BRAISED LAMB SHANKS & SUN-DRIED TOMATOES
Very tasty very rich Lamb Shank Recipe which can be frozen. You could use a slow cooker or do it on the stove top.
Provided by Latchy
Categories One Dish Meal
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Toss the lamb in the flour and shake away any excess.
- Heat the oil in a large baking dish and add the lamb in batches and cook until browned all over, drain on paper towel.
- Return the lamb to the dish and add onions, garlic, tomatoes, port, wine and stock, cover and bake in a moderate oven (180D C- 350d F) for about 2 hours until the lamb is tender.
- Remove the lamb from the dish and keep warm and simmer the pan juices over medium heat until slightly thickened.
- Serve the lamb with the pan juices and sprinkle over the parsley or basil.
LAMB SHANKS W/ WHITE BEANS & SUN-DRIED TOMATOES
Make and share this Lamb Shanks W/ White Beans & Sun-Dried Tomatoes recipe from Food.com.
Provided by mermaidmagic
Categories Lamb/Sheep
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak beans overnight (8 hours or more) in water to cover by 3 inches.
- Drain and pick over beans and rinse.
- Place the beans in the slow cooker.
- Trim the lamb shanks of as much visible fat and silver skin as possible.
- Season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- When hot, add the seasoned lamb shanks and brown well on all sides.
- Remove and reserve.
- Pour off excess fat from the pan.
- Reduce heat to low and add chopped onions and garlic.
- Cook over low heat until onions are softened and translucent, about 3 to 4 minutes.
- Stir onion mixture into slow cooker with the beans.
- Add sun-dried tomatoes, sun-dried tomato oil, and rosemary.
- Tuck the browned lamb shanks into the bean mixture.
- Add the stock and wine.
- Set to cook on low setting for 6 hours.
- Remove lamb shanks, degrease using a fat mop.
- Mash some of the beans if desired.
BRAISED AND GRILLED LAMB SHANKS
Provided by Mark Bittman
Categories lunch, project, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine lamb shanks, Port or wine, and garlic in a skillet just large enough to hold shanks. Turn heat to high and bring to a boil; cover and adjust heat so that the mixture simmers gently. Cook, turning about every 30 minutes, until shanks are tender and a lovely mahogany color, at least 2 hours and more likely longer.
- Remove shanks and strain the sauce. If time allows, refrigerate both, separately; skim fat from top of sauce. Preheat a charcoal or gas grill or the broiler; the rack should be 4 to 6 inches from the heat source, and the fire hot.
- Grill or broil shanks until nicely browned all over, sprinkling them with salt and pepper and turning as necessary; total cooking time will be about 15 minutes. Meanwhile, reheat the sauce gently; season it with salt and pepper, then add vinegar or lemon juice. Taste and add more seasoning if needed. Serve shanks with sauce.
Nutrition Facts : @context http, Calories 818, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 51 grams, Fiber 1 gram, Protein 71 grams, SaturatedFat 24 grams, Sodium 1207 milligrams, Sugar 0 grams
BRAISED LAMB SHANKS WITH QABILI PALAO RICE
Steps:
- For the lamb shanks: Place the lamb in a pressure cooker and cover with water by about 2 inches. Add the coriander, garlic, turmeric, plum tomatoes, onions, cilantro and 1 1/2 teaspoons each salt and pepper. Cook at 250 degrees F for about 20 minutes.
- Preheat the oven to 300 degrees F.
- Release the steam in the pressure cooker, then carefully open it and transfer the lamb to a large pot along with about 2 1/2 cups of lamb juice. Reserve the remaining juice for the rice.
- Add the canned tomatoes, sun-dried tomatoes, tomato paste, crushed red pepper, paprika and 1/2 teaspoon each salt and pepper; mix thoroughly. Transfer to the oven and bake for 20 minutes, adding lamb juice as needed so it doesn't dry out.
- For the qabili palao rice: Preheat the oven to 400 degrees F.
- Boil the rice in water until tender, about 10 minutes. Strain and return to the pot.
- Mix together the reserved lamb stock, oil and saffron water in a bowl and pour over the rice. Add the Seven-Spice Mixture, cardamom pods and saffron; mix thoroughly. Cover with foil and bake for 20 to 25 minutes.
- For the rice topping: Meanwhile, bring 1/2 cup water to a boil in a pan. Add the carrots and cook, stirring, for 2 minutes. Add the raisins, almonds and pistachios if using, oil, sugar, ground cardamom and saffron; mix well. Reduce the heat and simmer for 2 to 3 minutes.
- Place about half of the rice on a platter and arrange the lamb shanks on top. Cover with the remaining rice and top with the carrot mixture.
- Mix together the black pepper, black cardamom, green cardamom, cinnamon, cloves, coriander and cumin in a bowl.
BRAISED LAMB SHANKS WITH TOMATOES AND ROSEMARY
Steps:
- Pat the lamb shanks dry, season them with salt and pepper, and in a large heavy kettle brown them, 3 at a time, in the oil over moderately high heat, transferring them as they are browned to a roasting pan just large enough to hold them in one layer. To the kettle add the onion, cook it over moderate heat, stirring, until it is softened, and stir in the garlic. Cook the mixture for 3 minutes, stir in the tomatoes, the wine, the broth, the dried rosemary, the allspice, and salt and pepper to taste, and bring the sauce to a boil. Ladle the sauce over the lamb shanks. Braise the shanks, covered tightly with foil, in the middle of a preheated 350°F. oven for 1 1/2 hours, or until they are tender, transfer them to a heatproof platter, and keep them warm, covered. Pour the sauce into the kettle, cleaned, and boil it for 10 minutes, or until it is reduced to about 4 cups. The lamb shanks and the sauce may be made 2 days in advance, cooled to room temperature, and both kept in the roasting pan, covered and chilled. Heat the lamb shanks in the sauce in a preheated 350°F. oven until they are hot and transfer the shanks to the heatproof platter. Into the sauce stir 2 teaspoons of the parsley and 2 teaspoons of the fresh rosemary. Divide the shanks among 6 heated plates, spoon the sauce over them, and sprinkle it with the remaining parsley and fresh rosemary.
