BRAISED AND GRILLED LAMB SHANKS
Provided by Mark Bittman
Categories lunch, project, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine lamb shanks, Port or wine, and garlic in a skillet just large enough to hold shanks. Turn heat to high and bring to a boil; cover and adjust heat so that the mixture simmers gently. Cook, turning about every 30 minutes, until shanks are tender and a lovely mahogany color, at least 2 hours and more likely longer.
- Remove shanks and strain the sauce. If time allows, refrigerate both, separately; skim fat from top of sauce. Preheat a charcoal or gas grill or the broiler; the rack should be 4 to 6 inches from the heat source, and the fire hot.
- Grill or broil shanks until nicely browned all over, sprinkling them with salt and pepper and turning as necessary; total cooking time will be about 15 minutes. Meanwhile, reheat the sauce gently; season it with salt and pepper, then add vinegar or lemon juice. Taste and add more seasoning if needed. Serve shanks with sauce.
Nutrition Facts : @context http, Calories 818, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 51 grams, Fiber 1 gram, Protein 71 grams, SaturatedFat 24 grams, Sodium 1207 milligrams, Sugar 0 grams
BRAISED LAMB SHANKS
Provided by Food Network
Time 4h10m
Yield 4 servings
Number Of Ingredients 12
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 AND GRILLED LAMB SHANKS
Why do so many recipes have you brown lamb shanks and other tough meats when the long braising needed to make them tender ends up breaking down the lovely, crisp crust? The simple answer is that browning creates complex flavors, but it also creates a spattery mess. So here's a solution: grill or broil the shanks after braising. This will give them the ultimate crust, and the braising liquid will serve as a succulent sauce.
Yield makes 4 servings
Number Of Ingredients 5
Steps:
- Combine the lamb shanks, port, and garlic in a skillet just large enough to hold the shanks. Turn the heat to high and bring to a boil; cover and turn down the heat so that the mixture simmers gently. Cook, turning about every 30 minutes, until the shanks are tender and a lovely mahogany color, at least 2 hours and more likely longer.
- Remove the shanks and strain the sauce. If time allows, refrigerate both separately; skim the fat from the top of the sauce. Preheat a grill or broiler until quite hot; the rack should be 4 to 6 inches from the heat source.
- Grill or broil the shanks until nicely browned all over, sprinkling them with salt and pepper to taste and turning as necessary; total cooking time will be about 15 minutes. Meanwhile, reheat the sauce gently; season it with salt and pepper, then add the vinegar or lemon juice. Taste and add more seasoning if needed. Serve the shanks with the sauce.
- Anise-Flavored Lamb Shanks (or Short Ribs): For an Asian-flavored main course, braise the meat in a mixture of 1/4 cup soy sauce, 1 cup water, 5 thin slices peeled fresh ginger, 5 whole star anise, 4 garlic cloves, and 1 tablespoon sugar. Proceed as directed, finishing the sauce with rice or white wine vinegar.
BRAISED LAMB SHANKS
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
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
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