Roasted Lamb Shanks With Red Winetomato Garlic Risotto Recipes

BRAISED LAMB SHANKS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
• Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.

ROASTED LAMB SHANKS WITH RED WINE,TOMATO & GARLIC RISOTTO

Steps:

• Roast lamb shanks at 200 C in a roasting pan for approx 30 minutes.
• Remove shanks from pan and drain fat from pan then add rice. Sprinkle carrots & celery over rice.
• Mix chili, garlic, stock, tomatoes, wine & rosemary together and pour over rice. (This mixture could be used as a marinade for the lamb prior to cooking).
• Place shanks on top of rice with tomatoes. Cover & cook at 150 C for approx 2 hours.
• Check after an hour or so and add more liquid if necessary.
• Serve garnished with chopped parsley.

ITALIAN-STYLE LAMB SHANKS

Steps:

• Gather the ingredients.
• Rub lamb shanks with olive oil and season generously with salt and pepper.
• Heat a heavy Dutch oven . When hot, drizzle a thin layer of olive oil to coat the bottom. Sear the lamb shanks until browned and remove from the pot.
• To the same pot, add a teaspoon of olive oil and the sliced sweet onions. Toss to coat with the pan drippings. Reduce heat and cover.
• Sweat the onions until limp but not browned, stirring often.
• When they are limp, add the wine and cook for two minutes, scraping up any browned bits from the bottom of the pot.
• Add garlic cloves, tomatoes, and the water. Stir to combine.
• Return the lamb shanks to the pot.
• Reduce heat to low and simmer, turning lamb shanks occasionally, for 1 1/2 hours or until tender. Add additional water if the sauce becomes too thick.
• Serve braised lamb shanks with cooked pasta, rice, or mashed potatoes and sprinkle with parsley.
• Enjoy!

ROASTED LAMB SHANKS

Steps:

• Place the lamb shanks into a 9x13 baking dish, or any oven-safe dish that can fit them all snugly. Rub or brush them with olive oil on all sides, then season generously with a blend of salt, pepper, and herbes de provence.
• Place the baking dish in the oven while it heats to 450°F (232°C). Roast at high heat for 15 minutes, then remove the lamb from the oven and reduce the oven temperature to 325°F (163°C).
• Add the chicken broth, cloves of garlic, and fresh herbs to the baking dish and cover it with aluminum foil. Overlap the foil so it seals securely and the steam is kept in the dish.
• Return the lamb shanks to the oven and roast for 2 hours. Remove the lamb from the oven when done and serve right away. Spoon the pan juices over the lamb shanks when serving.

ROSEMARY BRAISED LAMB SHANKS

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.