BEAUTIFUL LAMB SHANKS
This is a killer dinner! Rehydrating dried chillies in apple juice with raisins releases their heat and infuses them with a sticky sweetness that goes insanely well with lamb.
Provided by Jamie Oliver
Categories Mains Jamie Magazine Dinner Party Easter treats Father's day Stew
Time 3h30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat your oven to full whack. Put the dried chillies, raisins and apple juice in a bowl, then set aside.
- Put the lamb shanks in a roasting tray, then rub all over with oil, sea salt and black pepper. Bang them in the oven for 20 minutes.
- As they're browning, peel and finely chop the onions, peel and finely slice the garlic, then halve and deseed the chillies.
- Get a casserole pan that will fit the shanks quite snugly - about 24cm in diameter and 10cm deep. Put it on a medium heat and add a lug of olive oil, the onions, garlic, fresh chilli, smoked paprika, bay leaves and rosemary. Leave to sweat for about 10 minutes.
- Once the onions have softened, put the rehydrated chillies and raisins into a food processor or liquidiser, along with any leftover apple juice, then blitz (feel free to sneak in a swig of red wine or bourbon here!) until you've got a paste. Stir this into your onions.
- Take your shanks out of the oven and turn the temperature down to 140°C/275°F/gas 1.
- Add the shanks to the casserole pan along with your tinned tomatoes and stock (if using) or equal amounts of water.
- Stir everything together, cover and put in the oven to stew for 2 hours 30 minutes to 3 hours, or until the meat is falling off the bone and the sauce is thick, topping up with water or stock as you go.
- Take it out of the oven, have a taste and season with salt and pepper and a dash of vinegar. Serve with steamed greens, mash, flatbreads, or whatever you fancy.
Nutrition Facts : Calories 702 calories, Fat 36.8 g fat, SaturatedFat 15 g saturated fat, Protein 54.3 g protein, Carbohydrate 39.4 g carbohydrate, Sugar 28 g sugar, Sodium 0 g salt, Fiber 0 g fibre
PERSIAN LAMB SHANKS
Recipe video above. A traditional Persian dish - fall apart lamb shanks with a well seasoned, delicately flavoured broth. Pair this with the iconic Persian Tachin (baked saffron rice), a Persian chopped salad and finish with a Persian Love Cake to complete your Persian feast!
Provided by Nagi
Categories Mains
Time 3h10m
Number Of Ingredients 15
Steps:
- Sprinkle shanks with salt and pepper.
- Heat 1 tbsp oil in a large heavy based pot over medium high heat. Brown shanks all over, 2 at a time. Remove from pot.
- Discard excess oil, clean pot if it's very dirty.
- Add 1 tbsp oil. Cook onion and garlic for 2 minutes until translucent.
- Stir in the turmeric, cinnamon, tomatoes, and salt.
- Add chicken broth and stir well.
- Place shanks in pot, then add water as needed so the shanks are 3/4 or fully covered, but no more than 1L/4 cups water. (Note 2)
- If shanks not fully submerged, make a cartouche (baking paper lid, Note 3).
- Bring up to the boil. Place the cartouche snugly on surface (if using), cover pot leaving a little crack (to ensure it doesn't boil over).
- Turn heat down so simmering very gently. Cook 1.5 hours, turning every 30 minutes.
- Add cardamom and nutmeg into liquid.
- Cook for another 1 hour until meat is very tender and falling off the bone.
- Carefully remove meat from liquid into a bowl and cover with foil.
Nutrition Facts : Calories 411 kcal, Carbohydrate 8 g, Protein 61 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 190 mg, Sodium 695 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
STICKY SPICED LAMB SHANKS
This hearty, slow-cooked lamb dish is perfect for two to share as the nights start drawing in
Provided by Good Food team
Categories Dinner, Main course
Time 3h15m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Add 1 tbsp oil to a small, tight-lidded casserole and brown shanks for a couple of mins, turning as you go. Remove and set aside.
- Add remaining oil and onions to the pan and cook for about 10 mins until soft. Add garlic and spices and cook for 4 mins more. Tip in tomatoes and stock, then nestle the shanks back in on their sides. Bring to a boil, cover and put in the oven. Cook for 2 hrs: turn the shanks now and then.
- Remove the lid and stir through the molasses, apricots and figs. Cook, uncovered, for 30 mins more or until the meat is falling away from the bone.
- Remove shanks from the dish and wrap in foil to keep warm. Put the dish back onto the heat and cook down the juices until thick and saucy. Season, then serve the shanks, scattered with coriander, alongside the rice (see 'Goes well with', right).
