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
PASTA WITH BRAISED LAMB SHANK RAGù
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 12
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
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
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
Provided by Michael Chiarello : Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 16
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
Provided by Food Network
Time 4h10m
Yield 4 servings
Number Of Ingredients 12
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
Categories Lamb Mushroom Onion Pasta Tomato Braise Lamb Shank White Wine Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 13
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.
More about "braised lamb shanks with mushrooms and pasta recipes"
BRAISED LAMB SHANKS WITH MUSHROOMS & PASTA RECIPE
From recipezazz.com
5/5 (1)Author ImpatServings 5Calories 970 per serving
- 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, marjoram and crushed red pepper; saute for about 7-8 minutes or until veggies are tender.
MUSHROOM BRAISED LAMB SHANKS - CHEF'S PENCIL
From chefspencil.com
BRAISED LAMB SHANKS WITH MUSHROOMS AND PASTA
From worldbestflakerecipes.blogspot.com
BRAISED LAMB SHANKS WITH MUSHROOMS & PASTA RECIPE
From recipezazz.com
10 BRAISED LAMB SHANK RECIPES THAT ARE PERFECT COLD WEATHER …
From allrecipes.com
RECIPES FOR BRAISED LAMB SHANKS WITH MUSHROOMS AND PASTA
From cooktime24.com
BRAISED LAMB SHANKS WITH MUSHROOMS AND PASTA - PLAIN.RECIPES
From plain.recipes
BOUDRO’S BRAISED LAMB SHANKS WITH PAPPARDELLE PASTA
From goodtaste.tv
BRAISED LAMB SHANKS WITH MUSHROOMS & PASTA RECIPE
From recipezazz.com
BRAISED LAMB SHANKS WITH MUSHROOMS & PASTA RECIPE
From recipezazz.com
BRAISED LAMB SHANKS WITH MUSHROOMS & PASTA RECIPE
From recipezazz.com
BRAISED LAMB SHANKS IN RED WINE - RECIPES
From recipes.co.nz
RECIPE BRAISED LAMB SHANKS WITH MUSHROOMS AND PASTA - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #main-dish #lamb-sheep #pasta #vegetables #oven #easy #beginner-cook #dinner-party #holiday-event #stove-top #meat #pasta-rice-and-grains #taste-mood #savory #equipment #4-hours-or-less
You'll also love