LAMB SHANKS IN CRANBERRY SAUCE
This is one of the tastiest lamb shank recipes I've ever tasted. The cranberry sauce adds a lovely sweetness to the dish, but not too sweet.
Provided by Terese
Categories Lamb/Sheep
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 160oC. Heat oil in a heavy based ovenproof dish over high heat. Cook shanks in batches for 4 to 5 minutes on each side until brown on all sides. Remove to a plate.
- Melt butter in pan until sizzling, add flour and cook for 1 minute. Remove from heat and slowly add stock, wine and cranberry sauce. Season with salt and pepper and return to heat and bring to the boil. Add lamb, garlic and rosemary.
- Cover dish, transfer to oven and bake for 2 1/2 to 3 hours. Remove lid and bake for a further 20-30 minutes or until shanks are tender.
- Serve with mashed potatoes and green beans.
Nutrition Facts : Calories 1178.2, Fat 59, SaturatedFat 23.9, Cholesterol 376.5, Sodium 449.7, Carbohydrate 35.3, Fiber 1.1, Sugar 27.9, Protein 109.6
LAMB CHOPS WITH CRANBERRY SAUCE
This recipe is easy to make and a little different from your usual lamb recipes. Buy chops that have the filet attached, not shoulder chops. They should be apprx 1" thick. Fry for 4 minutes each side for slightly pink. Longer if you want well done. Make the sauce early in the day (or the day before) and reheat while you are cooking the chops. Dinner will be on the table in a few minutes. The sauce is great over your veggies and new potatoes.
Provided by Bergy
Categories Kiwifruit
Time 30m
Yield 6 chops, 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Early in the day or the day before mix, in a pot, the Broth. cranberries, green onions, sweet onion, rosemary, dill weed, brown sugar and chili flakes. Stir well.
- Bring to a simmer over medium heat and simmer for 10 minutes.
- Mix cornstarch with 3 tbsp water, add to the sauce.
- Add Sherry and stir.
- Simmer for 5 minutes longer.
- Remove from heat. Cool and place in fridge until just before serving.
- Just before dinner season the chops with salt & coarse ground pepper.
- Reheat the sauce.
- Heat skillet, high heat, Spray with oil.
- Brown the chops on both sides, turn heat to medium and continue cooking for apprx 3 minutes each side.
- While the chops are cooking peel the Kiwi fruit and cut the kiwi in 1/4" slices.
- When cooked place the chops on your plate pour on the sauce and decorate with a kiwi fruit slice on each chop.
- Serve with your favorite vegetables and new potatoes, pour more sauce over the vegetables.
LAMB SHANKS IN CRANBERRY SAUCE
Being from Australia we love lamb. however my husband does not. This is one of 2 dishes out of the many I have tried on him that he actually likes & is happy to eat.
Provided by Elizabeth Hatfield
Categories Casseroles
Time 2h50m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400F. Heat oil in a large, heavy-based, flameproof dish over high heat. Cook shanks, in two batches for 4 - 5 minutes on each side or until browned on all sides. Remove to a plate
- 2. Melt butter in dish until sizzling. Add flour and cook for 1 minute. Remove from heat & slowly add stock, wine & cranberry sauce. Season with salt & pepper, return to heat and bring to a boil. Add lamb and rosemary.
- 3. Cover dish, transfer to oven & bake for 1 hour. Remove lid & bake for a further 30 minutes or until shanks are tender. Serve with potato & beans.
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