Braised Lamb Shanks With Glazed Lemon And Orange Slices Recipes

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BRAISED LAMB SHANKS WITH LEMON



Braised Lamb Shanks With Lemon image

Many of us had our earliest experiences with braised foods not at the pricey restaurants that have recently rediscovered their appeal but at the Greek diners that never forgot it. So it's not surprising that I associate braised lamb shanks with egg-lemon sauce, a Greek staple. But when I set about to recreate this standard dish I found the sauce superfluous. Though a slow-cooked pot of braised lamb shanks and root vegetables becomes so sweet that it begs for something to counter it, it is also so rich that the thick sauce (a primitive form of béarnaise, really) is overkill. Better, it seems to me, is to finish the braised shanks with what you might call lemon-lemon sauce, using both a lemon's zest and a lemon's juice. That little touch converts this dish from a delicious but perhaps one-dimensional stew to something more, a braise that may never look particularly elegant but tastes that way.

Provided by Mark Bittman

Categories     dinner, weekday, soups and stews, steaks and chops, main course

Time 2h

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
4 lamb shanks, roughly a pound each
Salt and pepper to taste
3 or 4 thyme sprigs
6 cloves garlic, lightly crushed
1 large onion, cut into chunks
4 stalks celery, roughly chopped
4 medium carrots, peeled and roughly chopped
2 cups dry white wine or water
1 1/2 pounds waxy potatoes, peeled and cut into chunks
1 lemon
Chopped fresh parsley leaves for garnish

Steps:

  • Put oil in a large, deep skillet or casserole that can be covered later, and turn heat to medium-high. Add shanks, sprinkling them with salt and pepper. When pieces are deeply browned on one side, add thyme, garlic, onion, half the celery and half the carrots, and more salt and pepper to skillet. Continue to brown, stirring occasionally.
  • Add wine, and let mixture bubble for about a minute; cover and adjust heat so that mixture simmers steadily. Cook for about an hour.
  • Add remaining vegetables to pan; zest lemon, and add zest as well. Continue to cook until lamb is very tender and vegetables soft, another 30 to 45 minutes. (You can prepare dish up to this point in advance; let sit for a few hours, or cover and refrigerate for up to a day before reheating and proceeding.)
  • When lamb is done, juice lemon, and add juice to sauce. Taste, adjust seasoning, and serve, garnished with parsley.

Nutrition Facts : @context http, Calories 1137, UnsaturatedFat 32 grams, Carbohydrate 48 grams, Fat 61 grams, Fiber 8 grams, Protein 76 grams, SaturatedFat 26 grams, Sodium 2115 milligrams, Sugar 8 grams

BRAISED LAMB SHANKS WITH GLAZED LEMON AND ORANGE SLICES



Braised Lamb Shanks With Glazed Lemon and Orange Slices image

From Supermarket Epicure cookbook. I haven't tried this yet. The recipe states: These slowly cooked lamb shanks are succulent and tender. The meat literally falls off the bone into a slightly sweet tomato sauce flavored with citrus slices, honey and cinnamon. This is dish is ideal for preparing ahead of time as the flavors improve with reheating. *Buy shanks that have some red in the bones. That lets you know they're fresh.

Provided by Oolala

Categories     Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
4 (1 -1 1/4 lb) lamb shanks, patted dry
1 medium onion, finely chopped
1 large lemon, thinly sliced
1 navel orange, thinly sliced
1 (28 ounce) can chopped tomatoes, drained
3/4 cup beef stock
2/3 cup hearty red wine
1/4 cup honey
1 cinnamon stick
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Preheat oven to 325 degrees F.
  • In a large, heavy casserole, heat the oil until almost smoking over medium-high heat.
  • Add the lamb shanks and brown on all sides, about 15 minutes. If you cannot fit the shanks without crowding, just do 2 at a time.
  • Stir in the onion, adjust the heat down to medium, and cook until the onion is wilted and pale, about 4-5 minutes.
  • Blend in the lemon and orange slices, tomatoes, stock, wine, honey, cinnamon stick, salt and pepper. Bring the liquid to a boil, stir to combine the ingredients, cover the casserole and transfer to the preheated oven.
  • Bake the lamb shanks until they are very tender, about 1 hour and 45 minutes.
  • Remove the cover and skim off the fat, return the pot to the oven, partially covered, for another 15 minutes, turning the shanks a couple of times during this time.
  • Serve over cooked pasta or bulgur.

