Braised Lamb Shanks Sun Dried Tomatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRAISED LAMB SHANKS & SUN-DRIED TOMATOES



Braised Lamb Shanks & Sun-Dried Tomatoes image

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

8 lamb shanks, about 3 kg
plain flour, to toss shanks in
2 tablespoons olive oil
12 baby onions
2 cloves garlic, crushed
1/2 cup sun-dried tomato, drained of oil
1/2 cup port wine
1 1/2 cups good dry red wine
1/2 cup chicken stock
3 tablespoons freshly chopped parsley or 3 tablespoons basil leaves (or both)

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



Lamb Shanks W/ White Beans & Sun-Dried Tomatoes image

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

1 lb dried white bean (navy or cannellini)
4 (3/4 lb) lamb shanks
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon extra virgin olive oil
8 ounces yellow onions, peeled and chopped
2 garlic cloves, peeled and chopped
1 cup sun-dried tomato packed in oil, drained and slivered
1 tablespoon oil, from sun-dried tomatoes
2 teaspoons rosemary
1 1/2 cups chicken stock
1/2 cup white vermouth (not chardonnay) or 1/2 cup dry white wine (not chardonnay)

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



Braised And Grilled Lamb Shanks image

Provided by Mark Bittman

Categories     lunch, project, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 5

4 lamb shanks, each about 1 pound
1 cup Port or red wine
8 cloves garlic (don't bother to peel them)
Salt and freshly ground black pepper to taste
1 teaspoon red wine vinegar or lemon juice, or to taste

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



Braised Lamb Shanks with Qabili Palao Rice image

Provided by Food Network

Categories     main-dish

Time 10h

Yield 6 servings

Number Of Ingredients 35

4 lamb shanks
1 1/2 teaspoons ground coriander
1 teaspoon chopped garlic
1 teaspoon ground turmeric
3 plum tomatoes, chopped
1 medium onion, chopped
1/4 bunch cilantro, chopped
Salt and black pepper
One 15-ounce can whole tomatoes, chopped
1/4 cup sun-dried tomatoes
2 tablespoons tomato paste
2 teaspoons crushed red pepper
1 teaspoon paprika
3 cups basmati rice, soaked overnight
3 cups reserved lamb stock (from cooking the lamb shanks)
1/2 cup vegetable oil
3 tablespoons saffron water
3 teaspoons Seven-Spice Mixture, recipe follows
2 teaspoons crushed cardamom pods
Pinch saffron
1 large carrot, julienned
1/2 cup raisins
1/4 cup sliced almonds, optional
1/4 cup pistachios, optional
3 tablespoons oil
2 tablespoons sugar
1 teaspoon ground cardamom
Pinch saffron
1 teaspoon black pepper
1 teaspoon ground black cardamom
1 teaspoon ground green cardamom
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground coriander
1 teaspoon ground cumin

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



Braised Lamb Shanks with Tomatoes and Rosemary image

Categories     Lamb     Onion     Tomato     Braise     Rosemary     White Wine     Fall     Kosher     Parsley     Gourmet

Yield Serves 6

Number Of Ingredients 11

6 lamb shanks (about 1 pound each)
2 tablespoons olive oil
4 cups chopped onion
4 garlic cloves, minced
two 28-to-32-ounce cans tomatoes, drained and chopped
1 1/2 cups dry white wine
1 1/2 cups chicken broth
1 1/2 teaspoons crumbled dried rosemary
3/4 teaspoon ground allspice
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh rosemary leaves

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



Tomato-Braised Lamb Shanks image

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

6 lamb shanks
2 onions, finely chopped
4 carrots, finely chopped
4 garlic cloves, finely sliced
2 tins, chopped tomatoes
1 tin tomato puree
750dl / 3 cups lamb stock
3tsp sugar
½ tsp dried mint
1tsp dried parsley
salt & pepper to taste
500g / 3-4 cups polenta, cooked according to package instructions
2tbsn butter/margarine
handful of parmesan/ pecorino

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.

