Spiced Ruby Lamb Shanks Recipes

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SPICED SLOW-COOKED LAMB SHANKS



Spiced Slow-cooked Lamb Shanks image

This is one of the cheapest and tastiest cuts of lamb. Cooked this way, the sauce is very tasty and the meat will just fall off the bone. Served with potato mash, polenta, couscous or rice, it is a wonderful dish.

Provided by Jamie Oliver

Time 2h55m

Yield 4 servings

Number Of Ingredients 18

4 lamb shanks
Sea salt
Freshly ground black pepper
1 teaspoon coriander seeds
1 small dried red chile (or 2 teaspoons chopped fresh chile)
1 teaspoon dried marjoram or oregano
1 tablespoon flour
1 tablespoon olive oil
1 clove garlic, finely chopped
1 large carrot, quartered and finely sliced
6 sticks celery, quartered and finely sliced
2 medium-large onions, quartered and finely chopped
1 tablespoon chopped fresh rosemary
2 tablespoons balsamic vinegar
6 fluid ounces (170 milliliters) dry white wine
6 anchovy fillets
2 (14-ounce/400 gram) tins whole plum tomatoes
1 handful fresh basil, marjoram or flat-leaf parsley, roughly chopped

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Season the lamb with sea salt and freshly ground black pepper. Smash up the coriander seeds and dried chile and mix with the dried marjoram. Roll the lamb in this mixture, pressing it in well. Dust the lamb with the flour.
  • Heat a thick-bottomed casserole pan, add the oil, brown the meat on all sides and then remove from the pan. Add the garlic, carrot, celery, onions, chopped rosemary, and a pinch of salt and sweat them until softened. Add the balsamic vinegar and allow it to reduce to a syrup. Pour in the white wine and simmer for 2 minutes. Add the anchovies (these really seem to intensify the lamb flavor) and then add the tinned tomatoes, kept whole. Shake the pan and return the lamb to it. Bring to a boil, put on the lid and simmer in the oven for 1 1/2 to 2 hours, then remove the lid and cook for a further 1/2 hour. Skim off any fat and taste for seasoning. Finally, stir in a handful of roughly chopped fresh basil, marjoram or flat-leaf parsley.

SPICED LAMB SHANKS WITH BLOOD ORANGE RELISH



Spiced Lamb Shanks with Blood Orange Relish image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 38

3 tablespoons olive oil
4 lamb shanks, about 1 1/2 pounds each
1 1/2 teaspoons kosher salt, plus more as needed
Freshly ground black pepper
4 cloves garlic, smashed and peeled
3 ribs celery, cut into 2 1/2-inch pieces
2 large carrots, cut into thirds
1 large onion, cut into large wedges
1 orange
1 cup dry red wine
1/2 cup currants
4 sprigs fresh flat-leaf parsley, leaves picked for relish (see below), stems reserved
3 sprigs fresh thyme
2 bay leaves
6 whole cloves
3 cinnamon sticks
1 teaspoon juniper berries
1 teaspoon whole black peppercorns
1 whole star anise
5 cups chicken broth, homemade or low-sodium canned
1 tablespoon freshly squeezed lemon juice
Blood Orange Relish, recipe follows
Creamy Cheese Polenta, recipe follows
2 blood or navel oranges
1 small fennel bulb, trimmed, halved and cored
1/2 Granny Smith apple, diced small, about 1/2 cup
1/4 cup roughly chopped flat-leaf parsley leaves
1 teaspoon fennel seeds, lightly toasted, optional
1 to 2 teaspoons white wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
3 cups milk
2 cups chicken broth, homemade or low-sodium canned
2 teaspoons kosher salt
1 cup instant polenta
1/2 cup mascarpone cheese
1/4 cup freshly grated Parmesan
Freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees.
  • Heat a large Dutch oven (preferably oval) or soup pot with a lid, over high heat. Add half the olive oil and heat. Pat the lamb shanks dry with paper towels and season generously with salt and pepper. Add 2 of the lamb shanks to the hot oil and brown on all sides, about 4 to 5 minutes per side. Transfer shanks to a plate. Repeat with the remaining olive oil and shanks. Add the garlic, celery, carrots and onions and to the pot, and cook, stirring occasionally, until browned, about 8 minutes.
  • Meanwhile, use a vegetable peeler to strip the zest (just the orange skin, not the white pith underneath) from the orange in large pieces. Halve and juice the orange and set aside.
  • Add the red wine to the vegetables and stir with a wooden spoon, scraping up any browned bits that cling to the pot. Stir in the orange zest, currants, salt, and pepper. Bring to a boil and cook until the wine is syrupy, about 5 minutes.
  • Cut a square of cheesecloth and place the parsley stems, thyme, bay leaves, cloves, cinnamon, juniper berries, peppercorns and star anise in the center. Tie into a bundle with kitchen twine. Add the spice bundle, chicken broth, orange juice and the shanks, along with any collected juices, to the pot, bring the mixture to a boil, cover, and transfer to the oven. Cook about 1 1/2 to 2 hours, turning the shanks occasionally, until the meat is just falling off the bone.
  • Transfer the shanks to a plate. Scoop the vegetables from the liquid using a slotted spoon and set aside. Boil the cooking liquid over high heat until thickened, about 15 minutes. Add the lemon juice, and season the sauce with salt and pepper, to taste. Return the shanks to the sauce and warm over medium heat, turning to coat evenly.
  • To serve, mound some of the polenta in the centers of 4 heated dinner plates. Top with a shank, and spoon some sauce and vegetables over and around the meat. Spoon a bit of Blood Orange Relish over each shank and serve immediately.
  • Cut both ends from the oranges. Stand them on a flat end and cut away all of the peel and white pith. Quarter them top to bottom. Lay the wedges on their sides and slice them thinly crosswise. Slice the fennel crosswise into very thin slices.
  • Gently toss the oranges, fennel, apple, parsley, fennel seeds and vinegar together in a small bowl. Season with the salt and pepper. (This can be made a day ahead and refrigerated until ready to serve.)
  • Bring the milk, chicken broth and salt to a boil in a large saucepan. Whisk in the polenta in a slow stream and cook, whisking constantly, until the polenta thickens, 3 to 5 minutes. When large bubbles begin to surface, remove from heat and stir in the cheeses and pepper. Taste and season with additional salt, if necessary.

