BRAISED LAMB SHANKS WITH BARLEY
This is a recipe of my mother, Mary Marble Wettergreen, which she often prepared in the oven. But I have found that lamb shanks are ideally suited to the crockpot,. Assemble the crockpot version the night before or very early in the morning.
Provided by Beth Wettergreen
Categories Lamb/Sheep
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In heavy skillet or dutch oven, brown lamb shanks in hot olive oil. Remove shanks and set aside.
- Saute onion, garlic and spices in oil until onion is soft.
- At this point you can transfer the entire dish to the crock pot, or cook it in the dutch oven. Add salt, barley, tomatoes, tomato paste, water (and wine if desired) to shanks. Make sure all the barley is immersed in liquid.
- TO BAKE: Cover Dutch oven closely and bake in a 325 degree oven for 3 hours or until shanks are very tender and falling off the bone.
- CROCKPOT: Cook the dish on "Low" for at least 8 hours. I found it easiest to assemble the night before and then just plug in the crockpot when I leave for work in the morning.
- In either case, turn off the heat and let the dish sit uncovered for 10-20 minutes. Use a tablespoon and skim off any excess fat from the top before serving.
Nutrition Facts : Calories 762.9, Fat 35.7, SaturatedFat 12.6, Cholesterol 204, Sodium 3680.3, Carbohydrate 38, Fiber 7.8, Sugar 4.8, Protein 65.1
BRAISED LAMB SHANKS WITH CARAMELIZED ONIONS AND SHALLOTS
Categories Lamb Onion Potato Braise Low Cal Lamb Shank Root Vegetable Parsnip Red Wine Winter Rutabaga Shallot Bon Appétit
Yield Serves 6
Number Of Ingredients 16
Steps:
- For lamb shanks:
- Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.
- Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches, all lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
- Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.
- For Mash:
- Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
- Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.
- Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce. Sprinkle lamb shanks with additional chopped fresh rosemary and serve.
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
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