Braised Lamb Shanks With Prunes Recipes

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BRAISED LAMB WITH RED WINE AND PRUNES



Braised Lamb With Red Wine and Prunes image

Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here, it's braised in a flavorful mixture of prunes, red wine and spices until tender.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pounds lamb shoulder
1 cup pitted prunes
1 tablespoon minced garlic
Salt and pepper
1 chopped onion
2 teaspoons minced ginger
1/4 teaspoon cinnamon
1 1/2 cup red wine
1/2 cup stock or water

Steps:

  • Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
  • Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 33 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 652 milligrams, Sugar 13 grams

BRAISED LAMB SHANKS WITH PRUNES



Braised Lamb Shanks with Prunes image

Yield Makes 4 servings

Number Of Ingredients 9

4 1-pound lamb shanks
6 tablespoons olive oil, divided
1 large onion, halved, sliced
1 large carrot, peeled, sliced
1 cup pitted prunes (about 6 ounces)
1 large head of garlic, halved crosswise
1/4 teaspoon cardamom seeds from about 5 crushed green cardamom pods
2 cups beef broth
1 cup low-salt chicken broth

Steps:

  • Preheat oven to 350°F. Sprinkle lamb with salt and pepper. Heat 4 tablespoons oil in large wide ovenproof pot over medium-high heat. Add lamb in single layer; cook until brown on all sides, about 10 minutes total. Transfer lamb to rimmed baking sheet. Add 2 tablespoons oil to pot. Add onion and carrot and sauté until golden brown, about 10 minutes. Add prunes, garlic, and cardamom and stir 2 minutes. Add both broths and bring to boil. Return lamb to pot, cover, and transfer to oven.
  • Braise lamb until tender, about 1 3/4 hours. Transfer lamb to rimmed baking sheet. Tilt pan and spoon off fat. Season sauce to taste with salt and pepper. Return lamb to pot, turning to coat. DO AHEAD: Lamb can be made 2 days ahead. Refrigerate uncovered until cold, cover, and keep chilled. Rewarm over medium heat before continuing. Place lamb shanks on plates. Spoon sauce over.

BRAISED LAMB WITH PRUNES



Braised Lamb With Prunes image

The sweetness of the prunes sets off the taste of the lamb beautifully, luscious and comforting. From Silvena Rowe

Provided by lindseylcw

Categories     Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

5 tablespoons vegetable oil
1 large onion, peeled and finely chopped
600 g leg of lamb, boned leg cut into 2 inch cubes keep the bones
2 tablespoons plain flour
200 ml lamb stock, from the bones
1 tablespoon sugar
5 tablespoons white wine vinegar
2 bay leaves
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
200 g prunes, stoned
1/4 teaspoon parsley, chopped

Steps:

  • Heat the oil in a casserole dish add onion and saute until lightly browned.
  • dust the lamb with the flour, salt and pepper and add to the onions. cook until meat is browned.
  • add stock and simmer until until sauce has slightly thickened, about 20-30 minutes.
  • add the sugar, vinegar, bay leaves, cinnamon, cloves and prunes.
  • bring to a boil and simmer for about 20 mins more until meat is very tender.
  • serve hot sprinkled with parsley with either rice or boiled potatoes.

Nutrition Facts : Calories 409.2, Fat 25, SaturatedFat 7.3, Cholesterol 67, Sodium 58.9, Carbohydrate 27.9, Fiber 3, Sugar 15.9, Protein 19.9

LAMB SHANKS IN RED WINE WITH PRUNES



Lamb Shanks in Red Wine With Prunes image

Earthy. Plummy. Balanced with acidity.These were my descriptions of the South African cabernet sauvignon wines we tasted. They reminded me of just how good cabernet can be when the winemaker does not aim for a skyscraper when 10 stories will do. I wanted to enjoy the wines with lamb, and hearty shanks braised with fruit and spice did the trick. The acid balance in many of the wines gracefully tamed the richness of the sauce. You should figure one shank a person, so try to buy smallish ones, about a pound each. And serve the dish with couscous.

