Braised Lamb Shanks With Mushrooms And Pasta Food

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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

PASTA WITH BRAISED LAMB SHANK RAGù



Pasta With Braised Lamb Shank Ragù image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
2 ounces diced pancetta
2 lamb shanks, about 2 1/4 pounds
2 medium onions, diced
2 cloves garlic, sliced
2 branches fresh rosemary
1/2 cup dry white wine
Salt and freshly ground black pepper
2 pounds ripe plum tomatoes, peeled and chopped
Red pepper flakes to taste
1 pound spaghetti alla chitarra or penne
Freshly grated pecorino cheese

Steps:

  • Heat oven to 350 degrees. Heat oil in 4-quart ovenproof casserole. Add pancetta, lightly brown and remove. Add lamb shanks, brown on all sides and remove. Lower heat; add onions, garlic and rosemary. Sauté until soft. Add white wine. Scrape pan, return pancetta and lamb to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once.
  • Remove lamb from casserole. Cut meat from bones, trimming off fat and gristle. Finely dice meat and add to casserole. Add tomatoes and red pepper. Simmer on top of stove one hour. Check seasoning.
  • Boil pasta until al dente, drain, toss with sauce, and serve with pecorino for dusting.

LAMB SHANKS WITH MUSHROOM BOLOGNESE



Lamb Shanks with Mushroom Bolognese image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 16

6 Tbs. extra-virgin olive oil
4 lamb shanks
Gray salt
freshly ground black pepper
3/4-lb. mixed fresh mushrooms, (morel, shitake, chanterelle)
1 Tbs. garlic, minced
1 cup diced onion
1/2-cup diced carrot
1/2-cup diced celery
2 cups dry red wine
1 bay leaf
3 cups chicken stock (or canned low-salt chicken broth)
3 cups peeled, seeded and chopped tomatoes
1/2-lb. Orecchiette
3 Tbs. finely chopped fresh basil
1 Tbs. finely chopped fresh oregano

Steps:

  • Preheat oven to 300 degrees F.
  • Heat 3 tablespoons of the olive oil in a large deep, ovenproof pot over medium heat until hot. Season the shanks with salt and pepper. Brown on all sides, about 10 minutes, and remove to a plate.
  • Raise the heat to medium-high, add the mushrooms, and do not move them until they begin to brown (about 1 minute). Season with salt and pepper. Saute until brown all over, about 5 minutes. Remove to another plate and reserve for final assembly.
  • Reduce the heat to medium; add the remaining 3 tablespoons olive oil to the pot. Add the garlic and saute briefly until light brown. Add the onion, carrot and celery. Season with salt and pepper, and saute for another 10 minutes. Add the wine and bay leaf. Bring to a boil over high heat and cook until reduced by half. Add the stock and tomatoes and bring to a boil again. Add fresh oregano. Season with salt and pepper.
  • Return the meat to the pot, cover, and place in the oven to braise until fork tender. Test at 2 hours, but the shanks may take as long as 4 hours. Allow the meat to cool in the liquid to room temperature. Remove from the braising liquid and reserve separately. Skim off and discard the fat from the braising liquid. (The recipe may be made to this point a day ahead, covered, and refrigerated).
  • Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 12 minutes, then drain.
  • Pour the defatted braising liquids into a saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the basil and return the shanks to the sauce and simmer gently, just until heated. Remove and keep warm. Add the mushrooms and pasta to the sauce and heat gently until warmed through. Pour onto a large, deep platter or divide among plates and top with the shanks.

