SLOW ROASTED HERB AND GARLIC LAMB SHANKS
This dish is paired with recipe #454025 as a side and as part of an dinner party menu from Super Food Ideas. Times are estimated.
Provided by ImPat
Categories Lamb/Sheep
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 170C (150C fan forced).
- Arrange rosemary across base of a large roasting pan and sprinkle with half the oregano, turn and sprinkle with remaining oregano.
- Arrange shanks in a single layer, in pan and add garlic and season with salt and pepper.
- Pour white wine (or sherry) and stock into pan and cover pan with foil and bake for 1 hour and then remove from oven and turn shanks and re-cover and bake for 1 hour 20 minutes or until tender.
- Remove shanks from pan and skim fat from pan juices and serve pan juices drizzled over the shanks.
SLOW ROASTED LAMB SHANKS
"There are very few thing as tasty as slow cooked lamb shanks." Those are the comments from the the cook who originally submitted the recipe. I adopted this recipe. Let's have some fun and try this one. The reviewers seem to have liked it!
Provided by Acerast
Categories Lamb/Sheep
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 475 degrees.
- Rub the shanks with salt and pepper, then place them meaty-side up in a roasting pan.
- Roast for 25 minutes, or until nicely browned.
- Remove from oven.
- Reduce oven temperature to 250 degrees.
- Heat the olive oil in a large saute pan over medium-high heat.
- Add the vegetables and garlic and saute, stirring occasionally, for 15 minutes, or until the vegetables soften, then caramelize.
- Stir in the thyme, rosemary, fennel and coriander seeds, the peppercorns, bay leaf and parsley.
- Increase the heat to high, add the wine and deglaze the pan, scraping up all the browned bits from the bottom of the pan.
- Boil until the liquid has reduced by one third.
- Pour over the lamb, spreading the vegetables over, but not completely covering, the shanks.
- Add enough of the water, chicken broth or lamb stock to almost cover the meat.
- Cover the pan with aluminum foil and roast for 7 hours, basting with the pan juices every hour or so, and adding liquid as needed.
- Remove the foil during the last 30 minutes of cooking.
- At this point, the lamb should be fork-tender and falling off the bone.
- Remove the shanks from the pan and let cool to room temperature.
- Strain the braising liquid, pushing on the vegetables to get all of their goodness and skim off the fat. Best to refrigerate overnight and skim off the solidified fat.
- When ready to serve, slowly reheat the shanks in the braising liquid.
- To serve, roast your favorite root vegetables and spoon onto serving plates, center a lamb shank on each plate and spoon a little of the braising liquid over the top.
- Garnish with parsley, if desired.
SLOW-ROASTED ROSEMARY GARLIC LAMB SHANKS
Steps:
- Gather the ingredients. Preheat the oven to 450 F.
- Place the shanks in a roasting pan just large enough to fit them in one layer and rub with the olive oil . Season generously with salt and pepper, or to taste.
- Roast for 20 minutes to get a nice brown color. Remove from the oven and turn the temperature down to 325 F.
- While waiting for the oven to cool down, spoon out any excess fat and scatter the garlic cloves and rosemary over and around the lamb.
- Wrap the braising or roasting pan very tightly with several layers of heavy-duty aluminum foil (remember: you want as tight a seal as possible), and return to the oven. Roast the lamb for an additional 2 hours. Resist the temptation to open the foil and check on it until the 2 hours are up because you'll increase the risk of the meat becoming too tough.
- Remove the foil, pour in the chicken broth, and turn the heat up to 400 F. Roast for 15 minutes, and remove. The lamb shanks are done cooking when they are nicely browned and fork-tender.
- Transfer the lamb shanks to a serving platter and spoon over the juices, garlic cloves, and rosemary.
Nutrition Facts : Calories 1175 kcal, Carbohydrate 2 g, Cholesterol 482 mg, Fiber 0 g, Protein 129 g, SaturatedFat 27 g, Sodium 1140 mg, Sugar 0 g, Fat 68 g, ServingSize 4 servings, UnsaturatedFat 0 g
ROASTED LAMB SHANKS
Roasted lamb shanks are fantastic for holidays or special occasions because they are easy to make, and melt-in-your-mouth tender! Lamb shanks may take some time to make, but they are mostly hands-off and require very little prep to make them divinely tender and delicious!
Provided by Angela
Categories Main Course
Time 2h45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 298 kcal, Carbohydrate 3 g, Protein 40 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 128 mg, Sodium 947 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
SLOW-COOKER LAMB SHANKS
Make this slow-cooker lamb shank recipe for chilly evenings when you need something simple and hearty. Serve with mash, fettuccine or a crispy baked potato
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 5h10m
Number Of Ingredients 12
Steps:
- If you need to preheat your slow cooker then turn it on now. In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take you about 10 mins and you may need to do it in batches. Add the remaining oil to the frying pan and fry the onion gently until it starts to turn translucent, then stir in the tomato purée and flour and cook for a minute.
- Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce around the onion pieces. Tip into the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker. Add the carrots garlic, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on. Cook on low for eight hours or on high for four hours. Turn the shanks over at some point during the cooking.
- After eight hours the lamb should be tender and starting to fall off the bone. If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.