More about "braised lamb shanks sun dried tomatoes recipes"

SLOW COOKER GREEK LAMB SHANKS - THE RECIPE CRITIC
slow-cooker-greek-lamb-shanks-the-recipe-critic image
2018-03-19 Instructions. 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 …
From therecipecritic.com
4.7/5 (3)
Calories 394 per serving
Servings 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
braised-lamb-shanks-jo-cooks image
2021-03-31 How to Make Oven Braised Lamb Shanks. Sear the shanks: Preheat oven to 350°F. Get yourself a nice and big oven-safe pot with a lid. I …
From jocooks.com
4.3/5 (12)
Calories 473 per serving
Category 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.


BRAISED LAMB SHANKS RECIPE BY SYJIL ASHRAF - THE DAILY MEAL
braised-lamb-shanks-recipe-by-syjil-ashraf-the-daily-meal image
2020-02-14 Preheat oven to 325 degrees F. Heat a large dutch oven over medium-high heat and add tablespoon of olive oil. Sear lamb shanks on all …
From thedailymeal.com
4.8/5 (4)
Total Time 2 hrs 45 mins
Category Entrees
Calories 360 per serving


LAMB SHANKS BRAISED WITH TOMATO - IN THE KITCHEN WITH KATH
lamb-shanks-braised-with-tomato-in-the-kitchen-with-kath image
2011-03-29 Lamb Shanks Braised with Tomato (Adapted from a December 2009 recipe from Cooking Light) a (print the recipe) a. Serves 4. a. 4 (12 …
From inthekitchenwithkath.com
Estimated Reading Time 5 mins


BRAISED LAMB SHANKS WITH SUN-DRIED TOMATOES | AUSTRALIAN ...
2010-03-31 Tender lamb shanks with sun-dried tomato for special occasions. ... How To; Foodie facts; Recipe. Braised lamb shanks with sun-dried tomatoes. Tender lamb shanks …
From womensweeklyfood.com.au
Cuisine Modern Australian
Category Midweek Dinner
Servings 8
Total Time 2 hrs 45 mins
  • 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
2020-02-13 4 lamb shanks; 2 tbsp grapeseed or other neutral oil; kosher salt and freshly ground pepper; 2 tbsp olive oil; 1 garlic head loose skin removed; 2 carrots peeled and …
From thelemonapron.com
5/5 (1)
Category Main Course
Servings 4
Estimated 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
2010-09-02 Instructions. 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 …
From souvlakiforthesoul.com
4.5/5 (2)
Total Time 3 hrs 30 mins
Category Main
Calories 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
2016-03-21 Add the wine, sundried tomatoes, mustard, herbes de Provence and saffron, stir to combine, bring to a boil and reduce by three-quarters. Stir in the tomatoes and stock/water. …
From honeypiesrecipes.com
Servings 8
Total Time 8 hrs 45 mins
Category Lamb
Calories 443 per serving
  • Add a little more oil if needed and stir in the onions, celery, carrots and garlic. Cover and sweat for 5 minutes, stirring once.
  • Add the wine, sundried tomatoes, mustard, herbes de Provence and saffron, stir to combine, bring to a boil and reduce by three-quarters.


GREEK LAMB BRAISED WITH TOMATOES (KOKKINISTO) RECIPE ...
2010-02-26 Add the tomato paste, stir to coat the onion, and cook until the tomato paste is no longer raw-tasting, about 2 minutes. Stir in the wine and cook until reduced by half, about 4 minutes. Stir in the tomato sauce, 2 cups of the water, and the bay leaves. Return the lamb pieces to the pot along with any accumulated juices. Bring to a simmer over high heat, lower …
From chowhound.com
5/5 (2)
Category Dinner, Make Ahead, Main Dish
Cuisine Greek, Comfort Food
Total Time 3 hrs 50 mins


LAMB SHANKS BRAISED WITH TOMATO RECIPE | MYRECIPES
2009-11-19 Instructions Checklist. Step 1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle lamb with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add lamb to pan, and cook 4 minutes on each side or until browned. Remove from pan. Add garlic to pan; sauté 15 seconds. Add wine; cook 2 minutes ...
From myrecipes.com
4.5/5 (18)
Total Time 2 hrs 30 mins
Servings 4
Calories 254 per serving


