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 WITH CARROTS, BLACK PEPPER AND MISO
Provided by Alex Guarnaschelli
Categories main-dish
Time 3h55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Heat a Dutch oven over high heat and add the oil. Sprinkle the lamb on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the lamb in a single layer in the hot oil. Brown the lamb on all sides, 12 to 15 minutes total. Remove the lamb to a medium bowl.
- Stir the onions into the grease and sprinkle them lightly with salt. Cook until tender, 5 to 8 minutes. Stir in the carrots, garlic and parsnips. Season with salt and add the brown sugar. Cook until the vegetables become slightly tender, 5 to 8 minutes.
- Add the vermouth and cook until all of the liquid cooks out, an additional 5 to 8 minutes. Stir in the beef stock, miso paste and mustard. Add the lamb back into the stew. Cover and place in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 2 to 2 1/2 hours.
- Use a large spoon to skim any excess fat or impurities from the surface of the sauce. Taste for seasoning. Stir in the vinegar. Allow to rest for 15 minutes, then top with the coarsely ground pepper and parsley. Serve immediately.
BRAISED LAMB SHANKS WITH PEPPERS
Hearty and aromatic, this braised lamb dish, adapted from my mother, Annette Gertner, takes inspiration from the Middle East by way of Eastern Europe. It simmers mostly unattended and even benefits from being made earlier in the day - or even a day or two in advance - and reheated. The four shanks yield four copious portions. (The recipe will serve six if every guest does not insist on having a bone.) Orzo alongside will sop up the sauce.
Provided by Florence Fabricant
Categories meat, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Pat dry lamb shanks. In a heavy casserole or Dutch oven that will hold all the shanks, heat oil on medium-high. Add lamb shanks and brown on all sides, about 10 minutes. Remove to a platter. Season with salt and pepper. Reduce heat to medium-low.
- Add bell peppers and onions to the pan. Sauté, stirring, until the vegetables wilt and just begin to color, 5 to 6 minutes. Add garlic, dill seed, paprika and cinnamon. Stir. Add stock and wine. Bring to a simmer. Stir in tomato paste and oregano. Season with salt and pepper. Stir in lemon juice. Return lamb shanks to the pot along with any juices on the platter. Cover them with a piece of parchment or waxed paper, cover pot with lid, reduce heat to very low and cook about 2 hours, basting the shanks occasionally and turning them at least once until the meat is very tender when pierced with a knife.
- Remove shanks from the pot. Increase heat to medium and reduce sauce by about a third, about 10 minutes. Taste and season with salt and pepper as needed. Return shanks to the pot, baste and reheat. Serve directly from the casserole or transfer to a serving dish. Strew with fresh dill before serving.
BRAISED LAMB SHANKS WITH PEPPERS AND GARLIC
Make and share this Braised Lamb Shanks With Peppers and Garlic recipe from Food.com.
Provided by quixoposto
Categories Lamb/Sheep
Time 3h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 300 degrees.
- Sprinkle shanks with 1 tsp salt and 1/2 tsp pepper.
- Place shanks in oven-proof pot just large enough to hold them.
- Add 12 unpeeled garlic cloves, bay leaves, and thyme sprigs.
- On stove top, cook over moderate heat until browned.
- (15 minutes).
- Cover and put in the ovent for 2 hours or til very tender.
- Turn every 20 minutes.
- Remove the pot from oven and let stand covered for 20 minutes.
- Remove the shanks and set aside.
- Add chicken broth to pot and boil over high heat, scraping brown bits from bottom of the pot.
- Boil until reduced to 2 cups.
- Skim frequently.
- (about 10 minutes).
- Strain stock and return to pot.
- Add peeled garlic cloves and simmer til tender.
- (20 minutes).
- Return lamb to casserole.
- Add peppers and thyme leaves.
- Cover and cook til peppers are tender.
- (10 minutes).
- Transfer shanks to serving plates.
- Stir butter into the saunde and season with remaining salt and pepper.
- Spoon sauce around shanks.
Nutrition Facts : Calories 774.1, Fat 39.3, SaturatedFat 16.2, Cholesterol 256, Sodium 1234.6, Carbohydrate 22.3, Fiber 2.1, Sugar 5.3, Protein 79
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- Preheat the oven to 300°. Season the lamb shanks with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
- In an enameled cast-iron casserole just large enough to hold the lamb shanks, combine the shanks with the unpeeled garlic cloves, bay leaves and thyme sprigs. Cook the shanks over moderate heat until evenly browned, about 15 minutes. Cover the casserole and roast the shanks for 2 hours, or until very tender, turning every 20 minutes. Remove from the oven and let stand, covered, for 20 minutes.
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- Strain the stock and return it to the casserole. Add the peeled garlic cloves and simmer gently until tender, about 20 minutes. Return the lamb to the casserole and add the bell peppers and thyme leaves. Cover and cook until the peppers are tender, about 10 minutes.
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