BRAISED LAMB SHANKS
Anne Burrell's Braised Lamb Shanks recipe for Food Network is a hearty fan favorite.
Provided by Anne Burrell
Categories main-dish
Time 5h50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.
- Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.
- Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.
- Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.
- Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.
- Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired,
- Call yourself a superstar!!!
- In a small bowl, combine all ingredients and set aside until ready to use.
LAMB SHANKS ADOBO
A super-easy Cheryl Alters Jamison recipe from Tasting New Mexico. She recommends using Churro (a breed valued for wool as well as meat) lamb, if it's available to you. If you use very large shanks, the leftovers are good shredded as taco meat. I cook them whole, rather than cut.
Provided by zeldaz51
Categories Lamb/Sheep
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees Fahrenheit.
- Mix together the lamb shanks and other ingredients in a Dutch oven or other heavy pan. Bake uncovered for about 3 hours. Stir up from the bottom after about 2 hours, then continue baking until the meat is tender and pulls easily away from the bones. If the sauce remains very thin, remove the lamb with a slotted spoon, place the pan on a stove burner, and reduce the sauce until it is thick enough to heavily coat a spoon, then pour the sauce over the lamb.
- Serve hot, garnished if you wish with onion and cilantro.
Nutrition Facts : Calories 1118.7, Fat 59, SaturatedFat 23.5, Cholesterol 408, Sodium 712.6, Carbohydrate 17.3, Fiber 7.5, Sugar 5.6, Protein 123.4
PERSIAN-SPICED LAMB SHANKS
Rare grilled lamb chops or a roasted leg of lamb can be delightful and are easy to cook if you're in a hurry. However, with a little planning, you'll find it's the shank of the lamb that deserves the most praise. Careful, slow simmering will coax lamb shanks to a flavorful succulence unlike the other cuts. Lamb shanks are versatile, too, easily adaptable to recipes from many different cuisines. This heady Persian spice mixture yields a braise that is complex and nuanced, yet the flavors are balanced, with subtle hints of orange, lime and rosewater. Basmati rice is the perfect accompaniment. Prepare the lamb shanks up to 2 days before serving, if desired. Refrigerate them covered in broth and reheat for 30 minutes in a 350 degree oven or over gentle heat on the stovetop.
Provided by David Tanis
Categories dinner, roasts, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Trim any excess fat from lamb shanks and season generously with salt. Mix together the cinnamon, nutmeg, cardamom, rosebuds (if using), black pepper and turmeric. Sprinkle evenly over shanks and rub into meat. Let sit at room temperature at least an hour, or wrap and refrigerate overnight, then bring to room temperature.
- Place a Dutch oven or deep, heavy pot over medium-high heat and add oil to a depth of 1/2 inch. When oil is hot, add 2 lamb shanks and fry until nicely browned on all sides, about 5 minutes. Remove and set aside, then brown the 2 remaining shanks.
- Meanwhile, put saffron in a small bowl with lime juice, 2 teaspoons rosewater and 1/2 cup warm water. Let steep for 10 minutes. Heat oven to 350 degrees.
- Carefully remove all but 2 tablespoons oil from Dutch oven. Add chopped onion and cook over medium heat until softened and lightly colored, 8 to 10 minutes. Season onion with salt, then add lime zest, orange zest, thyme sprigs and bay leaves. Stir in saffron mixture. Lay in the lamb shanks and add the broth. Bring to a boil, then turn off heat and cover pot.
- Transfer pot to oven and bake for about 1 1/2 hours, covered, until meat is tender when probed and beginning to fall from the bone. Remove lamb shanks to a deep serving dish and keep warm. Strain braising juices through a fine-mesh sieve into a bowl, pressing with a wooden spoon to obtain all the liquid (discard thyme, bay leaves and onions). Skim fat, then taste and add salt if necessary. Add 1 more teaspoon rosewater, if desired. Reheat strained juices and pour over lamb shanks. Combine parsley, mint and reserved orange zest and sprinkle over top.
- Use a large spoon to break the tender shank meat into large chunks. Serve in low, wide soup plates, giving each portion a spoonful of the juices. Accompany with steamed Basmati rice, lavash flatbread or a loaf of crusty French bread.
Nutrition Facts : @context http, Calories 791, UnsaturatedFat 28 grams, Carbohydrate 15 grams, Fat 52 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 21 grams, Sodium 1403 milligrams, Sugar 5 grams, TransFat 0 grams
More about "lamb shanks adobo recipes"
LAMB SHANKS ADOBO RECIPE -SUNSET MAGAZINE
From sunset.com
Estimated Reading Time 2 mins
- Make adobo: In a dry, heavy medium saucepan over medium heat, roast garlic, turning occasionally, until softened and speckled brown, 12 to 15 minutes. Remove from pan. Add chiles to pan and toast, turning once, until fragrant, about 30 seconds, taking care not to let them burn.
