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
SLOW COOKER LAMB SHANKS
In this easy recipe, flavorful, tender, fall-off-the-bone lamb shanks are slowly cooked with broth and aromatics until wonderfully tender.
Provided by Vered DeLeeuw
Categories Main Course
Time 4h25m
Number Of Ingredients 7
Steps:
- Add the broth to your slow cooker.
- Season the lamb shanks with salt, pepper, garlic powder, cumin, and rosemary. Place the shanks in your slow cooker.
- Cover and cook on HIGH for 4 hours or on LOW for 7 hours, until the lamb is very tender.
- When the lamb shanks finish cooking, set the slow cooker to WARM.
- Transfer the cooked lamb shanks to a plate. Strain the cooking liquids into a glass measuring cup, then return the lamb shanks to the slow cooker pan (carefully wipe it with warm moist paper towels if needed) and cover, to keep the meat warm while you thicken the gravy.
- Use a spoon to skim the fat layer off the top of the cooking juices. Pour them into a medium saucepan. Heat over medium-high heat until almost boiling but not quite, then turn the heat down to medium and simmer, whisking occasionally, until liquids are reduced into a rich gravy, 10-15 minutes.
- Transfer the lamb shanks to plates, spoon the gravy on top, and serve.
Nutrition Facts : ServingSize 1 lamb shank, Calories 377 kcal, Protein 57 g, Fat 15 g, SaturatedFat 7 g, Sodium 502 mg
SLOW COOKED MOROCCAN LAMB SHANKS
I have another recipe for Moroccan lamb shanks that we really enjoy, but I thought I would experiment a bit more the other day with some more flavours. We really enjoyed how they turned out and for us the flavour had just the right amount of spice. I cooked ours on the stove top on a really low heat for about 4 1/2-5 Hours and the lamb came out falling off the bone as lamb shanks should. I am not sure how long these would need in a slow cooker as I do not own one, so if anyone does them that way please let me know.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over.
- Heat remaining olive oil in a large saucepan, add onion and garlic, cook until onion softens.
- Add cumin, coriander, cinnamon, cayenne and ginger, stir until fragrant.
- Add wine, water, stock granules, paste, honey and chutney, bring to the boil, add lamb shanks, reduce heat to low, cook, covered, for approx 41/2-5 hours, until lamb is falling off the bone, turn shanks several time during cooking.
- About 10 Min's before the end of cooking, add apricots, stir to combine.
- Remove shanks and cover with foil to keep warm.
- Mix a little water with the cornflour, add to liquid, bring to the boil, stir until sauce becomes a gravy consistency, it will not be super thick.
- I served ours over couscous and poured the sauce around the dish.
SLOW COOKER LAMB SHANKS
This recipe is by Julie Goodwin the first Australian MasterChef, saving here as I plan on making it later this month but want to be able to scale it back for 2 persons. Times are estimated.
Provided by ImPat
Categories Lamb/Sheep
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat half the oil in a large frying pan.
- Toss the lamb in flour that has been seasoned with salt and pepper; shake away excess and cook the lamb over high heat until browned all over; transfer to the bowl of a slow cooker.
- Add remaining oil the the same pan and sauté onions, carrots and garlic, stirring, over a medium heat for about 2 minutes or until the onion is starting to soften and then add the tomato paste and cook stirring for a further minute.
- Add the wine to the pan, bring to the boil and then stir in stock, undrained tomatoes, sugar and bouquet garni and bring the boil; pour over the lamb in the slow cooker, making sure the lamb is covered by the liquid.
- Cover and cook for 6 to 8 hours on the low setting or until lamb is soft and fall off the bone (see notes).
- Remove the lamb from the slow cooker and cover to keep warm.
- Turn the cooker to the high setting, cook uncovered for about 30 minutes or until sauce thicken slightly, removing any fat from the surface.
- Serve the lamb with the sauce, instant polenta and steamed green vegetables, if desired.
- Suitable to freeze but not to microwave.
- JULIE'S NOTES - I made this dish simultaneously in two types of slow cookers. It was interesting to see how the low settings differed between them. The cooking varied by about 2 hours, as one cooker had a much lower heat than the other. It is important to keep an eye out, taste as you go and use your own judgement. Bouquet garni is a bundle of fresh herbs, usually by leaf, sprig of thyme and parsley stalks, tied together with kitchen string. The bundle is removed at the end of cooking and discarded.
SPICED SLOW-COOKED LAMB SHANKS
This is one of the cheapest and tastiest cuts of lamb. Cooked this way, the sauce is very tasty and the meat will just fall off the bone. Served with potato mash, polenta, couscous or rice, it is a wonderful dish.
Provided by Jamie Oliver
Time 2h55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- Season the lamb with sea salt and freshly ground black pepper. Smash up the coriander seeds and dried chile and mix with the dried marjoram. Roll the lamb in this mixture, pressing it in well. Dust the lamb with the flour.
