GREEK LAMB SHANKS
Greek lamb shanks are tender, flavorful, delicious, and literally fall off the bone. Make this Mediterranean lamb in the oven, instant pot, or slow cooker.
Provided by Sam | Ahead of Thyme
Categories Lamb
Number Of Ingredients 16
Steps:
- Use a paper towel to pat the lamb shanks completely dry. Generously rub with olive oil, salt, pepper, paprika, and cumin. Set aside to marinate for at least 30 minutes.
Nutrition Facts : ServingSize 1/2 lamb shank, Calories 359 calories, Sugar 1.6 g, Sodium 843.2 mg, Fat 14.2 g, SaturatedFat 5.2 g, TransFat 0 g, Carbohydrate 8.1 g, Fiber 1.6 g, Protein 48.1 g, Cholesterol 147 mg
BRAISED LAMB SHANKS & SUN-DRIED TOMATOES
Very tasty very rich Lamb Shank Recipe which can be frozen. You could use a slow cooker or do it on the stove top.
Provided by Latchy
Categories One Dish Meal
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Toss the lamb in the flour and shake away any excess.
- Heat the oil in a large baking dish and add the lamb in batches and cook until browned all over, drain on paper towel.
- Return the lamb to the dish and add onions, garlic, tomatoes, port, wine and stock, cover and bake in a moderate oven (180D C- 350d F) for about 2 hours until the lamb is tender.
- Remove the lamb from the dish and keep warm and simmer the pan juices over medium heat until slightly thickened.
- Serve the lamb with the pan juices and sprinkle over the parsley or basil.
OVEN ROASTED LAMB SHANKS WITH ROASTED TOMATOES AND TOASTED ORZO
Steps:
- Preheat oven to 350 degrees F. Heat oil in a medium Dutch oven over high heat until smoking. Season the shanks on both sides with salt and pepper and sear until golden brown on both sides. Remove shanks to a plate. Add the celery, carrots, and onions and cook until caramelized. Add the Port and red wine and reduce by half. Add the chicken stock, the pulp from the roasted garlic, and return the shanks; bring to a boil on the stove, and then cover and bake in the oven for 2 hours or until tender. Remove shanks, strain sauce into a medium saucepan, and reserve 1 cup of the braising liquid for cooking the orzo. Cook the sauce over high heat until liquid is reduced by half. Serve shanks with sauce, orzo, and tomatoes.
- Preheat oven to 200 degrees F. Place garlic heads in a small roasting dish and drizzle with olive oil. Roast for about 1 1/2 hours or until soft. Let cool before squeezing the pulp out.
- Bring 8 cups of water (or a combination of chicken stock and water) to a boil. Heat a medium nonstick pan over medium-high heat. Add 1/2 of the orzo and toast until golden brown. In a medium saucepan, heat the butter and oil over medium heat, then add the onion and cook until soft. Add the toasted orzo and the remaining orzo and saute for 1 minute to coat the pasta with the onion mixture. Add hot water to the orzo as if you were making risotto, a little at a time, until the pasta is al dente. Finish with the cold butter and 1 cup of the braising liquid. Stir in parsley and season with salt and pepper, to taste.
- Preheat oven to 200 degrees F. In a small baking dish, toss the tomatoes in olive oil and season with salt and pepper. Roast for 4 hours. Alternatively, use re-hydrated sun-dried tomatoes instead.
SUN-DRIED TOMATO LAMB SHANKS
I came up with this one the other night just experimenting with ingredients and both my hubby and I really enjoyed it. It is easy to throw together and then you just leave it to cook on the stove. I served ours of mashed potato but you can serve it with whatever you like.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat a little olive oil in a large fry pan, add shanks and brown all over. Remove shanks and wipe pan clean.
- Heat a little more oil in pan add onion, mushrooms and garlic, cook stirring until onion softens and mushrooms brown slightly.
- In a large saucepan add onion mix and all the other ingredients, except cornflour and parsley, return shanks to pan.
- Bring to the boil, then reduce heat to low and cook covered about 4 hours or until lamb is falling off the bone. My shanks were quite meaty so time will vary depending on sizes of shanks.
- Remove shanks and cover with foil to keep warm.
- Mix a little water with the cornflour and add to liquid, bring to the boil and stir until mixture thickens. (It will not be super thick just a nice gravy consistency.).
- To Serve: Place a mound of mash on a plate, top with a shanks and pour sauce all over, garnish with parsley if desired.
Nutrition Facts : Calories 772.6, Fat 34, SaturatedFat 13.8, Cholesterol 242.1, Sodium 287.3, Carbohydrate 20.6, Fiber 2.3, Sugar 8, Protein 74.1
BRAISED LAMB WITH SQUASH AND BRANDIED FRUIT
Lamb shanks, braised until tender, are coated in a rich sauce of tomatoes, caramelized shallots and brandied dried fruit. The squash roasts as the lamb cooks, which is a time-saving perk, and its sweet custardy flesh rounds out the meal. Bone-in lamb shanks are ideal, but a similar weight of boneless leg of lamb will work just as well. Potatoes, carrots and parsnips will do well in place of the squash. Serve over steamed rice or couscous or with thick slices of crusty bread to mop up the sauce.
Provided by Yewande Komolafe
Categories meat, main course
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the racks in the top and bottom thirds of the oven, and heat oven to 350 degrees.
- Halve the squash lengthwise, then scoop out the seeds and discard them. Rub the flesh of the squash with 1 tablespoon oil and season with salt. Place 3 sprigs each of thyme and sage on a small baking sheet. Place the cut side of the squash directly on top of the herbs. Set aside.
