Savory Lamb Shanks On Buttered Egg Noodles Recipes

Steps:

• Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.

Steps:

• Preheat oven to 350°F. Place lamb shanks on a large rimmed baking sheet; season generously with salt and pepper. Mix cinnamon, turmeric, cumin, and cardamom in a small bowl; massage spice mixture into lamb. Let rest 1 hour at room temperature or chill uncovered up to 12 hours (the longer, the better).
• If chilling, let shanks sit at room temperature 1 hour for even roasting.
• Heat 1/4 cup oil in a large pot over medium-high. Working in batches, cook lamb shanks until brown on all sides, 10-15 minutes. Transfer lamb to paper towels to drain.
• Wipe out pot and let cool slightly so that vegetables don't burn. Heat remaining 1/4 cup oil in pot over medium. Add onions, season with salt, and cook, stirring occasionally, until golden and softened, 8-10 minutes. Add thyme sprigs, garlic, and bay leaves and cook, stirring often, until fragrant, about 2 minutes. Sprinkle flour over and stir vigorously to evenly distribute. Cook, stirring often, until flour is absorbed, about 1 minute. Add wine; bring to a simmer and cook, stirring often, until thickened, about 2 minutes. Gradually stir in broth, pomegranate juice, and pomegranate molasses. Bring to a simmer and cook, stirring occasionally, until flavors meld, about 5 minutes.
• Arrange lamb shanks in a single layer in a large roasting pan. Pour in onion mixture and push lamb shanks down into liquid (about three-quarters of lamb shanks should be submerged; add more broth if needed). Cover pan with foil and cook lamb, turning occasionally, until meat is fork-tender and almost falling off the bone, 1 1/2-2 hours. Remove pan from oven and let lamb rest, covered, in liquid at least 30 minutes.
• Transfer lamb to a platter and tent with foil to keep warm. Strain braising liquid through a fine-mesh sieve into a medium saucepan; skim off fat from surface and discard. Add walnuts to braising liquid and bring to a simmer over medium-high. Cook until reduced by one-third, 15-20 minutes (sauce should be slightly thickened and velvety). Add butter a piece at a time, stirring after each addition until incorporated before adding more; sauce should look glossy. Return lamb to pot and cook, stirring to coat, until heated through. Taste and adjust seasoning with salt and pepper.
• Arrange lamb over polenta on a platter and spoon walnuts and sauce over; top with lemon zest.
• Do Ahead
• Lamb shanks can be braised 1 day ahead. Chill uncovered until cold, then cover and keep chilled.

Steps:

• Prepare the lamb shanks: Sprinkle liberally with salt and pepper and Accent if desired, and lightly flour. Dust off excess flour. Heat 4 T olive oil in a large skillet. Add two lamb shanks to the skillet on low or medium-low and brown on at least two sides. remove to paper towels and brown the remaining two adding more oil to the pan if needed. Meanwhile, prepare the vegetables and set aside separated with carrots, zucchini and celery in one group and the onion and garlic in the other. In a large (Le Creuset ) 7 1/4 Quart pot, or other large covered vessle, heat 2-3T olive oil. Add the diced celery, carrot, zucchini and saute until limp. Then add the diced onion and garlic being careful not to brown. Add the chicken broth and stir. Chop the tomatoes roughly in the can using kitchen shears so as to retain the juice. Add the chopped tomatoes to the pot along with thyme bundle, 1 teas dried thyme and 1T salt and 1 teas fresh ground pepper to taste. Stir. Remove the last two shanks from the saute pan and add all of them to the pot with the sauce. Stir and fit the shanks so they are largely covered. Bake at 350 COVERED for 2-2 1/2 hours. Look at the shanks at the two hour mark and if the sauce seems runny or greasy make a thickening sauce on the stove. Combine in a small saucepan over low heat, 4 T butter; melted and add 4 T Wondra flour-stirring briskly add 4T-6t water. Add this paste to the large pot to thicken the sauce/gravy. Remove the pot from the oven when you can see the meat is just separating from the bone. Rest covered 15-20 minutes. Prepare 12 oz of egg noodles according to the package directions for al dente. Melt 4T butter in microwave if possible or in saucepan. Drain the noodles and add back into the noodle pot with melted butter. Add salt and pepper lightly to taste. Serve noodles, shank atop, gravy/sauce from the shank pot on top and then garnish with chopped Italian parsley.