Braised Lamb Shanks With Carrots Black Pepper And Miso Recipes

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BRAISED LAMB SHANKS



Braised Lamb Shanks image

Wonderful served with mashed potatoes and steamed broccoli. I got this recipe from Bravo, Best of Bridge

Provided by Abby Girl

Categories     Lamb/Sheep

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 18

1 1/2 tablespoons vegetable oil
3 carrots, thinly sliced
2 onions, thinly sliced
2 celery ribs, thinly sliced
4 garlic, minced
1 teaspoon rosemary
1 teaspoon thyme
2 bay leaves
1 teaspoon salt
6 lamb shanks
2 cups dry red wine
2 cups chicken broth
1/4 cup balsamic vinegar
2 tablespoons flour
2 tablespoons tomato paste
ground black pepper
2 tablespoons parsley, chopped
2 tablespoons orange zest, grated (or lemon)

Steps:

  • Preheat oven to 325.
  • In a large dutch oven, heat oil over medium high heat. Saute carrots, onions and celery until softened. Add garlic, rosemary, thyme, bay leaves and salt; saute for 30 seconds.
  • Place lamb on top of vegetables. In a bowl, combine wine, broth, vinegar, flour, tomato paste and pepper to taste. Pour over lamb and bring to a boil.
  • Cover and bake for 2-1/2 hours or until lamb is fork tender. Skim fat from sauce and sprinkle with parsle and orange zest.

Nutrition Facts : Calories 829.8, Fat 37.8, SaturatedFat 14.3, Cholesterol 242.1, Sodium 900, Carbohydrate 27.8, Fiber 3.1, Sugar 6.6, Protein 76.7

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 3h20m

Yield Eight servings

Number Of Ingredients 11

8 lamb shanks (about 10 pounds), with 2 inches of bone cut off at the foot end by your butcher
Salt and black pepper to taste
1/4 cup finely diced carrots
4 shallots, finely diced
12 cloves garlic, unpeeled
1 1/2 cups water
5 leafy sprigs fresh thyme
2 tablespoons chopped celery leaves
1/2 cup chopped fresh parsley
12 cloves garlic, very finely chopped
Grated zest of 1 small lemon

Steps:

  • Trim the fat off the lamb shanks, leaving only a thin layer. Salt and pepper them.
  • Select a pan with a tight-fitting lid that is large enough for the shanks to rest side by side. Without adding any oil or water, warm the pan over low heat, place the shanks inside and brown them on all sides, allowing about 15 minutes for each side. This will take about 1 hour.
  • When the shanks are browned, remove them from the pan. Add the diced carrot and shallots and the garlic cloves to the pan and cook for 5 minutes, stirring occasionally.
  • Deglaze the pan by adding 1/2 cup of water and scraping the bottom with a spoon. Add another cup of water, along with the thyme sprigs and celery leaves, and return the shanks to the pan. Lower the heat so that the liquid is barely simmering and cover the pan tightly to prevent steam from escaping. Braise the shanks for 2 hours.
  • Remove the shanks from the pan and place them in a warm oven while you prepare the sauce. To make the sauce, puree the cooking juices, vegetables and garlic cloves in a food processor. Put this mixture into another pan, warm over low heat and add a generous amount of black pepper. Thin the sauce with water if necessary; it should be slightly viscous but still capable of being poured in an even stream.
  • Mix the gremolata ingredients together and set aside. Remove the meat from the bones and arrange it on a warm platter or individual plates. Pour the sauce over and around the meat and sprinkle liberally with the gremolata.

Nutrition Facts : @context http, Calories 992, UnsaturatedFat 29 grams, Carbohydrate 11 grams, Fat 64 grams, Fiber 2 grams, Protein 89 grams, SaturatedFat 30 grams, Sodium 1553 milligrams, Sugar 3 grams

BRAISED CARROTS AND FENNEL



Braised Carrots and Fennel image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

6 large carrots, peeled
2 large bulbs fennel
1 large onion
1 teaspoon sugar
Salt
2 tablespoons extra-virgin olive oil
3 tablespoons chopped dill
3 tablespoons chopped chives

Steps:

  • Slice the carrots 1/2-inch thick on an angle.
  • Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.
  • Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.

BRAISED LAMB SHANK WITH VEGETABLES



Braised Lamb Shank with Vegetables image

Lamb shanks braised and cooked with potatoes, carrots and onion.

Provided by Chef Ralph

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 2h30m

Yield 7

Number Of Ingredients 8

7 (1 pound) lamb shanks
2 tablespoons vegetable oil
water to cover
1 ½ pounds potatoes, peeled and diced
1 ½ pounds carrots, peeled and diced
1 ½ pounds onions, peeled and diced
1 ounce all-purpose flour
2 ounces butter, melted

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 694.9 calories, Carbohydrate 39.3 g, Cholesterol 196 mg, Fat 33.5 g, Fiber 6.4 g, Protein 57.8 g, SaturatedFat 13.9 g, Sodium 216.4 mg, Sugar 11.5 g

BLACK PEPPER BRAISED LAMB SHANKS



Black Pepper Braised Lamb Shanks image

Provided by Floyd Cardoz

Categories     Lamb     Pepper     Braise     Dinner     Meat     Lamb Shank     Spice     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 29

