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
LAMB SHANKS & ORZO
Steps:
- Preheat the oven to 325 degrees.
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a bowl and dredge the lamb shanks in the mixture, shaking off the excess. In a large (13-inch) Dutch oven such as Le Creuset, heat 3 tablespoons of the grapeseed oil over medium-high heat. Add 2 lamb shanks and cook for 10 minutes, turning every few minutes, until browned on all sides. Transfer the shanks to a plate, add more grapeseed oil, and brown the remaining 2 shanks.
- Wipe out the Dutch oven with a paper towel, add the olive oil, and heat over medium to medium-high heat. Add the onions, carrots, celery, and rosemary and cook for 8 to 10 minutes, until the vegetables are tender. Add the garlic and cook 1 more minute. Add the tomatoes, beef broth, wine, 4 teaspoons salt, and 2 teaspoons pepper. Add the lamb shanks, arranging them so they're almost completely submerged in the liquid. Tuck in the bay leaves and bring to a simmer on top of the stove. Cover the pot and place it in the oven for 2 hours, turning the shanks once while they cook.
- Stir in the orzo and return the lamb shanks to the oven for 20 to 30 minutes, until the orzo is cooked and the lamb shanks are very tender. Discard the bay leaves, stir in 2 to 3 tablespoons of white wine, and taste the orzo for seasonings. Serve hot.
SLOW BRAISED LAMB SHANKS
Slow braised lamb shanks in a delicious, rich red wine sauce is the kind of showstopping comfort food cravings are made of.
Provided by Alida Ryder
Categories Dinner
Time 3h15m
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 160ºC/320ºF.
- Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside.
- In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine and stock. Allow to come to a simmer then add the lamb shanks back into the sauce.
- Cover with a lid and place in the oven. Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks half-way through cooking and add more stock if necessary.
- Remove from the oven and serve.
Nutrition Facts : Calories 277 kcal, Carbohydrate 8 g, Protein 28 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 84 mg, Sodium 318 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
BRAISED LEG OF LAMB WITH CELERY ROOT PURéE
A five-hour braise yields a tender, intense and velvety leg of lamb, soft enough to cut with the edge of a spoon. Carrots and parsnips lend sweetness to the pot, while tomatoes and a handful of chopped green olives add a bracing bite. Serve on a bed of garlicky celeriac puréed so smooth it could double as a creamy sauce.
Provided by Melissa Clark
Categories dinner, main course
Time 5h
Yield 6 servings
Number Of Ingredients 20
Steps:
- To prepare the lamb: Heat oven to 450 degrees. Rub the lamb with 1 tablespoon of oil, and season it with 1 tablespoon salt and 1 1/2 teaspoons pepper.
- In a medium saucepan over medium-high heat, bring the stock and wine to a boil; allow to reduce for 10 minutes.
- Meanwhile, warm the remaining 2 tablespoons of oil in a large Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until soft, 7 to 10 minutes. Stir in the carrots and parsnips, 1/4 teaspoon salt, the remaining 1/4 teaspoon pepper, rosemary, sage and bay leaf. Turn off the heat and add just enough stock to cover the vegetables. Place the lamb, fatty side up, on top of the vegetables.
- Transfer the pot to the oven, uncovered, and cook for 25 minutes. Then add the remaining stock, cover the pot and reduce heat to 325 degrees. Cook for 1 1/2 hours, at a bare simmer, reducing heat if necessary, then turn the lamb over. Cook 1 1/2 hours longer and turn the lamb over again. Uncover the pot and stir in the olives. Cook another hour, turning the lamb after 30 minutes. At this point the lamb should be soft enough to cut with a serving spoon. If not, cover the pot and continue to cook until it is.
- After the lamb has cooked for about 3 hours, prepare the celery root purée: In a large saucepan, combine the celery root, peeled garlic cloves and bay leaves. Pour in 12 cups water and 2 tablespoons of kosher salt. Over medium-high heat, bring to a boil; reduce heat and simmer until tender, 20 to 25 minutes. Drain, discard the bay leaves and transfer the celeriac and garlic to a food processor. Add the butter and nutmeg; process until very smooth. Taste and add more salt if necessary. Keep warm.
- Just before serving, mash the finely chopped garlic and the remaining 1/4 teaspoon salt to form a paste. Stir it into the lamb's pan juices.
- To serve, make a bed of celery root purée on each plate. Cut the lamb with a serving spoon, and lay some of it over the celery root, along with some vegetables and pan juices.
