Baked Lamb Shanks Recipes

HEAVENLY LAMB SHANKS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat the olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
• Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer. Season to taste with sea salt, and place the lamb shanks on top of the vegetables.
• Cover the roasting pan tightly with heavy aluminum foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.

BAKED BABY LAMB SHANKS

Steps:

• Select baking dish large enough to hold shanks in single layer. Preheat oven to 350 degrees.
• Heat oil in large skillet. Add mustard seeds and cumin seeds and cook over medium heat until seeds begin to dance in oil. Add as many shanks as will fit comfortably in skillet and lightly brown on all sides. Transfer shanks to baking dish as they are browned.
• Saute carrot and onion in skillet over medium heat until tender. Add garlic and ginger and continue to saute a few minutes longer. Add tomatoes and wine, bring to simmer, stirring, and season to taste with salt and pepper. Pour mixture over lamb shanks in baking dish. There should be about inch of sauce in dish.
• Place baking dish in oven and bake uncovered for about 1 hour 20 minutes, turning and basting every 15 minutes. If sauce in baking dish begins to reduce too much, add a little water or more wine.
• Just before serving sprinkle with parsley.

BAKED LAMB SHANKS

Steps:

• Preheat oven to 450 degrees.
• Put the oil in a baking dish, add the lamb shanks, turn to coat evenly and bake 30 minutes, turning once.
• Combine the onions with the allspice, nutmeg, salt and pepper, mix well, and spoon the mixture on top of the lamb shanks. Combine the tomatoes with the oregano and spoon on top of the onion mixture. Carefully pour the water around the shanks.
• Turn the oven to 400 degrees and bake for 1 1/2 hours, or until meat is tender, basting occasionally. If the dish begins to dry out, add more hot water. Add chickpeas to the juices 10 minutes before the end of the cooking time. Mix everything gently and spoon some sauce over each shank when serving.

SCHREINER'S BAKED LAMB SHANKS

Steps:

• Place the lamb shanks in an ungreased 13-in. x 9-in. baking pan. Sprinkle with salt and pepper. Bake, uncovered, at 400° for 30 minutes. Remove from the oven and reduce heat to 350°. Add broth to the pan. Combine onion, rosemary, garlic powder and mustard; sprinkle over lamb. Cover tightly and bake for 2-1/2 to 3 hours or until very tender. If desired, make gravy from pan drippings. Serve lamb with gravy and mint jelly if desired.

BAKED LAMB

Steps:

• Heat olive oil in a large saute pan over medium heat. Add the onion and garlic and cook until golden brown, 4 to 5 minutes. Add the lamb shanks and sear until browned, 5 to 7 minutes. Add the red wine, salt and pepper, sugar, cloves, bay leaves and cinnamon sticks. Stir all the ingredients together. Add the fresh tomatoes, tomato puree, tomato paste and 2 cups water. Stir well. Cover and let simmer on medium-low heat until the lamb is tender, 2 to 2 1/2 hours.

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.

ROASTED LAMB SHANKS WITH LEMON AND HERBS

Steps:

• Make the lamb a day in advance: Make several incisions in the shanks with a paring knife and slide a slice of garlic into each slit. Place the shanks in a large baking dish, drizzle with the lemon juice, turning to coat, and season with salt and pepper on all sides. Mix the parsley, thyme and marjoram in a small bowl, then rub the herbs over the lamb. Cover and set aside at room temperature for 1 hour. After 30 minutes, place a Dutch oven or covered ovenproof pot in the oven and preheat to 500 degrees for at least 30 minutes.
• Transfer the shanks to a plate and drizzle with the melted butter; reserve the marinade. Carefully remove the preheated pot from the oven. Working quickly, add the shanks, making sure at least one side of each touches the hot pot. Return the pot to the oven, uncovered, and place the lid on another oven rack to keep it hot. Roast the shanks for 25 minutes.
• Meanwhile, bring the reserved marinade and 1/2 cup water to a boil in a small saucepan over medium heat. Pour the hot marinade over the shanks, then place a large sheet of heavy-duty foil over the pot and cover with the hot lid. Reduce the oven temperature to 350 degrees and roast 45 minutes, then reduce the temperature to 200 degrees and cook 30 more minutes. Turn off the oven and leave the lamb inside, undisturbed, to finish cooking, 20 minutes.
• Remove the lamb from the cooking liquid and place in a shallow baking dish. Refrigerate the meat and the sauce separately overnight.
• When ready to serve, position a rack in the upper third of the oven and preheat to 350 degrees. Drizzle the shallots with olive oil in a small baking dish and season with salt and pepper. Cover the lamb loosely with foil. Bake the lamb and shallots for 25 to 30 minutes, uncovering the lamb and brushing lightly with melted butter after 15 minutes. Meanwhile, discard the fat from the chilled sauce and bring to a simmer over medium heat. Drizzle the finished lamb and shallots with the sauce and garnish with parsley.