Roastedlambshankswithredwinetomatogarlicrisotto Recipes

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BRAISED LAMB SHANKS



Braised Lamb Shanks image

Succulent braised lamb shanks slow cooked in a red wine, tomato, and fresh basil sauce. Serve with mushroom risotto and grilled zucchini.

Provided by Mrs Savage

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 3h20m

Yield 4

Number Of Ingredients 11

2 large white onions, chopped
4 lamb shanks
2 cups dry red wine
1 cup balsamic vinegar
⅓ cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1 bunch fresh basil, chopped
1 tablespoon kosher salt
1 tablespoon cracked black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
  • Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.

Nutrition Facts : Calories 572.4 calories, Carbohydrate 34.4 g, Cholesterol 86.3 mg, Fat 25.2 g, Fiber 6.3 g, Protein 32.5 g, SaturatedFat 4.9 g, Sodium 1851.3 mg, Sugar 17.9 g

LAMB SHANKS WITH RED WINE



Lamb Shanks With Red Wine image

This is one of my favorite lamb recipes, from Craig Claiborne's New York Times International Cookbook. I have adapted it slightly to my taste. It is easily prepared and always well received.

Provided by GREG IN SAN DIEGO

Categories     Lamb/Sheep

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 14

4 lamb shanks
3 tablespoons flour (I prefer Wondra.)
salt & freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 1/2 cups finely chopped yellow onions
1 cup finely chopped deveined celery
1 cup finely chopped carrot
1 garlic clove, minced
1 cup dry red wine (drinkable)
2 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf
1 teaspoon dried marjoram

Steps:

  • Preheat oven to 350 degrees.
  • Rub the shanks with flour, seasoned with salt and pepper.
  • Heat the butter and oil in a heavy skillet.
  • Brown the shanks on all sides and transfer to a casserole.
  • To the same skillet, add the onion and cook, stirring, until wilted.
  • Add the carrot, celery and garlic and cook briefly.
  • Stir in the wine and pour the mixture over the shanks.
  • Add the remaining ingredients and season to taste.
  • Cover tightly and bake one and one-half to two hours, or until fork tender.

Nutrition Facts : Calories 830.5, Fat 46.3, SaturatedFat 18.3, Cholesterol 257.4, Sodium 223.3, Carbohydrate 15.8, Fiber 2.6, Sugar 4.9, Protein 73

OVEN ROASTED LAMB SHANKS WITH ROASTED TOMATOES AND TOASTED ORZO



Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo image

Provided by Bobby Flay

Categories     main-dish

Time 5h

Number Of Ingredients 21

3 tablespoons olive oil
Salt and freshly ground pepper
4 lamb shanks
2 stalks celery, coarsely chopped
2 carrots, coarsely chopped
1 large onion, coarsely chopped
5 heads garlic, split in half horizontally
2 cups port wine
1 cup red wine
4 cups chicken stock
1 stick unsalted butter
2 tablespoons olive oil
1 pound orzo
1 small onion, finely chopped
1/4 cup finely chopped parsley
4 plum tomatoes, sliced in half, vertically
1 tablespoon olive oil
Salt and pepper
4 heads garlic, tops, removed
1 cup water
2 tablespoons butter

Steps:

  • Preheat oven to 350 degrees F.
  • Heat oil in a medium Dutch oven until smoking. Season the shanks on both sides with salt and pepper and sear until golden brown on both sides, remove to a plate.
  • Add the celery, carrots,onions and garlic and cook until caramelized. Add the port and red wine and reduce by half.
  • Add the chicken stock and shanks and bring to a boil, cover and bake in oven for 2 hours or until tender. Remove shanks, strain and reduce liquid by half.
  • Orzo Pasta: Heat oil and butter in pan. Add 1/2 of orzo and toast until golden brown. Add onion and remaining orzo and saute for 2 minutes. Heat a pot of water and add to the risotto as if you were making risotto, a little at a time, until the pasta is al dente. Finish with additional butter and a small amount of the braising liquid, add chopped parsley and salt and pepper to taste.
  • Slow Roasted Tomatoes: Toss the tomatoes in olive oil, season with salt and pepper and roast in a 200 degree F oven for 4 hours. (Re-hydrated sundried tomatoes will work just as well)
  • Roasted Garlic Bulbs: Preheat oven to 350 degrees F. Place water and butter in a roasting pan, add garlic heads, cut-side-down, cover and roast for 1 hour.