Nutrition Facts : Calories 1114 calories, Fat 55 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 52 grams sugar, Fiber 10 grams fiber, Protein 95 grams protein, Sodium 1.93 milligram of sodium
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 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
MOROCCAN LAMB SHANKS
Melt-in-the-mouth lamb, slow-cooked with all those fantastically aromatic flavours of North Africa, and a sweet hit from the addition of apricots. Not quite right? These curried lamb shanks are similar.
Provided by delicious. magazine
Categories Lamb shank recipes
Time 2h50m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 160°C/fan140°C/gas 3. Bash the cumin and coriander in a pestle and mortar or whizz together in a mini food processor, then add the ginger, garlic and salt, and work or whizz to a rough paste. Set aside.
- Heat the oil in a large flameproof casserole (large enough for the lamb shanks to fit snugly) over a high heat. Add the lamb shanks and brown well all over. Remove and set aside.
- Reduce the heat to medium. Add the onions to the casserole and cook for 5 minutes. Stir in the spice paste and harissa and cook for 1 minute. Add the tomatoes and stock, return the shanks to the casserole and stir together. Bring to the boil and drop in the cinnamon stick. Cover with a lid, transfer to the oven and cook for 2 hours, turning the lamb once or twice.
- Stir the dried fruit into the casserole and return to the oven, uncovered, for a further 30 minutes or until the lamb is almost falling off the bone. Serve with hot couscous flavoured with mint, coriander, preserved lemon and lemon juice.
Nutrition Facts : Calories 826kcals, Fat 41.2g (15g saturated), Protein 91.6g, Carbohydrate 31.4g (28.7g sugar)
More about "sticky spiced lamb shanks food"
GUINNESS LAMB SHANK RECIPE | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
Servings 6Total Time 3 hrs 40 minsCategory MainsCalories 527 per serving
- Peel and finely chop the onions, then place in a really large casserole pan (roughly 26cm in diameter, 12cm deep), with a lug of olive oil and a good pinch of sea salt and black pepper.
- Give it all a good stir, then leave to gently simmer over a medium-low heat.Put the lamb shanks into a large frying pan (30cm wide) on a medium-high heat with a drizzle of olive oil – cook them in batches, if needed, turning regularly.
BRAISED LAMB SHANKS WITH GARLIC AND INDIAN ... - FOOD & WINE
From foodandwine.com
5/5 Total Time 3 hrsServings 4
- Preheat the oven to 325°. In an enameled cast-iron casserole, heat the oil. Season the lamb with salt and pepper and cook over moderately high heat until browned, about 4 minutes per side. Transfer to a bowl.
- Add the onion to the casserole and cook over moderate heat, stirring, until softened, 7 minutes. Add the garlic and ginger and cook over moderately high heat, stirring, until fragrant, 2 minutes. Add the crushed tomatoes and cook until very thick, 2 minutes. Add the red wine and boil for 3 minutes. Add the chicken stock, cloves, cardamom, coriander, cumin and cinnamon and bring to a boil. Add the lamb and any accumulated juices and cover. Braise in the oven for 2 hours, turning once, until the meat is very tender.
- Transfer the lamb to a bowl and cover with foil. Strain the braising liquid into a large skillet and skim off the fat. Boil over high heat until reduced to 2 cups, 20 minutes; season with salt and pepper. Add the lamb to the skillet, cover and simmer over low heat, turning the shanks a few times, until heated through, 3 minutes. Transfer the shanks and sauce to shallow bowls, garnish with the mint and serve with Cheesy Farro-and-Tomato Risotto.
SPICED LAMB SHANK AND HALOUMI PIE RECIPE | GOOD FOOD
From goodfood.com.au
Servings 10-12Total Time 1 hr 30 minsCategory Dinner
- Rub the shanks with 1 1/2 tablespoons of the cumin, salt and oil. Place on a roasting tray. Add the whole carrots and garlic bulb. Roast until golden, about 30 minutes.
- Transfer to a pot with the chicken stock a litre of water (or to cover), the bay leaves, the cinnamon stick, the allspice and two tablespoons of the honey. Simmer for 1 1/2 hours or until meat is tender and coming off the bone.
- Remove the shanks, allow to cool a little, then take the meat from the bone. Allow the meat to cool, then cut in 2-3cm dice.
