TOM VALENTI'S LAMB SHANKS
Provided by Tom Valenti
Categories Garlic Tomato Vegetable Braise Dinner Vinegar Lamb Shank Red Wine White Wine Winter Parade Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- 1.Preheat oven to 325°F. Season the lamb with salt and pepper.
- 2.Heat 3 tablespoons oil in a pot over medium-high heat. Add the celery, carrot, and onion; cook until very soft, 8 to 10 minutes.
- 3.Add the tomato paste and cook 1 to 2 minutes. Add the thyme, bay leaf, peppercorns, anchovies, and garlic; cook 3 minutes.
- 4.Add the wines, vinegar, and sugar; raise the heat to high and bring to a boil. Lower the heat to medium and add the broths. Leave over medium heat while you brown the lamb shanks.
- 5.Pour the remaining 1/4 cup of olive oil into a sauté pan. Over medium-high heat, brown the lamb shanks well on all sides, using tongs to flip them over.
- 6.Transfer lamb shanks to a roasting pan and pour the braising liquid on top. Cover with aluminum foil and cook in the preheated oven for 1 hour. Remove the foil and cook 2 1/2 to 3 hours more, turning the shanks over every half hour until the meat is very soft.
- 7.Remove the shanks from the braising liquid and strain the liquid. Skim any fat that rises to the surface, then use the liquid as a sauce. Serve in shallow bowls atop White Bean Puree.
BRAISED LAMB SHANKS WITH WHITE BEANS
Steps:
- Make lamb shanks:
- Pat lamb shanks dry and season with salt and pepper. In an 8-quart heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown lamb shanks well in batches, transferring to a plate as browned. To casserole add onion, carrot, celery, and garlic and sauté until onion is softened. Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours. Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender.
- Make the gremolata while lamb is cooking:
- In a small bowl stir together gremolata ingredients.
- Make beans while lamb is cooking:
- In a saucepan heat oil over moderately high heat until hot but not smoking and cook onions, carrots, celery, and garlic, stirring, 2 or 3 minutes, or until softened. Add beans, 2 cups broth, butter, and bay leaf and cook over moderate heat, stirring occasionally and adding enough remaining broth to keep beans moist and to reach a creamy consistency, about 30 minutes. Discard bay leaf and add half of gremolata and salt and pepper to taste.
- Transfer lamb shanks to a plate and keep warm, covered with foil. Strain braising liquid through a sieve into a saucepan, discarding solids, and stir in butter and tarragon. Boil sauce, stirring occasionally, until thickened slightly. Strain sauce through sieve into a bowl and season with salt and freshly ground black pepper.
- Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce.
MOROCCAN LAMB SHANKS
This is a great dish, tastes wonderful and the thing I love about cooking shanks is that although the cooking time is long once you have it all in the pot that is it, just come and stir it a couple of times. I actually went and enjoyed a drink with my hubby that evening at our local restaurant and I didn't have to worry about the food. When we got home it was nice to know I did not have much to do add the kumara and make some couscous. I make lamb shanks all the time I really enjoy them, I would probably make them more if they were readily available. This is just another take on a more traditional lamb shank recipe. I use 4 nice size lamb shanks in this recipe or if you can only get french trimmed use 8, 2 per person as they are smaller.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat some olive oil in a pan, cook lamb until browned all over, drain.
- In a large saucepan or casserole dish (depending on whether you want to cook on the stove or in the oven.)Add some more olive oil, cook onion and garlic until onion softens, add cinnamon, cumin and coriander, stir until fragrant.
- Add wine, bring to the boil, reduce heat and simmer uncovered until liquid has reduced by about half (it doesn't have to be precise). Add chicken stock and honey, bring to the boil, and reduce heat again.
- Return lamb to the pan and either cook covered in a moderate slow oven (170c) for about 1hr 30 minutes or on a low heat on the stove for the same time. Uncover dish and add the kumara, cook covered again for a further 50Min's to 1 hr until lamb is falling of the bone.
- Remove lamb and kumara from dish cover with foil to keep warm. Strain liquid into another pan, mix a little water with the cornflour, bring the sauce to a boil over a high heat add cornflour and stir until mixture thickens.