For Rub
6 whole black cardamom pods
1 tablespoon coriander seeds
1 tablespoon whole black peppercorns
2 teaspoons cumin seeds
1 teaspoon whole allspice
2 whole dried Thai chiles*
2 tablespoons kosher salt
8 (1-pound) bone-in lamb shanks, tied**
For Lamb
About 1/4 cup corn oil
4 medium onions, coarsely chopped
4 whole cloves
4 Turkish bay leaves
1/2 cup dry white wine
9 cups lamb stock or water
3 tablespoons tamarind paste***
2 whole sprigs fresh rosemary
2 whole sprigs fresh thyme
4 tablespoons (packed) light brown sugar
1 medium celery root (celeriac), peeled and cut into 1/2-inch pieces
2 tablespoons fresh ginger, finely chopped
5 cloves garlic, finely chopped (about 2 tablespoons)
1 tablespoon kosher salt
*Dried serrano chiles can be substituted.
**Use kitchen string to tie each shank at the top, middle, and bottom. Alternatively, have your butcher do this.
***Tamarind paste is available at Asian and Middle Eastern markets. For best results, look for it in block form.
Special Equipment
kitchen string

Steps:

  • Make Rub
  • In a heavy, dry skillet over moderate heat, toast cardamom, coriander, peppercorns, cumin, allspice, and chiles, stirring often, until fragrant, about 1 to 2 minutes. Remove from pan and let cool. Using spice or coffee grinder, grind spices and chiles to semi-fine powder. In small bowl, stir together spice powder and salt.
  • Make Lamb
  • Pat lamb shanks dry. Measure 1 teaspoon spice mixture into separate small bowl and set aside. Rub remaining mixture over shanks and refrigerate at least 6 hours and up to 24 hours.
  • Make Lamb
  • Preheat oven to 350°F.
  • In 8-quart heavy pot over moderately high heat, heat 1 tablespoon oil until hot but not smoking. Working in batches (wipe pan clean and add 1 tablespoon oil between batches), sear shanks, turning occasionally, until brown on all sides, about 5 minutes per batch. Transfer as browned to large roasting pan.
  • Do not clean fat from pot. Lower heat to moderate and add onions, cloves, and bay leaves. Sauté until onions are soft, about 8 minutes. Stir in reserved teaspoon spice mixture and sauté until fragrant, about 30 seconds. Whisk in wine, lamb stock, tamarind paste, rosemary, thyme, brown sugar, celery root, ginger, garlic, and salt, then raise heat and bring to boil. Pour mixture over shanks, cover tightly with foil, and braise in middle of oven until meat is very tender, about 2 1/2 to 3 hours.
  • Transfer shanks to large plate and cover loosely with foil to keep warm.
  • Pour braising liquid through fine-mesh strainer into 6-quart heavy saucepan, pressing on solids with back of spoon. Place saucepan over moderately high heat and bring to boil, then lower heat and simmer, uncovered, until sauce is reduced by half (to about 4 cups), about 25 minutes.
  • Remove string from shank and serve with 1/2 cup of sauce.

BRAISED LAMB SHANKS WITH CARROTS, BLACK PEPPER AND MISO



Braised Lamb Shanks with Carrots, Black Pepper and Miso image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 3h55m

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons canola oil
4 medium lamb shanks (about 1/2 pound each)
Kosher salt and freshly ground black pepper plus 1 tablespoon coarsely ground black pepper
2 medium yellow onions, thinly sliced
16 small carrots, split lengthwise
12 large cloves garlic
4 small parsnips, split lengthwise
1 tablespoon dark brown sugar
1 cup dry vermouth
8 cups beef stock
1/4 cup yellow miso paste
1/4 cup grainy mustard
1 tablespoon red wine vinegar
1 cup fresh parsley leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a Dutch oven over high heat and add the oil. Sprinkle the lamb on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the lamb in a single layer in the hot oil. Brown the lamb on all sides, 12 to 15 minutes total. Remove the lamb to a medium bowl.
  • Stir the onions into the grease and sprinkle them lightly with salt. Cook until tender, 5 to 8 minutes. Stir in the carrots, garlic and parsnips. Season with salt and add the brown sugar. Cook until the vegetables become slightly tender, 5 to 8 minutes.
  • Add the vermouth and cook until all of the liquid cooks out, an additional 5 to 8 minutes. Stir in the beef stock, miso paste and mustard. Add the lamb back into the stew. Cover and place in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 2 to 2 1/2 hours.
  • Use a large spoon to skim any excess fat or impurities from the surface of the sauce. Taste for seasoning. Stir in the vinegar. Allow to rest for 15 minutes, then top with the coarsely ground pepper and parsley. Serve immediately.

MONKFISH IN MISO



Monkfish in Miso image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 11

1 tablespoon each of vegetable oil and Oriental sesame oil
1 teaspoon minced ginger
1 teaspoon minced fresh garlic
1/2 pound Shiitake mushrooms, trimmed and thinly sliced
1/2 teaspoon sugar
1 tablespoon Mirin or rice vinegar
1/2 pound monkfish cut into 3/4-inch chunks
1 tablespoon miso paste dissolved in 1 tablespoon soy sauce
Salt and crushed red pepper flakes
1/2 bunch green onions
1/2 cup chopped cilantro

Steps:

  • Heat oils in a skillet or wok. Add ginger and stir fry a few seconds or until you can smell it, add garlic and mushrooms and stir fry a few moments. Add sugar, mirin and fish. Cover and simmer over low heat until fish is just cooked through, about 5 minutes.
  • Remove from heat and add dissolved miso. Mix well, season to taste with salt and crushed red pepper; stir in scallions and cilantro; serve over brown rice.

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