Barbecued Lamb Shanks Recipes

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HEAVENLY LAMB SHANKS



Heavenly Lamb Shanks image

This is simply gorgeous because it's so comforting! The lamb shanks are slow cooked in a generous amount of red wine. Preparation is easy, too, it goes from stovetop to oven. This is best served with the pan juices poured over a creamy mashed potatoes, sweet potatoes, pumpkin, risotto, or even soft polenta.

Provided by Lasse's Solskinn

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 3h20m

Yield 4

Number Of Ingredients 15

½ cup olive oil
4 (1 pound) lamb shanks
⅔ cup all-purpose flour
1 leek, halved and cut into 1/2-inch pieces
2 stalks celery, chopped
2 carrots, chopped
2 onions, cut into chunks
12 cloves garlic, unpeeled
1 bay leaf
1 teaspoon whole black peppercorns
1 sprig thyme
1 sprig rosemary
1 ½ cups red wine
3 cups chicken stock
1 pinch Sea salt to taste

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.

Nutrition Facts : Calories 824.3 calories, Carbohydrate 34.8 g, Cholesterol 173.4 mg, Fat 41.3 g, Fiber 3.7 g, Protein 60.8 g, SaturatedFat 8.7 g, Sodium 792.9 mg, Sugar 6.4 g

LAMB SHANKS IN BARBECUE SAUCE



Lamb Shanks in Barbecue Sauce image

This recipe came from one of the first cookbooks I ever bought, "Casserole Cookbook". The price is still on the cover-$1.25- so you can only imagine how many years I have been cooking and enjoying these shanks.

Provided by JustJanS

Categories     Lamb/Sheep

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

4 lamb shanks (the butchers here cut the bone through but leave the meat attached)
2 slices bacon
1 ounce butter
1 onion
1 ounce plain flour
1 (5 ounce) can tomato paste
1 1/2 cups stock
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1/2 cup vinegar
1 teaspoon dry mustard

Steps:

  • Wipe the lamb shanks with a damp cloth.
  • Remove the rind from the bacon and chop.
  • Heat the butter in a flameproof casserole, add the onion and bacon and saute until golden brown, remove from the casserole. Roll the lamb shanks in flour and brown evenly all over in remaining fat in casserole. Return the onion and bacon to the casserole, add the remaining ingredients and bring to a boil. Cover the casserole and cook in a moderate to slow oven for about 2 hours or until the shanks are tender. Serve with creamy mashed potatoes and a green vegetable.

LAMB SHANK



Lamb Shank image

Delicious grilled leg of lamb in a wonderful herb marinade.

Provided by slowcooker

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 2h15m

Yield 6

Number Of Ingredients 12

1 (4 pound) lamb shank
3 tablespoons olive oil
1 teaspoon dried rosemary
¼ teaspoon ground thyme
¼ teaspoon dried basil
¼ teaspoon dried parsley
½ teaspoon dried mint
2 tablespoons ground black pepper
1 pinch salt to taste
1 pinch cayenne pepper, or to taste
¼ cup lemon juice
3 tablespoons honey

Steps:

  • Cut slits into lamb shank in a criss-cross pattern about 1 inch apart and 1/2 inch deep; place into a shallow dish.
  • Whisk olive oil, rosemary, thyme, basil, parsley, mint, black pepper, salt, and cayenne pepper together in a bowl; brush evenly over the lamb shank. Refrigerate lamb at least 1 hour.
  • Preheat grill for medium heat and lightly oil the grate.
  • Stir lemon juice and honey together in a small bowl until smooth.
  • Cook lamb shank on preheated grill, basting every 15 minutes with the lemon juice mixture, until browned on the outside and red in the center, about 30 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C).

Nutrition Facts : Calories 341.9 calories, Carbohydrate 11.2 g, Cholesterol 109.8 mg, Fat 16.5 g, Fiber 0.7 g, Protein 36.3 g, SaturatedFat 4.8 g, Sodium 93.3 mg, Sugar 8.9 g

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