Nutrition Facts : Calories 547 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.32 milligram of sodium
SLOW COOKER LAMB SHANKS
This recipe is by Julie Goodwin the first Australian MasterChef, saving here as I plan on making it later this month but want to be able to scale it back for 2 persons. Times are estimated.
Provided by ImPat
Categories Lamb/Sheep
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat half the oil in a large frying pan.
- Toss the lamb in flour that has been seasoned with salt and pepper; shake away excess and cook the lamb over high heat until browned all over; transfer to the bowl of a slow cooker.
- Add remaining oil the the same pan and sauté onions, carrots and garlic, stirring, over a medium heat for about 2 minutes or until the onion is starting to soften and then add the tomato paste and cook stirring for a further minute.
- Add the wine to the pan, bring to the boil and then stir in stock, undrained tomatoes, sugar and bouquet garni and bring the boil; pour over the lamb in the slow cooker, making sure the lamb is covered by the liquid.
- Cover and cook for 6 to 8 hours on the low setting or until lamb is soft and fall off the bone (see notes).
- Remove the lamb from the slow cooker and cover to keep warm.
- Turn the cooker to the high setting, cook uncovered for about 30 minutes or until sauce thicken slightly, removing any fat from the surface.
- Serve the lamb with the sauce, instant polenta and steamed green vegetables, if desired.
- Suitable to freeze but not to microwave.
- JULIE'S NOTES - I made this dish simultaneously in two types of slow cookers. It was interesting to see how the low settings differed between them. The cooking varied by about 2 hours, as one cooker had a much lower heat than the other. It is important to keep an eye out, taste as you go and use your own judgement. Bouquet garni is a bundle of fresh herbs, usually by leaf, sprig of thyme and parsley stalks, tied together with kitchen string. The bundle is removed at the end of cooking and discarded.
More about "slow roasted lamb shanks recipes"
SLOW-ROASTED LAMB SHANKS RECIPE | MYRECIPES
From myrecipes.com
5/5 (6)Total Time 3 hrs 38 minsServings 4Calories 388 per serving
- Combine first 4 ingredients in a mini food processor. Add 1 1/2 teaspoons oil; process until finely ground. Sprinkle lamb evenly with salt and pepper; coat with herb mixture. Place lamb in a single layer in a large ovenproof skillet; roast at 450° for 30 minutes, turning after 20 minutes.
- Cover lamb with foil. Bake an additional 2 1/2 hours or until lamb is tender. Remove lamb from pan; keep warm. Place a zip-top plastic bag inside a 2-cup glass measure or bowl. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain 1/2 cup drippings into a bowl, stopping before fat layer reaches opening; discard fat. Return the drippings and wine to pan over medium heat; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/2 cup (about 8 minutes). Remove 2 tablespoons wine mixture from pan; stir in flour. Return flour mixture to pan; cook for 2 minutes or until slightly thick. Remove from heat; keep warm.
LAMB - SLOW ROASTED LAMB SHANKS WITH GARLIC AND …
From bigoven.com
SLOW COOKER LAMB SHANKS: SUPER TENDER! - HEALTHY …
From healthyrecipesblogs.com
SLOW COOKED LAMB SHANK - ANINAS RECIPES
From aninas-recipes.com
SLOW COOKED LAMB SHANKS IN RED WINE SAUCE | RECIPETIN …
From recipetineats.com
SLOW COOKED LAMB SHANKS | A JULIE GOODWIN RECIPE | LAMB
From juliegoodwin.com.au
SLOW-COOKER LAMB SHANKS RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
SLOW COOKED LAMB SHANKS AND TOMATOES RECIPE RECIPES
From ronald.alfa145.com
WINTER MENU RECIPES: BEANS, LAMB SHANK AND PERSIMMON SALAD
From nytimes.com
KLEFTIKO (GREEK LAMB IN PARCHMENT) | THE MEDITERRANEAN DISH
From themediterraneandish.com
CASSOULET-STYLE LAMB SHANKS AND BEANS RECIPE - NYT COOKING
From cooking.nytimes.com
SLOW COOKER LAMB SHANKS IN RED WINE - JUST SLOW COOKER RECIPES
From justslowcooker-recipes.com
SLOW ROASTED LAMB SHANKS IN FOIL PACKETS - THE MATBAKH
From thematbakh.com
TOP 50 SLOW COOKER LAMB SHANKS GREEK STYLE RECIPES
From attia.dcmusic.ca
SLOW-ROASTED SUMAC LAMB SHANKS RECIPE – EATWELL MAGAZINE
From wellbeing.com.au
BEST BRAISED LAMB SHANKS RECIPE • UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
ROASTED LAMB SHANKS RECIPE - BBC FOOD
From bbc.co.uk
SLOW COOKED LAMB SHANKS AND TOMATOES RECIPE RECIPES
From schoenfeld.vhfdental.com
10 BEST LAMB SHANKS SLOW COOKER RECIPES | YUMMLY
From yummly.com
LAMB SHANK RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO COOK LAMB SHANKS IN OVEN? - TEST FOOD KITCHEN
From testfoodkitchen.com
SLOW COOKED LAMB SHANK RECIPE FOR LAMB KLEFTIKO | OLIVEMAGAZINE
From olivemagazine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #main-dish #lamb-sheep #dietary #meat
You'll also love