Savory Lamb Shanks On Buttered Egg Noodles Recipes

LAMB SHANKS

Steps:

• Prepare Lamb: Pat lamb shanks dry with paper towels. Generously season all sides with salt and pepper.
• Brown Lamb: Add olive oil and butter to large pot (Note 5) over medium heat, stirring until butter is melted, less than a minute. Add shanks to pot in single layer and cook for about 5 minutes until bottom side is nicely browned. Flip and repeat with other side for about 4 minutes. Transfer only shanks to large bowl, leaving fat in pot.
• Add Aromatics: Add carrots, celery, onions, and garlic to same pot. Stirring occasionally, cook until softened, a few minutes. Carefully add red wine, and loosen any brown bits stuck to bottom of pot. Add water, crushed tomatoes, peas, and cocoa powder, stirring together for a minute.
• Slow Cook Lamb: Return lamb shanks to pot in single layer, partially submerged. Increase heat and bring to gentle boil. Cover with lid, and reduce heat to medium-low. Cook until meat is very tender and easily falls off bone (Note 6), about 2.5 hours, adding water if pot appears dry during cooking.
• Serve: Uncover, and transfer shanks to serving dishes. If remaining liquid in pot is thin and watery, boil uncovered until thickened to a sauce. Skim off fat, if desired. Pour sauce over shanks, top with parsley, and serve (Notes 7-8).

MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE

Steps:

• Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
• While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
• Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
• Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
• Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
• Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
• Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.

BRAISED VEAL SHANKS

Steps:

• Gather the ingredients.
• Preheat oven to 325 F. If not already done by butcher, tie a single strand of kitchen twine around meat to hold it to the bone during cooking.
• Coat shanks with flour and shake off excess.
• In a heavy-bottomed Dutch oven or casserole (with a lid) large enough to hold meat in a single layer, heat butter and oil over medium heat.
• Brown shanks on tops and bottoms for 3 to 4 minutes on each side.
• Remove shanks to a plate.
• Add onion and garlic to pot and cook for 4 to 5 minutes, stirring often, or until onion is softened.
• Add wine, salt, pepper, thyme, and rosemary. Bring to a gentle boil, scraping up browned bits on the bottom of the casserole.
• Remove from heat and arrange meat in a single layer, cut-side up, in casserole. Spoon a little of the liquid over top of meat.
• Cover (if lid does not cover tightly, cover first with foil, then with lid) and bake for 2 hours, or until meat is very tender.
• Optional: While shanks are cooking, make gremolata. Mix parsley, lemon zest, and garlic in a small bowl.
• Remove pot from oven and carefully lift shanks from cooking liquid to serving platter. Skim and discard fat from liquid, then spoon cooking liquid around shanks.
• Sprinkle gremolata over shanks. Insert rosemary sprigs in the marrow of each shank, if desired.

SAVORY LAMB SHANKS ON BUTTERED EGG NOODLES

Steps:

• Prepare the lamb shanks: Sprinkle liberally with salt and pepper and Accent if desired, and lightly flour. Dust off excess flour. Heat 4 T olive oil in a large skillet. Add two lamb shanks to the skillet on low or medium-low and brown on at least two sides. remove to paper towels and brown the remaining two adding more oil to the pan if needed. Meanwhile, prepare the vegetables and set aside separated with carrots, zucchini and celery in one group and the onion and garlic in the other. In a large (Le Creuset ) 7 1/4 Quart pot, or other large covered vessle, heat 2-3T olive oil. Add the diced celery, carrot, zucchini and saute until limp. Then add the diced onion and garlic being careful not to brown. Add the chicken broth and stir. Chop the tomatoes roughly in the can using kitchen shears so as to retain the juice. Add the chopped tomatoes to the pot along with thyme bundle, 1 teas dried thyme and 1T salt and 1 teas fresh ground pepper to taste. Stir. Remove the last two shanks from the saute pan and add all of them to the pot with the sauce. Stir and fit the shanks so they are largely covered. Bake at 350 COVERED for 2-2 1/2 hours. Look at the shanks at the two hour mark and if the sauce seems runny or greasy make a thickening sauce on the stove. Combine in a small saucepan over low heat, 4 T butter; melted and add 4 T Wondra flour-stirring briskly add 4T-6t water. Add this paste to the large pot to thicken the sauce/gravy. Remove the pot from the oven when you can see the meat is just separating from the bone. Rest covered 15-20 minutes. Prepare 12 oz of egg noodles according to the package directions for al dente. Melt 4T butter in microwave if possible or in saucepan. Drain the noodles and add back into the noodle pot with melted butter. Add salt and pepper lightly to taste. Serve noodles, shank atop, gravy/sauce from the shank pot on top and then garnish with chopped Italian parsley.

CLASSIC GERMAN GOULASH

Steps:

• Place the oven rack in the center of the oven and preheat to 325°.
• Add olive oil to a heavy pot or dutch oven and heat over medium heat. Add onions and 1/2 teaspoon of kosher salt. Cook for 15-20 minutes, stirring occasionally until the onions are very tender and golden.
• Transfer the onions to a separate dish and set aside.
• Season the beef with the remaining salt and pepper and transfer to the Dutch Oven. Cook over medium high heat for 5-10 minutes or until the beef has browned.
• Stir in the the onions, peppers, tomato, garlic, paprika, marjoram, caraway, tomato paste, beef broth and red wine to the pot. Heat to boiling.
• Place the lid on the pot, so that it's askew and steam can escape. Transfer the pot to the oven and cook for 1 1/2 hours or until the beef is tender.
• Remove the pot from the oven and stir in the sour cream. Garnish with chopped parsley and serve over buttered noodles.