- Heat a thick-bottomed casserole pan, add the oil, brown the meat on all sides and then remove from the pan. Add the garlic, carrot, celery, onions, chopped rosemary, and a pinch of salt and sweat them until softened. Add the balsamic vinegar and allow it to reduce to a syrup. Pour in the white wine and simmer for 2 minutes. Add the anchovies (these really seem to intensify the lamb flavor) and then add the tinned tomatoes, kept whole. Shake the pan and return the lamb to it. Bring to a boil, put on the lid and simmer in the oven for 1 1/2 to 2 hours, then remove the lid and cook for a further 1/2 hour. Skim off any fat and taste for seasoning. Finally, stir in a handful of roughly chopped fresh basil, marjoram or flat-leaf parsley.
SLOW COOKED LAMB SHANKS
A delicious and hearty supper. Serve with rice.
Provided by jordangenevieve
Time 2h30m
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a shallow dish, combine the flour, salt, pepper and oregano. Toss the shanks through the mixture to coat and shake off any excess.
- Heat the butter and oil in a roasting pan on the stove and cook the shanks until well browned on both sides. Remove from the pan and keep warm.
- In the same pan, saute the onion and garlic for a few minutes. Add the tomatoes and season well. Add the shanks, rosemary and bay leaves and bring to the boil.
- Reduce the heat, cover and cook until the shanks are tender and the sauce is thick, about 2 hours.
BRAISED LAMB SHANKS WITH BALSAMIC
Love lamb but never sure how to cook it? These melt in the mouth braised Lamb Shanks with Balsamic Vinegar are the perfect dish to try. So simple to make yet so delicious, the best thing about this slow cooked recipe is that the oven does all the hard work.
Provided by Joanna
Categories Main Course
Time 3h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 300ºF/150ºC
- Season the lamb well with salt and pepper.
- In a Dutch Oven or heavy bottomed saucepan with a lid, brown the lamb shanks in one tablespoon olive oil on a medium high heat. Turn occasionally until they're golden, for around 10-15 minutes.
- Remove the shanks to a plate and sprinkle them with the flour.
- In the same heavy based pan, cook the onions, carrots, celery and garlic over a low heat until soft - around 10 minutes.
- Stir in the garlic.
- Add the balsamic vinegar and wine to the pan, bring to the boil and reduce down until the liquid thickens somewhat, around 5 minutes.
- Add the chicken stock, bring to the boil and carefully lay the lamb shanks back into the sauce.
- Cover with a lid, transfer to the oven and cook for 2 to 2½ hours or until the lamb easily pulls apart with a fork.
- Serve with a garnish of scattered parsley and/or sliced chili, if desired.
Nutrition Facts : ServingSize 1 portion, Calories 415 kcal, Carbohydrate 21 g, Protein 43 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 131 mg, Sodium 366 mg, Fiber 2 g, Sugar 10 g
SLOW BRAISED LAMB SHANKS
Slow braised lamb shanks in a delicious, rich red wine sauce is the kind of showstopping comfort food cravings are made of.
Provided by Alida Ryder
Categories Dinner
Time 3h15m
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 160ºC/320ºF.
- Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside.
- In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine and stock. Allow to come to a simmer then add the lamb shanks back into the sauce.
- Cover with a lid and place in the oven. Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks half-way through cooking and add more stock if necessary.
- Remove from the oven and serve.
Nutrition Facts : Calories 277 kcal, Carbohydrate 8 g, Protein 28 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 84 mg, Sodium 318 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SLOW COOKED LAMB SHANKS (SECO DE CHIVO)
This dish is generally known as Seco de Chivo. Goat or lamb is used interchangeably, though in America, lamb is much more commonly eaten and it is easier to find in the supermarket. When made with lamb, this dish is also known as Seco de Cordero or Seco de Borrego. This is great with mashed potatoes or rice. A friend tried this recipe and served it over polenta, which she says worked well.
Provided by Pesto lover
Categories Lamb/Sheep
Time 12m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Brown meat and onion in olive oil. Remove meat to slow cooker or heavy dutch oven.
- Place onion, tomatoes, cilantro, carrot, celery, garlic, brown sugar, ketchup, seasonings & beer in food processor. Process until everything is thick puree consistency.
- Pour beer mixture over the lamb and cook at low heat for 2-3 hours if stove-top. If you are using the oven, 325 degrees for 2-3 hours. If using a crockpot, cook on low for 4-6 hours, depending on size of the shanks.
Nutrition Facts : Calories 766.2, Fat 37.2, SaturatedFat 14.2, Cholesterol 242.1, Sodium 868.5, Carbohydrate 19, Fiber 2.3, Sugar 8.2, Protein 73.5
SLOW COOKED LAMB SHANKS
This one takes a bit of prep but the Lamb comes out of the slow cooker extremely tender and proper lush.
Provided by robhughes72
Time 8h45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- The night before, make some cut's in the Lamb shanks, drizzle the Lamb shanks with olive oil and coat with the crushed Garlic and 2 of the rosemary sprigs. Try and get the garlic into the groves. Leave in the Fridge overnight.