Nutrition Facts : Calories 1250.4, Fat 63.8, SaturatedFat 24.2, Cholesterol 408, Sodium 455.8, Carbohydrate 36.3, Fiber 4.8, Sugar 27, Protein 123

GLAZED LAMB SHANKS



Glazed Lamb Shanks image

Ideal on a night in for two, these slow-cooked shanks are packed with complex, grown-up flavors. The Guinness and honey nicely balance the lamb, while garlic lends zing.

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 4 servings.

Number Of Ingredients 18

4 lamb shanks (about 20 ounces each)
4 garlic cloves, thinly sliced
1 cup lemon juice
4 tablespoons olive oil, divided
1 tablespoon each minced fresh thyme, rosemary and parsley
1 teaspoon salt
1/2 teaspoon pepper
SAUCE:
1 cup Guinness (dark beer)
1/4 cup honey
3 fresh thyme sprigs
2 bay leaves
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
2 pounds Yukon Gold potatoes, peeled and cut into chunks

Steps:

  • Cut slits into each lamb shank; insert garlic slices. In a large resealable plastic bag, combine the lemon juice, 2 tablespoons oil, thyme, rosemary, parsley, salt and pepper. Add the lamb; seal bag and turn to coat. Refrigerate overnight., Drain and discard marinade. In large skillet, brown shanks in remaining oil on all sides in batches. Place shanks in a 5- or 6-qt. slow cooker., In the same skillet, combine the beer, honey, thyme, bay leaves, Dijon, garlic, salt, pepper and pepper flakes. Bring to a boil, stirring constantly. Pour over meat. Cover and cook on low for 6-8 hours or until meat and potatoes are tender, adding the potatoes during the last 2 hours of cooking. , Remove lamb and potatoes from slow cooker. Strain sauce and discard bay leaves. If desired, thicken sauce. Serve with lamb and potatoes.

Nutrition Facts : Calories 822 calories, Fat 39g fat (12g saturated fat), Cholesterol 198mg cholesterol, Sodium 1122mg sodium, Carbohydrate 58g carbohydrate (23g sugars, Fiber 3g fiber), Protein 57g protein.

BRAISED LAMB SHANKS WITH PEPPERS



Braised Lamb Shanks With Peppers image

Hearty and aromatic, this braised lamb dish, adapted from my mother, Annette Gertner, takes inspiration from the Middle East by way of Eastern Europe. It simmers mostly unattended and even benefits from being made earlier in the day - or even a day or two in advance - and reheated. The four shanks yield four copious portions. (The recipe will serve six if every guest does not insist on having a bone.) Orzo alongside will sop up the sauce.

Provided by Florence Fabricant

Categories     meat, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 16

4 small-to-medium lamb shanks (3 to 3 1/2 pounds), excess fat and silver skin removed
2 tablespoons extra-virgin olive oil
Salt and ground black pepper
1 large green bell pepper, cored, ribs removed, cut in 1/2-inch strips
1 large red bell pepper, cored, ribs removed, cut in 1/2-inch strips
4 small yellow onions (about 1 pound), peeled and quartered vertically
3 large garlic cloves, smashed
1 teaspoon dill seed, crushed in a mortar
1 teaspoon paprika, preferably Hungarian
1/2 teaspoon ground cinnamon
1 cup chicken stock
1/2 cup dry red wine
3 tablespoons tomato paste
1 tablespoon dried oregano
3 tablespoons lemon juice
2 tablespoons minced fresh dill

Steps:

