bowl, combine orange rind and juice, teriyaki sauce, garlic and curry powder, pour over lamb.
• Bring to boil.
• Reduce heat, cover and simmer, turning occasionally, for 1 to 1 1/4 hours or until lamb is tender.
• Transfer to plate, tent with foil and let stand for 10 minutes.
• Meanwhile, skim fat from pan juices.
• In bowl, whisk flour into 1/4 cup of the pan juices, whisk back into pan and simmer, whisking for about 5 minutes or until slightly thickened.
• Serve over lamb.
• Garnish with orange slices and parsley.

SPICED LAMB SHANKS WITH BLOOD ORANGE RELISH

Steps:

• Preheat the oven to 350 degrees.
• Heat a large Dutch oven (preferably oval) or soup pot with a lid, over high heat. Add half the olive oil and heat. Pat the lamb shanks dry with paper towels and season generously with salt and pepper. Add 2 of the lamb shanks to the hot oil and brown on all sides, about 4 to 5 minutes per side. Transfer shanks to a plate. Repeat with the remaining olive oil and shanks. Add the garlic, celery, carrots and onions and to the pot, and cook, stirring occasionally, until browned, about 8 minutes.
• Meanwhile, use a vegetable peeler to strip the zest (just the orange skin, not the white pith underneath) from the orange in large pieces. Halve and juice the orange and set aside.
• Add the red wine to the vegetables and stir with a wooden spoon, scraping up any browned bits that cling to the pot. Stir in the orange zest, currants, salt, and pepper. Bring to a boil and cook until the wine is syrupy, about 5 minutes.
• Cut a square of cheesecloth and place the parsley stems, thyme, bay leaves, cloves, cinnamon, juniper berries, peppercorns and star anise in the center. Tie into a bundle with kitchen twine. Add the spice bundle, chicken broth, orange juice and the shanks, along with any collected juices, to the pot, bring the mixture to a boil, cover, and transfer to the oven. Cook about 1 1/2 to 2 hours, turning the shanks occasionally, until the meat is just falling off the bone.
• Transfer the shanks to a plate. Scoop the vegetables from the liquid using a slotted spoon and set aside. Boil the cooking liquid over high heat until thickened, about 15 minutes. Add the lemon juice, and season the sauce with salt and pepper, to taste. Return the shanks to the sauce and warm over medium heat, turning to coat evenly.
• To serve, mound some of the polenta in the centers of 4 heated dinner plates. Top with a shank, and spoon some sauce and vegetables over and around the meat. Spoon a bit of Blood Orange Relish over each shank and serve immediately.
• Cut both ends from the oranges. Stand them on a flat end and cut away all of the peel and white pith. Quarter them top to bottom. Lay the wedges on their sides and slice them thinly crosswise. Slice the fennel crosswise into very thin slices.
• Gently toss the oranges, fennel, apple, parsley, fennel seeds and vinegar together in a small bowl. Season with the salt and pepper. (This can be made a day ahead and refrigerated until ready to serve.)
• Bring the milk, chicken broth and salt to a boil in a large saucepan. Whisk in the polenta in a slow stream and cook, whisking constantly, until the polenta thickens, 3 to 5 minutes. When large bubbles begin to surface, remove from heat and stir in the cheeses and pepper. Taste and season with additional salt, if necessary.

BRAISED LAMB SHANKS

Steps:

• Preheat oven to 325.
• In a large dutch oven, heat oil over medium high heat. Saute carrots, onions and celery until softened. Add garlic, rosemary, thyme, bay leaves and salt; saute for 30 seconds.
• Place lamb on top of vegetables. In a bowl, combine wine, broth, vinegar, flour, tomato paste and pepper to taste. Pour over lamb and bring to a boil.
• Cover and bake for 2-1/2 hours or until lamb is fork tender. Skim fat from sauce and sprinkle with parsle and orange zest.

ORANGE BRAISED LAMB SHANKS

Steps:

• Preheat oven to 300°F.
• In a suitable casserole dish, sweat the diced vegetables in some of the olive oil without browning until tender.
• Add the thyme, bay leaves, garlic, tomato, wine and lamb stock or water, along with most of the orange zest and juice (retain a few pinches of zest and 1 tbsp of juice).
• Bring to the boil and lower to a gentle simmer.
• Heat a little more olive oil in a separate pan and brown the lamb shanks on all sides, seasoning with a little salt and pepper as you go.
• Transfer to the casserole dish and cover with its lid.
• Transfer to the oven and cook for approx 2hours or until the meat is completely tender and coming off the bone.
• Remove the shanks from the pan and keep warm while you finish the sauce.
• Skim off some of the fat that is floating on it. Taste for seasoning and to assess its intensity, boil to reduce if you think it needs it.
• Stir in the reserved juice to refresh the citrus flavour.
• Serve one lamb shank on each warmed plate with a generous amount of sauce spooned over.
• Sprinkle each shank with a little parsley and a pinch of the reserved zest.

BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD

Steps:

• Preheat oven to 375°F. Sprinkle lamb on all sides with salt and pepper. Heat oil in heavy large pot over high heat. Add lamb; cook until brown, turning occasionally, about 10 minutes. Transfer to plate. Add 1 tablespoon butter to drippings in pot. Add onion, carrots, parsnips, thyme and garlic. Sauté until vegetables soften and begin to brown, about 8 minutes. Add wine; boil until reduced almost to glaze, about 4 minutes. Return lamb to pot, arranging in single layer. Add stock, orange, cinnamon and 1 teaspoon fennel seeds; bring to boil. Place pot in oven. Braise lamb uncovered until tender, turning and basting often, about 2 hours 15 minutes.
• Meanwhile, rub cut sides of squash with 1 tablespoon butter; sprinkle with salt and pepper. Arrange squash, skin side down, on baking sheet. Roast on sheet alongside lamb until tender, about 1 hour 15 minutes. Scrape squash from skins into bowl; add nutmeg and 2 tablespoons butter. Mash with fork until almost smooth; season with salt and pepper. Transfer lamb to plate. Strain braising liquid into bowl; spoon off fat, if desired. Return liquid to pot. Add fresh fennel, orange peel and 1 teaspoon fennel seeds. Simmer until fennel is tender and sauce is thick enough to coat spoon, about 15 minutes. Return lamb to sauce.
• Rewarm lamb shanks, covered, over medium-low heat, about 15 minutes. Rewarm squash in saucepan over low heat, stirring often, about 10 minutes.
• Chard and final preparation:
• While lamb and squash heat, cut out center stem from chard leaves; discard stems. Coarsely tear leaves. Melt butter in heavy large skillet over high heat. Add chard and toss until chard wilts, about 4 minutes. Season with salt and pepper.
• Divide squash and chard among 4 plates. Arrange lamb atop vegetables; spoon sauce with fennel over.

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 ON SOFT POLENTA WITH BAY LEAVES

Steps:

• Combine 2 cups hot water and mushrooms in small bowl. Let stand until mushrooms soften, about 30 minutes.
• Using vegetable peeler, remove peel (orange part only) from oranges in long strips. Squeeze juice from oranges; reserve peel and juice. Tie bay leaves, rosemary sprigs, and cloves in square of moistened cheesecloth.
• Heat 4 tablespoons olive oil in wide pot over medium-high heat. Add onions; sauté until golden, about 12 minutes. Using slotted spoon, transfer onions to small bowl. Add 2 tablespoons oil to pot. Sprinkle lamb with salt and pepper. Add 3 lamb shanks to pot. Sauté until brown on all sides, about 10 minutes. Transfer to plate. Repeat with remaining shanks. Return onions to pot. Using slotted spoon, add mushrooms, then mushroom soaking liquid, leaving any sediment in bowl. Add orange peel and juice, herb bundle, wine, and tomato paste. Boil 5 minutes, scraping up browned bits.
• Return lamb to pot, arranging in single layer. Add broth; bring to boil. Reduce heat to medium-low. Cover; simmer 30 minutes. Partially uncover pot. Simmer until lamb is tender, turning every 15 minutes, about 1 1/2 hours longer.
• Transfer lamb to bowl. Tilt pot and spoon fat off top of sauce. Boil until sauce is thick enough to coat spoon lightly and is reduced to 5 cups, about 35 minutes. Discard herb bundle and orange peel. Season sauce to taste with salt and pepper. Return lamb to pot, spooning sauce over to coat. (Can be made 1 day ahead. Refrigerate lamb, uncovered, until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
• Spoon polenta onto large platter. Arrange lamb atop polenta. Spoon sauce over lamb and serve.
• *Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

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. ;

LAMB SHANKS BRAISED WITH ANISE AND ORANGE

Steps:

• Finely grind star anise in spice grinder or in mortar with pestle. Rub half of ground star anise over lamb shanks. Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add lamb to pot; brown on all sides, about 12 minutes per batch. Transfer lamb to bowl. Add 1 tablespoon oil to pot; add onions, celery, carrots and garlic and sauté until golden, about 10 minutes. Return lamb to pot. Add all stock, orange juice, peel and remaining star anise. Bring to boil. Reduce heat; cover and simmer until lamb is tender, about 1 hour 45 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before continuing.)
• Transfer lamb to large bowl. Cover with foil. Working in batches, transfer cooking liquid and vegetables to processor; puree until smooth. Return liquid to pot. Boil until liquid is reduced to 6 cups, about 20 minutes. Mix in honey. Season to taste with salt and pepper. Pour over lamb and serve.