Mediterranean Lamb Shanks With Creamy Polenta Recipes

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MEDITERRANEAN LAMB SHANKS



Mediterranean Lamb Shanks image

Provided by Molly O'Neill

Categories     dinner, main course

Time 3h20m

Yield Four servings

Number Of Ingredients 22

1 tablespoon vegetable oil
4 lamb shanks, 1/2 pound each
1 large onion, peeled and minced
1 clove garlic, peeled and minced
1 large celery root, peeled and cut into 1/2-inch dice
3 carrots, peeled and cut into 1/2-inch dice
2 cups cracked green olives, pitted
2 tablespoons grated fresh ginger
1 cup red wine
3 cups chicken broth, homemade or low-sodium canned
4 plum tomatoes, peeled, cored, seeded and diced
2 tablespoons grated lemon rind
1/4 teaspoon ground cumin seed
1/4 teaspoon ground coriander seed
1/4 teaspoon ground cinnamon
2 cardamom seeds, cracked
1/2 teaspoon chili pepper flakes
1 bay leaf
1/2 cup minced coriander leaves
1/2 cup minced parsley leaves
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste

Steps:

  • Heat the oil in a large, heavy-bottom saucepan. Add the shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside.
  • Add the onion, garlic, celery root, carrots, olives and ginger. Lower the heat to medium and cook, stirring frequently, until the onions are translucent, about 5 minutes. Remove vegetables from pot and set aside.
  • Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes.
  • Add the remaining ingredients, except coriander leaves and parsley leaves. Stir to combine. Return the shanks and vegetables to the saucepan. Cover partly and simmer gently over medium-low heat until the meat begins to fall off the bone, about 3 hours.
  • Meanwhile, combine the coriander and the parsley in a bowl. Set aside. Remove the bay leaf from the saucepan and discard. Season to taste with salt and pepper. Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with the coriander-parsley mixture and serve immediately. Serve with white bean puree (recipe below).

Nutrition Facts : @context http, Calories 714, UnsaturatedFat 24 grams, Carbohydrate 34 grams, Fat 41 grams, Fiber 8 grams, Protein 44 grams, SaturatedFat 14 grams, Sodium 1782 milligrams, Sugar 11 grams, TransFat 0 grams

LAMB SHANKS MEDITERRANEAN



Lamb Shanks Mediterranean image

This one-pot dish cooks low and slow to create a hearty and flavorful Greek-inspired dish. From "365 Easy One-Dish Meals"....

Provided by loof751

Categories     Lamb/Sheep

Time 3h55m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
4 lbs lamb shanks
2 onions
2 zucchini
6 carrots
2 garlic cloves
2 teaspoons basil
1 teaspoon oregano
1 teaspoon mint
1 (8 ounce) can tomato sauce
1 cup dry white wine
3 tablespoons lemon juice (fresh is best)
1 (6 ounce) can pitted whole olives, drained
1/2 teaspoon pepper

Steps:

  • Chop the onions, zucchini, carrots, and garlic.
  • In a large stock pot or dutch oven, heat the oil over medium high heat. Cook the lamb shanks, 2 at a time, turning until browned on all sides. Remove shanks to a plate.
  • Drain off all but 1 tablespoon drippings from the pan. Add the onions and cook about 8 minutes until golden. Stir in zucchini and carrots and cook, stirring, about 3 minutes.
  • Stir in garlic, basil, oregano, mint, tomato sauce, and wine. Heat to boiling. Add lamb shanks and press them into the sauce.
  • Cover, reduce heat to medium low, and simmer 3-3 1/2 hours, until lamb is very tender and falls away from the bone.
  • Stir in lemon juice, olives, and pepper. Serve over orzo or rice.

MEDITERRANEAN LAMB SHANKS WITH CREAMY POLENTA



Mediterranean Lamb Shanks With Creamy Polenta image

From Bon Appetit - October, 2003. This recipe got rave reviews on the Epicurious.com website. Some reviewers suggested using wine instead of chicken broth - I agree. Wine with everything!

