Braised Lamb Shanks With Caramelized Onions And Shallots Recipes

Steps:

• Sprinkle lamb shanks with salt to taste; if using kosher lamb, less salt will be needed. In a large, wide casserole with a lid, heat oil over medium-high heat until shimmering. Working in batches, brown lamb shanks on all sides. Transfer lamb to a plate and set aside.
• Add onions to pan and sauté until they begin to soften, about 3 minutes. Add 1 cup of water and 1 teaspoon salt. Cover, reduce heat to low and simmer until onions are very soft, about 30 minutes. Meanwhile, heat oven to 275 degrees.
• Mix saffron with 1/4 cup water and add to pan. Stir to mix well, 2 to 3 minutes. Add lamb to the onions and mix well. Cover and transfer to oven. Bake until lamb is very tender, about 2 hours.
• Stir 1 cup of the tanzeya into onions. Return pan to the oven and bake, covered, until mixture is reheated, about 15 minutes. Garnish with toasted almonds and serve by itself or over couscous.

Steps:

• For lamb shanks:.
• Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.
• Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat.
• Working in batches, add lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate.
• Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits.
• Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
• Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.).
• Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.
• For Mash:.
• Peel potatoes and cut into 2-inch pieces. Peel and halve rutabegas and thinly slice. Peel parsnips and cut into 1-inch pieces.
• Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
• Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.
• Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce. Sprinkle lamb shanks with additional chopped fresh rosemary and serve.

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.

Steps:

• Preheat the oven to 400°F (200°C).
• Season the lamb shanks all over with salt and pepper.
• Heat the canola oil in a large Dutch oven over medium-high heat.
• Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
• Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
• Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
• Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
• Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
• Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
• About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
• Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
• Fold in the butter, sour cream, and heavy cream until smooth and light.
• Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
• To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
• Enjoy!

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.

Steps:

• Adjust oven rack to lower-middle position and heat oven to 275 degrees. Lightly season lamb with salt and pepper on all sides. Heat the oil in a 7- to 8-quart Dutch oven over medium-high until shimmering. Add the lamb shanks and cook, turning occasionally, until well-browned on all sides, about 10 minutes total. Transfer the lamb to a rimmed baking sheet or large plate, and set aside.
• Add the onions, leeks and carrots to the Dutch oven. Reduce heat to medium. Season lightly with salt and cook, stirring frequently and scraping the bottom of the Dutch oven with a wooden spoon, until the onions and leeks are as caramelized as you'd like, about 20 minutes for lightly caramelized onions that give the stew a more savory flavor, or 45 minutes or longer for deeply caramelized onions that will make the stew sweeter. If browned bits start building up on the bottom of the pot, add water a tablespoon at a time, scraping them up and reincorporating them before continuing.
• When the onions are ready, add the garlic, and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and stir until it evenly coats all of the vegetables. Add the wine, scrape the bottom and sides of the pot, and cook until the wine is reduced by at least half, a minute or two. Add the chicken stock and the rosemary. (Tie the rosemary into a bundle with kitchen twine if you want to make it easier on yourself later.)
• Return the lamb shanks to the pot. Increase heat to high, bring the pot to a simmer, and transfer to the oven. Place a lid on top, leaving it cracked by an inch or so. Cook for 2 1/2 hours, then remove from oven. Flip the lamb, and stir the barley and spinach into the broth, making sure it's all submerged. Return to the oven, cover with the lid cracked, and continue cooking until a metal skewer inserted into the lamb meets very little resistance, the meat falls off the bone with a little tug, and the barley is fully cooked but still chewy, 30 to 45 minutes longer.
• Transfer the pot to the stovetop, remove and discard the rosemary, and adjust the consistency to a saucy, stewlike mixture by simmering to thicken, or thin it out by adding water. Stirring as you go to prevent the bottom from sticking. Season to taste with salt and pepper, and serve.

Steps:

• For lamb shanks:
• Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.
• Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches, all lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
• Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.
• For Mash:
• Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
• Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.
• Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce. Sprinkle lamb shanks with additional chopped fresh rosemary and serve.