- Heat 2 tablespoons oil in a large Dutch oven over medium-high. Add the quartered shallots cut-side down and cook until golden brown, about 2 to 3 minutes per side, adjusting the heat as necessary to avoid scorching. Season with salt and transfer to a plate. Set aside.
- Pat the lamb dry and season generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in the pot over medium-high. Cook the lamb on both sides until browned, about 10 to 12 minutes. Work in batches if necessary.
- Add the minced shallots and garlic to the pan, season with salt and stir to coat with the pan drippings. Add the whole peeled tomatoes and their juices, then add the stock or water and bring to a boil. Return the lamb shanks to the pot and add the remaining thyme and sage.
- Cover the pot with a lid or a piece of foil and move the pot to the bottom rack of the oven. Place the squash on the top rack. Bake the squash until the flesh is tender and a thin knife can be easily inserted, about 75 to 90 minutes. Remove from the oven and cover with foil. Continue to cook the lamb until the meat is tender enough to pull with a fork, about 1 1/2 to 1 3/4 hours total.
- Scoop out the squash with a spoon and place on a serving plate, then transfer the lamb to the plate and cover to keep warm. Remove the braised tomatoes from the lamb cooking liquid and discard along with any excess fat.
- Set the pot over medium heat and reduce the liquid to about 3/4 of its volume, about 5 minutes. Add the browned shallots and brandied fruit. Cook until shallots are tender and sauce is warmed through, about 5 to 6 minutes. Spoon the sauce over the lamb and squash and garnish with mint leaves. Serve with steamed rice, couscous or thick slices of a crusty sourdough loaf.
LAMB SHANKS W/ WHITE BEANS & SUN-DRIED TOMATOES
Make and share this Lamb Shanks W/ White Beans & Sun-Dried Tomatoes recipe from Food.com.
Provided by mermaidmagic
Categories Lamb/Sheep
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak beans overnight (8 hours or more) in water to cover by 3 inches.
- Drain and pick over beans and rinse.
- Place the beans in the slow cooker.
- Trim the lamb shanks of as much visible fat and silver skin as possible.
- Season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- When hot, add the seasoned lamb shanks and brown well on all sides.
- Remove and reserve.
- Pour off excess fat from the pan.
- Reduce heat to low and add chopped onions and garlic.
- Cook over low heat until onions are softened and translucent, about 3 to 4 minutes.
- Stir onion mixture into slow cooker with the beans.
- Add sun-dried tomatoes, sun-dried tomato oil, and rosemary.
- Tuck the browned lamb shanks into the bean mixture.
- Add the stock and wine.
- Set to cook on low setting for 6 hours.
- Remove lamb shanks, degrease using a fat mop.
- Mash some of the beans if desired.
LAMB WITH ARTICHOKES AND SUN-DRIED TOMATOES
Steps:
- Position rack in center of oven and preheat to 325°F. Heat 1 tablespoon reserved oil in heavy large pot or Dutch oven over high heat. Season lamb shanks lightly with salt and pepper. Add lamb to pot and cook until brown, turning frequently, about 6 minutes. Add garlic and stir 1 minute. Add canned tomatoes, broth and sun-dried tomatoes. Bring liquids to boil. Cover pot and bake lamb until almost tender, turning once, about 1 hour. Add artichoke hearts. Cover and bake until lamb is very tender, about 20 minutes. (Can be prepared up to 1 day ahead. Cool, cover and refrigerate.)
- Transfer lamb to plate. Spoon fat from surface of pan juices. Boil pan juices over high heat until slightly thickened, about 5 minutes. Season to taste with salt and pepper. Return lamb to pot and rewarm over low heat.
SLOW-COOKED LAMB SHANKS AND TOMATOES
A long, gentle simmer slowly breaks down tougher cuts like lamb shank, leaving the meat flavorful, succulent, and tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 4h
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes (if using canned, break them up) and cook until they break down, 6 to 8 minutes.
- Place lamb shanks in pot in a single layer so each shank is covered by sauce. Bring to a boil, cover, then place pot in oven. Cook until meat is very tender and falling off bones, about 3 1/2 hours. Skim fat from cooking liquid and season lamb with salt and pepper. Serve lamb with sauce.
Nutrition Facts : Calories 429 g, Fat 24 g, Fiber 3 g, Protein 37 g
SUN-DRIED TOMATO LAMB BURGERS
These lamb burgers can be made the day before and refrigerated until you're ready to grill. Serve with a cool drink and a tomato-cucumber salad for a refreshing yet hearty meal. -Sheila Sturrock, Coldwater, Ontario
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 11 ingredients, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., Grill burgers, covered, over medium heat until a thermometer reads 160°, 4-5 minutes on each side. Combine butter and garlic powder; spread over cut side of buns. Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve burgers on buns with lettuce leaves, tomato slices, sliced cucumber and additional feta., Freeze option: Cover and freeze uncooked burgers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, grill burgers as directed, increasing time to 6-8 minutes on each side or until a thermometer inserted in center reads 160°.
Nutrition Facts : Calories 501 calories, Fat 26g fat (12g saturated fat), Cholesterol 140mg cholesterol, Sodium 815mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.
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- Mix broth, fennel, leek, garlic, mustard, zest, salt and pepper in a 5- or 6-quart slow cooker. Add shanks in two layers (some will not be covered by liquid); cover and cook on high 4 hours.
- Reverse shanks top to bottom. Cover and cook 2 hours. Add sun-dried tomatoes, beans and rosemary. Cover and cook until shanks are fork-tender, about 1 hour.
- Remove shanks; skim fat from sauce. Stir and add lemon juice. Remove meat from bones and return meat to cooker; keep warm until ready to serve, up to 2 hours.
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