LAMB SHANKS BRAISED IN SPICY TERIYAKI SAUCE
From casaveneracion.com
Estimated Reading Time 2 minsTotal Time 1 hr 45 mins
- Place in a resealable bag, add the flour and shake well. Take the lamb shanks out of the bag and shake off excess flour.
- In a wide shallow pan, heat enough cooking oil to reach a depth of at least one inch. Over high heat, brown the lamb shanks in the oil. Roll them around every few minutes to brown every inch of the surface. Take the lamb shanks off the oil and move to a plate.
SLOW-ROASTED GREEKSTYLE LAMB SHANKS RECIPE | BETTER HOMES ...
From bhg.com.au
- Preheat oven to 140°C. Put shanks in a large roasting pan. Season. Pour over wine, vinegar, oil and honey. Gently squeeze lemon halves over pan to release juices, then reserve.
- Arrange pumpkin, onion, extra garlic and reserved lemon halves around lamb. Cover with a sheet of baking paper, then cover pan tightly with foil so steam doesn’t escape.
- Remove baking paper and foil. Increase oven to 200°C. Spoon a little of the pan juices over shanks. Using a ladle, transfer 1 cup of juices to a small saucepan.
- Meanwhile, put saucepan over a high heat and cook for 8 minutes or until reduced to a thick gravy.
- Mix fresh mint leaves, feta and extra oregano in a bowl. Season, then scatter over shanks. Serve lamb with gravy on the side.
STEPS TO PREPARE SPEEDY STICKY PLUM LAMB SHANKS | EMMALYNN ...
From emmalynn.netlify.app
4.1/5 Category DessertCuisine AmericanCalories 113 per serving
FRESHLY GROUND: SPICY SLOW-COOKED LAMB SHANKS
From freshly-ground.blogspot.com
Estimated Reading Time 3 mins
BRAISED LAMB SHANKS WITH ROASTED SWEET POTATOES ... - BBC FOOD
From bbc.co.uk
Category Main Course
RECIPE – STICKY SPICED BLOOD ORANGES - FAST & FABULOUS FOOD
From edibletcetera.com
Estimated Reading Time 2 mins
JAMIE OLIVER'S SPICED LAMB SHANKS - JELLY, PEACHES AND ICE ...
From jellypeachesandice-cream.blogspot.com
Estimated Reading Time 3 mins
BRAISED LAMB SHANKS - CAFE DELITES
From cafedelites.com
5/5 (36)Total Time 3 hrs 20 minsCategory DinnerCalories 254 per serving
SLOW COOKED STICKY ASIAN LAMB — EM'S FOOD FOR FRIENDS
From emsfoodforfriends.com.au
Estimated Reading Time 2 mins
SPICY MOROCCAN LAMB SHANKS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
STICKY SPICED LAMB SHANKS RECIPE
From crecipe.com
STICKY SPICED LAMB SHANKS RECIPES
From tfrecipes.com
FOOD BLOG
From ipin-food.blogspot.com
STICKY, SPICY LAMB SHANKS | AFRICAN COOKING, FOOD, SAVOURY ...
From pinterest.ca
STICKY SPICED LAMB SHANKS | RECIPE | BBC GOOD FOOD …
From pinterest.com
STICKY SPICED LAMB SHANKS - BIGOVEN.COM
From bigoven.com
LAMB SHANK RECIPES - BBC FOOD 7F0
From mungfali.com
WHOLE FOODS LAMB SHANKS - BEST FOOD
From bestfood.buzz
STICKY LAMB SHANKS BETTER HOMES GARDENS - RHOADS AFTEARANY
From rhoadsaftearany.blogspot.com
LAMB RECIPES - NOT QUITE NIGELLA
From notquitenigella.com
SPICY LAMB SHANKS RECIPES
From tfrecipes.com
STICKY SPICED LAMB SHANKS - YOUTUBE
SWEET SPICED LAMB SHANKS WITH QUINCE - BBC GOOD FOOD ...
From bbcgoodfoodme.com
FOOD WISHES VIDEO RECIPES: SHANKS FOR EVERYTHING - SLOW ...
From foodwishes.blogspot.com
STICKY PERSIAN LAMB SHANKS WITH FETTA | LEMNOS RECIPES
From lemnosfoods.com
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
SPICED SLOW-COOKED LAMB SHANKS RECIPE - FOOD NEWS
From foodnewsnews.com
STICKY SPICED LAMB SHANKS - CRECIPE.COM
From crecipe.com
LAMB SHANKS IN A SPICY GARAM MASALA SAUCE – LEARNING THE ROPES
From learningtheropes2017.wordpress.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love