Braised Lamb Shanks With Mushrooms And Pasta Recipes

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BRAISED LAMB SHANKS



Braised Lamb Shanks image

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

2 large white onions, chopped
4 lamb shanks
2 cups dry red wine
1 cup balsamic vinegar
⅓ cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1 bunch fresh basil, chopped
1 tablespoon kosher salt
1 tablespoon cracked black pepper

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

PASTA WITH BRAISED LAMB SHANK RAGù



Pasta With Braised Lamb Shank Ragù image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
2 ounces diced pancetta
2 lamb shanks, about 2 1/4 pounds
2 medium onions, diced
2 cloves garlic, sliced
2 branches fresh rosemary
1/2 cup dry white wine
Salt and freshly ground black pepper
2 pounds ripe plum tomatoes, peeled and chopped
Red pepper flakes to taste
1 pound spaghetti alla chitarra or penne
Freshly grated pecorino cheese

Steps:

  • Heat oven to 350 degrees. Heat oil in 4-quart ovenproof casserole. Add pancetta, lightly brown and remove. Add lamb shanks, brown on all sides and remove. Lower heat; add onions, garlic and rosemary. Sauté until soft. Add white wine. Scrape pan, return pancetta and lamb to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once.
  • Remove lamb from casserole. Cut meat from bones, trimming off fat and gristle. Finely dice meat and add to casserole. Add tomatoes and red pepper. Simmer on top of stove one hour. Check seasoning.
  • Boil pasta until al dente, drain, toss with sauce, and serve with pecorino for dusting.

BRAISED LAMB SHANKS WITH MUSHROOMS AND PASTA



Braised Lamb Shanks With Mushrooms and Pasta image

If you prefer a thicker sauce add in a little flour mixed with cold water to thicken towards the end of cooking time. This is a really great recipe for lamb!

Provided by Kittencalrecipezazz

Categories     Lamb/Sheep

Time 3h

Yield 6 serving(s)

Number Of Ingredients 15

3 -4 tablespoons olive oil
6 lamb shanks
2 large onions, chopped
2 -3 tablespoons chopped fresh garlic (or to taste)
1 1/2 lbs small white button mushrooms
1 -2 teaspoon dried thyme
1 teaspoon dried marjoram (optional and to taste)
1/2-1 teaspoon dried red pepper flakes
1/2 cup dry white wine (can use red wine)
3 cups beef broth
1 tablespoon Worcestershire sauce (or to taste)
1 1/2 cups canned crushed tomatoes
salt and pepper
grated parmesan cheese
1 lb rigatoni pasta or 1 lb penne pasta, uncooked

Steps:

  • Set oven to 325 degrees.
  • In a large Dutch oven or oven-proof pot heat oil over high heat.
  • Season lamb shanks with salt and pepper then brown on both sides (about 6-7 minutes per side) transfer to a platter or plate.
  • Add in onions, garlic, mushrooms, thyme, majoram and crushed red pepper; saute for about 7-8 minutes or until veggies are tender.
  • Return the lamb back to the pot.
  • Add in wine and bring to a boil; simmer for about 6-8 minutes.
  • Add in broth, Worcestershire sauce and crushed tomatoes; bring back to a boil.
  • Cover the pot and transfer to the oven to cook for about 2-1/2 - 3 hours, or until the lamb is very tender.
  • Season with salt and pepper about the last 30 minutes or cooking.
  • Meanwhile cook the pasta in boiling salted water until JUST firm-tender; drain and place the pasta in a large bowl.
  • Spoon the sauce over the cooked pasta, sprinkle with grated Parmesan cheese, then place the shanks on top.
  • Serve and pass more Parmesan cheese separatel at the table.

LAMB SHANKS WITH MUSHROOM BOLOGNESE



Lamb Shanks with Mushroom Bolognese image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 16

6 Tbs. extra-virgin olive oil
4 lamb shanks
Gray salt
freshly ground black pepper
3/4-lb. mixed fresh mushrooms, (morel, shitake, chanterelle)
1 Tbs. garlic, minced
1 cup diced onion
1/2-cup diced carrot
1/2-cup diced celery
2 cups dry red wine
1 bay leaf
3 cups chicken stock (or canned low-salt chicken broth)
3 cups peeled, seeded and chopped tomatoes
1/2-lb. Orecchiette
3 Tbs. finely chopped fresh basil
1 Tbs. finely chopped fresh oregano

Steps:

