Slowly Braised Lamb Recipes

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SLOW BRAISED LAMB SHANKS



Slow braised lamb shanks image

Slow braised lamb shanks in a delicious, rich red wine sauce is the kind of showstopping comfort food cravings are made of.

Provided by Alida Ryder

Categories     Dinner

Time 3h15m

Number Of Ingredients 12

2 tbsp olive oil
4 lamb shanks
1 large onion (finely chopped)
2 large carrots (peeled and finely chopped)
2 celery ribs/sticks (finely chopped)
4 garlic cloves (thinly sliced)
2 sprigs fresh rosemary
1 bay leaf
2 tbsp tomato paste
1½ cups red wine
2 cups lamb/beef stock
salt and pepper to taste

Steps:

  • Pre-heat the oven to 160ºC/320ºF.
  • Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside.
  • In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine and stock. Allow to come to a simmer then add the lamb shanks back into the sauce.
  • Cover with a lid and place in the oven. Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks half-way through cooking and add more stock if necessary.
  • Remove from the oven and serve.

Nutrition Facts : Calories 277 kcal, Carbohydrate 8 g, Protein 28 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 84 mg, Sodium 318 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

ROSEMARY BRAISED LAMB SHANKS



Rosemary Braised Lamb Shanks image

Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.

Provided by S. HODGE

Categories     World Cuisine Recipes     European     Italian

Time 2h30m

Yield 6

Number Of Ingredients 12

6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can 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 or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer 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. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g

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