ITALIAN LAMB SHANKS (ZWT II)
Betty Crocker - 1 of life's little historical cooking pleasures we seem to have left behind now that the internet is but a keystroke away. I laid down to take a nap w/a 20 yr-old BC paperback in hand & went sound asleep. I awoke still holding the book & the pgs were turned to this recipe. Seemed like a ZWT II sign to me & I confess to updating a bit to better reflect modern cooking methods. Not a modern recipe for lamb, but I was having a nostalgic moment (Time to marinate is not included).
Provided by twissis
Categories Lamb/Sheep
Time 2h30m
Yield 4 Shanks, 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim lamb shanks of any excess fat. Place shanks in a sturdy plastic bag lrg enough to hold all 4 shanks & pour the Italian salad dressing over them. Refrigerate at least 5 hrs, occ rearranging the meat & marinade to get complete & equal coverage.
- Remove lamb & reserve the marinade.
- Mix 1/2 cup cheese, flour, parsley flakes, salt & onion salt. Coat lamb w/the cheese mixture & reserve any that remains.
- Heat shortening in 12-inch skillet or dutch oven til melted. Cook lamb in hot shortening (turning occ) till browned on all sides. Drain all hot shortening from skillet (See Note).
- Sprinkle any remaining cheese mixture over the lamb. Add reserved marinade to the pan & enough water for a slow simmer.
- Bring the liquid to a boil, cover pan & reduce heat to simmer.
- Cook till tender (about 2 1/2 hrs), turning occ & adding water to pan as needed. Serve w/additional grated Parmesan cheese on the side.
- NOTE: While the recipe calls for the use of shortening, we all know it's rarely used now. Feel free to sub your oil of choice.
Nutrition Facts : Calories 1169.9, Fat 79.7, SaturatedFat 26.4, Cholesterol 317, Sodium 1676.2, Carbohydrate 12.8, Fiber 0.3, Sugar 5, Protein 95.7
ROSEMARY BRAISED LAMB SHANKS
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.
Provided by S. HODGE
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
- Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
- Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g
TOM VALENTI'S LAMB SHANKS
Provided by Tom Valenti
Categories Garlic Tomato Vegetable Braise Dinner Vinegar Lamb Shank Red Wine White Wine Winter Parade Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- 1.Preheat oven to 325°F. Season the lamb with salt and pepper.
- 2.Heat 3 tablespoons oil in a pot over medium-high heat. Add the celery, carrot, and onion; cook until very soft, 8 to 10 minutes.
- 3.Add the tomato paste and cook 1 to 2 minutes. Add the thyme, bay leaf, peppercorns, anchovies, and garlic; cook 3 minutes.
- 4.Add the wines, vinegar, and sugar; raise the heat to high and bring to a boil. Lower the heat to medium and add the broths. Leave over medium heat while you brown the lamb shanks.
- 5.Pour the remaining 1/4 cup of olive oil into a sauté pan. Over medium-high heat, brown the lamb shanks well on all sides, using tongs to flip them over.
- 6.Transfer lamb shanks to a roasting pan and pour the braising liquid on top. Cover with aluminum foil and cook in the preheated oven for 1 hour. Remove the foil and cook 2 1/2 to 3 hours more, turning the shanks over every half hour until the meat is very soft.
- 7.Remove the shanks from the braising liquid and strain the liquid. Skim any fat that rises to the surface, then use the liquid as a sauce. Serve in shallow bowls atop White Bean Puree.
ITALIAN STYLE LAMB SHANKS
This is our favourite recipe for lamb shanks. Good enough for guests and just glorious on a cold, winter's night served with rice, cous cous or creamy mashed potatoes.
Provided by Kookaburra
Categories Stew
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- First, you need to roast the capsicums (bell peppers).
- Preheat the oven to 200C (400F) or, alternatively, set grill (broiler) to high temperature.
- Slice capsicums into quarters lengthwise and remove stem, seeds and membrane.
- Coat well with olive oil and place into a roasting tin, skin side up.
- Cook in a hot (200°C) oven or under a hot grill until the skin begins to blacken and bubble.
- Remove and place capsicum pieces into a plastic bag.
- Seal bag and set aside until capsicums are cool.
- When cool, open bag and remove as much peel as possible from capsicums and set aside until needed.
- *Ifthis sounds like too much trouble, you could substitute a bottle (210g approx) of roasted capsicums (drained).
- TO PREPARE THE LAMB SHANKS: Preheat oven to moderate 180C (350F).
- In a large jug, combine beef stock powder, garlic powder, soup mix, red wine, and hot water, mix well.
- Add entire (undrained) contents of the can of peeled tomatoes to the jug, and set aside until needed.
- Heat oil in a large frypan (preferably an ovenproof frypan) or in a dutch oven or similar.
- Add lamb shanks, turn to cover well with oil, then cook on a high heat until brown all over.
- Remove lamb shanks from the pan and set aside.
- Reduce heat in pan, pour off all but 1 tablespoon of oil, and add onion, garlic, thyme and tomato paste.
- Cook for 3-5 minutes, or until fragrant.
- Now pour the contents of the jug into the pan and stir to mix well.
- Add lamb shanks to the pan, turning to coat well with the sauce.
- Increase heat and bring liquid to the boil.
- When liquid is boiling, cover the pan and transfer it (if ovenproof) to the centre shelf of the pre-heated oven.
- *Ifyour pan is not ovenproof, simply tip the shanks and their sauce into a suitable dish before transferring to the oven.
- Cook shanks, covered, in the oven for 2 hours at 180C (350F).
- After 2 hours, add the capsicums.
- Cover and cook for a further 30 minutes.
- Skim any excess fat from the top of the sauce before serving.
- Before serving, add freshly ground black pepper and salt to taste.
- Serve with steamed rice, cous cous, or mashed potatoes.
Nutrition Facts : Calories 894.4, Fat 47.6, SaturatedFat 15.7, Cholesterol 242.1, Sodium 1160.8, Carbohydrate 28.3, Fiber 4.8, Sugar 8.8, Protein 75.2
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