Solar Braised Lamb Shanks Recipes

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.

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.

BRAISED LAMB SHANKS

Steps:

• Preheat the oven to 350 degrees. Heat the olive oil in a large, deep Dutch oven with a tight-fitting lid over moderate heat until hot but not smoking. Season the lamb shanks with salt and pepper and cook, in batches if necessary, turning with tongs, until well browned, about 10 minutes each batch. Remove the lamb shanks with tongs to a plate and set aside.
• Stir the onions, carrots, rosemary, bay leaves, and garlic into the dutch oven and cook, stirring, until the onions are very soft, about 5 minutes. Add 2 1/2 cups of the wine and deglaze the pan. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning.
• Return the lamb shanks to the pot and braise the mixture, tightly covered, in the oven for 1 hour. Uncover and braise for 2 more hours, turning the shanks every 30 minutes. Stir in the turnips and the remaining 1/2 cup of the wine, and continue to braise, in the oven for 30 minutes. Discard the bay leaves. Season to taste with salt and pepper.
• While the lamb shanks are braising, make the gremolata: chop together the rosemary, orange zest, and garlic. Place each lamb shank on a serving plate, top with the vegetables, sprinkle with gremolata and serve immediately.

BRAISED LAMB SHANKS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.
• Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.
• Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.
• Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.

THE ZAHAV LAMB SHOULDER

Steps:

• In a large pot, combine the salt, sugar, allspice, black peppercorns, fennel seeds, and garlic in 2 quarts water. Bring to a rapid boil, stirring to dissolve the salt. Remove from the heat and allow the brine to cool completely.
• Place the lamb into the cooled brine. (If it's floating or not submerged enough, cover the lamb with a clean cloth that's saturated in the brine.) Cover with lid and refrigerate the lamb shoulder in the brine overnight or up to 48 hours.
• Turn your oven's broiler on. Place a rack on a baking sheet. Drain the lamb and pat dry, wiping off solids from the brine. Put the lamb on the rack and broil until well browned, about 30 minutes.
• Prepare the roasting pan: Drain soaked chickpeas and place in the roasting pan, along with 2 quarts of water and the pomegranate molasses. Remove lamb shoulder from the oven; turn off the broiler and set the oven to 325 degrees F. Lay the lamb shoulder in the roasting pan, skin side up. (The liquid should come about halfway up the shoulder; add water if needed.) Place a sheet of parchment paper over the lamb and cover the pan tightly with several layers of foil. Braise in the oven about 5 hours, basting every hour.
• After 5 hours, remove the foil and parchment from the lamb and baste again. Raise heat to 475 degrees F, and place lamb back in the oven, uncovered, for 30 minutes, basting every 10 minutes.
• Remove from the oven when the lamb is deeply glazed and the liquid has reduced. Baste again with the juices and garnish with torn parsley and mint. Place in a serving dish, cover with juices and chickpeas, and serve family-style.