Wine Braised Lamb Shanks With Herbes De Provence Food

WINE-BRAISED LAMB SHANKS WITH HERBES DE PROVENCE

Wine-Braised Lamb Shanks with Herbes de Provence image

Categories Herb Lamb Braise Sauté Red Wine Winter Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

5 tablespoons olive oil, divided
2 large leeks (white and pale green parts only), chopped (about 2 1/2 cups)
6 large whole garlic cloves
6 large lamb shanks (12 to 14 ounces each)
All purpose flour
2 2/3 cups dry red wine
1 cup canned crushed tomatoes with added puree
1/4 ounce dried porcini mushrooms
1 1/2 tablespoons dried herbes de Provence
1 1/4 pounds slender carrots, peeled, cut diagonally into 1/2-inch-long pieces
1/2 cup chopped fresh parsley

Steps:

Heat 1 tablespoon oil in heavy wide pot over medium heat. Add leeks and garlic; sauté until leeks soften, about 5 minutes. Transfer leek mixture to small bowl.
Sprinkle lamb shanks with salt and pepper; dust with flour to coat. Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add lamb and cook until brown, turning occasionally, about 12 minutes. Add leek mixture, wine, tomatoes with puree, mushrooms, herbes de Provence, and carrots. Stir to coat lamb with vegetable mixture. Reduce heat to medium-low, cover, and simmer until lamb is very tender, turning twice, about 1 hour 30 minutes. Uncover and continue to simmer until sauce reduces slightly, about 10 minutes longer. Spoon off fat from pan juices. Season lamb to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered, over low heat before serving.)
Sprinkle with parsley and serve.

More about "wine braised lamb shanks with herbes de provence food"

WINE-BRAISED LAMB SHANKS WITH HERBES DE PROVENCE

2004-03-01 Sprinkle lamb shanks with salt and pepper; dust with flour to coat. Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add …
From bonappetit.com
4/5 (3)
Servings 6

Heat 1 tablespoon oil in heavy wide pot over medium heat. Add leeks and garlic; sauté until leeks soften, about 5 minutes. Transfer leek mixture to small bowl.
Sprinkle lamb shanks with salt and pepper; dust with flour to coat. Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add lamb and cook until brown, turning occasionally, about 12 minutes. Add leek mixture, wine, tomatoes with puree, mushrooms, herbes de Provence, and carrots. Stir to coat lamb with vegetable mixture. Reduce heat to medium-low, cover, and simmer until lamb is very tender, turning twice, about 1 hour 30 minutes. Uncover and continue to simmer until sauce reduces slightly, about 10 minutes longer. Spoon off fat from pan juices. Season lamb to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered, over low heat before serving.
Not all supermarkets have lamb shanks on hand, so call ahead in case you need to order them.

See details

HERBES DE PROVENCE LAMB SHANKS | BURNETT FINE FOODS

Slow braised lamb shanks in a rich brown sauce infused with oregano, basil, lavender, fennel and Dijon mustard. “I discovered your Herbes de Provence Lamb Shanks a few years ago from a friend. I absolutely love them! I buy and …
From burnettandson.com

See details

BRAISED LAMB WITH HERBES DE PROVENCE - REAL FOOD …

2011-01-03 Directions: Simply season the lamb with a generous amount of unrefined sea salt and freshly ground black pepper and then coat thoroughly with herbes de provence. Place in slow cooker. Sprinkle carrots, onions, garlic …
From realfoodwholehealth.com

See details

LAMB SHANKS BRAISED IN RED WINE WITH HERBES DE …

1. Heat oven to 350 F. Sprinkle shanks with salt. Heat oil in deep, large, nonreactive, oven-safe pan over medium-high heat. Add shanks to pan in batches if necessary to avoid overcrowding. saute until browned on all sides, …
From bigoven.com

See details

LAMB SHANKS BRAISED WITH HERBS DE PROVENCE - GOLD MEDAL WINE …

Rub shanks with herbs de Provence and sprinkle with salt and pepper. Heat vegetable oil in a Dutch oven on high heat and brown shanks until a nice brown crust forms on outside of meat. …
From goldmedalwineclub.com
Servings 4
Total Time 2 hrs 10 mins

See details

LAMB SHANKS BRAISED IN RED WINE WITH HERBES DE PROVENCE

1. Heat oven to 350ø. Sprinkle shanks with salt. Heat oil in large, nonreactive saut‚ pan over medium-high heat. Add shanks to pan in batches if necessary to avoid overcrowding.
From astray.com

See details

LAMB SHANKS BRAISED IN RED WINE WITH HERBES DE PROVENCE

Adjust oven rack to middle position and heat oven to 350 degrees. Pat lamb shanks dry and season with salt. Heat oil in Dutch oven over medium-high heat until just smoking.
From nononsense.recipes

See details

WINE-BRAISED LAMB SHANKS WITH HERBES DE PROVENCE

2 Large leeks (white and pale green parts only), chopped (about 2 1/2 cups)
From pinterest.com

See details

LAMB SHANKS BRAISED IN RED WINE WITH HERBES DE PROVENCE

Bring liquid to simmer; transfer vegetables and liquid into deep braising pan large enough to hold shanks in a single layer. Add shanks, season with salt, pepper and remaining 2 teaspoons …
From mealsteps.com

See details

EPICURIOUS WINE-BRAISED LAMB SHANKS WITH HERBES DE PROVENCE …

Keto & Health Insights for Epicurious Wine-braised Lamb Shanks With Herbes De Provence Recipe. Net Carbs are 2% of calories per serving, at 21g per serving. This meal falls within the …
From ketofoodist.com

See details

LAMB SHANKS BRAISED IN RED WINE WITH HERBES DE PROVENCE

For our lamb shanks recipe, we found that we preferred to braise them in the oven rather than on the stovetop, as the oven provided more even heat. Browning the shanks over high heat in a …
From cooksillustrated.com

See details

RED WINE-BRAISED LAMB SHANKS RECIPE - JEREMY SILANSKY

2013-12-06 2 tablespoons extra-virgin olive oil. Four 1-pound lamb shanks. Salt and freshly ground pepper. 5 garlic cloves, peeled. 4 medium carrots, sliced 1/4 thick
From foodandwine.com

See details

WINE-BRAISED LAMB SHANKS WITH HERBES DE PROVENCE

Add leek mixture, wine, tomatoes with puree, mushrooms, herbes de Provence, and carrots. Stir to coat lamb with vegetable mixture. Reduce heat to medium-low, cover, and simmer until …
From fooddiez.com

See details

WINE BRAISED LAMB SHANKS WITH HERBES DE PROVENCE FOOD

Sprinkle lamb shanks with salt and pepper; dust with flour to coat. Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add lamb and cook until brown, turning occasionally, …
From wikifoodhub.com

See details