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Braised Lamb Shanks
"Succulent braised lamb shanks slow cooked in a red wine, tomato and fresh basil sauce. Serve with mushroom risotto and grilled zucchini."
Ingredients
2 large white onions, chopped
4 lamb shanks
2 cups dry red wine
1 cup balsamic vinegar
1/3 cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1 bunch fresh basil, chopped
1 tablespoon kosher salt
1 tablespoon cracked black pepper
Instructions
1. Preheat the oven to 350 degrees F.
2. 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.
3. Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.
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Lamb Shank Braised in White Wine
with Rosemary
Ingredients
3 tablespoons olive oil
4 lamb shanks
5 cloves garlic, sliced
1 small onion, chopped
2 teaspoons chopped fresh rosemary, plus
sprigs for garnish
1 pinch salt and freshly ground black pepper
1 cup dry white wine
Instructions
1. In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate.
2. Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.
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Heavenly Lamb Shanks
"This is simply gorgeous because it's so comforting! The lamb shanks are slow cooked in a generous amount of red wine. Preparation is easy, too, it goes from stovetop to oven."
Ingredients
1/2 cup olive oil
4 (1 pound) lamb shanks
2/3 cup all-purpose flour
1 leek, halved and cut into 1/2-inch pieces
2 stalks celery, chopped
2 carrots, chopped
2 onions, cut into chunks
12 cloves garlic, unpeeled
1 bay leaf
1 teaspoon whole black peppercorns
1 sprig thyme
1 sprig rosemary
1 1/2 cups red wine
3 cups chicken stock
1 pinch Sea salt to taste
Instructions
1. Preheat oven to 300 degrees F.
2. Heat the olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
3. Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer. Season to taste with sea salt, and place the lamb shanks on top of the vegetables.
4. Cover the roasting pan tightly with heavy aluminum foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.
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Burgundy Lamb Shanks
"For those who love fall-from-the-bone lamb, this recipe shared by Val Creutz of Southold, New York fills the bill. Burgundy wine adds a special touch to the sauce that's served alongside."
Ingredients
4 (20 ounce) lamb shanks
salt and pepper to taste
2 tablespoons dried parsley flakes
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon grated lemon peel
1/2 cup chopped onion
1 medium carrot, chopped
1 teaspoon olive oil
1 cup Burgundy wine or beef broth
1 teaspoon beef bouillon granules
Instructions
1. Sprinkle lamb with salt and pepper. Place in a 5-qt. slow cooker. Sprinkle with the parsley, garlic, oregano and lemon peel.
2. In a small saucepan, saute the onion and carrot in oil for 3-4 minutes or until tender. Stir in wine or broth and bouillon. Bring to a boil, stirring occasionally. Pour over lamb. Cover and cook on low for 8 hours or until meat is tender.
3. Remove lamb and keep warm. Strain cooking juices and skim fat. In a small saucepan, bring juices to a boil; cook until liquid is reduced by half. Serve with lamb.
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Braised Lamb Shank with Vegetables
"Lamb shanks braised and cooked with potatoes, carrots and onion."
Ingredients
7 (1 pound) lamb shanks
2 tablespoons vegetable oil
water to cover
1 1/2 pounds potatoes, peeled and diced
1 1/2 pounds carrots, peeled and diced
1 1/2 pounds onions, peeled and diced
1 ounce all-purpose flour
2 ounces butter, melted
Instructions
1. Heat oil in a large saucepan over medium high heat. Brown shanks in oil, about 20 minutes. Add water to cover, reduce heat to low and simmer for about 1 hour.
2. Add potatoes, carrots and onions and simmer for about 1 hour. In a small bowl blend flour into melted butter to make a roux, then stir this into simmering dish to thicken.
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Lamb Shanks
with Ancho Chile Honey Glaze
"A lamb lovers dream! Lamb shanks are slow roasted in a tomato base, then glazed with an ancho honey glaze, and topped with a dollop of yogurt."
Ingredients
2 tablespoons olive oil
4 lamb shanks
1 onion, chopped
2 cloves garlic, minced
2 dried ancho chiles - chopped, stemmed and seeded
2 cups chicken broth
4 cups tomato puree
1 teaspoon ground cumin
1 bay leaf
salt and pepper to taste
6 dried ancho chiles, stemmed and seeded
4 cups boiling water
1/2 cup honey
1 teaspoon grated orange zest
1 cup plain yogurt
2 tablespoons chopped fresh cilantro
salt to taste
Instructions
1. Preheat oven to 350 degrees F. Heat oil in large Dutch oven or enamel baking pot. Sear shanks on all sides and set aside. In the same pot, saute onion and garlic 2 to 3 minutes. Add 2 ancho chilies, tomatoes and chicken stock. Season with cumin, bay leaf, salt and pepper. Boil briefly, then return shanks to pan.
2. Cover and bake in preheated oven for 2 to 2 1/2 hours. Meat should be just ready to fall off the bone.
3. To make the glaze: Cover 6 ancho chilies with boiling water, and soak for 10 minutes. In a food processor, combine chilies, 1 cup water, honey and orange zest. Process until smooth; set aside.