- Carefully pour orange juice into pan. Add remaining adobo ingredients, then peel garlic and add to pan. Cover and bring to a boil, then reduce heat and simmer until chiles are softened, about 10 minutes.
- Lift out canela and bay leaves and reserve. Cool adobo slightly, then purée in a blender until very smooth.
- Preheat oven to 325°. Prepare lamb: Sprinkle shanks with salt and pepper. Heat oil in a heavy, large pot over medium-high heat, then brown 2 shanks at a time, turning occasionally, until golden brown, 7 to 8 minutes per batch. As shanks are browned, transfer to a 9- by 13-in. baking dish.
SOUTHWEST BRAISED LAMB SHANKS IN ADOBO …
From sharedappetite.com
Estimated Reading Time 7 mins
- Preheat oven to 325°F. Sprinkle lamb shanks generously with Kosher salt. Heat oil in a heavy, large pot over medium-high heat and sear lamb shanks (in batches if necessary) on all sides until deep golden brown, about 3 minutes per side. Remove shanks and set aside.
- Lower heat to medium low and add garlic and ancho chiles. Stir constantly until garlic is fragrant, about 30 seconds. Add orange juice, oregano, vinegar, salt, cumin, ancho chile powder, black pepper, cinnamon, cloves, and bay leaves. Stir to combine, bring to a boil, then reduce heat to maintain a simmer for about 10 minutes.
- Using an immersion blender (or letting adobo mixture cool slightly and then carefully transferring mixture to a regular blender), puree until very smooth. Add adobo sauce back to pot and nestle lamb shanks in sauce in a single layer. Lamb shanks should be covered at least half way with sauce, so add some water if needed (I didn’t need it, but it depends upon the size of your pot).
- Cover the pot with a lid and cook in oven for 1 hour. Remove from oven, turn lamb shanks, and cook for 1 additional hour without the lid. If meat is very tender at this point, it’s done! If not, allow to cook for an additional 30-60 minutes.
SWEET, ADOBO-STYLE LAMB SHANKS RECIPE BY …
From cookeatshare.com
BRAISED LAMB SHANKS IN ADOBO SAUCE
From chestnutmeats.co.uk
LAMB BARBACOA CARNITAS - NICKY'S KITCHEN …
From kitchensanctuary.com
EASY BRAISED LAMB SHANKS RECIPE - THE …
From themediterraneandish.com
BRAISED LAMB SHANKS - CAFE DELITES
From cafedelites.com
LAMB SHANKS ADOBO RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 2 hrs 45 minsServings 4Calories 897 per serving
- Make adobo: In a dry, heavy medium saucepan over medium heat, roast garlic, turning occasionally, until softened and speckled brown, 12 to 15 minutes. Remove from pan. Add chiles to pan and toast, turning once, until fragrant, about 30 seconds, taking care not to let them burn.
- Carefully pour orange juice into pan. Add remaining adobo ingredients, then peel garlic and add to pan. Cover and bring to a boil, then reduce heat and simmer until chiles are softened, about 10 minutes.
- Lift out canela and bay leaves and reserve. Cool adobo slightly, then purée in a blender until very smooth.
- Preheat oven to 325°. Prepare lamb: Sprinkle shanks with salt and pepper. Heat oil in a heavy, large pot over medium-high heat, then brown 2 shanks at a time, turning occasionally, until golden brown, 7 to 8 minutes per batch. As shanks are browned, transfer to a 9- by 13-in. baking dish.
SOUTHWEST BRAISED AMERICAN LAMB SHANKS IN ADOBO SAUCE
From americanlamb.com
Estimated Reading Time 2 mins
LAMB SHANKS ADOBO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LAMB SHANKS IN ADOBO SAUCE - CHIK N PASTRY RECIPES - GOOGLE
From sites.google.com
10 BEST LAMB SHANK RECIPES FOR A COZY NIGHT [2022] …
From beefsteakveg.com
MEXICAN LAMB ADOBO | FRESHNESS
From freshnessgf.com
18 RECIPES TO SHARE WITH FAMILY THIS RAMADAN
From simplyrecipes.com
YOU'LL LOVE THIS FILIPINO LAMB ADOBO RECIPE | SHESAID
From shesaid.com
SLOW COOKED LAMB SHANKS IN RED WINE SAUCE | RECIPETIN EATS
From recipetineats.com
LAMB ADOBO | SAVEUR
From saveur.com
DELICIOUS LAMB RECIPES - SUNSET MAGAZINE
From sunset.com
RECIPE: LAMB ADOBO WITH PASTA AND GREMOLATA - THE TAKEOUT
From thetakeout.com
BEST LAMB SHANKS RECIPE - HOW TO MAKE BRAISED LAMB …
From delish.com
INSTANT POT BRAISED LAMB SHANKS RECIPE - A COZY KITCHEN
From acozykitchen.com
You'll also love