BRAISED LAMB SHANKS WITH SPRING VEGETABLES AND SPRING GREMOLATA
Provided by Joanne Weir
Categories Potato Braise High Fiber Father's Day Dinner Mint Carrot Spring Parsley Sugar Snap Pea Simmer Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 24
Steps:
- For lamb:
- Sprinkle lamb shanks generously with salt and pepper; dust with flour. Heat oil in heavy large deep pot over medium-high heat. Working in 2 batches, if necessary, add lamb to pot and cook until browned on all sides, turning often, about 10 minutes per batch. Transfer lamb to large bowl. Add onions, carrots, and celery to same pot; sauté until vegetables begin to soften, about 10 minutes. Add garlic and tomato paste; stir 1 minute. Stir in broth, wine, parsley, thyme, and bay leaves. Return lamb to pot; bring to boil (liquid may not cover lamb completely). Reduce heat to medium-low; cover and simmer until lamb is very tender and begins to fall off bones, turning occasionally, about 3 hours.
- Using tongs, transfer lamb to platter. Discard bay leaves and parsley sprigs. Spoon off fat from surface of pan juices; discard. Using immersion blender, puree pan juices until almost smooth. Season with salt and pepper. Return lamb shanks to pan juices. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.
- For gremolata:
- Mix all ingredients in small bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
- For vegetables:
- Bring large pot of salted water to boil. Add potatoes; cook until tender, about 18 minutes. Using slotted spoon, transfer potatoes to medium bowl. Add carrots to same pot; cook until tender, about 5 minutes. Using slotted spoon, transfer carrots to bowl with potatoes. Add sugar snap peas to same pot; cook 1 minute. Drain. Add to bowl with potatoes and carrots. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Bring lamb and pan juices to simmer over medium heat until heated through.
- Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add all vegetables; sauté about 5 minutes. Season with salt and pepper.
- Transfer lamb and pan juices to large platter or bowl. Surround with vegetables; scatter pea tendrils over vegetables. Sprinkle lamb with gremolata and serve.
- Ingredient tip:
- Green garlic has a more delicate flavor than mature garlic. The tops of green garlic look like green onions; the root ends are white and light purple. Look for green garlic at farmers' markets during the spring months.
SPRING LAMB SHANKS BRAISED IN WHITE WINE
I'm generally not a huge fan of lamb, but this is my exception. Ridiculously good, make only for company that deserves it. From "The New York Times Passover Cookbook"
Provided by Kishka
Categories Lamb/Sheep
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat half the oil in a large, heavy, covered casserole or roasting pan, large enough to hold the lamb shanks. Add the lamb shanks, a few at a time, and brown them well on all sides over medium-high heat. Remove from the pan.
- Preheat the oven to 350 degrees.
- Add the remaining oil to the pan, lower the heat and saute the onion, leeks and celery until they are soft and lightly browned. Stir in all but 1/2 tsp of the garlic, then add the wine. Simmer for a few minutes, scraping the browned bits from the bottom of the pan.
- Stir in the rosemary, parsley sprigs and bay leaves. Season the mixture with salt and pepper, then return the lamb to the pan. Cover and place in oven to bake until the lamb is very tender, about 3 hours.
- While the lamb is baking, mix the remaining 1/2 tsp garlic with the minced parsley and lemon peel and set aside.
- When the lamb is tender, remove it from the pan. Bring the liquid to simmer on top of the stove and taste it for seasoning, adding more salt and pepper, if necessary. Dissolve the potato starch in the cold water and stir it in to thicken the sauce, then stir in the lemon juice.
- Return the lamb to the pan and baste it with the sauce. Can be prepared in advance and reheated before serving. Transfer the lamb to a platter and spoon the sauce over it. Sprinkle with the minced parsley, garlic and lemon peel mixture and serve.
Nutrition Facts : Calories 876.1, Fat 49.2, SaturatedFat 18.2, Cholesterol 306, Sodium 231.5, Carbohydrate 4.8, Fiber 0.6, Sugar 1.4, Protein 90.3
SPRING LAMB SHANKS, BRAISED
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 3h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large, heavy covered casserole or roasting pan, large enough to hold the lamb shanks, heat half the oil. Add the lamb shanks, a few at a time, and brown them well on all sides. Remove them from the pan.
- Preheat oven to 350 degrees.
- Add the remaining oil to the pan, lower the heat and saute the onion, leeks and celery until they are soft and lightly browned. Stir in all but one-half teaspoon of the garlic, then add the wine. Simmer for a few minutes, scraping the browned particles from the bottom of the pan.
- Stir in the rosemary, parsley sprigs and bay leaves. Season the mixture with salt and pepper, then return the lamb to the pan. Cover and place in the oven to bake until the lamb is very tender, about three hours.
- While the lamb is baking, mix the remaining garlic with the minced parsley and lemon peel and set aside.
- When the lamb is tender, remove it from the pan. Bring the liquid to a simmer on top of the stove and taste it for seasoning, adding more salt and pepper if necessary. Dissolve the potato starch or cornstarch in the cold water and stir it in to thicken the sauce, then stir in the lemon juice. Return the lamb to the pan and baste it with the sauce. Keep warm until ready to serve or, if desired, prepare it in advance and reheat it just before serving.
- Transfer the lamb to a platter and spoon the sauce over it. Sprinkle with the chopped parsley, garlic and lemon peel mixture and serve.
Nutrition Facts : @context http, Calories 800, UnsaturatedFat 27 grams, Carbohydrate 6 grams, Fat 53 grams, Fiber 1 gram, Protein 64 grams, SaturatedFat 23 grams, Sodium 995 milligrams, Sugar 1 gram
BRAISED LAMB WITH SPRING VEG & GREMOLATA
Treat your family to a Sunday roast of succulent lamb shanks and a tasty gremolata made with parsley, lemon zest and garlic cloves
Provided by Jane Hornby
Categories Main course
Time 4h
Number Of Ingredients 11
Steps:
- Make several slashes about 1cm deep in each shank, then put them in a large roasting tin. Rub the rosemary, oil and seasoning into the meat. Leave to marinate for 30 mins if you have time. Heat oven to 220C/fan 200C/gas 7.
- Brown the lamb shanks in the oven for 20 mins, turning halfway. Add the carrots and all but one of the garlic cloves, turn them in some of the fat in the pan, then roast for 5 mins more. Pour in the wine and stock (make sure the carrots aren't too submerged), then cover the tin tightly with foil. Reduce the oven to 160C/140C fan/gas 3 and cook for 2½ hrs or until the shanks are meltingly tender.
- Chop the parsley, lemon zest and the remaining garlic clove and mix to make the gremolata. Cover and chill until ready to serve.
- Lift the shanks and carrots from their broth, cover and keep warm. Skim most of the fat from the sauce, then boil the sauce hard for 10 mins in a pan to reduce it by half. Check the seasoning and add the peas and the onion greens for the last few mins.
- To serve, return the shanks and carrots to the tin, pour over the sauce, scatter with the gremolata and squeeze over some lemon juice, if you like.
Nutrition Facts : Calories 590 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 0.5 milligram of sodium
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.
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