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Provided by Food Network

Time 4h10m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons olive oil
4 small meaty lamb shanks (about 4 1/2 pounds), trimmed of fat
1 large onion, peeled and chopped
4 carrots, peeled and finely diced
3 small sprigs fresh rosemary
2 imported bay leaves
4 garlic cloves, minced
3 cups big-bodied young red wine
2 medium turnips (about 1 pound), peeled and cut into 1/2 inch dice
2 teaspoons minced fresh rosemary
2 teaspoons finely grated fresh orange zest
1 small garlic clove, minced

Steps:

  • Preheat the oven to 350 degrees. Heat the olive oil in a large, deep Dutch oven with a tight-fitting lid over moderate heat until hot but not smoking. Season the lamb shanks with salt and pepper and cook, in batches if necessary, turning with tongs, until well browned, about 10 minutes each batch. Remove the lamb shanks with tongs to a plate and set aside.
  • Stir the onions, carrots, rosemary, bay leaves, and garlic into the dutch oven and cook, stirring, until the onions are very soft, about 5 minutes. Add 2 1/2 cups of the wine and deglaze the pan. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning.
  • Return the lamb shanks to the pot and braise the mixture, tightly covered, in the oven for 1 hour. Uncover and braise for 2 more hours, turning the shanks every 30 minutes. Stir in the turnips and the remaining 1/2 cup of the wine, and continue to braise, in the oven for 30 minutes. Discard the bay leaves. Season to taste with salt and pepper.
  • While the lamb shanks are braising, make the gremolata: chop together the rosemary, orange zest, and garlic. Place each lamb shank on a serving plate, top with the vegetables, sprinkle with gremolata and serve immediately.

BRAISED LAMB SHANKS WITH GUINNESS & BARLEY



Braised Lamb Shanks With Guinness & Barley image

Make and share this Braised Lamb Shanks With Guinness & Barley recipe from Food.com.

Provided by Lee_tah

Categories     Lamb/Sheep

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons flour
salt & pepper
4 lamb shanks
1 tablespoon oil
400 g mixed vegetables, raw
440 ml Guinness stout
405 g diced tomatoes with basil and oregano
1 1/2 cups beef stock
1 1/2 cups water
1 cup pearl barley
2 tablespoons parsley, chopped

Steps:

  • Preheat oven to 180°C Season flour with salt and pepper, then coat shanks. Heat oil in a large casserole dish. Brown shanks on all sides and remove from dish.
  • Empty mixed veggies into pot and heat for 5 minutes.
  • Add beer and stir to loosen sediment on the bottom of dish. Stir in tomatoes, stock and bring to the boil. Add barley, stir well. Return shanks to the dish.
  • Transfer casserole to the oven. Cook for about 2 hours, add more water if needed. Spoon onto deep plates to serve and sprinkle with parsley.

BRAISED LAMB SHANKS WITH GARLIC AND VERMOUTH



Braised Lamb Shanks With Garlic and Vermouth image

The inspiration for this recipe comes from Richard Olney's Simple French Food, where the shanks and garlic are cooked with nothing more than a bit of water. This one has dry white vermouth and a few bay leaves to give the braising liquid an herbaceous flavor that permeates the meat and intensifies the dish. Lamb has a lot of fat, so be sure to take the time to thoroughly skim the sauce before serving. Better yet, braise the shanks a day or two before you plan to serve them (see Make-Ahead Tips, below).

Provided by StevenHB

Categories     Lamb/Sheep

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 8

6 lamb shanks (3/4 to 1 lb. each)
kosher salt & freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 cup dry white vermouth
2 bay leaves
2 heads garlic, separated into cloves (unpeeled)
2 teaspoons fresh lemon juice, more as needed
1/4 cup chopped fresh herb, preferably a mix of mint and parsley (chervil and chives are also good)

Steps:

