Braised Lamb Shanks With Lemon Risotto Recipes

BRAISED LAMB SHANKS WITH LEMON, GARLIC AND PARSLEY

Steps:

• Preheat the oven to 140°C/fan120°C/gas 1. Heat the olive oil in a large, wide pan with a lid over a medium heat. Season the shanks and brown all over in the pan for 8-10 minutes. Remove to a plate. Add the onion and fennel to the pan and cook for 8 minutes, stirring, until turning golden. Add the bay leaves, rosemary, chopped garlic, half the thyme and return the shanks to the pan.
• Pour in the stock and wine and heat until just bubbling. Cover with a tight-fitting lid and bake for 2½-3 hours, until the meat is achingly tender.
• Meanwhile, crush the remaining garlic with a pinch of salt and finely chop the remaining thyme. Put in a bowl with the lemon zest, parsley and extra-virgin olive oil and mix together well. Season with black pepper only.
• Transfer the shanks to a dish and cover loosely with foil. Skim off and discard the fat from the surface of the sauce, then bring to the boil and simmer for a few minutes. Mix 2 tablespoons sauce into the lemon, garlic and parsley mixture.
• Divide the lamb shanks between plates, strain over the sauce and spoon over the gremolata. Serve with mashed potato.

BRAISED LAMB SHANKS WITH LEMON

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.

BRAISED LAMB SHANKS

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.

ROSEMARY BRAISED LAMB SHANKS

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.

BRAISED LAMB SHANKS

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.

BRAISED LAMB SHANKS WITH LEMON RISOTTO

Steps:

• Interessante prato que pode ser feito com o ossobuco de cordeiro ou o famoso sourris d´agneau. E acompanhado por seu molho bem concentrado, saboroso além do risotto de limão com tomates cereja rôties. É preciso descobrir se a Wessel possui esse corte. Eu acho que sim. Interessante opção para o inverno ou páscoa ou outra ocasião em que se mata cordeiro para celebrar algo.

BRAISED LAMB SHANKS WITH LEMON RISOTTO

Steps:

• •Preheat oven to 325°F. Sprinkle lamb with salt and pepper; coat with flour. Heat oil in large ovenproof pot over medium heat. Working in batches, brown lamb on all sides, about 12 minutes. Transfer to large bowl. Add carrots, onion, and celery to pot; sauté until light brown, about 12 minutes. Add both broths and wine; stir, scraping up browned bits. Add next 7 ingredients and herb sprigs. Squeeze in juice from lemon halves; add lemon halves and lamb. Bring to simmer, cover tightly, and transfer to oven. •Braise lamb until very tender, about 2 1/2 hours. Transfer to large plate. Boil juices until reduced to 2 1/2 cups, about 45 minutes. Return lamb to pot to rewarm. DO AHEAD Can be made 2 days ahead. Refrigerate uncovered until cool, then cover and keep chilled. Rewarm over medium heat. •Divide risotto among plates. Top risotto on each plate with 1 lamb shank. Spoon some of sauce from pot over lamb. Sprinkle chopped parsley over and serve