4. To make the topping: In a small bowl, mix together yogurt, cilantro and salt. Cover, and refrigerate.
5. When the shanks are done, remove them from the Dutch oven, and place them into an oiled roasting pan. Increase oven temperature to 400 degrees F (200 degrees C). Spread glaze over shanks and return to oven until light crust forms, 6 to 10 minutes. Serve on large plates surrounded by tomato base and topped with the refreshing yogurt mixture.
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Rogan Josh, Lamb Shanks
"Rogan Josh is an aromatic lamb dish that originates in Northern India. In this variation, submitted from Australia, lamb shanks and vegetables are slow cooked with cardamom, coriander, and ginger in a creamy and tangy tomato sauce."
Ingredients
2/3 cup sour cream
1 tablespoon all-purpose flour
1/2 teaspoon chili powder
1 teaspoon ground coriander
1/2 teaspoon ground ginger
2 cubes chicken bouillon
4 whole cardamom pods, broken
1 (14.5 ounce) can diced tomatoes
1 cup water
ground nutmeg to taste
salt and ground black pepper to taste
2 tablespoons cornstarch
1/4 cup water
1 large onion, cut into wedges
3 lamb shanks
1 (15 ounce) can carrots, drained
1 (15 ounce) can whole new potatoes, drained
1/2 pound button mushrooms, quartered (optional)
Instructions
1. Stir the sour cream and all-purpose flour together in a small bowl until smooth and set aside. In a separate small bowl, mix together the cornstarch and water to make a paste.
2. Combine the chili powder, coriander, ginger, bouillon cubes, cardamom, tomatoes, water, nutmeg, salt and pepper in a medium saucepan; bring to a boil over high heat. Slowly add the cornstarch paste to the tomato mixture, stirring constantly; simmer for 2 minutes. Remove the saucepan from the heat and slowly stir in the sour cream and flour mixture.
3. Arrange the onions across the bottom of a slow cooker, lay the shanks on top of the onions and pour the prepared tomato mixture over the meat. Place the carrots, potatoes and mushrooms on top of the sauce.
4. Cover and cook in the slow cooker on High for 8 hours.
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Superb Lamb Shanks
"Lamb shanks cooked in a creamy tomato sauce. Serve with mashed potatoes."
Ingredients
6 (1 pound) lamb shanks
1/4 cup all-purpose flour for coating
1 cup water
1 onion, finely chopped
salt and pepper to taste
1 cup evaporated milk
1 (10.75 ounce) can condensed tomato soup
Instructions
1. Heat a large deep skillet over medium-high heat, and spray with cooking spray. Coat the lamb shanks lightly with flour, and brown on all sides in the hot pan. Drain off fat.
2. Add the water, onion, salt and pepper. Cover, and reduce heat to low, and cook until the lamb is tender, about 1 1/2 hours. Turn shanks occasionally while cooking, and add more water if necessary. When shanks are done, stir in the evaporated milk and tomato soup. Cover and cook for an additional 10 minutes.
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Rosemary Braised Lamb Shanks
"Lamb shanks that are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite roasted garlic mashed potatoes, as you need something to soak up the wonderful sauce that is created with these. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait."
Ingredients
6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Instructions
1. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
2. 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.
3. 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.
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Stout-Braised Lamb Shanks
"You can't have Irish stew for St Patrick's Day every year. If you feel like something a little different, but still fairly traditional, this hearty dish should fit the bill."
Ingredients
1 tablespoon vegetable oil
4 lamb shanks
1 onion, chopped
4 cloves garlic, chopped
2 carrots, chopped
2 celery ribs, chopped
2 tablespoons tomato paste
1 (12 fluid ounce) bottle stout (such as Guinness®) or porter
1 (14 ounce) can beef broth
3 sprigs fresh thyme
3 sprigs fresh parsley
1 bay leaf
1 sprig fresh rosemary
salt and pepper to taste
Instructions
1. Heat oil in a Dutch oven or large, wide pot over medium-high heat until the oil begins to smoke. Brown the lamb shanks in the hot oil on all sides until well browned, about 10 minutes. Remove lamb shanks and set aside. Pour the excess grease from the Dutch oven, reduce heat to medium, and stir in the onions and garlic. Cook and stir until the onions have softened and turned translucent, about 5 minutes. Stir in the carrots, celery, and tomato paste; continue cooking 5 minutes more.
2. Return the lamb shanks to the Dutch oven, and pour in the stout beer and beef broth. Bring to a simmer over high heat. While you're waiting for the beer to simmer, use kitchen twine to tie together the thyme sprigs, parsley sprigs, and bay leaf into a secure bundle; add to the lamb shanks.
3. Once the lamb shanks begin to simmer, reduce the heat to medium-low, cover, and simmer until the lamb is very tender and nearly falling off of the bone, 2 to 3 hours. Stir the lamb occasionally as it cooks, and add water if needed to keep the cooking liquid from becoming too thick. You want the cooking liquid to have reduced into a nice sauce by the time the lamb shanks are done. Stir in the rosemary sprig, and salt and pepper to taste during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.