TUSCAN BRAISED LAMB SHANK WITH SUN DRIED TOMATO …
Place the Dutch oven (s) into the oven UNCOVERED and set a timer for 1 ½ hours. After 1 ½ hours, turn the shanks over and stir the veggies/liquid, scraping bottom with a wood spoon. Set the timer for another 1 ½ hours and return everything to the oven. After the 3 total hours add the rosemary and any additional stock if the sauce is dry ...
From bellasunluci.com


BRAISED LAMB SHANKS WITH DRIED APRICOTS, PLUMS, AND ...
All things considered, we decided this recipe deserves a spoonacular score of 68%. This score is pretty good. Try Indian-Style Lamb Shanks With Dried Apricots, Braised Lamb Shanks & Sun-Dried Tomatoes, and Braised Lamb Shanks with Ginger and Five-Spice for similar recipes.
From pantryfed.com


BOBBY FLAY'S OVEN-BRAISED LAMB SHANKS WITH TOASTED ORZO
Add the thyme, garlic, chicken stock, and shanks and bring to a boil; cover and bake in the oven for 2 hours or until tender. Remove shanks and strain, reserving 1 cup of the braising liquid. Reduce the remaining liquid by half and add the sun-dried tomatoes. This recipe is property of Bolo. Permission to publish is required. Please contact KB ...
From starchefs.com


BRAISED LAMB SHANKS & SUN-DRIED TOMATOES RECIPE - FOOD.COM ...
Sep 30, 2014 - Very tasty very rich Lamb Shank Recipe which can be frozen. You could use a slow cooker or do it on the stove top. Sep 30, 2014 - Very tasty very rich Lamb Shank Recipe which can be frozen. You could use a slow cooker or do it on the stove top. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.ca


BRAISED LAMB SHANKS SUN DRIED TOMATOES RECIPES
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 ...
From tfrecipes.com


LAMB SHANKS W WHITE BEANS SUN DRIED TOMATOES RECIPES
Lamb Shanks W/ White Beans & Sun-Dried Tomatoes lamb, bean, chicken, onions, vermouth, garlic, rosemary Ingredients 1 lb dried white bean (navy or cannellini) 4 (3/4 lb) lamb shanks 1 teaspoon kosher salt 1/4 teaspoon fresh ground black pepper 1 tablespoon extra virgin olive oil 8 ounces yellow onions, peeled and chopped 2 garlic cloves, peeled and chopped 1 cup sun …
From tfrecipes.com


BRAISED LAMB SHANKS & SUN-DRIED TOMATOES RECIPE - FOOD.COM ...
Jan 28, 2020 - Very tasty very rich Lamb Shank Recipe which can be frozen. You could use a slow cooker or do it on the stove top. Jan 28, 2020 - Very tasty very rich Lamb Shank Recipe which can be frozen. You could use a slow cooker or do it on the stove top. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.com


SUN DRIED TOMATO AND LAMB SHANK RECIPES (4) - SUPERCOOK
Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list sun dried tomato and lamb shank. Order by: Relevance. Relevance Least ingredients Most ingredients. 4 results. Page 1. Lamb Shanks W/ White Beans & Sun-Dried …
From supercook.com


DRY BRAISED SHRIMP - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Grandma's Dried Shrimp Sambal. 280g dried shrimp, remove shell, soaked and rinsed 185g shallots, peeled 40g garlic, peeled 40g dried chili, remove seed and rinsed 1 1/2 tamarind peel 2 tablespoon sugar oil (vegetable or palm) Method: 1. Blend soften dried shrimp in 2 to 3 rounds (since the quantity is a lot) to a coarse texture.
From therecipes.info


BRAISED LAMB SHANKS & SUN-DRIED TOMATOES
Braised Lamb Shanks & Sun-Dried Tomatoes might be just the main course you are searching for. This recipe serves 4 and costs $8.57 per serving. One serving contains 836 calories, 85g of protein, and 20g of fat. 3 people have made this recipe and would make it again. A mixture of sun-dried tomato, chicken stock, flour, and a handful of other ingredients are all it takes to …
From pantryfed.com


Related Search