LAMB SHANKS IN GUINNESS WITH COUNTRY VEGETABLES
A hearty Irish-style meal that is perfect for cooler weather. This is delicious served with with Recipe #54618!For a perfect dessert at the end of this meal, try Recipe #54621! Originally from a 1995 Bon Appetit. I have substituted cubed potatoes for either the turnips, rutabagas, or both.
Provided by Leslie in Texas
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Season lamb shanks with salt and pepper.
- Coat lamb with flour and shake off excess; reserve remaining flour.
- Heat the oil in a large pot over medium-high heat.
- Add lamb to pot in batches and brown well; transfer with tongs to a bowl.
- Reduce heat to medium and add the onions to the pot.
- Sauté the onions until translucent,scraping up any browned bits of lamb, about 5 minutes.
- Add reserved flour and cook, stirring for about 1 minute.
- Return lamb shanks and any accumulated juices to the pot.
- Add beef broth and the Guinness; cover and bring to a boil.
- Reduce heat and simmer until meat is almost tender, about 1 hour.
- Add carrots, parsnips and rutabagas to pot and simmer, uncovered, until meat and vegetables are tender and stew thickens slightly, about 40 minutes.
- Spoon fat from surface of stew and serve.
- This can be prepared one day ahead.
- Cover and refrigerate.
- Skim off any congealed fat from the surface and rewarm over low heat before serving.
Nutrition Facts : Calories 1459.9, Fat 45.8, SaturatedFat 15.5, Cholesterol 242.1, Sodium 884.2, Carbohydrate 83.5, Fiber 6.9, Sugar 14.8, Protein 83.6
BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD
Provided by Cory Schreiber
Categories Lamb Vegetable Braise Dinner Meat Lamb Shank Fennel Squash Butternut Squash Fall Winter Chard Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 375°F. Sprinkle lamb on all sides with salt and pepper. Heat oil in heavy large pot over high heat. Add lamb; cook until brown, turning occasionally, about 10 minutes. Transfer to plate. Add 1 tablespoon butter to drippings in pot. Add onion, carrots, parsnips, thyme and garlic. Sauté until vegetables soften and begin to brown, about 8 minutes. Add wine; boil until reduced almost to glaze, about 4 minutes. Return lamb to pot, arranging in single layer. Add stock, orange, cinnamon and 1 teaspoon fennel seeds; bring to boil. Place pot in oven. Braise lamb uncovered until tender, turning and basting often, about 2 hours 15 minutes.
- Meanwhile, rub cut sides of squash with 1 tablespoon butter; sprinkle with salt and pepper. Arrange squash, skin side down, on baking sheet. Roast on sheet alongside lamb until tender, about 1 hour 15 minutes. Scrape squash from skins into bowl; add nutmeg and 2 tablespoons butter. Mash with fork until almost smooth; season with salt and pepper. Transfer lamb to plate. Strain braising liquid into bowl; spoon off fat, if desired. Return liquid to pot. Add fresh fennel, orange peel and 1 teaspoon fennel seeds. Simmer until fennel is tender and sauce is thick enough to coat spoon, about 15 minutes. Return lamb to sauce.
- Rewarm lamb shanks, covered, over medium-low heat, about 15 minutes. Rewarm squash in saucepan over low heat, stirring often, about 10 minutes.
- Chard and final preparation:
- While lamb and squash heat, cut out center stem from chard leaves; discard stems. Coarsely tear leaves. Melt butter in heavy large skillet over high heat. Add chard and toss until chard wilts, about 4 minutes. Season with salt and pepper.
- Divide squash and chard among 4 plates. Arrange lamb atop vegetables; spoon sauce with fennel over.
LAMB SHANK AND VEGETABLE SOUP
Make and share this Lamb Shank and Vegetable Soup recipe from Food.com.
Provided by Terese
Categories Lamb/Sheep
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large stock pot/saucepan.
- Brown shanks well all over.
- Transfer to a plate.
- Add onions and garlic to pan.
- Saute until onions are tender.
- Stir in carrots, potatoes, turnip and pasrnip.
- Cook for 1 minute.
- Blend in remaining ingredients.
- Return shanks to pot.
- Bring to the boil.
- Reduce heat.
- Simmer for 1 to 1 1/2 hours or until barley is tender and lamb falls off the bone (add more liquid as required).
- Transfer shanks to a dish.
- Remove meat and chop roughly.
- Add meat to soup.
- Heat gently.
- Serve with bread.
Nutrition Facts : Calories 658.3, Fat 23.9, SaturatedFat 8.3, Cholesterol 128.7, Sodium 515.5, Carbohydrate 61.7, Fiber 9.9, Sugar 12.8, Protein 48.7
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