Nutrition Facts : @context http, Calories 1005, UnsaturatedFat 31 grams, Carbohydrate 31 grams, Fat 64 grams, Fiber 7 grams, Protein 55 grams, SaturatedFat 28 grams, Sodium 1837 milligrams, Sugar 9 grams, TransFat 1 gram
BRAISED LAMB SHANKS WITH CELERY
An easy tasty Lamb Shank Recipe which is suitable to freeze. You could also substitute fennel for the celery - about 600g of bulbs cut into quarters. This recipe is an adaption from a Womens Weekly recipe
Provided by Latchy
Categories One Dish Meal
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the celery into 4cm lengths.
- Heat 1 tablespoon of oil in a pan and add the celery, onion, garlic and carrots and cook stirring until the onions are soft; remove the veggies from the pan.
- Heat the other tablespoon of oil and add the lamb shanks and brown them well all over.
- Stir in the wine, paste, stock and thyme and simmer covered for 1 hour.
- Return the veggies to the pan and simmer covered for about 30 minutes until the shanks are really tender.
LAMB SHANKS WITH CELERY
This casserole recipe yields a very flavorful, satisfying lamb dish. Use a 6-quart casserole dish if you have one, as my 4.5-quart comes close to overflowing when I make this. The recipe is adapted from The One-Dish Cookbook by Robert Ackart (1975).
Provided by Cooking Beast
Categories One Dish Meal
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place 6 lamb shanks in casserole dish. Place 6 slices of bacon atop the shanks.
- Prepare vegetables and place in casserole around lamb shanks.
- For the cooking liquid use 2 cups of water in which 2 teaspoons of beef or chicken bouillon have been dissolved.
- Cover casserole and cook for 2 hours at 325°F.
- Serve with a dollop of sour cream over each shank.
Nutrition Facts : Calories 960.8, Fat 53.9, SaturatedFat 23, Cholesterol 331.4, Sodium 583.9, Carbohydrate 20.8, Fiber 4.1, Sugar 9.1, Protein 93.9
BRAISED LAMB SHANKS
Anne Burrell's Braised Lamb Shanks recipe for Food Network is a hearty fan favorite.
Provided by Anne Burrell
Categories main-dish
Time 5h50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.
- Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.
- Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.
- Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.
- Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.
- Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired,
- Call yourself a superstar!!!
- In a small bowl, combine all ingredients and set aside until ready to use.
MEDITERRANEAN LAMB SHANKS
Provided by Molly O'Neill
Categories dinner, main course
Time 3h20m
Yield Four servings
Number Of Ingredients 22
Steps:
- Heat the oil in a large, heavy-bottom saucepan. Add the shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside.
- Add the onion, garlic, celery root, carrots, olives and ginger. Lower the heat to medium and cook, stirring frequently, until the onions are translucent, about 5 minutes. Remove vegetables from pot and set aside.
- Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes.
- Add the remaining ingredients, except coriander leaves and parsley leaves. Stir to combine. Return the shanks and vegetables to the saucepan. Cover partly and simmer gently over medium-low heat until the meat begins to fall off the bone, about 3 hours.
- Meanwhile, combine the coriander and the parsley in a bowl. Set aside. Remove the bay leaf from the saucepan and discard. Season to taste with salt and pepper. Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with the coriander-parsley mixture and serve immediately. Serve with white bean puree (recipe below).
Nutrition Facts : @context http, Calories 714, UnsaturatedFat 24 grams, Carbohydrate 34 grams, Fat 41 grams, Fiber 8 grams, Protein 44 grams, SaturatedFat 14 grams, Sodium 1782 milligrams, Sugar 11 grams, TransFat 0 grams
LAMB SHANKS WITH CELERY ROOT AND THYME
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 2h30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Place a heavy iron skillet over high heat, adding oil when pan is hot. Add lamb shanks and brown well on all sides. Remove from pan and set aside.
- Reduce heat and add onion, celery root and mushrooms with 1/4 cup of the water. Stir and scrape to loosen browned particles. Add thyme and cook 8 to 10 minutes, or until vegetables begin to soften around the edges.
- Add tomatoes; stir to combine well, and then put shanks on top of vegetables. Add wine and stock, plus the remaining 1 cup of water. Bring to a simmer on top of stove, cover tightly with foil and put skillet in hot oven. Braise shanks until tender, 1 to 1 1/2 hours, stirring occasionally.
- Before serving, add salt and pepper as desired. Serve immediately.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 30 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 12 grams, Sodium 1415 milligrams, Sugar 6 grams, TransFat 0 grams
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