Sun Dried Tomato Lamb Shanks Recipes

LAMB SHANKS W/ WHITE BEANS & SUN-DRIED TOMATOES

Steps:

• Soak beans overnight (8 hours or more) in water to cover by 3 inches.
• Drain and pick over beans and rinse.
• Place the beans in the slow cooker.
• Trim the lamb shanks of as much visible fat and silver skin as possible.
• Season with salt and pepper.
• Heat olive oil in a skillet over medium-high heat.
• When hot, add the seasoned lamb shanks and brown well on all sides.
• Remove and reserve.
• Pour off excess fat from the pan.
• Reduce heat to low and add chopped onions and garlic.
• Cook over low heat until onions are softened and translucent, about 3 to 4 minutes.
• Stir onion mixture into slow cooker with the beans.
• Add sun-dried tomatoes, sun-dried tomato oil, and rosemary.
• Tuck the browned lamb shanks into the bean mixture.
• Add the stock and wine.
• Set to cook on low setting for 6 hours.
• Remove lamb shanks, degrease using a fat mop.
• Mash some of the beans if desired.

LAMB WITH ARTICHOKES AND SUN-DRIED TOMATOES

Steps:

• Position rack in center of oven and preheat to 325°F. Heat 1 tablespoon reserved oil in heavy large pot or Dutch oven over high heat. Season lamb shanks lightly with salt and pepper. Add lamb to pot and cook until brown, turning frequently, about 6 minutes. Add garlic and stir 1 minute. Add canned tomatoes, broth and sun-dried tomatoes. Bring liquids to boil. Cover pot and bake lamb until almost tender, turning once, about 1 hour. Add artichoke hearts. Cover and bake until lamb is very tender, about 20 minutes. (Can be prepared up to 1 day ahead. Cool, cover and refrigerate.)
• Transfer lamb to plate. Spoon fat from surface of pan juices. Boil pan juices over high heat until slightly thickened, about 5 minutes. Season to taste with salt and pepper. Return lamb to pot and rewarm over low heat.

BRAISED LAMB SHANKS & SUN-DRIED TOMATOES

Steps:

• Toss the lamb in the flour and shake away any excess.
• Heat the oil in a large baking dish and add the lamb in batches and cook until browned all over, drain on paper towel.
• Return the lamb to the dish and add onions, garlic, tomatoes, port, wine and stock, cover and bake in a moderate oven (180D C- 350d F) for about 2 hours until the lamb is tender.
• Remove the lamb from the dish and keep warm and simmer the pan juices over medium heat until slightly thickened.
• Serve the lamb with the pan juices and sprinkle over the parsley or basil.