SWEET BRAISED LAMB PASTA
Provided by Claire Robinson
Time 3h5m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Season the lamb shanks with salt and pepper, to taste. Heat the oil in large heavy pot over medium-high heat. Working in batches, if necessary, to not overcrowd the pan, sear the shanks on all sides until deep brown, about 7 minutes. Remove the shanks to a plate and add the port. Bring to a simmer, scraping any brown bits off bottom of pan and reduce by 1/3. Add the mulling spices, wrapped in cheesecloth or in a muslin tea bag. Return shanks to the pot, adding water if needed, to cover the meat. Cover and simmer until the meat is tender, about 2 1/2 hours. Remove the shanks to a cutting board and let rest. Discard the mulling spices. Simmer the braising liquid until reduced and thickened, about 20 minutes.
- Meanwhile, cook the pasta to al dente according to package directions in a large pot of salted boiling water, about 4 minutes. Pull the meat from the bones, chop it and add it to the sauce. Drain the pasta, and add it to the meat and sauce. Toss and serve immediately. Enjoy!
RIGATONI WITH BRAISED LAMB RAGù
Categories Lamb Mushroom Onion Pasta Tomato Braise Lamb Shank White Wine Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Heat oil in heavy large ovenproof pot over high heat. Sprinkle lamb shanks with salt and pepper. Add to pot and brown on all sides, about 12 minutes. Transfer lamb shanks to platter. Add onions, mushrooms, garlic, basil, rosemary and crushed red pepper to pot and sauté until vegetables are tender, about 8 minutes. Return lamb to pot. Add wine and boil until liquid has evaporated, about 6 minutes. Add 3 cups beef stock and tomatoes to pot; return to boil.
- Cover pot, transfer to oven and bake until lamb is tender, about 1 1/2 hours. Using tongs, transfer lamb to large bowl. Cool 10 minutes. Cut meat off bones into generous 1/2-inch pieces (discard bones). Return meat to sauce. Season to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold; cover and keep refrigerated. Rewarm over medium-low heat before continuing.)
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Transfer pasta to large serving bowl. Spoon sauce over pasta. Serve, passing Parmesan cheese separately.
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.
BRAISED LAMB SHANKS WITH MUSHROOMS AND PASTA
If you prefer a thicker sauce add in a little flour mixed with cold water to thicken towards the end of cooking time. This is a really great recipe for lamb!
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time 3h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 325 degrees.
- In a large Dutch oven or oven-proof pot heat oil over high heat.
- Season lamb shanks with salt and pepper then brown on both sides (about 6-7 minutes per side) transfer to a platter or plate.
- Add in onions, garlic, mushrooms, thyme, majoram and crushed red pepper; saute for about 7-8 minutes or until veggies are tender.
- Return the lamb back to the pot.
- Add in wine and bring to a boil; simmer for about 6-8 minutes.
- Add in broth, Worcestershire sauce and crushed tomatoes; bring back to a boil.
- Cover the pot and transfer to the oven to cook for about 2-1/2 - 3 hours, or until the lamb is very tender.
- Season with salt and pepper about the last 30 minutes or cooking.
- Meanwhile cook the pasta in boiling salted water until JUST firm-tender; drain and place the pasta in a large bowl.
- Spoon the sauce over the cooked pasta, sprinkle with grated Parmesan cheese, then place the shanks on top.
- Serve and pass more Parmesan cheese separatel at the table.
BRAISED LAMB RAGU WITH PENNE
If you love lamb, then try this dish, it is a fantastic dinner to serve to guests, or of coarse family, as it is so easy to make! I promise you will get rave reviews on this dish! This dish has lots of sauce, when I made it I simmered the sauce separately in a small saucepan for about 25 minutes to reduce slightly after the complete dish was cooked, but that is only optional, also if you have any leftover sauce, you can freeze it.
Provided by Kittencalrecipezazz
Categories Penne
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 325 degrees.
- Cook the penne in boiling water until JUST firm-tender, drain and transfer to a bowl (do not rinse with water) toss with 2-3 tablespoons oil and set aside, this can be done before, during or after you cook the lamb shanks).
- Heat oil in a Dutch oven over high heat.
- Rub oil lightly on the lamb shanks and then season them with salt and pepper.
- Add to the pot and brown evenly on all sides (this should take about 10-12 minutes).
- Transfer the lamb to a platter.
- Add in chopped onions, garlic, mushrooms, basil, rosemary and crushed red pepper flakes; saute until the veggies are tender (about 7-9 minutes).
- Return the lamb to the pot.
- Add in wine and bring to a boil; simmer for about 6-8 minutes.
- Add in beef broth, Worcestershire sauce and crushed tomatoes and return to a simmer.
- Season with salt and pepper to taste.
- Cover the pot and transfer to the oven.
- Cook for about 1-1/2 hours, or until meat is desired tenderness.
- At this point you can remove the meat from the bones and return the meat to the sauce, or just serve the bone with the meat on them with the sauce.
- Serve the sauce over cooked pasta, and sprinkle with grated Parmesan cheese.
- Delicious!
Nutrition Facts : Calories 1077.5, Fat 48, SaturatedFat 15.7, Cholesterol 242.1, Sodium 714.6, Carbohydrate 74.8, Fiber 11.5, Sugar 7.3, Protein 83.3
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