Garlicloversgreeklambshanks Recipes

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EASY BRAISED LAMB SHANKS RECIPE



Easy Braised Lamb Shanks Recipe image

Super tender, perfectly spiced braised lamb shanks and vegetables in a rich red wine sauce. Cooking lamb shanks is easier than you might think. Simply season, sear, and braise! It's the perfect lamb shank recipe for a small gathering! A dry red wine is your best bet for the red wine sauce. (Merlot is my favorite here, but a Cabernet Sauvignon would work well, too.) Serve rosemary lamb shanks with couscous, Lebanese rice, or pita to soak up all the delicious sauce. Start this rich, meaty dinner with a big bright salad like arugula salad or white bean salad.

Provided by Suzy Karadsheh

Categories     Entree

Time 3h

Number Of Ingredients 17

2 1/4 teaspoon garlic powder
1 teaspoon sweet Spanish paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
3/4 teaspoon ground nutmeg
6 American lamb shanks
2 tablespoon extra virgin olive oil
1 medium yellow onion, (roughly chopped)
2 celery ribs, (chopped)
3 large carrots, (peeled and cut into large pieces)
1 pound baby potatoes, (scrubbed)
2 cups red wine like Merlot
3 cups low-sodium beef broth
28- ounce can peeled tomatoes
2 cinnamon sticks
4 sprigs fresh thyme
2 sprigs fresh rosemary

Steps:

  • Preheat the oven to 350 degrees F.
  • In a small bowl, add all the spice mix ingredients and mix to combine.
  • Pat the lamb shanks dry and season with the spice mix on all sides.
  • In a large Dutch oven pot like this one, heat 2 tbsp olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 mins or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat.
  • Now add the onions, celery, carrots and potatoes. Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits. Cook briefly so that the wine reduces a bit.
  • Add the broth, tomatoes, cinnamon sticks, thyme, and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 minutes. Turn heat off.
  • Cover the pot and transfer to the 350 degrees F-heated oven. Cook in the oven for 2 1/2 hours (It's a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.)
  • While the lamb shanks are cooking, prepare rice according to this recipe, or prepare 2-3 cups of orzo pasta according to package instructions.
  • Serve the lamb shanks hot with a little of the veggies and braising sauce on top of rice or orzo pasta. You might also like to prepare a side salad like this 3-ingredient Mediterranean salad or Fattoush. Enjoy!

Nutrition Facts : Calories 447.5 kcal, Sugar 6.6 g, Sodium 974.4 mg, Fat 11.3 g, SaturatedFat 3 g, Carbohydrate 27.8 g, Fiber 5.3 g, Protein 44.4 g, Cholesterol 127.3 mg, UnsaturatedFat 7.1 g, ServingSize 1 serving

HEAVENLY LAMB SHANKS



Heavenly Lamb Shanks image

This is simply gorgeous because it's so comforting! The lamb shanks are slow cooked in a generous amount of red wine. Preparation is easy, too, it goes from stovetop to oven. This is best served with the pan juices poured over a creamy mashed potatoes, sweet potatoes, pumpkin, risotto, or even soft polenta.

Provided by Lasse's Solskinn

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 3h20m

Yield 4

Number Of Ingredients 15

½ cup olive oil
4 (1 pound) lamb shanks
⅔ cup all-purpose flour
1 leek, halved and cut into 1/2-inch pieces
2 stalks celery, chopped
2 carrots, chopped
2 onions, cut into chunks
12 cloves garlic, unpeeled
1 bay leaf
1 teaspoon whole black peppercorns
1 sprig thyme
1 sprig rosemary
1 ½ cups red wine
3 cups chicken stock
1 pinch Sea salt to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat the olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
  • Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer. Season to taste with sea salt, and place the lamb shanks on top of the vegetables.
  • Cover the roasting pan tightly with heavy aluminum foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.

