EASY BRAISED LAMB SHANKS RECIPE
Super tender, perfectly spiced braised lamb shanks and vegetables in a rich red wine sauce. Cooking lamb shanks is easier than you might think. Simply season, sear, and braise! It's the perfect lamb shank recipe for a small gathering! A dry red wine is your best bet for the red wine sauce. (Merlot is my favorite here, but a Cabernet Sauvignon would work well, too.) Serve rosemary lamb shanks with couscous, Lebanese rice, or pita to soak up all the delicious sauce. Start this rich, meaty dinner with a big bright salad like arugula salad or white bean salad.
Provided by Suzy Karadsheh
Categories Entree
Time 3h
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, add all the spice mix ingredients and mix to combine.
- Pat the lamb shanks dry and season with the spice mix on all sides.
- In a large Dutch oven pot like this one, heat 2 tbsp olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 mins or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat.
- Now add the onions, celery, carrots and potatoes. Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits. Cook briefly so that the wine reduces a bit.
- Add the broth, tomatoes, cinnamon sticks, thyme, and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 minutes. Turn heat off.
- Cover the pot and transfer to the 350 degrees F-heated oven. Cook in the oven for 2 1/2 hours (It's a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.)
- While the lamb shanks are cooking, prepare rice according to this recipe, or prepare 2-3 cups of orzo pasta according to package instructions.
- Serve the lamb shanks hot with a little of the veggies and braising sauce on top of rice or orzo pasta. You might also like to prepare a side salad like this 3-ingredient Mediterranean salad or Fattoush. Enjoy!
Nutrition Facts : Calories 447.5 kcal, Sugar 6.6 g, Sodium 974.4 mg, Fat 11.3 g, SaturatedFat 3 g, Carbohydrate 27.8 g, Fiber 5.3 g, Protein 44.4 g, Cholesterol 127.3 mg, UnsaturatedFat 7.1 g, ServingSize 1 serving
BRAISED LAMB SHANKS
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. ;
LAMB SHANKS BRAISED WITH APRICOTS AND NORTH AFRICAN SPICES
Provided by Molly O'Neill
Categories dinner, weekday, one pot, main course
Time 3h30m
Yield Four servings
Number Of Ingredients 18
Steps:
- Combine the cinnamon stick, nutmeg, clove, ginger, peppercorns, cumin, cardamom, coriander and fennel in a spice grinder and grind until fine and well mixed. Measure out 3 tablespoons and reserve the rest for another use.
- Preheat the oven to 350 degrees. Heat 2 tablespoons of olive oil in a large roasting pan over medium-high heat. Season the shanks with the salt, place in the pan and sear on all sides, about 15 minutes. Remove and set aside the shanks. Turn the heat to low. Add 1 tablespoon of oil, the garlic and onions. Cook until browned, stirring often, about 15 minutes. Pour in the chicken broth, raise the heat and deglaze the pan. Stir in the spice mixture and the apricots. Put the shanks back in the pan.
- Cover with foil and roast until the meat is very soft, turning the shanks frequently and spooning the liquid over them, about 2 1/2 hours. Take out the shanks and degrease the sauce. Stir in the thyme and salt and pepper to taste.
- Divide the shanks among 4 plates and spoon the sauce over them. Serve with couscous or potatoes.
Nutrition Facts : @context http, Calories 1189, UnsaturatedFat 37 grams, Carbohydrate 40 grams, Fat 73 grams, Fiber 6 grams, Protein 91 grams, SaturatedFat 31 grams, Sodium 1641 milligrams, Sugar 24 grams, TransFat 0 grams
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