Roasted Lamb Shanks With Red Winetomato Garlic Risotto Food

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

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
• Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.

ROASTED LAMB SHANKS

Steps:

• Preheat oven to 450 °F, 230 °C.
• Spread the garlic cloves on the bottom of the roasting pan to create a bed for the lamb shanks.
• Place the lamb shanks on top of the garlic. Drizzle some olive oil over them. Season with salt and black pepper on both sides.
• Combine all of the dry spices together and mix. Sprinkle both sides of the lamb shanks with the spices.
• Place in the preheated oven uncovered for 30-35 minutes until the lamb gets a nice brownish color.
• Reduce the oven temperature to 350 °F, 180 °C.
• Remove the lamb from the oven.
• Mix the olive oil with the lemon juice and oregano. Pour over the lamb with a cup of water. Place a piece of parchment paper over the lamb and aluminum foil on top of that to seal.
• Roast for 2 and 1/2 hours or until the meat is very soft and falling off the bone.
• Serve with Mediterranean Rice Pilaf, Roasted potatoes, or your favorite sides. Enjoy!

LAMB SHANKS & ORZO

Steps:

• Preheat the oven to 325 degrees.
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a bowl and dredge the lamb shanks in the mixture, shaking off the excess. In a large (13-inch) Dutch oven such as Le Creuset, heat 3 tablespoons of the grapeseed oil over medium-high heat. Add 2 lamb shanks and cook for 10 minutes, turning every few minutes, until browned on all sides. Transfer the shanks to a plate, add more grapeseed oil, and brown the remaining 2 shanks.
• Wipe out the Dutch oven with a paper towel, add the olive oil, and heat over medium to medium-high heat. Add the onions, carrots, celery, and rosemary and cook for 8 to 10 minutes, until the vegetables are tender. Add the garlic and cook 1 more minute. Add the tomatoes, beef broth, wine, 4 teaspoons salt, and 2 teaspoons pepper. Add the lamb shanks, arranging them so they're almost completely submerged in the liquid. Tuck in the bay leaves and bring to a simmer on top of the stove. Cover the pot and place it in the oven for 2 hours, turning the shanks once while they cook.
• Stir in the orzo and return the lamb shanks to the oven for 20 to 30 minutes, until the orzo is cooked and the lamb shanks are very tender. Discard the bay leaves, stir in 2 to 3 tablespoons of white wine, and taste the orzo for seasonings. Serve hot.

ROASTED LAMB SHANKS WITH RED WINE,TOMATO & GARLIC RISOTTO

Steps:

• Roast lamb shanks at 200 C in a roasting pan for approx 30 minutes.
• Remove shanks from pan and drain fat from pan then add rice. Sprinkle carrots & celery over rice.
• Mix chili, garlic, stock, tomatoes, wine & rosemary together and pour over rice. (This mixture could be used as a marinade for the lamb prior to cooking).
• Place shanks on top of rice with tomatoes. Cover & cook at 150 C for approx 2 hours.
• Check after an hour or so and add more liquid if necessary.
• Serve garnished with chopped parsley.