PASSOVER-INSPIRED BRAISED LAMB WITH DRIED FRUIT
This is a play on tsimmes, a traditional Jewish casserole. The flavors of North Africa and the Middle East are utilized for this lamb shoulder. Braising the meat in red wine yields a tender cut of meat without a lot of work.
Provided by Mark Bittman And Sam Sifton
Categories dinner, main course
Time 3h
Yield At least 8 servings
Number Of Ingredients 13
Steps:
- Season the meat with salt and pepper and put it in a pot that will fit it snugly and can later be covered. Add the spices and a 1/2 bottle of wine. Bring to a boil, lower the heat to a slow bubble, and cover. Cook about an hour, then add onion, garlic, ginger and dried fruit, and check to make sure the liquid isn't evaporating too quickly; turn and continue to cook. Add the remaining red wine if the mixture looks dry, but essentially cook this without fuss.
- When the meat is very tender - after about 2 1/2 hours - uncover. Check and adjust the seasoning as necessary, garnish and serve.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 19 grams, Carbohydrate 19 grams, Fat 39 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 17 grams, Sodium 797 milligrams, Sugar 9 grams
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.
Provided by Mrs Savage
Categories Meat and Poultry Recipes Lamb Shanks
Time 3h20m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 572.4 calories, Carbohydrate 34.4 g, Cholesterol 86.3 mg, Fat 25.2 g, Fiber 6.3 g, Protein 32.5 g, SaturatedFat 4.9 g, Sodium 1851.3 mg, Sugar 17.9 g
ROSEMARY BRAISED LAMB SHANKS
Lamb shanks 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. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.
Provided by S. HODGE
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g
BRAISED LAMB SHANKS
Braised lamb shanks slow cooked in a fantastic sauce with Persian spices, saffron, lemon juice and herbs makes a spectacular feast. Succulent lamb in an amazingly delicious sauce can also be cooked in oven or crock-pot!!
Provided by Roxana Begum
Categories Main Course
Time 1h55m
Number Of Ingredients 14
Steps:
- Heat one tablespoon of oil in a cast iron skillet over medium high heat.
- When the oil is hot, place the lamb shanks and season well with salt and pepper. You may work with two shanks at a time.
- Then brown the shanks well on all sides using a pair of tongs. It should take about 6 to 8 minutes. Transfer the seared lamb shanks and set aside.
- In the same skillet add the remaining oil and heat it. Then add the sliced onion and sauté until light golden brown.
- Next add the grated garlic and stir couple minutes. Add the Persian spice mix, and turmeric. Then turn of the heat.
- Transfer the lamb shanks and sautéed onion-spice mixture to a heavy bottomed cooking pot. Add the saffron water, lemon juice, bay leaves, thyme (or dill) and the lemon zest.
- Add about 2 cups of water and bring it to a boil, and then lower the heat and let it simmer for about 1½ to 2 hours until fork tender. The meat should be falling of the bone.
- Adjust the seasonings as per taste.
- Transfer the lamb shanks to a serving dish.
- Cook down the sauce further if it is too thin and then pour it over the lamb shanks. Or you may strain the sauce and then cook it. Discard the bay leaves.
- Tip: You may also cook this from start to finish in a dutch oven or a heavy bottomed pot that heats up well for browning the meat.
- Follow the same instructions as above.And cook the lamb shanks in the oven at 325 degrees F in an oven safe dish making sure to seal it well or use a fitting lid.
- Brown the lambs shanks and prepare the onion-spice-herb mixture. Transfer to slow cooker.
- Add the water and cook according to the instructions for about 4 to 5 hours at high or 6 to 8 hours at low setting.
Nutrition Facts : ServingSize 1 Lamb Shank, Calories 255 kcal, Carbohydrate 6 g, Protein 30 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 96 mg, Sodium 113 mg, Fiber 1 g, Sugar 1 g
BRAISED LAMB WITH SQUASH AND BRANDIED FRUIT
Lamb shanks, braised until tender, are coated in a rich sauce of tomatoes, caramelized shallots and brandied dried fruit. The squash roasts as the lamb cooks, which is a time-saving perk, and its sweet custardy flesh rounds out the meal. Bone-in lamb shanks are ideal, but a similar weight of boneless leg of lamb will work just as well. Potatoes, carrots and parsnips will do well in place of the squash. Serve over steamed rice or couscous or with thick slices of crusty bread to mop up the sauce.
Provided by Yewande Komolafe
Categories meat, main course
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the racks in the top and bottom thirds of the oven, and heat oven to 350 degrees.
- Halve the squash lengthwise, then scoop out the seeds and discard them. Rub the flesh of the squash with 1 tablespoon oil and season with salt. Place 3 sprigs each of thyme and sage on a small baking sheet. Place the cut side of the squash directly on top of the herbs. Set aside.
- Heat 2 tablespoons oil in a large Dutch oven over medium-high. Add the quartered shallots cut-side down and cook until golden brown, about 2 to 3 minutes per side, adjusting the heat as necessary to avoid scorching. Season with salt and transfer to a plate. Set aside.
- Pat the lamb dry and season generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in the pot over medium-high. Cook the lamb on both sides until browned, about 10 to 12 minutes. Work in batches if necessary.
- Add the minced shallots and garlic to the pan, season with salt and stir to coat with the pan drippings. Add the whole peeled tomatoes and their juices, then add the stock or water and bring to a boil. Return the lamb shanks to the pot and add the remaining thyme and sage.
