RED WINE AND HERB LAMB SHANKS
From a cooking feature in our Sunday newspaper of Donna Hay recipes. It is suitable to freeze and there are 2 recipes to use the meat which are recipe #427809 and recipe #427810
Provided by ImPat
Categories Lamb/Sheep
Time 3h
Yield 8 shanks, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C.
- Heat the oil in a large non-stick pan over high heat and cook the shanks, in batches, for 1 to 2 minutes on each side or until browned, set aside.
- Add the leeks, onion, garlic, thyme and oregano to the pan and cook for 2 to 3 minutes.
- Add the flour and cook for 1 to 2 minutes and then add the wine and stock and bring to the boil and then return the shanks and cover with aluminium foil or tight fitting lid.
- Place in the oven and roast for 2 1/2 hours, turning every 30 minutes.
- Serve with polenta or mashed potatoes and steamed vegetables.
- TO FREEZE - shred meat of the bone and divide the meat and sauce into 4 portions and place in zip-lock bags or airtight containers and freeze for up to 3 months. TO DEFROST - place in the refrigerator overnight and allow to thaw completely.
Nutrition Facts : Calories 680, Fat 34.9, SaturatedFat 13.3, Cholesterol 225, Sodium 616.7, Carbohydrate 8.2, Fiber 0.7, Sugar 1.8, Protein 68.3
SLOW COOKED LAMB SHANKS IN RED WINE
My slightly varied version of Gary Rhodes delicious Lamb Shank recipe. Truly mouth-watering moist and tender! I've made this a few times now. The first time I made this I used a medium bodied wine and it turned out just as fantastic. If you want to make this exactly like Gary's then only use 1 carrot, 2 cloves garlic, 1 sprig of rosemary, do all the stovetop and oven cooking in large stew pan or dutch oven, use beef consommé instead of beef stock and the thickening of the red wine sauce is optional. This is a truly wonderful meal and worthy of a dinner party, special occasion or just a romantic meal. I hope you like it as much as we do.
Provided by Summerwine
Categories Lamb/Sheep
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 F degrees.
- Season the lamb shanks with salt and pepper.
- In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm.
- In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.
- Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.
- Pour the wine mixture over the lamb shanks; top up with water if needed.
- Cover; put in oven and cook for 2 1/2 - 3 hours until very tender.
- Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices.
- Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency.
- Serve up on individual plates and enjoy.
Nutrition Facts : Calories 1741.9, Fat 85.1, SaturatedFat 34.8, Cholesterol 612, Sodium 923.2, Carbohydrate 15.5, Fiber 1.6, Sugar 7.3, Protein 181.9
RED WINE AND ROSEMARY BRAISED LAMB SHANKS
Make and share this Red Wine and Rosemary Braised Lamb Shanks recipe from Food.com.
Provided by JustJanS
Categories Lamb/Sheep
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper.
- Heat oil in heavy large pot over medium-high heat.
- Working in batches, cook shanks until brown on all sides, about 8 minutes: transfer browned 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, and simmer about 20 minutes longer.
- Transfer shanks to platter, place in a warm oven.
- Boil juices in pot until reduced and thickened, about 15 minutes.
- Spoon over shanks.
Nutrition Facts : Calories 827, Fat 38.7, SaturatedFat 14.5, Cholesterol 242.1, Sodium 703, Carbohydrate 19.2, Fiber 3.5, Sugar 8.2, Protein 74.8
ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY
Here's what you need: lamb shanks, kosher salt, freshly ground black pepper, canola oil, medium carrots, medium white onion, celery, garlic, tomato paste, red wine, chicken stock, orange, lemon, fresh rosemary, fresh thyme, bay leaves, brussels sprouts, red pearl onion, olive oil, yukon gold potato, white pepper, unsalted butter, sour cream, heavy cream, fresh parsley, lemon, flaky sea salt, garlic, fresh chives, horseradish, orange
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 31
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!
Nutrition Facts : Calories 1362 calories, Carbohydrate 91 grams, Fat 78 grams, Fiber 8 grams, Protein 76 grams, Sugar 17 grams
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RED WINE-BRAISED LAMB SHANKS RECIPE - JEREMY SILANSKY
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5/5 (41)Total Time 2 hrs 40 mins
- Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil. Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side. Add the garlic, carrots, celery and onion to the casserole. Add the red wine and boil for 3 minutes. Add the water and bring to a simmer. Add the bay leaves and peppercorns. Cover the casserole tightly and transfer to the oven. Braise the lamb shanks, turning once, for about 1 1/2 hours, or until very tender.
- Transfer the lamb shanks to an ovenproof serving dish. Using a fine sieve, strain the braising liquid into a medium saucepan, pressing on the solids. Boil the braising liquid over high heat until reduced to 1 1/2 cups, about 20 minutes. Season the sauce with salt and pepper and pour about 1/2 cup over the lamb shanks; keep the remaining sauce warm. Cover the lamb shanks with foil and reheat in the oven for about 10 minutes. Serve the lamb shanks with the remaining sauce, the Maple-Glazed Root Vegetables and the Braised Red Cabbage.
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