Provided by Florence Fabricant

Categories     dinner, one pot, main course

Time 2h15m

Yield 4 servings

Number Of Ingredients 15

1 cup pitted prunes
1 cup dry red wine
2 tablespoons extra virgin olive oil
4 lamb shanks, about 1 pound each, fat well trimmed
1 cup finely chopped onion
8 cloves garlic, minced
1 red bell pepper, cored and slivered
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt
freshly ground black pepper
4 sprigs thyme
2 teaspoons grated orange zest
Cayenne to taste
Cooked couscous for serving

Steps:

  • Place prunes in a bowl, add wine and set aside. Heat oil in a 6-quart casserole or sauté pan. Add lamb and brown on all sides over medium heat. Remove. Stir in onion and garlic. Sauté on low until soft. Stir in bell pepper, cumin and paprika. Sauté a few minutes. Return lamb to pan, season with salt and pepper. Add thyme, prunes and wine. Cover and simmer 1 hour.
  • Turn shanks in pan and baste. Add zest and cayenne. Cover and cook on low about 45 minutes more, until lamb is tender when pierced with a fork. Check seasoning. Serve with couscous.

Nutrition Facts : @context http, Calories 1015, UnsaturatedFat 29 grams, Carbohydrate 39 grams, Fat 58 grams, Fiber 6 grams, Protein 73 grams, SaturatedFat 25 grams, Sodium 1495 milligrams, Sugar 20 grams

SLOW-COOKED LAMB WITH PRUNES AND DRIED APRICOTS



Slow-Cooked Lamb with Prunes and Dried Apricots image

This hearty dish features Middle Eastern flavors, including sumac, which has a tangy taste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 19

2 tablespoons vegetable oil
4 lamb shanks (about 3/4 pound each shank)
Salt and freshly ground black pepper
1 1/2 cups unsalted chicken stock, preferably homemade
2 tablespoons ground sumac (optional)
1 onion, cut into 1/8-inch slices
3 cups apricot nectar
1 cinnamon stick
2 cloves
3 whole dried allspice berries
2 sprigs fresh flat-leaf parsley
2 sprigs fresh cilantro
2 sprigs fresh tarragon
2 sprigs fresh mint
1/4 teaspoon paprika
1 cup dried apricots
1 cup prunes
1 red bell pepper, seeded and cut into 1/2-inch pieces
Citrus-Infused Israeli Couscous with Mint

Steps:

  • Heat oven to 250 degrees. In 7-quart flameproof casserole or Dutch oven over medium heat, heat vegetable oil until hot but not smoking. Sprinkle salt and pepper generously over lamb shanks. Working in batches if necessary to keep them from touching during the initial searing, add shanks to pan (they should sizzle the moment they hit the pan). Cook lamb shanks until well browned on all sides, 10 to 15 minutes each side. Set browned lamb aside in a large bowl.
  • Meanwhile, in a small saucepan over medium-high heat, bring the chicken stock to a boil. Add the sumac, and stir to combine; set the mixture aside.
  • Add onion to the casserole, and cook over medium heat until softened and golden, 5 to 10 minutes. Add reserved stock mixture, apricot nectar, cinnamon stick, cloves, allspice, parsley, cilantro, tarragon, mint, and paprika; stir to combine.
  • Return the reserved browned lamb shanks to the casserole. Place over medium-high heat, and bring the liquid in the casserole to a boil. Cover the pan, and transfer the casserole to the oven. Cook the mixture until the meat is tender, about 2 hours. Check the casserole in the oven occasionally to ensure a gentle simmer of the sauce, adjusting the heat of the oven or the height of the oven rack as necessary. The actual cooking time will vary depending on the size of the lamb shanks you started with. The meat should be very tender but should not fall off the bone, yet. Add the dried apricots, prunes, and chopped red bell pepper to the casserole, and continue to cook in the oven until the fruit has softened, about 1/2 hour more.
  • Remove the cooked lamb shanks, apricots, prunes, and bell pepper from the casserole, and place them in the bowl with the lamb. Cover them with aluminum foil to keep warm, and set aside.
  • Place the casserole over medium heat, and simmer until the liquid is thickened and reduced, about 15 minutes. Return the reserved lamb shanks, apricots, prunes, and bell pepper to the casserole just long enough to heat them through again, and stir them lightly to coat them with the sauce. Season with salt and pepper. Serve lamb shanks and sauce with couscous with mint and lemon.

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