LAMB SHANKS WITH WINE SAUCE



Lamb Shanks With Wine Sauce image

A deliciously robust and easy meat dish for company, which can easily be made two days ahead, as the flavour improves. Shanks (cut from the back leg part) are usually not as expensive as other parts. Weights and measures are NOT set in stone, and the final sauce must be adjusted to your taste. In our house this is a winner in all seasons! One shank per adult, at almost 1 lb each, sounds like a lot, but it contains a large bone and shrinks quite a bit during baking.

Provided by Zurie

Categories     Lamb/Sheep

Time 3h45m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 -4 lbs meaty lamb shanks, whole (4 shanks approx., 2 kg)
4 -6 rosemary sprigs (or use dried rosemary)
3/4 cup dry red wine (180 ml)
1/2 cup water
1 cup beef broth (or chicken broth)
1 cup dry red wine
1 medium onion, finely chopped
5 tablespoons brown sugar
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 lemon, zest of, grated
1/2 cup fresh parsley, finely chopped (or use chopped spring onions)
salt and pepper

Steps:

  • Heat oven to 300 deg F/140 deg Celsius.
  • In a suitable dish, arrange the shanks tightly together. Pour over the wine and water. Sprinkle or tear over the rosemary, also tucking some sprigs underneath them. Cover tightly with foil, and bake for 2 - 3 hours. Check for doneness after 2 hours: you want tender shanks, but NOT QUITE falling off the bone. This will depend on age of sheep and thickness of shanks.
  • While lamb bakes, combine broth/stock, red wine, chopped onion, sugar, soy, balsamic and worcestershire sauce in a fairly large pot.
  • Bring to a rolling boil, do not cover pot, and let boil for about 30 minutes plus, until it has reduced to roughly 1 1/2 cups or less.
  • When the broth has reduced and thickened slightly, add the lemon zest.
  • You will have to taste the sauce now: for us, the sugar-acid balance is just right, but it might not be for you. Adjust, using the lemon you used for zest if you want more acidity. Stir the parsley into the sauce.
  • Also depending on taste, the sauce might need more salt. I find it's usually not necessary. Add coarse black pepper to taste.
  • In the meantime lift the shanks with a slotted spoon and put into a serving dish. If there is any liquid from the shanks, keep for another purpose.
  • Spoon the sauce over the meat.
  • Keep lightly covered with foil, in a warming oven, before serving. The sauce will mellow on standing, if there is time.
  • Garnish to taste, with extra lemon rind, or chopped parsley, or chopped spring onions.
  • This dish needs tender broken-open jacket potatoes or rice, plus simple steamed vegetables such as young green beans and carrots. Choose a robust wine which can stand up to the flavours of the meat and sauce.
  • Serves 4. Can easily be halved.

Nutrition Facts : Calories 946, Fat 42.6, SaturatedFat 17.3, Cholesterol 306.2, Sodium 1176.5, Carbohydrate 24.3, Fiber 0.7, Sugar 19.1, Protein 92.2

SLOW COOKED LAMB SHANKS IN RED WINE



Slow Cooked Lamb Shanks in Red Wine image

My slightly varied version of Gary Rhodes delicious Lamb Shank recipe. Truly mouth-watering moist and tender! I've made this a few times now. The first time I made this I used a medium bodied wine and it turned out just as fantastic. If you want to make this exactly like Gary's then only use 1 carrot, 2 cloves garlic, 1 sprig of rosemary, do all the stovetop and oven cooking in large stew pan or dutch oven, use beef consommé instead of beef stock and the thickening of the red wine sauce is optional. This is a truly wonderful meal and worthy of a dinner party, special occasion or just a romantic meal. I hope you like it as much as we do.

