Lamb Shanks With Cinnamon Orange Recipes

ORANGE LAMB SHANKS

Steps:

• In large frypan or saucepan, I use my cast iron dutch oven, heat oil over medium high heat, brown lamb on all sides.
• Sprinkle with salt and pepper.
• Drain off fat.
• In bowl, combine orange rind and juice, teriyaki sauce, garlic and curry powder, pour over lamb.
• Bring to boil.
• Reduce heat, cover and simmer, turning occasionally, for 1 to 1 1/4 hours or until lamb is tender.
• Transfer to plate, tent with foil and let stand for 10 minutes.
• Meanwhile, skim fat from pan juices.
• In bowl, whisk flour into 1/4 cup of the pan juices, whisk back into pan and simmer, whisking for about 5 minutes or until slightly thickened.
• Serve over lamb.
• Garnish with orange slices and parsley.

ORANGE BRAISED LAMB SHANKS

Steps:

• Preheat oven to 300°F.
• In a suitable casserole dish, sweat the diced vegetables in some of the olive oil without browning until tender.
• Add the thyme, bay leaves, garlic, tomato, wine and lamb stock or water, along with most of the orange zest and juice (retain a few pinches of zest and 1 tbsp of juice).
• Bring to the boil and lower to a gentle simmer.
• Heat a little more olive oil in a separate pan and brown the lamb shanks on all sides, seasoning with a little salt and pepper as you go.
• Transfer to the casserole dish and cover with its lid.
• Transfer to the oven and cook for approx 2hours or until the meat is completely tender and coming off the bone.
• Remove the shanks from the pan and keep warm while you finish the sauce.
• Skim off some of the fat that is floating on it. Taste for seasoning and to assess its intensity, boil to reduce if you think it needs it.
• Stir in the reserved juice to refresh the citrus flavour.
• Serve one lamb shank on each warmed plate with a generous amount of sauce spooned over.
• Sprinkle each shank with a little parsley and a pinch of the reserved zest.

SPICED LAMB SHANKS WITH BLOOD ORANGE RELISH

Steps:

• Preheat the oven to 350 degrees.
• Heat a large Dutch oven (preferably oval) or soup pot with a lid, over high heat. Add half the olive oil and heat. Pat the lamb shanks dry with paper towels and season generously with salt and pepper. Add 2 of the lamb shanks to the hot oil and brown on all sides, about 4 to 5 minutes per side. Transfer shanks to a plate. Repeat with the remaining olive oil and shanks. Add the garlic, celery, carrots and onions and to the pot, and cook, stirring occasionally, until browned, about 8 minutes.
• Meanwhile, use a vegetable peeler to strip the zest (just the orange skin, not the white pith underneath) from the orange in large pieces. Halve and juice the orange and set aside.
• Add the red wine to the vegetables and stir with a wooden spoon, scraping up any browned bits that cling to the pot. Stir in the orange zest, currants, salt, and pepper. Bring to a boil and cook until the wine is syrupy, about 5 minutes.
• Cut a square of cheesecloth and place the parsley stems, thyme, bay leaves, cloves, cinnamon, juniper berries, peppercorns and star anise in the center. Tie into a bundle with kitchen twine. Add the spice bundle, chicken broth, orange juice and the shanks, along with any collected juices, to the pot, bring the mixture to a boil, cover, and transfer to the oven. Cook about 1 1/2 to 2 hours, turning the shanks occasionally, until the meat is just falling off the bone.
• Transfer the shanks to a plate. Scoop the vegetables from the liquid using a slotted spoon and set aside. Boil the cooking liquid over high heat until thickened, about 15 minutes. Add the lemon juice, and season the sauce with salt and pepper, to taste. Return the shanks to the sauce and warm over medium heat, turning to coat evenly.
• To serve, mound some of the polenta in the centers of 4 heated dinner plates. Top with a shank, and spoon some sauce and vegetables over and around the meat. Spoon a bit of Blood Orange Relish over each shank and serve immediately.
• Cut both ends from the oranges. Stand them on a flat end and cut away all of the peel and white pith. Quarter them top to bottom. Lay the wedges on their sides and slice them thinly crosswise. Slice the fennel crosswise into very thin slices.
• Gently toss the oranges, fennel, apple, parsley, fennel seeds and vinegar together in a small bowl. Season with the salt and pepper. (This can be made a day ahead and refrigerated until ready to serve.)
• Bring the milk, chicken broth and salt to a boil in a large saucepan. Whisk in the polenta in a slow stream and cook, whisking constantly, until the polenta thickens, 3 to 5 minutes. When large bubbles begin to surface, remove from heat and stir in the cheeses and pepper. Taste and season with additional salt, if necessary.

