Braised Lamb Shanks With Early Artichoke Spring Potato And Fava Beans Recipes

EASY BRAISED LAMB SHANKS RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, add all the spice mix ingredients and mix to combine.
• Pat the lamb shanks dry and season with the spice mix on all sides.
• In a large Dutch oven pot like this one, heat 2 tbsp olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 mins or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat.
• Now add the onions, celery, carrots and potatoes. Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits. Cook briefly so that the wine reduces a bit.
• Add the broth, tomatoes, cinnamon sticks, thyme, and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 minutes. Turn heat off.
• Cover the pot and transfer to the 350 degrees F-heated oven. Cook in the oven for 2 1/2 hours (It's a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.)
• While the lamb shanks are cooking, prepare rice according to this recipe, or prepare 2-3 cups of orzo pasta according to package instructions.
• Serve the lamb shanks hot with a little of the veggies and braising sauce on top of rice or orzo pasta. You might also like to prepare a side salad like this 3-ingredient Mediterranean salad or Fattoush. Enjoy!

SPRING LAMB SHANKS, BRAISED

Steps:

• In a large, heavy covered casserole or roasting pan, large enough to hold the lamb shanks, heat half the oil. Add the lamb shanks, a few at a time, and brown them well on all sides. Remove them from the pan.
• Preheat oven to 350 degrees.
• Add the remaining oil to the pan, lower the heat and saute the onion, leeks and celery until they are soft and lightly browned. Stir in all but one-half teaspoon of the garlic, then add the wine. Simmer for a few minutes, scraping the browned particles from the bottom of the pan.
• Stir in the rosemary, parsley sprigs and bay leaves. Season the mixture with salt and pepper, then return the lamb to the pan. Cover and place in the oven to bake until the lamb is very tender, about three hours.
• While the lamb is baking, mix the remaining garlic with the minced parsley and lemon peel and set aside.
• When the lamb is tender, remove it from the pan. Bring the liquid to a simmer on top of the stove and taste it for seasoning, adding more salt and pepper if necessary. Dissolve the potato starch or cornstarch in the cold water and stir it in to thicken the sauce, then stir in the lemon juice. Return the lamb to the pan and baste it with the sauce. Keep warm until ready to serve or, if desired, prepare it in advance and reheat it just before serving.
• Transfer the lamb to a platter and spoon the sauce over it. Sprinkle with the chopped parsley, garlic and lemon peel mixture and serve.

BRAISED LAMB SHANKS WITH EARLY ARTICHOKE, SPRING POTATO, AND FAVA BEANS

Steps:

• Preheat oven to 275 degrees. In a large, heavy skillet, heat the oil over medium heat. Season the lamb shanks with salt and pepper. Carefully place the lamb shanks in the skillet and brown on all sides. Remove the shanks and set aside. Add the onions, carrots, and celery to the skillet. Sauté, stirring constantly, until golden brown. Stir in the tomato paste and cook 3 minutes, stirring constantly to prevent burning. Add the wines, cook for 5 minutes, and adjust salt and pepper. Place the lamb shanks in a large roasting pan and pour the vegetable/wine mixture over the shanks. Add the bouquet garni, cover with aluminum foil and bake for 21?2 hours. Remove the shanks from the pan, strain, reserve the jus, and keep warm. In a large, heavy skillet, heat the oil over medium-high heat. Add the bacon and cook for 2 minutes, or until lightly browned. Add the shallots and pearl onions, tossing lightly, and cook for 1 minute. Add the potatoes to the skillet and cook 1 minute. Mix in the fava beans and peas and cook for 1 minute. Season to taste with salt and pepper. Remove from heat and stir in chives. Divide the vegetables in the center of four plates and place 1 lamb shank on top of each. Spoon the reserved jus over the shanks and garnish with bay leaves, kaffir leaves, and rosemary springs.

BRAISED LAMB SHANKS WITH ARTICHOKES

Steps:

• Pat shanks dry and season with salt and pepper. Heat 2 tablespoons oil in a deep 12-inch heavy enameled casserole over moderately high heat until hot but not smoking. Brown shanks on all sides, 5 to 7 minutes, then transfer to a bowl.
• Add remaining oil to casserole and sauté onions, stirring frequently, until softened and beginning to brown, 4 to 5 minutes. Return shanks to casserole and add broth. Bring to a boil; reduce heat and simmer, covered, 1 hour.
• While shanks cook, combine 4 cups cold water and 1/4 cup lemon juice in a large bowl. Then, working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard. (Do not cut off stems.) Discard several more layers of leaves in same manner until exposed leaves are pale green at top and yellow at base. Cut off top leaves about 1 to 1 1/4 inches from top. Trim fibrous parts from base and stem of artichoke, being careful not to break off stem. Cut a thin slice from end of stem to expose a fresh cross section, then trim outer green fibrous part from stem.
• As it is trimmed, rub artichoke all over with lemon halves. Cut artichokes in half lengthwise and remove fuzzy center and any purple leaves. Place in bowl with water and lemon juice.
• Drain artichokes and add to shanks with 1/2 cup dill and remaining 1/4 cup lemon juice. Simmer, covered, until meat and artichokes are tender, about 40 minutes.
• Transfer shanks and artichokes to a deep serving dish and keep warm, covered. Skim fat from sauce in casserole and boil until reduced by half, about 10 minutes. Season sauce with salt and pepper and spoon over lamb and artichokes. Sprinkle with remaining 1/2 cup dill.

LAMB SHANKS WITH ARTICHOKE HEARTS

Steps:

• Preheat oven to 300°F.
• Rub shanks with 1 tbsp lemon juice and season. In a skillet, saute shanks in olive oil and sear, turning to brown all sides.
• Transfer shanks to a casserole dish and sprinkle with remaining lemon juice, garlic, and oregano. Add onion and bake covered, for 2 1/2 hours.
• Add beef broth, wine, and artichoke hearts. raise heat to 350°F and bake covered for 30 minutes more.
• Transfer lamb and chokes to a platter to keep warm. Mix cornstarch and water in a cup. On stovetop, Add cornstarch mixture to the casserole dish and cook with the lamb juice on med-high heat to thicken.