ORANGE BRAISED LAMB SHANKS
Make and share this Orange Braised Lamb Shanks recipe from Food.com.
Provided by PetsRus
Categories Lamb/Sheep
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300°F.
- In a suitable casserole dish, sweat the diced vegetables in some of the olive oil without browning until tender.
- Add the thyme, bay leaves, garlic, tomato, wine and lamb stock or water, along with most of the orange zest and juice (retain a few pinches of zest and 1 tbsp of juice).
- Bring to the boil and lower to a gentle simmer.
- Heat a little more olive oil in a separate pan and brown the lamb shanks on all sides, seasoning with a little salt and pepper as you go.
- Transfer to the casserole dish and cover with its lid.
- Transfer to the oven and cook for approx 2hours or until the meat is completely tender and coming off the bone.
- Remove the shanks from the pan and keep warm while you finish the sauce.
- Skim off some of the fat that is floating on it. Taste for seasoning and to assess its intensity, boil to reduce if you think it needs it.
- Stir in the reserved juice to refresh the citrus flavour.
- Serve one lamb shank on each warmed plate with a generous amount of sauce spooned over.
- Sprinkle each shank with a little parsley and a pinch of the reserved zest.
BRAISED LAMB SHANKS IN ORANGE-MERLOT SAUCE (PASSOVER)
From Reform Judaism magazine, Spring 2007. "Since leg of lamb is technically not kosher (because the sciatic nerve runs through it), lamb shanks are the meat of choice when you want a flavorful lamb dish on your seder table. Slowly braising the shanks in an aromatic liquid flavored with kosher wine yields a moist, tender, fall-off-the-bone delicacy". This requires at least 2 hours (to overnight) marination. FYI-in Israel, and in some other parts of the world, the sciatic nerve is removed from the leg of lamb by butchers thus making it kosher! It is not kosher in the United States.
Provided by Oolala
Categories Oranges
Time 4h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the basil, oregano, rosemary, orange juice, orange zest, Merlot and garlic and pour over the rinsed lamb shanks in a wide glass dish (shanks should be in a single layer).
- Turn the shanks to coat and cover.
- Marinate 2 hours at room temperature, turning the meat every half hour or marinate in the refrigerator, turning meat occasionally.
- Remove the shanks from the marinade and dry them with paper towels. Reserve the marinade.
- Preheat the oven to 450 degrees F.
- Season the lamb with a pinch of salt and freshly ground black pepper.
- Heat a large skillet over high heat for 20 seconds. Add the olive oil and heat for 10 seconds then lower the heat to medium-high and add the lamb shanks.
- Cook each side for approximately 2 minutes until browned on all sides.
- Place shanks in a single layer in a casserole dish and pour the chicken stock into the hot pan.
- Scrape up any meat particles, add them to the reserved marinade and pour over the shanks in the casserole and cover with a lid (use foil if no lid).
- Put casserole in the preheated oven and immediately reduce the heat to 350 degrees F. (The hot oven will sear the meat initially, but the mixture needs to cook at a lower temperature or the meat will toughen.).
- Roast for 45 minutes then baste and cook for another 1-1 1/2 hours, or until the meat is very tender and easily pulls away from the bone.
- If the liquid has reduced greatly, add 1/2 cup of water to the pan.
- Remove the shanks to a serving platter and keep warm.
- If the gravy is too watery, boil the liquid down 5-10 minutes, or until it is the consistency of tomato sauce.
- Drizzle some of the sauce over the shanks and serve.
Nutrition Facts : Calories 527.3, Fat 24, SaturatedFat 7.9, Cholesterol 121, Sodium 112.7, Carbohydrate 12.1, Fiber 0.3, Sugar 6.2, Protein 37.5
CHEF JOHN'S BRAISED LAMB SHANKS
You don't often see lamb cooked with these spices, but they really work together wonderfully. The final plate ended up being a sort of North African/Central American fusion thing, with the fragrantly spiced meat and peppers resting on a simple bed of couscous.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Shanks
Time 2h25m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and black pepper.
- Heat vegetable oil in a large Dutch oven over medium-high heat. Place lamb shanks in the Dutch oven, cook, turning, until browned on all sides, about 10 minutes. Transfer shanks to a plate. Drain off remaining oil and fat so only 1 tablespoon remains in the Dutch oven.
- Stir onion, garlic, and a pinch of salt into the Dutch oven; decrease heat to medium-low and cook, stirring, until onions are softened and translucent, about 5 minutes. Add tomato paste, chipotle chile powder, ancho chile powder, and ground cinnamon; stir to combine.
- Pour 1 cup chicken broth over onion mixture. Increase heat to high; when liquid boils, place lamb shanks in Dutch oven. Cover and cook in the preheated oven for 90 minutes.
- Remove Dutch oven and stir in jalapeno pepper, red bell pepper and 1/2 cup chicken stock; bring to a boil on the stovetop. Return pan to the oven and cook, uncovered, until lamb shanks are fork tender, about 20 minutes. Transfer lamb to plate.