  • Tip: After the long braise, the garlic cloves are tender enough to push through a sieve, creating a flavorful purée that thickens the pan sauce. Don't forget to scrape the pulp clinging to the bottom of the strainer.
  • Vya and Noilly Pratt are preferred brands of vermouth.
  • Position a rack in the lower third of the oven and heat the oven to 325°F If necessary, trim any excess fat from the lamb shanks, but don't trim away the thin membrane that holds the meat to the bone. Season the shanks all over with salt and pepper.
  • Heat the oil over medium heat in a large Dutch oven or other heavy braising pot large enough to accommodate the lamb shanks in a snug single layer. When the oil is shimmering, add half the shanks and brown them on all sides, 12 to 15 minute total. Set the browned shanks on a platter. Repeat with the remaining shanks. When all the shanks are browned, pour off and discard the fat from the pan.
  • Set the pan over medium-high heat and add the vermouth. As it boils, stir with a wooden spoon to dissolve any drippings. Return the shanks to the pan, arranging them as best you can so they fit snugly. Tuck the bay leaves in between the shanks and scatter the garlic over them. Cover and braise in the oven, turning the shanks every 45 min., until fork-tender, 1-1/2 to 2 hours.
  • Transfer the shanks to a platter and cover with foil to keep warm. Tilt the braising pot to pool the juices at one end and skim off and discard any surface fat. Pour what remains in the pot into a medium-mesh sieve set over a bowl. Discard the bay leaves. With a rubber spatula, scrape over and press down on the garlic cloves so the pulp goes through but not the skins; be sure to scrape the pulp clinging to the bottom of the strainer into the sauce. Whisk in the lemon juice. Taste and add salt, pepper, and more lemon juice if needed. To serve, pour the sauce over the shanks and shower them with the chopped herbs and a little freshly ground pepper.
  • Make Ahead Tips.
  • The dish can be made up to three days ahead. After braising, transfer the shanks to a baking dish. Strain and season the sauce as directed in the recipe. Pour a little strained sauce over the shanks to moisten them. Refrigerate the shanks and the sauce separately, both tightly covered. Before serving, reheat the chilled sauce, pour it over the shanks in the baking dish, cover the dish with foil, and warm in a 325ºF oven for about 30 minute Finish with the herbs and black pepper, and serve.
  • Serving Suggestions.
  • Fill out the meal with a potato gratin and a refreshing heap of green beans.

BRAISED LAMB SHANKS



Braised lamb shanks image

Lamb shanks are good value, and as each one is a portion, serving is a cinch. You can braise the shanks up to two days ahead

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 2h40m

Number Of Ingredients 11

2 tbsp olive oil
8 lamb shanks
1 onion, roughly chopped
2 carrots, roughly chopped
few sprigs fresh rosemary
3 fresh bay leaves
4 garlic cloves, left whole
2 tbsp plain flour
1 tbsp tomato purée
350ml white wine
500ml lamb or chicken stock

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.
  • Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.
  • Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.
  • Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.

Nutrition Facts : Calories 295 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 25 grams protein, Sodium 0.41 milligram of sodium

BRAISED LAMB SHANKS WITH ROSEMARY



Braised Lamb Shanks With Rosemary image

My husband and I love this recipe; it never fails and is easy to put together. I found it at Williams-Sonoma.com.

Provided by JenInCA

Categories     Lamb/Sheep

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 11

4 lamb shanks, fat trimmed
salt and pepper
2 tablespoons olive oil
2 yellow onions, diced
2 celery ribs, diced
2 carrots, diced
2 cups full-bodied red wine
1 cup beef stock
1 tablespoon dried rosemary
3 garlic cloves, crushed
1 bay leaf

Steps:

  • Preheat oven to 350ºF.
  • Season the lamb shanks with salt and pepper. In a large, deep pan (I like to use my Le Creuset dutch oven) over a medium-high flame, warm the olive oil and then brown the shanks on all sides, about 5 minutes in all.
  • Transfer the shanks to a dish.
  • Add the onions, carrots, and celery to the pan and cook until onions are translucent.
  • Add the wine to the pan, and bring to a simmer, stirring up any bits off the bottom.
  • Add the stock, rosemary, garlic, bay leaf and shanks to the pan and bring to a boil.
  • Place the lid on the pan, and put it in the preheated oven. Cook about 2 hours. Serve with mashed potatoes or rice and a nice salad.

Nutrition Facts : Calories 814.9, Fat 40.7, SaturatedFat 14.8, Cholesterol 242.1, Sodium 443, Carbohydrate 13.1, Fiber 2.5, Sugar 4.9, Protein 73

LAMB SHANKS WITH MUSHROOM BOLOGNESE



Lamb Shanks with Mushroom Bolognese image

Make and share this Lamb Shanks with Mushroom Bolognese recipe from Food.com.

