BRAISED LAMB SHANKS WITH CARROTS, BLACK PEPPER AND MISO
Provided by Alex Guarnaschelli
Categories main-dish
Time 3h55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Heat a Dutch oven over high heat and add the oil. Sprinkle the lamb on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the lamb in a single layer in the hot oil. Brown the lamb on all sides, 12 to 15 minutes total. Remove the lamb to a medium bowl.
- Stir the onions into the grease and sprinkle them lightly with salt. Cook until tender, 5 to 8 minutes. Stir in the carrots, garlic and parsnips. Season with salt and add the brown sugar. Cook until the vegetables become slightly tender, 5 to 8 minutes.
- Add the vermouth and cook until all of the liquid cooks out, an additional 5 to 8 minutes. Stir in the beef stock, miso paste and mustard. Add the lamb back into the stew. Cover and place in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 2 to 2 1/2 hours.
- Use a large spoon to skim any excess fat or impurities from the surface of the sauce. Taste for seasoning. Stir in the vinegar. Allow to rest for 15 minutes, then top with the coarsely ground pepper and parsley. Serve immediately.
BRAISED LAMB SHANKS WITH ROSEMARY
A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon.
Categories Garlic Herb Tomato Braise Lamb Shank Red Wine Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
- Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.
- Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.
BRAISED LAMB SHANKS
Provided by Food Network
Time 4h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Heat the olive oil in a large, deep Dutch oven with a tight-fitting lid over moderate heat until hot but not smoking. Season the lamb shanks with salt and pepper and cook, in batches if necessary, turning with tongs, until well browned, about 10 minutes each batch. Remove the lamb shanks with tongs to a plate and set aside.
- Stir the onions, carrots, rosemary, bay leaves, and garlic into the dutch oven and cook, stirring, until the onions are very soft, about 5 minutes. Add 2 1/2 cups of the wine and deglaze the pan. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning.
- Return the lamb shanks to the pot and braise the mixture, tightly covered, in the oven for 1 hour. Uncover and braise for 2 more hours, turning the shanks every 30 minutes. Stir in the turnips and the remaining 1/2 cup of the wine, and continue to braise, in the oven for 30 minutes. Discard the bay leaves. Season to taste with salt and pepper.
- While the lamb shanks are braising, make the gremolata: chop together the rosemary, orange zest, and garlic. Place each lamb shank on a serving plate, top with the vegetables, sprinkle with gremolata and serve immediately.
LAMB SHANKS WITH APRICOTS AND CHICKPEAS
This stew, inspired by Moroccan tagines, is meant for lamb shanks, but lamb shoulder, cut in large chunks, would also work. As with most braises, this one improves after a night in the fridge, giving the flavors time to meld and deepen. You could even make it a few days before serving. The subtle commingling of onion, saffron and apricots is enchanting. Take the time to soak and cook dried chickpeas, if you can. Using canned is easier, but freshly cooked chickpeas taste far better (and their drained cooking liquid makes a delicious vegetarian broth).
Provided by David Tanis
Categories meat, tagine, main course
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season lamb shanks generously with salt and pepper. Place in a Dutch oven or heavy-bottomed pot. Cover with 6 cups water, and bring to a boil over high heat. Reduce to a low simmer and cook, covered with lid ajar, for 1 hour. Remove shanks and reserve cooking liquid. Wipe out the pan. (You may cook the lamb shanks in advance, even a day ahead.)
- Set Dutch oven over medium-high heat and add 2 tablespoons olive oil. Add onions and cook, stirring, until softened, about 5 minutes. Add 1 teaspoon garlic, bay leaf, saffron, tomato paste and paprika. Stir together and let sizzle for 1 minute, then add reserved lamb broth and bring to a boil. Add lamb shanks and apricots, cover with lid ajar and simmer for 1 1/2 hours, until meat is very tender, nearly falling off the bone.
- Remove shanks and place on a cutting board to cool. Add parsnips to simmering broth, and cook until tender, about 15 minutes. Taste broth and adjust seasoning. If necessary, reduce over medium-high heat to concentrate cooking juices.
- When shanks are cool enough to handle, remove the bones (use your hands). Cut the meat into large chunks and return to the pot to warm through. Transfer meat and sauce to a serving platter.
- To finish, warm remaining 2 tablespoons olive oil in a saucepan over medium heat. Add remaining 1/2 teaspoon garlic and let sizzle without browning, about 30 seconds. Add chickpeas and warm them through, about 5 minutes. Season lightly with salt, and toss with the chopped cilantro. Spoon chickpeas over lamb and sauce.
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
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.
LAMB SHANKS WITH PARSNIPS, CARROTS AND POTATOES
This is a great recipe for lamb shanks, it's total comfort food at it's best, the juice from this is so good, if you like lots of juice then add in a little more water or broth, and adjust all ingredients to taste.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Season the lamb with seasoning salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add in the shanks and brown on both sides (this should take about 10-12 minutes).
- Transfer the browned shanks to a bowl.
- Add in the onion, celery, rosemany, oregano and 10-12 minutes or until the veggies are golden.
- Add in the garlic and saute for 1 minute.
- Add in the tomatoes with juice, water, broth and wine and return the lamb back to the pot (pressing the lamb into the juices with a fork or spoon) bring to a boil, reduce heat to low, cover and simmer about 2 hours or until the lamb are Just tender.
- Add in the potatoes, carrots, olives and parsnips and simmer for another 30 minutes, or until tender.
- After the 30 minutes of cooking season with salt and pepper.
- Using a slotted spoon remove the lamb and veggies to a large platter.
- Boil the juices for about another 5 minutes or until thickened, season again with black pepper.
- Spoon the sauce over the lamb and veggies.
Nutrition Facts : Calories 1043.7, Fat 45.9, SaturatedFat 15.5, Cholesterol 242.1, Sodium 544.5, Carbohydrate 62.4, Fiber 10.6, Sugar 10.5, Protein 79.5
LAMB SHANKS WITH POTATOES, PARSNIPS AND KALAMATA OLIVES
Categories Olive Onion Potato Tomato Vegetable Braise Wheat/Gluten-Free Lamb Shank Parsnip Red Wine Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 16
Steps:
- Sprinkle lamb with salt and pepper. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Working in batches, cook lamb until brown, about 8 minutes. Transfer to large bowl.
- Reduce heat to medium. Add carrot rounds, onions and celery to pot. Sauté until vegetables are tender and golden, about 10 minutes. Add garlic, rosemary and oregano. Sauté 1 minute. Stir in tomatoes with juices, 2 cups water, wine and orange peel. Return lamb to pot, pressing to submerge. Bring to boil. Reduce heat to low. Cover; simmer until lamb is just tender, about 2 hours 15 minutes.
- Add potatoes, 2-inch carrot pieces, parsnips and olives to pot. Simmer uncovered until vegetables are tender and lamb is very tender, about 30 minutes longer. Using slotted spoon, transfer lamb and vegetables to platter. Boil juices in pot until thickened enough to coat spoon, about 5 minutes. Discard orange peel. Season sauce with salt and pepper.
- Spoon sauce over lamb and vegetables and serve.
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