Balsamic Braised Lamb Shanks Recipes

BRAISED LAMB SHANKS WITH BALSAMIC

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.

BRAISED LAMB SHANKS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
• Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.

BALSAMIC-BRAISED LEG OF LAMB

Steps:

• Cut the leg of lamb into 4 even pieces.
• Heat 2 to 3 tablespoons olive oil in an 8-quart stovetop pressure cooker over medium-high heat. Sprinkle the lamb pieces and bones all over with salt and pepper. Working in batches (to not overcrowd the pot), sear the meat and bones in the hot oil until well browned on all sides. Remove from the pot and set aside. Pour off excess oil from the pot and then add the garlic, fennel, jalapenos, onions and red bell peppers. Sweat for 2 to 3 minutes. Add tomato paste; cook for 2 minutes. Deglaze with the beef stock and balsamic vinegar. Add the seared lamb and bones back the pot, close the pressure cooker and cook on low heat until fork tender, 45 minutes.
• Remove the lamb from the braising liquid and pull into large chunks. Remove the bones from the pot, and discard. Strain the braising liquid and then add it back to the pot. Cook over medium heat until the liquid is reduced by half. Turn off the heat, add the lamb back to the pot and spoon the reduced liquid over the top to glaze. Keep warm until ready to serve.

BALSAMIC BRAISED LAMB SHANKS

Steps:

• In a large cast-iron dutch oven, heat the oil over medium high heat. Season the lamb shanks on all sides with salt and pepper. Sear the lamb shanks in the hot pan and turn every three minutes or so. Make sure all of the sides are well browned. Remove. Reduce heat to medium. Place the onions and garlic in the pan and sautee for about five minutes. return shanks to dutch oven. Preheat oven to 350 degrees. Add the chicken stock and balsamic vinegar and gently stir until combine. Cover the shanks and place in hot oven. braise for three hours. Place the dutch oven on a burner over medium high heat. Remove shanks and set aside. Strain the liquid and return it to the pan. Reduce the sauce for about ten minutes. When the sauce is reduced by a half, return shanks to the pot and coat them with the sauce. Plate the shanks and spoon sauce over them.

BASIC BRAISED LAMB SHANKS

Steps:

• Place lamb in a greased 2-1/2-qt. baking dish. Combine the broth, soy sauce, brown sugar, garlic and mustard; pour over meat. Cover and bake at 325° for 1-1/2 to 2 hours or until the meat is tender.

SABA-BRAISED LAMB SHANKS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place lamb shanks into a large bowl; drizzle with olive oil. Sprinkle with salt, black pepper, smoked paprika, cinnamon, and rosemary. Toss the lamb shanks to spread oil and seasonings over the meat.
• Spread onion slices and garlic cloves into the bottom of a heavy 9x12-inch baking dish. Lay lamb shanks over onions and garlic.
• Bake lamb in preheated oven for 30 minutes. Reduce oven temperature to 200 degrees F (95 degrees C).
• Combine chicken broth and saba in a bowl. Pour mixture over the lamb shanks. Cover baking dish tightly with foil and place baking dish on a baking sheet.
• Bake lamb in the oven until a knife pierces the meat easily, 2 1/2 to 3 hours. The meat will be tender but not falling off the bone. Use tongs to turn the shanks over in the pan sauce. Increase temperature to 350 degrees F (175 degrees C).
• Return shanks to oven and bake, uncovered, until meat is fork-tender and the sauce has thickened slightly, 10 to 15 minutes. Turn shanks over in the sauce after 10 minutes and check for tenderness; if still not tender enough, return to oven for 10 to 15 more minutes and test again.
• Transfer lamb shanks to a bowl and keep warm. Strain pan juices into a saucepan and place over medium heat. Bring to a boil and cook, stirring often, until thickened, about 5 minutes. Skim any excess grease from top of sauce. Taste and season with salt; stir in fresh rosemary. Serve sauce drizzled over lamb shanks.