Braised Lamb Shanks With Peppers And Garlic Recipes

BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY

Steps:

• In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.
• Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve.
• Note:
• For a less assertive garlic taste, use elephant garlic.

BRAISED LAMB SHANKS WITH PEPPERS AND GARLIC

Steps:

• Preheat oven 300 degrees.
• Sprinkle shanks with 1 tsp salt and 1/2 tsp pepper.
• Place shanks in oven-proof pot just large enough to hold them.
• Add 12 unpeeled garlic cloves, bay leaves, and thyme sprigs.
• On stove top, cook over moderate heat until browned.
• (15 minutes).
• Cover and put in the ovent for 2 hours or til very tender.
• Turn every 20 minutes.
• Remove the pot from oven and let stand covered for 20 minutes.
• Remove the shanks and set aside.
• Add chicken broth to pot and boil over high heat, scraping brown bits from bottom of the pot.
• Boil until reduced to 2 cups.
• Skim frequently.
• (about 10 minutes).
• Strain stock and return to pot.
• Add peeled garlic cloves and simmer til tender.
• (20 minutes).
• Return lamb to casserole.
• Add peppers and thyme leaves.
• Cover and cook til peppers are tender.
• (10 minutes).
• Transfer shanks to serving plates.
• Stir butter into the saunde and season with remaining salt and pepper.
• Spoon sauce around shanks.

BRAISED LAMB SHANKS WITH PEPPERS

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.

BRAISED GARLIC LAMB SHANKS

Steps:

• Preheat the oven at 325 degrees.
• Combine salt and pepper and season the lamb.
• In a large stainless steel pan pre-heat olive oil med/high heat.
• Sear the lamb in the oil 3-4 minutes each side or until browned.
• Remove from oil and add carrots, onion, garlic and turnip and fry lightly 2-3 minutes.
• Add wine and scrape the bottom of pan of all the glazed on bits.
• Add the the stock and tomatoes and bring to a good boil.
• Add the lamb back in and cover the pan with foil or pan cover and place into oven 2 to 2 1/2 hours.

BRAISED LAMB SHANKS

Steps:

• Trim the fat off the lamb shanks, leaving only a thin layer. Salt and pepper them.
• Select a pan with a tight-fitting lid that is large enough for the shanks to rest side by side. Without adding any oil or water, warm the pan over low heat, place the shanks inside and brown them on all sides, allowing about 15 minutes for each side. This will take about 1 hour.
• When the shanks are browned, remove them from the pan. Add the diced carrot and shallots and the garlic cloves to the pan and cook for 5 minutes, stirring occasionally.
• Deglaze the pan by adding 1/2 cup of water and scraping the bottom with a spoon. Add another cup of water, along with the thyme sprigs and celery leaves, and return the shanks to the pan. Lower the heat so that the liquid is barely simmering and cover the pan tightly to prevent steam from escaping. Braise the shanks for 2 hours.
• Remove the shanks from the pan and place them in a warm oven while you prepare the sauce. To make the sauce, puree the cooking juices, vegetables and garlic cloves in a food processor. Put this mixture into another pan, warm over low heat and add a generous amount of black pepper. Thin the sauce with water if necessary; it should be slightly viscous but still capable of being poured in an even stream.
• Mix the gremolata ingredients together and set aside. Remove the meat from the bones and arrange it on a warm platter or individual plates. Pour the sauce over and around the meat and sprinkle liberally with the gremolata.