Rosemary Braised Lamb Shanks Food

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BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY (CROCK POT)



Braised Lamb Shanks With Garlic and Rosemary (Crock Pot) image

The smells coming from this dish are divine. By preparing this the night before, it makes dinnertime a snap, I just add a salad and some bread to soak up the juices.

Provided by Abby Girl

Categories     Lamb/Sheep

Time 12h10m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup dry red wine
2 tablespoons Dijon mustard (heaping)
2 teaspoons sea salt
1 teaspoon black pepper
6 small lamb shanks
1 head garlic, peeled, minced
2 medium onions, coarsely copped
2 large carrots, chopped
1 lemon, zest of
2 tablespoons fresh rosemary, chopped (heaping)

Steps:

  • Combine the red wine, Dijon mustard, salt, pepper in a small dish. Place the lamb shanks in the crock pot.
  • Scatter the remaining ingredients around and on top of the shanks. Cover and cook on high for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to low and cook for an additional 6 hours.
  • Using a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste and add salt and pepper, if needed.
  • Pour the juices over the shanks, and serve.

ROSEMARY BRAISED LAMB SHANKS



Rosemary Braised Lamb Shanks image

Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.

Provided by S. HODGE

Categories     World Cuisine Recipes     European     Italian

Time 2h30m

Yield 6

Number Of Ingredients 12

6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme

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.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g

BRAISED LAMB SHANKS WITH ROSEMARY



Braised Lamb Shanks with Rosemary image

A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon.

Categories     Garlic     Herb     Tomato     Braise     Lamb Shank     Red Wine     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

6 lamb shanks (about 5 pounds total)
2 tablespoons olive oil
2 medium onions, chopped
3 large carrots, peeled, cut into 1/4-inch-thick rounds
10 garlic cloves, minced
1 750-ml bottle dry red wine
1 28-ounce can diced tomatoes with juices
1 14 1/2-ounce can low-salt chicken broth
1 14 1/2-ounce can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 teaspoons grated lemon peel

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.

RED WINE AND ROSEMARY BRAISED LAMB SHANKS



Red Wine and Rosemary Braised Lamb Shanks image

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

6 lamb shanks
salt and pepper
2 tablespoons olive oil
2 large onions, diced
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
750 ml red wine
2 (440 g) cans whole peeled tomatoes with juice
250 ml chicken broth
250 ml beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme

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

BRAISED LAMB SHANKS WITH TOMATOES AND ROSEMARY



Braised Lamb Shanks with Tomatoes and Rosemary image

Categories     Lamb     Onion     Tomato     Braise     Rosemary     White Wine     Fall     Kosher     Parsley     Gourmet

Yield Serves 6

Number Of Ingredients 11

6 lamb shanks (about 1 pound each)
2 tablespoons olive oil
4 cups chopped onion
4 garlic cloves, minced
two 28-to-32-ounce cans tomatoes, drained and chopped
1 1/2 cups dry white wine
1 1/2 cups chicken broth
1 1/2 teaspoons crumbled dried rosemary
3/4 teaspoon ground allspice
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh rosemary leaves

Steps:

  • Pat the lamb shanks dry, season them with salt and pepper, and in a large heavy kettle brown them, 3 at a time, in the oil over moderately high heat, transferring them as they are browned to a roasting pan just large enough to hold them in one layer. To the kettle add the onion, cook it over moderate heat, stirring, until it is softened, and stir in the garlic. Cook the mixture for 3 minutes, stir in the tomatoes, the wine, the broth, the dried rosemary, the allspice, and salt and pepper to taste, and bring the sauce to a boil. Ladle the sauce over the lamb shanks. Braise the shanks, covered tightly with foil, in the middle of a preheated 350°F. oven for 1 1/2 hours, or until they are tender, transfer them to a heatproof platter, and keep them warm, covered. Pour the sauce into the kettle, cleaned, and boil it for 10 minutes, or until it is reduced to about 4 cups. The lamb shanks and the sauce may be made 2 days in advance, cooled to room temperature, and both kept in the roasting pan, covered and chilled. Heat the lamb shanks in the sauce in a preheated 350°F. oven until they are hot and transfer the shanks to the heatproof platter. Into the sauce stir 2 teaspoons of the parsley and 2 teaspoons of the fresh rosemary. Divide the shanks among 6 heated plates, spoon the sauce over them, and sprinkle it with the remaining parsley and fresh rosemary.

BRAISED LAMB SHANKS WITH FRESH ROSEMARY



Braised Lamb Shanks With Fresh Rosemary image

A wonderful blend of flavors- perfumes the whole house. Perfect for company, since it can be made the day before. Everyone raves about it! I've doubled and tripled the recipe with success. It's from a 1998 Bon Appetit and Recipe #50881 that I've posted goes well with this--spoon some of the veggies and sauce over the polenta. Wonderful !!

Provided by Leslie in Texas

Categories     Lamb/Sheep

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

6 lamb shanks (I have also used leg of lamb, ask the butcher to cut it in 1 1/2 in. slices or use a cut-up boneless)
2 tablespoons olive oil
2 medium onions, chopped
3 large carrots, peeled and cut into 1/2 inch thick rounds
10 garlic cloves, minced
1 (750 ml) bottle dry red wine (Sangiovese is good)
1 (28 ounce) can diced tomatoes with juice
1 (14 1/2 ounce) can low sodium chicken broth
1 (14 1/2 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 teaspoons grated lemon zest

Steps:

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

Nutrition Facts : Calories 827, Fat 38.9, SaturatedFat 14.6, Cholesterol 242.1, Sodium 671.9, Carbohydrate 18.2, Fiber 3.2, Sugar 7.3, Protein 75.4

BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY



Braised Lamb Shanks with Garlic and Rosemary image

There will be no leftovers. This Braised Lamb Shanks with Garlic and Rosemary recipe will make you fall in love with your slow cooker. Your house will be perfumed with the aromas of southern France. Enjoy!

Provided by Lora Brody

Categories     Garlic     Herb     Lamb     Braise     Dinner     Rosemary     Lamb Shank     Winter     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

1/2 cup dry red wine
2 heaping tablespoons Dijon mustard
2 teaspoons kosher or coarse sea salt
1 teaspoon freshly ground black pepper
5 to 6 pounds lamb shanks, not trimmed of fat
1 large, firm head garlic (about 15 cloves), separated into cloves, each crushed and peeled (see Note)
2 medium yellow onions, peeled and coarsely chopped
1 large carrot, peeled and cut in 1/4-inch slices
Finely grated zest of 1 large lemon
2 heaping tablespoons coarsely chopped fresh rosemary leaves

Steps:

  • In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.
  • Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve.
  • Note:
  • For a less assertive garlic taste, use elephant garlic.

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