Lamb Shanks En Papillote With Leeks Carrots Rosemary And Orange Recipes

HEAVENLY LAMB SHANKS

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.

BRAISED LAMB SHANKS WITH LEEKS

Steps:

• Wash leeks very well and slice crosswise, set aside. Leeks are full of grit and dirt so I wash them once they are sliced.
• Slice garlic cloved thinly.
• Trim lamb shanks of all fat and be sure to remove the "silverskin".
• Heat oil med-high in large dutch oven ( larger cuts can be done in a roaster pan and finished in the oven).
• When oil is hot but not smoking, brown meat very well on all sides, set aside.
• Turn pan down to med-low and add garlic and leeks, saute 10 minutes.
• Return shanks to pan, season with s+p and srinkle rosemary over all.
• Add wine and bring to a simmer.
• Reduce heat to low and cover for 2 1/2 hours, turning once to season second side.