- Place Dutch oven on the stovetop over high heat; bring liquid to a boil and cook, skimming off any foam, until liquid is reduced and thickened, about 5 minutes. Stir in cilantro; season with salt and pepper to taste. Spoon sauce over lamb shanks and serve.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 9.5 g, Cholesterol 89.3 mg, Fat 15 g, Fiber 2.3 g, Protein 28 g, SaturatedFat 5.1 g, Sodium 81.7 mg, Sugar 4.2 g
SPICED LAMB SHANKS WITH ORANGE AND HONEY
There are many ways to cook lamb shanks throughout the year, but these taste like the beginning of spring. The orange fragrance and the honey's perfume are complemented by the similarly sweet carrots and turnips. A shower of freshly snipped herbs adorns the dish just before serving. The recipe is easy to prepare in two parts: The shanks are simmered to tenderness first, which produces the broth. This can be done several hours ahead or up to 2 days in advance. Then, the bones are removed, and the meat can be finished in the sauce.
Provided by David Tanis
Categories dinner, meat, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- Cook the lamb shanks: Season shanks generously with salt and pepper. Transfer to a large pot and add cumin seed, fennel seed, coriander seed, onion, cloves, thyme and bay leaf. Pour in enough water to cover shanks, place pot over high heat and bring to a boil. Put on the lid, reduce to a simmer and cook for 1 to 1 1/2 hours, until meat is very tender when probed with the tip of a paring knife.
- Remove shanks from pot and place on a baking sheet to cool. Strain the broth into a bowl, and skim off any rising fat. Measure 4 1/2 cups broth and set aside. When shanks are cool enough to handle, gently remove the bone from each with your hands, leaving the meat in one or two large pieces.
- Make the sauce: In a large, heavy-bottomed pot, warm the olive oil over medium-high heat. Add onion, season with salt and pepper and cook, stirring, until softened and slightly browned. Add garlic, saffron, cayenne, tomato paste and honey and stir to incorporate.
- Add orange zest, orange juice, broth and wine to the pot, and bring to a boil. Turn heat to a brisk simmer and return the meat to the pot. Simmer for 20 minutes, until broth has reduced by an inch or so. Taste broth and adjust seasoning. Add arrowroot mixture and cook for a minute or two, until slightly thickened.
- Meanwhile, cook the vegetables: In a separate pot, melt butter over medium heat. Fill the pot with 1 inch of water. Add carrots and turnips, salt lightly, cover and turn heat to high. Cook for 10 minutes, or until probed with the tip of a paring knife.
- To serve, transfer meat and sauce to a large, deep platter or serving dish. With a slotted spoon arrange vegetables around the meat. Sprinkle with parsley, mint, dill and basil.
BRAISED LAMB SHANKS
Anne Burrell's Braised Lamb Shanks recipe for Food Network is a hearty fan favorite.
Provided by Anne Burrell
Categories main-dish
Time 5h50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.
- Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.
- Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.
- Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.
- Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.
- Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired,
- Call yourself a superstar!!!
- In a small bowl, combine all ingredients and set aside until ready to use.
BRAISED LAMB SHANKS
Lamb shanks are good value, and as each one is a portion, serving is a cinch. You can braise the shanks up to two days ahead
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 2h40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.
- Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.
- Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.
- Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.
Nutrition Facts : Calories 295 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 25 grams protein, Sodium 0.41 milligram of sodium
LAMB SHANKS WITH MERLOT AND GARLIC
Lamb shanks become tender and juicy when braised in a good Pacific Northwest Merlot. If your pot is smaller than 10 inches (25 cm) in diameter, ask your butcher to crack the bones so the shanks will fit. Serve with lots of fresh crusty bread to mop up the sauce. From The Pacific Northwest (Williams-Sonoma New American Cooking) by Jean Galton.
Provided by lazyme
Categories Lamb/Sheep
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C).
- Trim off any excess fat from the lamb shanks.
- Sprinkle the shanks with the salt and pepper.
- Spread the flour on a plate and turn the shanks in the flour, shaking off any excess.
- In a large, heavy ovenproof pot over high heat, warm 2 tablespoons of the olive oil.
- Add the shanks (in batches, if necessary) and brown well on all sides, about 5 minutes.
- Transfer the shanks to a plate.
- Wipe out the pot.
- Add the remaining 2 tablespoons oil to the pot over medium-high heat.
- Add the onion and cook, stirring frequently, until soft, 3-4 minutes.
- Return the shanks to the pot along with the potatoes, carrots, garlic, bay leaves, thyme, wine, and stock.
- Bring to a boil, cover, and transfer to the oven.
- Bake for 1 1/2 hours. Uncover and continue to bake until the Iamb is very tender, about 30 minutes longer.
- Transfer the shanks to a platter.
- Using a slotted spoon, transfer the potatoes and carrots to the platter.
- Cover and keep warm.
- Using a large spoon, skim off any fat from the surface of the sauce remaining in the pot.
- Lift out and discard the bay leaves and the thyme.
- Place the pot over high heat and bring to a boil.
- Cook the sauce until it reduces and is lightly thickened, 3-5 minutes.
- Pour the sauce around the meat.
- Sprinkle the meat and vegetables with the parsley and mint.
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