  • Preheat oven to 300 degrees F.
  • Heat 3 tablespoons of the olive oil in a large deep, ovenproof pot over medium heat until hot. Season the shanks with salt and pepper. Brown on all sides, about 10 minutes, and remove to a plate.
  • Raise the heat to medium-high, add the mushrooms, and do not move them until they begin to brown (about 1 minute). Season with salt and pepper. Saute until brown all over, about 5 minutes. Remove to another plate and reserve for final assembly.
  • Reduce the heat to medium; add the remaining 3 tablespoons olive oil to the pot. Add the garlic and saute briefly until light brown. Add the onion, carrot and celery. Season with salt and pepper, and saute for another 10 minutes. Add the wine and bay leaf. Bring to a boil over high heat and cook until reduced by half. Add the stock and tomatoes and bring to a boil again. Add fresh oregano. Season with salt and pepper.
  • Return the meat to the pot, cover, and place in the oven to braise until fork tender. Test at 2 hours, but the shanks may take as long as 4 hours. Allow the meat to cool in the liquid to room temperature. Remove from the braising liquid and reserve separately. Skim off and discard the fat from the braising liquid. (The recipe may be made to this point a day ahead, covered, and refrigerated).
  • Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 12 minutes, then drain.
  • Pour the defatted braising liquids into a saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the basil and return the shanks to the sauce and simmer gently, just until heated. Remove and keep warm. Add the mushrooms and pasta to the sauce and heat gently until warmed through. Pour onto a large, deep platter or divide among plates and top with the shanks.

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Provided by Food Network

Time 4h10m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons olive oil
4 small meaty lamb shanks (about 4 1/2 pounds), trimmed of fat
1 large onion, peeled and chopped
4 carrots, peeled and finely diced
3 small sprigs fresh rosemary
2 imported bay leaves
4 garlic cloves, minced
3 cups big-bodied young red wine
2 medium turnips (about 1 pound), peeled and cut into 1/2 inch dice
2 teaspoons minced fresh rosemary
2 teaspoons finely grated fresh orange zest
1 small garlic clove, minced

Steps:

  • Preheat the oven to 350 degrees. Heat the olive oil in a large, deep Dutch oven with a tight-fitting lid over moderate heat until hot but not smoking. Season the lamb shanks with salt and pepper and cook, in batches if necessary, turning with tongs, until well browned, about 10 minutes each batch. Remove the lamb shanks with tongs to a plate and set aside.
  • Stir the onions, carrots, rosemary, bay leaves, and garlic into the dutch oven and cook, stirring, until the onions are very soft, about 5 minutes. Add 2 1/2 cups of the wine and deglaze the pan. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning.
  • Return the lamb shanks to the pot and braise the mixture, tightly covered, in the oven for 1 hour. Uncover and braise for 2 more hours, turning the shanks every 30 minutes. Stir in the turnips and the remaining 1/2 cup of the wine, and continue to braise, in the oven for 30 minutes. Discard the bay leaves. Season to taste with salt and pepper.
  • While the lamb shanks are braising, make the gremolata: chop together the rosemary, orange zest, and garlic. Place each lamb shank on a serving plate, top with the vegetables, sprinkle with gremolata and serve immediately.

RIGATONI WITH BRAISED LAMB RAGù



Rigatoni with Braised Lamb Ragù image

Categories     Lamb     Mushroom     Onion     Pasta     Tomato     Braise     Lamb Shank     White Wine     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

2 tablespoons olive oil
6 lamb shanks (each about 3/4 pound)
2 cups chopped onions
1 pound small button mushrooms, halved
4 garlic cloves, chopped
1/3 cup chopped fresh basil
1 teaspoon chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
1/2cup dry white wine
3 cups beef stock or canned beef broth
1 1/2 cups canned crushed tomatoes in purée
1 1/4 pounds rigatoni pasta
Freshly grated Parmesan cheese

Steps:

  • Preheat oven to 325°F. Heat oil in heavy large ovenproof pot over high heat. Sprinkle lamb shanks with salt and pepper. Add to pot and brown on all sides, about 12 minutes. Transfer lamb shanks to platter. Add onions, mushrooms, garlic, basil, rosemary and crushed red pepper to pot and sauté until vegetables are tender, about 8 minutes. Return lamb to pot. Add wine and boil until liquid has evaporated, about 6 minutes. Add 3 cups beef stock and tomatoes to pot; return to boil.
  • Cover pot, transfer to oven and bake until lamb is tender, about 1 1/2 hours. Using tongs, transfer lamb to large bowl. Cool 10 minutes. Cut meat off bones into generous 1/2-inch pieces (discard bones). Return meat to sauce. Season to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold; cover and keep refrigerated. Rewarm over medium-low heat before continuing.)
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Transfer pasta to large serving bowl. Spoon sauce over pasta. Serve, passing Parmesan cheese separately.

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