- The following morning. Place the onion, whole garlic cloves and remaining rosemary in the slow cooker. Add the tomatoes, vinegar, wine and stock. Season well with salt and pepper and stir well to mix together.
- Then, In a large frying pan, Brown the lamb shanks all over on a high heat, then add them to the slow cooker. Make sure that they are almost covered by the sauce.
- Cook in the slow cooker for around 8 hours. Once cooked, remove the Lamb shanks and reduce the remaining sauce to make a sort of gravy. Serve with mash potato's and green beans - proper lush.
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
SLOW COOKED LAMB SHANKS
Make and share this Slow Cooked Lamb Shanks recipe from Food.com.
Provided by Alyce C.
Categories Lamb/Sheep
Time 8h15m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Use saute function on slow cooker to saute onions, carrrots, garlic, rosemary in the butter.
- Add the tin tomatoes and wine to onion and carrot mixture.
- Season flour with salt and pepper, role shanks in flour untill covered, discard any left over flour.
- Add shanks to mixture in the slow cooker.
- Slow cook on high for 4 hours then low for 2 - 4 hours.
- Serve with mash potatoes.
Nutrition Facts : Calories 1792.8, Fat 80, SaturatedFat 35, Cholesterol 514.7, Sodium 1031.3, Carbohydrate 65.3, Fiber 9.6, Sugar 21.9, Protein 152
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Cuisine Modern New ZealandCategory Midweek DinnerServings 4Total Time 2 hrs
- Heat half the oil in a large frying pan. Toss lamb in flour that has been seasoned with salt and pepper; shake away excess. Cook lamb over high heat until browned all over; transfer to the bowl of a slow cooker.
- Add remaining oil to the same pan with onions, carrots and garlic; cook, stirring, over medium heat for about 2 minutes or until the onion is starting to soften. Add the tomato paste; cook, stirring, for a further minute.
- Add the wine to the pan; bring to the boil. Stir in stock, undrained tomatoes, sugar and bouquet garni. Bring to the boil; pour over the lamb in the slow cooker, making sure the lamb is covered by the liquid. Cover; cook for 6-8 hours on the low setting or until lamb is soft and falling off the bone.
- Remove the lamb from the slow cooker; cover to keep warm. Turn the cooker to the high setting; cook, uncovered, for about 30 minutes or until sauce thickens slightly. Remove any fat from the surface. Serve the lamb with the sauce, instant polenta and steamed green vegetables, if desired.
SLOW COOKED LAMB SHANKS IN RED WINE SAUCE | RECIPETIN EATS
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- Season the lamb shanks with salt and pepper and dust with the flour, shaking off any excess. In a large skillet, heat the olive oil until shimmering. Cook the lamb shanks over moderately high heat, in batches if necessary, until browned all over, about 10 minutes. Transfer the shanks to a slow cooker. Add the chicken broth, dill sprigs, garlic, onion and lemon. Cover and cook on high until the lamb is tender, about 4 hours.
- Transfer the shanks to shallow bowls and keep warm. Skim the fat from the cooking juices. Stir in 1 tablespoon of the chopped dill and the lemon juice and season the juices with salt and pepper. Spoon the juices along with the onion and lemon over the lamb shanks. Sprinkle with the feta and the remaining 1/2 tablespoon of chopped dill and serve with orzo.
SLOW COOKED LAMB SHANKS - EMMA EATS & EXPLORES
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Servings 6Total Time 3 hrs 45 mins
- Preheat the oven to 325°. Heat the olive oil in a large enameled cast-iron casserole. Season the lamb shanks with salt and pepper. Add 3 shanks to the casserole and cook over moderate heat until browned all over, about 8 minutes; transfer to a plate. Add the remaining 3 shanks and the rosemary to the casserole and cook until browned. Add the minced garlic and cook for 1 minute. Remove from the heat and return the first 3 shanks to the casserole.
- Using a sharp knife, remove the pulp from the lemon; discard the pulp. Cut the lemon rind into 8 pieces and add to the lamb along with the verjus, stock, garlic cloves, bay leaves, cracked peppercorns and 1 teaspoon of salt; bring to a boil. Cover tightly and braise in the oven for 3 hours, or until the meat is tender; turn the shanks occasionally.
- Transfer the lamb to a platter; let cool slightly. Pull the meat off the bones and trim any fat. Discard the rosemary stems and bay leaves and skim as much fat as possible from the sauce in the casserole. Return the meat to the sauce and cook over moderate heat until warm. Spoon the lamb into bowls and serve.
SLOW-COOKED LAMB SHANKS WITH KUMARA MASH - HEALTHY FOOD GUIDE
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5/5 Total Time 8 hrs 20 minsCategory Casseroles, StewsCalories 582 per serving
- Bring shanks out of the fridge 30 minutes before frying. Cut through tendon connecting the meat to the bone at the bottom of the shank. Season with black pepper and set aside.
- Place a large skillet on high heat. Add 1 tablespoon of olive oil and brown shanks, two at a time, turning as required, until dark brown all over. Place in slow cooker. (You can also cook this recipe in the oven, see tip.)
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