TOMATO-BRAISED LAMB SHANKS
Delicious Tomato-Braised Lamb Shanks served with creamy Polenta. Perfect for an Easter meal.
Provided by Alida Ryder
Categories Main Course
Time 2h50m
Yield 6
Number Of Ingredients 14
Steps:
- preheat the oven to 200°c.
- In a large casserole pot/ dutch oven, brown the shanks in a bit of oil. Remove from pot and set aside.
- In the same pot, add a bit more oil and fry the onions and carrots until the onions are soft and translucent. Add the garlic and sautè for another minute.
- Add the chopped tomatoes, tomato puree and lamb shanks back into the pot.
- Combine the lamb stock with the sugar and herbs and pour into the pot.
- Cover and place into a pre-heated oven.
- Allow the lamb shanks to braise for an hour at 200°c then turn the oven down to 160°c and allow to braise for another hour or two until the meat comes off the bone easily.
- Stir the butter and cheese into the polenta (this is optional) and serve with the lamb shanks.
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SLOW COOKER GREEK LAMB SHANKS - THE RECIPE CRITIC
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4.7/5 (3)Calories 394 per servingServings 4
- Heat a large heavy skillet with the olive oil. Season the lamb shanks with salt and pepper. Brown the shanks on each side.
- Add the potatoes, olives, sun-dried tomatoes and salt and pepper. Add chicken broth and lemon juice to the bottom of your slow cooker. Add the lamb on top and rub the greek spice rub on the lamb shanks.
BRAISED LAMB SHANKS - JO COOKS
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4.3/5 (12)Calories 473 per servingCategory Dinner, Main Course
- Sear the shanks: Heat ½ the olive oil in a large dutch oven over medium-high heat. Add as many lamb shanks as can fit on the bottom of your pot and season them with salt and pepper. Sear for about 5 minutes or until browned. Flip, season with salt and pepper, and sear the other side. Remove the shanks from the pot and set aside. Repeat with remaining oil and shanks.
- Add veggies: Add the onion, carrots, celery, season with salt and pepper, and saute for 3-5 minutes or until the onion becomes translucent. Mix in the garlic and tomato paste well, then saute for another minute.
- Make the sauce: Pour in the entire bottle of passata. Add about ½ cup of beef broth to the passata bottle, screw the lid back on, and shake to get all the excess passata from the sides of the bottle. Add this to the pot along with the remaining beef broth. Pour in the bottle of wine and stir everything to combine. Add the thyme, rosemary, bay leaves, cinnamon sticks, and let everything come to a simmer.
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- Toss lamb in flour; shake away excess flour. Heat oil in large baking dish; cook lamb, in batches, until browned all over. Drain on absorbent paper.
- Return lamb to dish; add onions, tomatoes, port, wine and stock. Cover; cook in moderate oven about 2 hours or until lamb is tender.
BRAISED LAMB SHANKS WITH TOMATOES AND OLIVES - THE LEMON APRON
From thelemonapron.com
5/5 (1)Category Main CourseServings 4Estimated Reading Time 7 mins
- Choose a stock pot, Dutch oven or braising dish that will hold the shanks and other ingredients so that the shanks can sit in one layer.
- Pat the shanks dry with paper towel. Heat the vegetable oil in the pot over medium heat and brown the shanks on all sides, about 10 minutes. You may need to work in batches. When the shanks are browned, transfer them to a plate or platter and season well with salt and pepper.
- Pour out the used oil from the pot and replace with the olive oil. Cut off just enough of the garlic head to expose the tops of the cloves. Toss the garlic, carrots, onions and rosemary into the pot. Season with salt (about 1 tsp) and cook over low heat, stirring until the vegetables are softened but not coloured, about 10 to 15 minutes.
- Meanwhile open the can of tomatoes and pour everything into a bowl. Using your hands to crush the tomatoes into bite sized chunks. This is one of the best feelings ever in the kitchen!
CINNAMON BRAISED LAMB SHANKS - SOUVLAKI FOR THE SOUL
From souvlakiforthesoul.com
4.5/5 (2)Total Time 3 hrs 30 minsCategory MainCalories 427 per serving
- Heat a little olive oil in a deep frypan, add the shanks and lightly brown on all sides. Remove and set aside. Add a little more oil, the onion, carrot, garlic and celery and fry until translucent.
- Add the tomatoes, tomato paste, stock, red wine, cinnamon stick and bay leaves and give everything a good stir. Add the browned shanks and bring to the boil and then lower your heat to a simmer.
- Simmer shanks on a low heat for approximately 2-3 hours (this will depend on their size) or until the meat is falling off the bone. Remove the shanks and set aside to cool down. Once cooled down a little proceed to remove meat completely from the bone.
- Remove the bay leaves and cinnamon stick from the sauce and add back the shredded meat. Give everything a good stir and ladle the sauce and meat over some cooked egg noodles.
MEDITERRANEAN BRAISED LAMB SHANKS - HONEYPIE'S RECIPES
From honeypiesrecipes.com
Servings 8Total Time 8 hrs 45 minsCategory LambCalories 443 per serving
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- Add the wine, sundried tomatoes, mustard, herbes de Provence and saffron, stir to combine, bring to a boil and reduce by three-quarters.
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