Lamb Shanks With Wine Sauce Recipes

LAMB SHANK BRAISED IN WHITE WINE WITH ROSEMARY

Steps:

• In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate.
• Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.

SLOW COOKED LAMB SHANKS IN RED WINE

Steps:

• Preheat oven to 325 F degrees.
• Season the lamb shanks with salt and pepper.
• In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm.
• In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.
• Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.
• Pour the wine mixture over the lamb shanks; top up with water if needed.
• Cover; put in oven and cook for 2 1/2 - 3 hours until very tender.
• Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices.
• Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency.
• Serve up on individual plates and enjoy.

BRAISED LAMB SHANKS WITH RED WINE SAUCE

Steps:

• Preheat oven to 325 degrees F.
• Heat the oil in a large dutch oven on high until it simmers. Pat lamb shanks dry with paper towels. Season meat with salt and pepper; brown on both sides, in batches, 4 minutes per side. Remote meat to a platter.
• Reduce heat to low and cook garlic cloves until slightly soft, 10 minutes. Remove garlic to the plate with the meat. Increase heat to high, add the onion, carrot and celery to the pan and cook until soft and golden brown, 8 minutes. Add anchovies and cook for 1 minute. Add red wine and cook until almost completely reduced. Add chicken stock, tomatoes and thyme. Bring to a boil; season with salt and pepper. Return the meat, accumulated juices and the garlic cloves. Cover and transfer to the oven. Cook until meat is tender, 1-1/2 to 2 hours. Remove meat to a bowl; tent with foil.
• Strain sauce through a mesh strainer and return liquid to the dutch oven. Cook over high heat until slightly reduced, 10 minutes. Season to taste with honey, salt, and pepper, and stir in the parsley.