Provided by Summerwine

Categories     Lamb/Sheep

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 12

4 (1 1/2 lb) lamb shanks
2 large carrots, roughly chopped
1 onion, sliced
3 garlic cloves, roughly chopped
2 bay leaves
2 sprigs rosemary
750 ml full-bodied red wine (1 bottle)
2 cups beef stock
1 tablespoon soft brown sugar
1 -2 teaspoon cornflour (cornstarch)
olive oil, for cooking
salt & pepper

Steps:

  • Preheat oven to 325 F degrees.
  • Season the lamb shanks with salt and pepper.
  • In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm.
  • In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.
  • Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.
  • Pour the wine mixture over the lamb shanks; top up with water if needed.
  • Cover; put in oven and cook for 2 1/2 - 3 hours until very tender.
  • Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices.
  • Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency.
  • Serve up on individual plates and enjoy.

Nutrition Facts : Calories 1741.9, Fat 85.1, SaturatedFat 34.8, Cholesterol 612, Sodium 923.2, Carbohydrate 15.5, Fiber 1.6, Sugar 7.3, Protein 181.9

RED WINE AND ROSEMARY BRAISED LAMB SHANKS



Red Wine and Rosemary Braised Lamb Shanks image

Make and share this Red Wine and Rosemary Braised Lamb Shanks recipe from Food.com.

Provided by JustJanS

Categories     Lamb/Sheep

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 12

6 lamb shanks
salt and pepper
2 tablespoons olive oil
2 large onions, diced
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
750 ml red wine
2 (440 g) cans whole peeled tomatoes with juice
250 ml chicken broth
250 ml beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme

Steps:

  • Sprinkle shanks with salt and pepper.
  • Heat oil in heavy large pot over medium-high heat.
  • Working in batches, cook shanks until brown on all sides, about 8 minutes: transfer browned shanks to plate.
  • Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes.
  • Stir in wine, tomatoes, chicken broth and beef broth.
  • Season with rosemary and thyme.
  • Return shanks to pot, pressing down to submerge.
  • Bring to a boil, then reduce heat to medium-low.
  • Cover, and simmer until meat is tender, about 2 hours.
  • Remove cover from pot, and simmer about 20 minutes longer.
  • Transfer shanks to platter, place in a warm oven.
  • Boil juices in pot until reduced and thickened, about 15 minutes.
  • Spoon over shanks.

Nutrition Facts : Calories 827, Fat 38.7, SaturatedFat 14.5, Cholesterol 242.1, Sodium 703, Carbohydrate 19.2, Fiber 3.5, Sugar 8.2, Protein 74.8

ROASTED LAMB SHANKS WITH RED WINE,TOMATO & GARLIC RISOTTO



Roasted Lamb Shanks With Red Wine,tomato & Garlic Risotto image

This is a great one dish meal--you basically throw it all in the oven and it cooks itself. Don't be afraid of the amount of liquid used as a lot evaporates & a lot is soaked up by the rice. You can also add some whole fresh tomatoes to roast alongside the lamb if you like.

Provided by Mandy

Categories     Rice

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 12

4 lamb shanks, frenched
1 cup arborio rice
2 carrots, peeled and diced
2 stalks celery, trimmed and sliced
425 g crushed tomatoes or 425 g diced tomatoes
1 teaspoon mild chili pepper, minced
2 cups beef stock
1 cup red wine
2 teaspoons dried rosemary
2 garlic cloves, crushed
water or stock
2 tablespoons fresh parsley, chopped

Steps:

  • Roast lamb shanks at 200 C in a roasting pan for approx 30 minutes.
  • Remove shanks from pan and drain fat from pan then add rice. Sprinkle carrots & celery over rice.
  • Mix chili, garlic, stock, tomatoes, wine & rosemary together and pour over rice. (This mixture could be used as a marinade for the lamb prior to cooking).
  • Place shanks on top of rice with tomatoes. Cover & cook at 150 C for approx 2 hours.
  • Check after an hour or so and add more liquid if necessary.
  • Serve garnished with chopped parsley.

Nutrition Facts : Calories 897.1, Fat 34.5, SaturatedFat 14, Cholesterol 242.1, Sodium 803, Carbohydrate 53.4, Fiber 4.9, Sugar 2.2, Protein 78

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