- Cover the pot with a lid or a piece of foil and move the pot to the bottom rack of the oven. Place the squash on the top rack. Bake the squash until the flesh is tender and a thin knife can be easily inserted, about 75 to 90 minutes. Remove from the oven and cover with foil. Continue to cook the lamb until the meat is tender enough to pull with a fork, about 1 1/2 to 1 3/4 hours total.
- Scoop out the squash with a spoon and place on a serving plate, then transfer the lamb to the plate and cover to keep warm. Remove the braised tomatoes from the lamb cooking liquid and discard along with any excess fat.
- Set the pot over medium heat and reduce the liquid to about 3/4 of its volume, about 5 minutes. Add the browned shallots and brandied fruit. Cook until shallots are tender and sauce is warmed through, about 5 to 6 minutes. Spoon the sauce over the lamb and squash and garnish with mint leaves. Serve with steamed rice, couscous or thick slices of a crusty sourdough loaf.
BRAISED LAMB SHANKS WITH DRIED FRUITS
Steps:
- Make marinade:
- In a 9- to 10-quart heavy ovenproof kettle whisk together marinade ingredients.
- Add shanks to marinade and toss to coat. Marinate shanks, covered and chilled, at least 8 hours or overnight.
- Preheat oven to 325°F.
- Transfer shanks with tongs to a plate. Pat shanks dry and season with salt and pepper. Pour marinade through a sieve set over a bowl and reserve vegetables, liquid, and bouquet garni separately. In kettle heat 2 tablespoons oil over moderate heat until hot but not smoking and brown shanks on all sides in batches, transferring to a plate. Add reserved vegetables to fat remaining in kettle and cook, stirring occasionally, 5 minutes. Add vegetables to shanks.
- Add flour to kettle and cook over moderately low heat, stirring, 3 minutes, or until golden. Whisk in reserved marinade liquid and add reserved bouquet garni, shank mixture, and tomatoes. Bring mixture to a boil and simmer, uncovered, 20 minutes, or until liquid is reduced by half. Add water and braise mixture, covered, in middle of oven 2 hours, or until lamb is tender.
- While shanks are braising, peel and core apples and cut into 1/8-inch-thick slices. In a large heavy skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook apples, stirring, 2 minutes. Add orange juice and simmer, covered, 20 minutes. Keep apple mixture warm.
- Arrange shanks around edge of a large platter and spoon apple mixture into center of platter. Keep shanks and apple mixture warm.
- Bring braising liquid to a boil, skimming any fat that rises to surface, and discard bouquet garni. Add dried fruits and mint and simmer sauce 5 minutes, or until fruits are softened. Season sauce with salt and pepper and spoon over shanks. Serve any remaining sauce separately.
BRAISED LAMB SHANKS WITH DRIED FRUIT
Steps:
- Preheat oven to 325�. Trim excess fat from the shanks. Season with salt and pepper. Heat a little oil in a Dutch oven over medium to medium-high heat. Add the shanks and sear until nicely browned. Remove from the pan and set aside. Pour off fat in pan, but leave the brown bits on the bottom of the pan. Return the pan to the heat and add 1 teaspoon oil. Add the onion, carrots, celery and bay leaves and sweat until the vegetables are limp, adding the garlic toward the end. Add the wine and vinegar and simmer until reduced by about half. Add the broth and water and return to a simmer. Return the shanks to the pan. Add the thyme, dried plums, raisins, apricots, cinnamon sticks, peppercorns, allspice, chiles and cumin. (If you want to easily remove the loose spices at the end of cooking, place the peppercorns, allspice and chiles in a cheesecloth bag or tea infuser before adding them to the pot.) The liquid in the pot should come at least halfway up on the shanks. If not, add more water or stock. Bring to a simmer, cover and place in the oven. Braise for 2 to 2 1/2 hours, or until the meat is fork tender, turning the shanks every hour or so and checking the liquid level. Add more liquid as needed. Remove from the oven. Discard the cinnamon sticks, bay leaves and spices if desired. Simmer uncovered on the stove top until the sauce reaches the consistency you like. Season to taste. It will take more salt to get the flavors balanced. Don't be surprised if you use another 1/4 to 1/2 teaspoon. Note: For the best presentation, buy whole lamb shanks; for the richest flavor, have the butcher to crack or saw through the shank bones crosswise, so the braising extracts the maximum amount of flavor and gelatin.
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- 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.
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- Heat the oil in a skillet over medium-high heat. Add the diced lamb and cook it until browned on all sides, while stirring often. Season it with salt and pepper, thyme, and garlic. Cook for around 5 minutes.
- Add the dried cherries, apricots, and the red wine. Bring to a boil and reduce the heat. Cook until the wine reduces by half.
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- Add the shanks and sauté them for 3 to 4 minutes on each side. Remove the shanks and set aside. Discard all but 2 tablespoon of fat from the pan. Stir constantly for 2 to 3 minutes to release any bits stuck to the pan.
- Return to medium heat and add the onion and garlic. Sauté 1 to 2 minutes, then add the bay leaf and thyme and sprinkle with the flour, turmeric and chili flakes. Stir for 1 to 2 minutes, then add the wine.
- Add 1 1/2 cups of the chicken broth and return the shanks to the pan. Reduce the heat to low and cover.
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