BRAISED LAMB SHANKS WITH PEPPERS
Hearty and aromatic, this braised lamb dish, adapted from my mother, Annette Gertner, takes inspiration from the Middle East by way of Eastern Europe. It simmers mostly unattended and even benefits from being made earlier in the day - or even a day or two in advance - and reheated. The four shanks yield four copious portions. (The recipe will serve six if every guest does not insist on having a bone.) Orzo alongside will sop up the sauce.
Provided by Florence Fabricant
Categories meat, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Pat dry lamb shanks. In a heavy casserole or Dutch oven that will hold all the shanks, heat oil on medium-high. Add lamb shanks and brown on all sides, about 10 minutes. Remove to a platter. Season with salt and pepper. Reduce heat to medium-low.
- Add bell peppers and onions to the pan. Sauté, stirring, until the vegetables wilt and just begin to color, 5 to 6 minutes. Add garlic, dill seed, paprika and cinnamon. Stir. Add stock and wine. Bring to a simmer. Stir in tomato paste and oregano. Season with salt and pepper. Stir in lemon juice. Return lamb shanks to the pot along with any juices on the platter. Cover them with a piece of parchment or waxed paper, cover pot with lid, reduce heat to very low and cook about 2 hours, basting the shanks occasionally and turning them at least once until the meat is very tender when pierced with a knife.
- Remove shanks from the pot. Increase heat to medium and reduce sauce by about a third, about 10 minutes. Taste and season with salt and pepper as needed. Return shanks to the pot, baste and reheat. Serve directly from the casserole or transfer to a serving dish. Strew with fresh dill before serving.
SLOW-BRAISED LAMB SHANKS
Provided by Mark Bittman
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large skillet, brown shanks well in oil; this will take as long as half an hour (you can cover the pan to avoid spattering). Sprinkle with salt and pepper as they cook.
- Lower the heat, pour off the excess fat, add the wine or stock. Simmer over low heat for 1½ to 2 hours, covered, turning and adding water, about ¼ cup at a time, as necessary, until the meat is falling of the bone.
- Cool. Take meat off the bone and reserve the liquid. When the liquid is cool, skim the fat and reserve the juice. Use meat and juice in the following recipes: Tomato Sauce With Lamb and Pasta; Indian Lamb Curry With Basmati Rice; Chinese Braised Lamb Shanks.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 11 grams, Carbohydrate 0 grams, Fat 21 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 406 milligrams, Sugar 0 grams
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