  • Pat dry lamb shanks. In a heavy casserole or Dutch oven that will hold all the shanks, heat oil on medium-high. Add lamb shanks and brown on all sides, about 10 minutes. Remove to a platter. Season with salt and pepper. Reduce heat to medium-low.
  • Add bell peppers and onions to the pan. Sauté, stirring, until the vegetables wilt and just begin to color, 5 to 6 minutes. Add garlic, dill seed, paprika and cinnamon. Stir. Add stock and wine. Bring to a simmer. Stir in tomato paste and oregano. Season with salt and pepper. Stir in lemon juice. Return lamb shanks to the pot along with any juices on the platter. Cover them with a piece of parchment or waxed paper, cover pot with lid, reduce heat to very low and cook about 2 hours, basting the shanks occasionally and turning them at least once until the meat is very tender when pierced with a knife.
  • Remove shanks from the pot. Increase heat to medium and reduce sauce by about a third, about 10 minutes. Taste and season with salt and pepper as needed. Return shanks to the pot, baste and reheat. Serve directly from the casserole or transfer to a serving dish. Strew with fresh dill before serving.

ORANGE LAMB SHANKS



Orange Lamb Shanks image

Make and share this Orange Lamb Shanks recipe from Food.com.

Provided by Derf2440

Categories     Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
4 lamb shanks (each about 12 oz)
1/2 teaspoon salt
1/4 teaspoon pepper
4 teaspoons finely grated orange rind
1 1/2 cups orange juice
1/4 cup teriyaki sauce
2 cloves garlic, smashed
2 teaspoons curry powder
2 tablespoons all-purpose flour
1 orange, sliced
1 tablespoon chopped fresh parsley

Steps:

  • In large frypan or saucepan, I use my cast iron dutch oven, heat oil over medium high heat, brown lamb on all sides.
  • Sprinkle with salt and pepper.
  • Drain off fat.
  • In bowl, combine orange rind and juice, teriyaki sauce, garlic and curry powder, pour over lamb.
  • Bring to boil.
  • Reduce heat, cover and simmer, turning occasionally, for 1 to 1 1/4 hours or until lamb is tender.
  • Transfer to plate, tent with foil and let stand for 10 minutes.
  • Meanwhile, skim fat from pan juices.
  • In bowl, whisk flour into 1/4 cup of the pan juices, whisk back into pan and simmer, whisking for about 5 minutes or until slightly thickened.
  • Serve over lamb.
  • Garnish with orange slices and parsley.

ORANGE BRAISED LAMB SHANKS



Orange Braised Lamb Shanks image

Make and share this Orange Braised Lamb Shanks recipe from Food.com.

Provided by PetsRus

Categories     Lamb/Sheep

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 15

4 lamb shanks
1 carrot, diced finely
1 medium onion, diced finely
2 celery ribs, diced fine
2 -3 tablespoons olive oil
2 -3 sprigs fresh thyme
2 bay leaves
2 garlic cloves, finely chopped
2 oranges, juice and zest of, finely grated (no pith)
1 lemon, juice and zest of, finely grated (no pith)
1 tablespoon tomato paste (concentrated tomato puree)
1 1/2 cups white wine
1 cup lamb stock (or water)
salt and pepper
1/2 cup fresh parsley, chopped

Steps:

  • Preheat oven to 300°F.
  • In a suitable casserole dish, sweat the diced vegetables in some of the olive oil without browning until tender.
  • Add the thyme, bay leaves, garlic, tomato, wine and lamb stock or water, along with most of the orange zest and juice (retain a few pinches of zest and 1 tbsp of juice).
  • Bring to the boil and lower to a gentle simmer.
  • Heat a little more olive oil in a separate pan and brown the lamb shanks on all sides, seasoning with a little salt and pepper as you go.
  • Transfer to the casserole dish and cover with its lid.
  • Transfer to the oven and cook for approx 2hours or until the meat is completely tender and coming off the bone.
  • Remove the shanks from the pan and keep warm while you finish the sauce.
  • Skim off some of the fat that is floating on it. Taste for seasoning and to assess its intensity, boil to reduce if you think it needs it.
  • Stir in the reserved juice to refresh the citrus flavour.
  • Serve one lamb shank on each warmed plate with a generous amount of sauce spooned over.
  • Sprinkle each shank with a little parsley and a pinch of the reserved zest.

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