LAMB SHANKS BRAISED WITH ANISE AND ORANGE

Steps:

• Finely grind star anise in spice grinder or in mortar with pestle. Rub half of ground star anise over lamb shanks. Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add lamb to pot; brown on all sides, about 12 minutes per batch. Transfer lamb to bowl. Add 1 tablespoon oil to pot; add onions, celery, carrots and garlic and sauté until golden, about 10 minutes. Return lamb to pot. Add all stock, orange juice, peel and remaining star anise. Bring to boil. Reduce heat; cover and simmer until lamb is tender, about 1 hour 45 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before continuing.)
• Transfer lamb to large bowl. Cover with foil. Working in batches, transfer cooking liquid and vegetables to processor; puree until smooth. Return liquid to pot. Boil until liquid is reduced to 6 cups, about 20 minutes. Mix in honey. Season to taste with salt and pepper. Pour over lamb and serve.

BRAISED LAMB SHANKS WITH GLAZED LEMON AND ORANGE SLICES

Steps:

• Preheat oven to 325 degrees F.
• In a large, heavy casserole, heat the oil until almost smoking over medium-high heat.
• Add the lamb shanks and brown on all sides, about 15 minutes. If you cannot fit the shanks without crowding, just do 2 at a time.
• Stir in the onion, adjust the heat down to medium, and cook until the onion is wilted and pale, about 4-5 minutes.
• Blend in the lemon and orange slices, tomatoes, stock, wine, honey, cinnamon stick, salt and pepper. Bring the liquid to a boil, stir to combine the ingredients, cover the casserole and transfer to the preheated oven.
• Bake the lamb shanks until they are very tender, about 1 hour and 45 minutes.
• Remove the cover and skim off the fat, return the pot to the oven, partially covered, for another 15 minutes, turning the shanks a couple of times during this time.
• Serve over cooked pasta or bulgur.

JINX-PROOF BRAISED LAMB SHANKS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place lamb shanks into a roasting pan and drizzle with olive oil; season with salt, black pepper, dried rosemary, and thyme. Toss lamb shanks to coat with oil and seasonings.
• Roast in the preheated oven until lamb is browned, about 30 minutes.
• Reduce oven heat to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium-high heat; cook and stir onion, celery, and carrot in the hot butter until onion is browned, about 10 minutes. Stir flour into vegetables until combined; mix in garlic. Cook and stir for 1 more minute.
• Pour red wine into vegetable mixture, stir to combine, and mix in chicken stock, water, balsamic vinegar, and cinnamon. Pour sauce over lamb shanks in the roasting pan. Cover roasting pan with aluminum foil, sealing foil loosely so that the sauce can reduce slightly as it cooks.
• Bake lamb shanks for 1 hour; flip lamb shanks and place foil back on dish. Continue baking until a fork inserts easily into the meat, about 1 more hour. Transfer lamb shanks to a large bowl, cover with foil, and let rest for 10 minutes.
• Pour braising liquid into a saucepan, place over high heat, and boil for 10 minutes, skimming fat as it reduces and thickens slightly. Stir chopped rosemary into sauce, check levels of salt and pepper, and serve lamb shanks with pan sauce.

CROCK POT SPICY LAMB SHANKS

Steps:

• Using a vegetable peeler, remove the orange part of the peel from 1 of the oranges . Cut the peel into thin strips (should have about 1/4 cup); set aside. Squeeze the juice from both oranges to make about 2/3 cup. In a small bowl stir together orange juice, broth, cardamom, cumin, salt, turmeric, and pepper. Set aside.
• Place carrots, onions, and garlic in the bottom of a 5- to 6-quart crockery cooker. Top with lamb shanks, strips of orange peel, and cinnamon sticks. Pour orange juice mixture over all. Cover and cook on low-heat setting for 8 to 9 hours or until lamb pulls easily from the bone.
• When ready to serve, transfer the lamb shanks and vegetables to a serving dish using a slotted spoon. Skim the fat from the cooking liquid. Remove and discard the cinnamon sticks. Measure 1 1/2 cups juices; transfer to a small saucepan.
• Combine water and cornstarch; add to saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Spoon sauce over lamb and vegetables. Sprinkle with olives and cilantro. Makes 4 to 6 servings.