Provided by Mysterygirl

Categories     Lamb/Sheep

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 15

6 tablespoons extra virgin olive oil
4 lamb shanks
salt & freshly ground black pepper
3/4 lb mixed fresh mushrooms, roughly chopped (such as morel, shiitake, chanterelle, and domestic)
1 tablespoon minced garlic
1 cup diced onion (1/4-inch dice)
1/2 cup diced carrot (1/4-inch dice)
1/2 cup diced celery (1/4-inch dice)
2 cups dry red wine
1 bay leaf
3 cups chicken stock or 3 cups canned low sodium chicken broth
3 cups peeled seeded and chopped tomatoes (fresh or canned, depending on season)
1/2 lb dried orecchiette
3 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh oregano

Steps:

  • Preheat the oven to 300°F.
  • Heat 3 tablespoons of the olive oil in a large, deep, ovenproof pot over medium heat until hot.
  • Season the shanks with salt and pepper and brown on all sides, about 10 minutes.
  • Remove to a plate.
  • Raise the heat to medium-high, add the mushrooms, and do not move them until they begin to brown, about 1 minute.
  • Season with salt and pepper and sauté until brown all over, about 5 minutes.
  • Remove to another plate and reserve for final assembly.
  • Reduce the heat to medium, add the remaining 3 tablespoons olive oil to the pot, and heat until hot.
  • Add the garlic and sauté briefly until light brown.
  • Add the onion, carrot, and celery, season with salt and pepper, and sauté until light brown, about 8 minutes.
  • Add the wine and bay leaf, bring to a boil over high heat, and cook until reduced by half.
  • Add the stock and tomatoes and bring to a boil again.
  • Season with salt and pepper.
  • Return the meat to the pot, cover, and place in the oven to braise until fork tender.
  • Test at 2 hours, but the shanks may take as long as 4 hours.
  • Let the meat cool in the liquid to room temperature.
  • Remove from the braising liquid and reserve separately.
  • Skim off and discard the fat from the braising liquids.
  • (The recipe may be made to this point a day ahead, covered, and refrigerated. See Chef's Note.) Bring a large pot of water to a boil.
  • Add salt and the pasta and cook until al dente, about 12 minutes.
  • Drain.
  • Meanwhile, pour the defatted braising liquids into a saucepan and bring to a boil over high heat.
  • Reduce the heat and simmer for about 10 minutes, skimming the surface all the while.
  • Add the basil and oregano.
  • Return the shanks to the sauce and simmer gently just until heated through, then remove and keep warm.
  • Add the mushrooms and pasta to the sauce and heat gently until warm through.
  • Pour onto a large, deep platter or divide among plates and top with the shanks.
  • Serve immediately.
  • Variation: If you wish to serve the meat off the bone (which turns this into a pasta dish rather than meat on a bed of pasta), tear the meat into big chunks and return it to the sauce with the mushrooms.
  • Cook just until reheated.
  • Add the pasta, stir, and heat through.
  • Taste for seasoning and serve immediately.
  • Chef's Note: It is acceptable and even preferable to do this dish a day ahead.
  • It is much easier to defat the braising liquid after it has been refrigerated.
  • The meat can even cook while you sleep.
  • For example, from midnight to 6:00 a.
  • m.
  • at 250°F.
  • You can also cook the whole dish in a covered pot on the stove-top.
  • There is a caramelization of flavors in oven braising that stove-top cooking does not replicate.
  • If the shanks are cracked — cut through the bone in the middle — they will cook through to tenderness more rapidly, closer to 2 hours than 4 hours.

Nutrition Facts : Calories 1232.4, Fat 57.5, SaturatedFat 17.3, Cholesterol 247.5, Sodium 475, Carbohydrate 66.6, Fiber 5.8, Sugar 13.1, Protein 87.8

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