Lamb Shanks Braised With Red Wine Figs Recipes

BRAISED LAMB CHOPS WITH RED WINE AND FIGS

Start braising anywhere from 2 days to 2 hours before serving; as the meat stands in the rich sauce, the flavors have more time to develop.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Time 1h50m

Number Of Ingredients 9

Braised Lamb Chops with Red Wine and Figs image

Steps:

Preheat oven to 350 degrees. Season lamb with fennel seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Heat oil in large high-sided ovenproof skillet over high heat. Sear chops until well browned, about 5 minutes per side.
Add wine and vinegar. Boil until slightly reduced, about 2 minutes. Add stock, figs, and bay leaves. Bring to a boil.
Braise lamb in oven, covered, for 45 minutes. Uncover. Braise, basting often, until lamb is tender and just falling off the bone, about 45 minutes more. (If liquid is not saucelike, simmer over medium-high heat until thickened.) Serve lamb with sauce.

Ingredients

4 lamb shoulder chops (about 1 inch thick)
1 teaspoon fennel seeds, toasted and coarsely ground
Coarse salt and freshly ground pepper
2 teaspoons vegetable oil
3/4 cup full-bodied dry red wine, such as Cabernet Sauvignon
1/4 cup red-wine vinegar
2 cups chicken stock
7 ounces dried Calimyrna figs (about 8)
2 dried bay leaves

BRAISED LAMB WITH RED WINE AND PRUNES

Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here, it's braised in a flavorful mixture of prunes, red wine and spices until tender.

Provided by Mark Bittman

Categories brunch, dinner, easy, lunch, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 9

Braised Lamb With Red Wine and Prunes image

Steps:

Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 33 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 652 milligrams, Sugar 13 grams

Ingredients

2 pounds lamb shoulder
1 cup pitted prunes
1 tablespoon minced garlic
Salt and pepper
1 chopped onion
2 teaspoons minced ginger
1/4 teaspoon cinnamon
1 1/2 cup red wine
1/2 cup stock or water

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

Rosemary Braised Lamb Shanks image

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

Ingredients

6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme

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RED WINE-BRAISED LAMB SHANKS RECIPE - JEREMY SILANSKY

Web Dec 6, 2013 Directions Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil. Season the lamb shanks with salt …
From foodandwine.com
5/5 (41)
Total Time 2 hrs 40 mins

Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil. Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side. Add the garlic, carrots, celery and onion to the casserole. Add the red wine and boil for 3 minutes. Add the water and bring to a simmer. Add the bay leaves and peppercorns. Cover the casserole tightly and transfer to the oven. Braise the lamb shanks, turning once, for about 1 1/2 hours, or until very tender.
Transfer the lamb shanks to an ovenproof serving dish. Using a fine sieve, strain the braising liquid into a medium saucepan, pressing on the solids. Boil the braising liquid over high heat until reduced to 1 1/2 cups, about 20 minutes. Season the sauce with salt and pepper and pour about 1/2 cup over the lamb shanks; keep the remaining sauce warm. Cover the lamb shanks with foil and reheat in the oven for about 10 minutes. Serve the lamb shanks with the remaining sauce, the Maple-Glazed Root Vegetables and the Braised Red Cabbage.

Lamb Shanks Braised With Red Wine Figs Recipes

BRAISED LAMB CHOPS WITH RED WINE AND FIGS

Start braising anywhere from 2 days to 2 hours before serving; as the meat stands in the rich sauce, the flavors have more time to develop.

BRAISED LAMB WITH RED WINE AND PRUNES

ROSEMARY BRAISED LAMB SHANKS

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