Lamb Shanks With Peppers And Prosciutto Recipes

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.

PASTA WITH BRAISED LAMB SHANK RAGù

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.

LAMB SHANKS WITH PEPPERS AND PROSCIUTTO

Steps:

• 1 In a Dutch oven just large enough to hold the lamb shanks in a single layer, or another deep, heavy pot with a tight-fitting lid, heat the oil over medium heat. Pat the lamb shanks dry. Brown them well on all sides, turning the pieces with tongs, about 15 minutes. Tip the pan and spoon off the excess fat. Sprinkle with salt and pepper. 2 Add the wine and cook, scraping up and blending in the browned bits at the bottom of the pan with a wooden spoon. Bring to a simmer and cook 1 minute. 3 Add the rosemary and broth and bring the liquid to a simmer. 4 Partially cover the pan. Reduce heat to low. Cook, turning the meat occasionally, until the lamb is very tender when pierced with a fork, about 1 1/4 to 1 1/2 hours. 5 While the lamb is cooking, in a medium saucepan, combine the peppers, butter, and 2 tablespoons of water over medium heat. Cover and cook 10 minutes, or until the vegetables are almost tender. 6 Add the softened peppers and the prosciutto to the lamb along with the parsley. Cook uncovered over medium heat until the peppers are tender, about 5 minutes. 7 With a slotted spoon, transfer the shanks and peppers to the warmed platter. Cover and keep warm. If the liquid left in the pan is too thin, raise the heat to high and boil until reduced and slightly thickened. Taste and adjust the seasoning. Pour the sauce over the lamb and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.