- To Serve: I served mine over spiced couscous topped with kumara and lamb and then poured the sauce over.
MOROCCAN LAMB SHANKS
Make and share this Moroccan Lamb Shanks recipe from Food.com.
Provided by Sackville
Categories Lamb/Sheep
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Splash some olive oil into a baking tray and add the shanks. Brown the shanks on a medium-high heat on top of the stove.
- Place the remaining ingredients in the baking tray and combine well with the lamb shanks. Cover with foil and place in a pre-heated oven for three hours at 160°C.
- Serve with couscous.
Nutrition Facts : Calories 702.4, Fat 40.7, SaturatedFat 14.7, Cholesterol 242.1, Sodium 185.8, Carbohydrate 8.2, Fiber 2.2, Sugar 3.9, Protein 72.5
STEWED LAMB SHANKS WITH WHITE BEANS AND ROSEMARY
Provided by Molly O'Neill
Categories dinner, main course
Time 2h45m
Yield Eight servings
Number Of Ingredients 14
Steps:
- Season the shanks with 1 teaspoon of the salt and freshly ground pepper. Heat the olive oil in a heavy, large skillet over medium-high heat. Add as many shanks as will fit without crowding. Brown the shanks well on all sides, about 10 minutes per batch. Set the browned shanks aside and repeat with the remaining shanks, pouring off the fat between batches.
- Place the garlic, onion, carrots and celery in the skillet and saute until softened, about 10 minutes. Pour in the wine and cook for about 2 minutes, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits.
- Transfer the vegetable and wine mixture to a large stockpot. Add the tomatoes and use the back of a spoon to break them into small chunks. Add the remaining ingredients, including the shanks. Bring to a boil. Reduce heat and simmer, skimming as necessary, until the lamb and beans are very tender, about 2 hours. If the lamb is done before the beans, take out the shanks and cover with foil to keep them warm until the beans are done.
- Skim off as much fat from the top of the liquid as possible. Use tongs to remove the shanks from the liquid, placing 1 shank on each of 8 plates. Season the bean mixture with additional salt if needed. Discard rosemary and bay leaves. Using a slotted spoon, arrange some of the beans and vegetables around each shank. Spoon some of the liquid over and around the shank and serve immediately.
Nutrition Facts : @context http, Calories 997, UnsaturatedFat 26 grams, Carbohydrate 33 grams, Fat 56 grams, Fiber 6 grams, Protein 82 grams, SaturatedFat 25 grams, Sodium 1818 milligrams, Sugar 10 grams
MOROCCAN LAMB SHANKS WITH POLENTA AND WHITE BEANS
Tasty elegant lamb shank recipe adapted from the womens weekly. Prep time does not take in the soaking time for the beans.
Provided by Latchy
Categories Lamb/Sheep
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Cover beans with cold water in a large bowl and soak overnight, drain Coat the lamb in the flour; shake off excess.
- Heat the oil in a large saucepan; cook the lamb in batches until browned all over.
- Add onion and garlic; cook stirring until the onion is soft.
- Add spices to the pan; cook stirring about 2 minutes or until fragrant.
- Stir in the beans, rind, juice, undrained crushed tomatoes, stock and paste and bring to the boil.
- Reduce heat and simmer covered for 40 minutes.
- Uncover; simmer for about 50 minutes or until lamb and the beans are tender.
- Heat the water and milk in a large saucepan (do not boil).
- Add the polenta; cook stirring about 5 minutes or until liquid is absorbed and polenta softens.
- Serve the lamb mixture on polenta and sprinkled with combined extra rind, parsley and coriander.
Nutrition Facts : Calories 1539.7, Fat 76, SaturatedFat 30.9, Cholesterol 501.3, Sodium 897.2, Carbohydrate 54, Fiber 6.2, Sugar 7.2, Protein 153.5
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- Mound the couscous in the center of a large platter. Arrange the lamb shanks around the couscous and spoon the sauce on top. Sprinkle with the remaining herb-almond mixture and serve.
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