Provided by Epi Curious

Categories     Lamb/Sheep

Time 2h40m

Yield 6 , 6 serving(s)

Number Of Ingredients 16

4 1/2 lbs lamb shanks (6 medium)
3 tablespoons olive oil
1 large onion, cut into 1/2 inch pieces
3 large carrots, cut into 1/2 inch pieces
4 celery ribs, cut into 1/2 inch pieces
6 garlic cloves, large, chopped
28 ounces diced tomatoes with juice
2 1/4 cups low sodium chicken broth
3 rosemary sprigs, fresh, large
3 fresh thyme sprigs, fresh, large plus
2 teaspoons minced thyme
1 tablespoon black peppercorns, whole
8 cups water
2 teaspoons salt
2 cups polenta or 2 cups yellow cornmeal
1/4 cup butter (1/2 stick)

Steps:

  • Preheat oven to 350 degrees F. Sprinkle lamb with salt and pepper. heat 2 tablespoons oil in large ovenproof pot over high heat. Add lamb; brown on all sides, about 10 minutes total. Using tongs, transfer lamb to plate. Add 1 tablespoon oil to pot. Add onion, carrots, celery and garlic. Saute until vegetables brown and begin to soften, scraping up browned bits, about 10 minutes. Return lamb to pot, pushing gently into vegetables. Add tomatoes, broth, rosemary sprigs, thyme sprigs and peppercorns. Bring to a boil over high heat. Cover pot; transfer to oven. Roast until m eat is tender and pulls easily from bone, turning occasionally, about 2 hours.
  • Meanwhile, bring 8 cups water and salt to a boil in a large saucepan over high heat. Gradually whisk in polenta. Reduce heat to medium-low; simmer until thickened and tender, stirring frequently, about 22 minutes. Whisk in butter and minced thyme. Season with salt and pepper.
  • Remove lamb and herbs from pot; discard herbs. Place pot over medium-high h eat and boil until sauce is slightly thickened, about 5 minutes. Divide polenta among 6 large bowls; top each with 1 lamb shank. Pour sauce over; serve.

Nutrition Facts : Calories 1122.1, Fat 59.1, SaturatedFat 23.5, Cholesterol 326.3, Sodium 1432.9, Carbohydrate 48.5, Fiber 6.7, Sugar 8.5, Protein 97

MEDITERRANEAN LAMB SHANKS WITH CREAMY POLENTA



Mediterranean Lamb Shanks with Creamy Polenta image

Categories     Tomato     Braise     Sauté     Dinner     Rosemary     Lamb Shank     Cornmeal     Fall     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 15

6 medium lamb shanks (about 4 1/2 pounds total)
3 tablespoons olive oil
1 large onion, cut into 1/2-inch pieces
3 large carrots, cut into 1/2-inch pieces
4 celery stalks, cut into 1/2-inch pieces
6 large garlic cloves, chopped
1 28-ounce can diced tomatoes in juice
2 1/4 cups low-salt chicken broth
3 large fresh rosemary sprigs
3 large fresh thyme sprigs plus 2 teaspoons minced thyme
1 tablespoon whole black peppercorns
8 cups water
2 teaspoons salt
2 cups polenta or yellow cornmeal
1/4 cup (1/2 stick) butter

Steps:

  • Preheat oven to 350°F. Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in large ovenproof pot over high heat. Add lamb; brown on all sides, about 10 minutes total. Using tongs, transfer lamb to plate. Add 1 tablespoon oil to pot. Add onion, carrots, celery, and garlic. Sauté until vegetables brown and begin to soften, scraping up browned bits, about 10 minutes. Return lamb to pot, pushing gently into vegetables. Add tomatoes, broth, rosemary sprigs, thyme sprigs, and peppercorns. Bring to boil over high heat. Cover pot; transfer to oven. Roast until meat is tender and pulls easily from bone, turning occasionally, about 2 hours.
  • Meanwhile, bring 8 cups water and salt to boil in large saucepan over high heat. Gradually whisk in polenta. Reduce heat to medium-low; simmer until thickened and tender, stirring frequently, about 22 minutes. Whisk in butter and minced thyme. Season with salt and pepper.
  • Remove lamb and herbs from pot; discard herbs. Place pot over medium-high heat and boil until sauce is slightly thickened, about 5 minutes. Divide polenta among 6 large bowls; top each with 1 lamb shank. Pour sauce over; serve.

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