SPICED LAMB SHANKS WITH ORANGE AND HONEY



Spiced Lamb Shanks With Orange and Honey image

There are many ways to cook lamb shanks throughout the year, but these taste like the beginning of spring. The orange fragrance and the honey's perfume are complemented by the similarly sweet carrots and turnips. A shower of freshly snipped herbs adorns the dish just before serving. The recipe is easy to prepare in two parts: The shanks are simmered to tenderness first, which produces the broth. This can be done several hours ahead or up to 2 days in advance. Then, the bones are removed, and the meat can be finished in the sauce.

Provided by David Tanis

Categories     dinner, meat, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 29

6 meaty lamb shanks (about 6 pounds total)
Salt and pepper
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon coriander seeds
1 large onion, cut into thick slices
2 whole cloves
1 thyme sprig
1 bay leaf
2 tablespoons olive oil
1 large onion, diced (about 1 1/2 cups)
Salt and pepper
1 teaspoon minced garlic
Pinch saffron
Pinch cayenne
1 tablespoon tomato paste
2 tablespoons honey
Zest of 1 orange, peeled into wide strips
1/2 cup orange juice
1/2 cup white wine
1 tablespoon arrowroot or cornstarch, dissolved in 2 tablespoons cold water
2 tablespoons butter
1 pound carrots, peeled and cut into 2-inch batons
1 pound turnips, peeled and cut into wedges
Salt
2 tablespoons roughly chopped parsley
2 tablespoons roughly chopped mint
2 tablespoons roughly chopped dill
Handful of small basil leaves

Steps:

  • Cook the lamb shanks: Season shanks generously with salt and pepper. Transfer to a large pot and add cumin seed, fennel seed, coriander seed, onion, cloves, thyme and bay leaf. Pour in enough water to cover shanks, place pot over high heat and bring to a boil. Put on the lid, reduce to a simmer and cook for 1 to 1 1/2 hours, until meat is very tender when probed with the tip of a paring knife.
  • Remove shanks from pot and place on a baking sheet to cool. Strain the broth into a bowl, and skim off any rising fat. Measure 4 1/2 cups broth and set aside. When shanks are cool enough to handle, gently remove the bone from each with your hands, leaving the meat in one or two large pieces.
  • Make the sauce: In a large, heavy-bottomed pot, warm the olive oil over medium-high heat. Add onion, season with salt and pepper and cook, stirring, until softened and slightly browned. Add garlic, saffron, cayenne, tomato paste and honey and stir to incorporate.
  • Add orange zest, orange juice, broth and wine to the pot, and bring to a boil. Turn heat to a brisk simmer and return the meat to the pot. Simmer for 20 minutes, until broth has reduced by an inch or so. Taste broth and adjust seasoning. Add arrowroot mixture and cook for a minute or two, until slightly thickened.
  • Meanwhile, cook the vegetables: In a separate pot, melt butter over medium heat. Fill the pot with 1 inch of water. Add carrots and turnips, salt lightly, cover and turn heat to high. Cook for 10 minutes, or until probed with the tip of a paring knife.
  • To serve, transfer meat and sauce to a large, deep platter or serving dish. With a slotted spoon arrange vegetables around the meat. Sprinkle with parsley, mint, dill and basil.

SPICED RUBY LAMB SHANKS



Spiced Ruby Lamb Shanks image

Browning the lamb shanks helps seal in the juices when they braise.

Provided by Sheila Lukins

Number Of Ingredients 12

2 lemons
8 lamb shanks (foreshanks), about 12 ounces each
Salt and pepper, to taste
3 tablespoons olive oil
8 cloves of garlic, peeled
2 cinnamon sticks
1 can (28 ounces) peeled plum tomatoes, chopped, with juices
2 tablespoons each: tomato paste and honey
2 cups ruby port wine
1 cup beef broth
3 sprigs fresh thyme (plus 2 to 3 large bunches, for garnish)
2 bay leaves

Steps:

  • 1. Blanch the lemons in boiling water for 2 minutes. Drain. Cut into 8 wedges each, discarding seeds.
  • 2. Preheat the oven to 350°:F. Season the lamb with salt and pepper. Heat 2 tablespoons of the oil in a large, ovenproof casserole over medium-high heat. Brown the shanks well, 2 at a time, about 6 minutes each, turning. Remove to a plate. Pour the fat from the casserole and wipe clean.
  • 3. Heat the remaining oil in the casserole over low heat. Add the lemons, garlic and cinnamon; cook for 2 minutes, stirring; crush the lemons slightly. Add the remaining ingredients; season with salt and pepper. Bring to a boil, reduce heat to low and cook for 2 minutes.
  • 4. Return the lamb to the casserole, cover and bake for 1 hour. Uncover and bake until tender, about 45 minutes more, basting occasionally.
  • 5. Remove the lamb to a large, shallow platter. Discard the cinnamon,thyme and bay leaves. Defat the sauce, then spoon it over the lamb. Garnish with the bunches of thyme.

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