Nutrition Facts : Calories 824.3 calories, Carbohydrate 34.8 g, Cholesterol 173.4 mg, Fat 41.3 g, Fiber 3.7 g, Protein 60.8 g, SaturatedFat 8.7 g, Sodium 792.9 mg, Sugar 6.4 g

GREEK-STYLE LAMB SHANKS



Greek-Style Lamb Shanks image

Make and share this Greek-Style Lamb Shanks recipe from Food.com.

Provided by Alan in SW Florida

Categories     Stew

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
1 teaspoon salt, divided
4 (1 lb) lamb shanks (small)
2 medium onions, diced
1 large carrot, diced
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
1 cup chicken broth
4 medium potatoes, each cut into quarters (about 1 1/2 pounds)
3/4 lb green beans, trimmed and cut into 2-inch pieces
2 medium lemons
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley

Steps:

  • In a 8-quart Dutch oven, heat vegetable oil over medium-high heat, Sprinkle 1/4 teaspoon salt on lamb shanks. Cook lamb shanks, 2 at a time, until browned on all sides. Remove shanks to a bowl as they brown.
  • Preheat oven to 350 degrees Fahrenheit. In drippings in Dutch oven, cook onions and carrots until tender and lightly browned, about 10 minutes. Add garlic, cook 2 minutes.
  • Return lamb shanks to Dutch oven. Add tomatoes with their juice, chicken broth, and 3/4 teaspoon salt; heat to boiling over high heat. Cover Dutch oven and bake 1 1/2 hours. Turn lamb shanks over; add potatoes and green beans. Cover and bake 1 1/4 hours longer or until lamb and potatoes are tender.
  • Meanwhile, from lemons, grate 1 tablespoon peel and squeeze 2 tablespoons juice.
  • When lamb shanks are done, skim fat from sauce. Stir in lemon peel, lemon juice, dill, and parsley.

GARLIC LOVERS' GREEK LAMB SHANKS



Garlic Lovers' Greek Lamb Shanks image

Being part Greek, I adore the flavor of lamb shanks with mint and oregano, rather than rosemary. Being lazy, I prefer this recipe to the more time- and work-intensive leg of lamb. This is a fairly rich dish that's easier than it looks, and is perfectly suited to cooler weather and cooks who are watching their budgets (lamb shanks are much less expensive than legs of lamb, freeze well, and you can easily double or triple the recipe). We like this with a tangy green salad with a simple lemon, garlic, and olive oil dressing, crusty bread, red wine, and maybe a side of pasta with parmesan or mizithra (greek grating) cheese if we're really hungry. Opa!

Provided by Lizzie-Babette

Categories     Lamb/Sheep

Time 2h30m

Yield 2 serving(s)

Number Of Ingredients 7

2 lamb shanks
1 head garlic, cloves peeled,large ones halved
3/4 cup dry red wine (or so)
2 tablespoons dried oregano, to taste
2 tablespoons dried mint, to taste
extra virgin olive oil (for drizzling)
salt and pepper, to taste

Steps:

  • Trim most visible fat from shanks.
  • Cut slits 1/2" wide and deep all over shanks, as many as possible.
  • Stuff garlic cloves into slits, lengthening or deepening them as needed.
  • Drizzle or rub extra virgin olive oil over shanks, trying to get the oil into the slits with the garlic.
  • (Recipe may be made in advance to this point. Cover and refrigerate for up to 1 day) Put shanks in a broiler-safe pan (I use a low rack in a pyrex dish) and broil on both sides until meat sizzles and browns, about 6- 7 minutes per side.
  • Remove shanks from oven, and turn it down to 300 degrees Fahrenheit.
  • Pour red wine over shanks, and distribute 1 T each mint and oregano over both sides of each shank.
  • Sprinkle lightly with salt and pepper.
  • Cover pan with aluminum foil, return to oven, and bake for approximately 2 to 2 1/2 hours, basting every 40 minutes or so.
  • When done, you can pour drippings into small pan and boil until slightly thickened while lamb rests, to serve alongside.

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