ROSEMARY BRAISED LAMB SHANKS
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.
Provided by S. HODGE
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
- Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
- Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g
LAMB SHANKS ON MASH.
If you love lamb shanks and creamy mashed potato, then this recipe will make you glad. Easy to make.
Provided by Pietro
Categories Lamb/Sheep
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Creamy Mash.
- Peel and slice potatoes and boil until tender.
- Drain. In a large bowl, add potatoes, butter, cream, salt and pepper and mash until potatoes are creamy.
- Lamb Shanks.
- Heat oil in a frypan, add diced onion ,crushed garlic and fry gently for about 3 minutes. Remove from pan.
- Add shanks and fry until browned, about 10 minutes.
- Add tomato puree, stock, onion, garlic and wine to cover lamb shanks.
- Bring to boil slowly, simmer for 40 minutes with lid on.
- Stir through chopped parsley.
- Serve on a bed of creamy mashed potato.
Nutrition Facts : Calories 1050.9, Fat 41.5, SaturatedFat 15.8, Cholesterol 253.9, Sodium 578.8, Carbohydrate 68.8, Fiber 8, Sugar 11.5, Protein 84.7
ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY
Here's what you need: lamb shanks, kosher salt, freshly ground black pepper, canola oil, medium carrots, medium white onion, celery, garlic, tomato paste, red wine, chicken stock, orange, lemon, fresh rosemary, fresh thyme, bay leaves, brussels sprouts, red pearl onion, olive oil, yukon gold potato, white pepper, unsalted butter, sour cream, heavy cream, fresh parsley, lemon, flaky sea salt, garlic, fresh chives, horseradish, orange
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 400°F (200°C).
- Season the lamb shanks all over with salt and pepper.
- Heat the canola oil in a large Dutch oven over medium-high heat.
- Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
- Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
- Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
- Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
- Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
- Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
- About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
- Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
- Fold in the butter, sour cream, and heavy cream until smooth and light.
- Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
- To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
- Enjoy!
Nutrition Facts : Calories 1362 calories, Carbohydrate 91 grams, Fat 78 grams, Fiber 8 grams, Protein 76 grams, Sugar 17 grams
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- For the lamb shanks, place a really large casserole on a high heat. Season the lamb shanks all over. Add the oil and, working in batches, sear the lamb shanks all over until golden-brown, transferring them to a large plate as you go.
- Next, reduce the heat to medium and add the onions, celery and carrots to the pan. Cook for 6-8 minutes until soft but not coloured, adding the garlic for the last minute.
- Increase the heat and then add the wine, allowing it to bubble down for a minute or two. Now add the tomato purée, then the rosemary and bay leaf. Season well with salt and pepper.
- Return the lamb shanks to the pan, pour over the stock and cover with a tight fitting lid. Bring to the boil and then reduce to a very gentle simmer for about 3 hours.
- Meanwhile, prepare the gremolata. Simply toss the mint, lemon zest, parsley and garlic together in a small bowl. Cover and chill until serving.
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- Drain the potatoes well. Add the milk and butter mixture and mash until smooth. Stir the cabbage through to wilt completely and season to taste. Cover and keep warm.
- To serve, spoon a large dollop of creamy mash into the centre of each serving bowl or plate. Sit a lamb shank on top, spoon the sauce over and scatter generously with the gremolata.
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