SWEET SPICED LAMB SHANKS WITH QUINCE
A cross between a Persian stew and Moroccan tagine, the spices in this slow cooked one-pot are mellow. Serve with rice, couscous or flatbreads
Provided by Jane Hornby
Categories Main course
Time 3h10m
Number Of Ingredients 15
Steps:
- Heat the oil in a large frying pan. Season the shanks, then brown in the oil for 10 mins, or until dark golden all over.
- Meanwhile, in a casserole dish or large pan, melt the butter. Soften the onions for 10 mins on a medium heat until they're turning golden, then add the garlic. Heat oven to 160C/140C fan/gas 3.
- Add the strips of lemon zest and spices to the onion pan. Cook for 1 min, then stir in the tomato purée, honey, stock and half the lemon juice. Sit the shanks in the pan, then poke the quince quarters in and around the meat. (It might be quite a tight fit, but the meat will shrink as it cooks.) Bring to a simmer, then cover with a lid and braise in the oven for 2 hrs.
- Remove the lid and cook for 30 mins more. Spoon away any excess fat. The sauce will be fairly thin, so if you prefer a thicker stew, remove the lamb and quinces to a serving plate, then boil the cooking juices until thickened. Season, add the lemon juice and serve with the lamb.
Nutrition Facts : Calories 624 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 59 grams protein, Sodium 0.4 milligram of sodium
FLAVORFUL PERSIAN BRAISED LAMB SHANKS
This lamb shank is tender, juicy, and so flavorful. It is an authentic Persian recipe passed down from my father who was born in Tehran, Iran. It does take a lot of time to prepare but it's worth it. My friends and family say it's comparable to something served in a 5-star restaurant. Serve with seasoned lentils, white rice, dill rice, or rice with lima beans. This is a dish to impress, perfect for the holidays!
Provided by Andraya Winters
Categories World Cuisine Recipes Asian
Time 5h
Yield 4
Number Of Ingredients 21
Steps:
- Rub 1 tablespoon olive oil over lamb shanks and cover with salt.
- Mix turmeric, cinnamon, cardamom, black pepper, cumin, and nutmeg together in a small bowl. Sprinkle over lamb shanks. Let lamb shanks marinate for 1 hour at room temperature.
- Heat 1 tablespoon olive oil in a large pot. Cook and stir onion until browned, 10 to 15 minutes. Stir in garlic; cook and stir until fragrant, about 1 minute. Remove from heat.
- Whisk hot water, lime juice, rose water, and saffron together in a small bowl. Cover and let steep for 10 minutes.
- Heat remaining 2 tablespoons olive oil in a large pot over medium-high heat. Cook lamb shanks in batches until browned, 5 to 8 minutes per batch. Transfer lamb shanks to a plate.
- Whisk wine into the pot, scraping any browned bits off the bottom. Add onion and garlic mixture, steeped saffron mixture, parsley, thyme, lime zest, and bay leaves. Return lamb shanks to the pot. Cover with chicken broth. Bring to a boil; reduce heat to medium-low and simmer, covered, until lamb shanks are tender, about 2 1/2 hours.
- Preheat oven to 250 degrees F (120 degrees C).
- Uncover pot and simmer until broth reduces slightly, about 20 minutes. Transfer lamb shanks to an oven-safe dish.
- Place lamb shanks in the preheated oven to keep warm.
- Bring broth to a boil; simmer until thickened, about 10 minutes. Spoon broth over lamb shanks.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 12.6 g, Cholesterol 96.8 mg, Fat 27.2 g, Fiber 2.7 g, Protein 28.9 g, SaturatedFat 7.1 g, Sodium 8487.9 mg, Sugar 4 g
SPICED SLOW-COOKED LAMB SHANKS
This is one of the cheapest and tastiest cuts of lamb. Cooked this way, the sauce is very tasty and the meat will just fall off the bone. Served with potato mash, polenta, couscous or rice, it is a wonderful dish.
Provided by Jamie Oliver
Time 2h55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- Season the lamb with sea salt and freshly ground black pepper. Smash up the coriander seeds and dried chile and mix with the dried marjoram. Roll the lamb in this mixture, pressing it in well. Dust the lamb with the flour.
- Heat a thick-bottomed casserole pan, add the oil, brown the meat on all sides and then remove from the pan. Add the garlic, carrot, celery, onions, chopped rosemary, and a pinch of salt and sweat them until softened. Add the balsamic vinegar and allow it to reduce to a syrup. Pour in the white wine and simmer for 2 minutes. Add the anchovies (these really seem to intensify the lamb flavor) and then add the tinned tomatoes, kept whole. Shake the pan and return the lamb to it. Bring to a boil, put on the lid and simmer in the oven for 1 1/2 to 2 hours, then remove the lid and cook for a further 1/2 hour. Skim off any fat and taste for seasoning. Finally, stir in a handful of roughly chopped fresh basil, marjoram or flat-leaf parsley.
STICKY SPICED LAMB SHANKS
This hearty, slow-cooked lamb dish is perfect for two to share as the nights start drawing in
Provided by Good Food team
Categories Dinner, Main course
Time 3h15m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Add 1 tbsp oil to a small, tight-lidded casserole and brown shanks for a couple of mins, turning as you go. Remove and set aside.
- Add remaining oil and onions to the pan and cook for about 10 mins until soft. Add garlic and spices and cook for 4 mins more. Tip in tomatoes and stock, then nestle the shanks back in on their sides. Bring to a boil, cover and put in the oven. Cook for 2 hrs: turn the shanks now and then.
- Remove the lid and stir through the molasses, apricots and figs. Cook, uncovered, for 30 mins more or until the meat is falling away from the bone.
- Remove shanks from the dish and wrap in foil to keep warm. Put the dish back onto the heat and cook down the juices until thick and saucy. Season, then serve the shanks, scattered with coriander, alongside the rice (see 'Goes well with', right).
Nutrition Facts : Calories 1114 calories, Fat 55 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 52 grams sugar, Fiber 10 grams fiber, Protein 95 grams protein, Sodium 1.93 milligram of sodium
SPICY STICKY LAMB CHOPS
Steps:
- Preheat the oven to 475 degrees F.
- Toast the coriander and fennel seeds in small pan over a medium flame, shaking every 30 seconds so they don't burn. Once they've given off a lovely aroma and have turned a darker tone, remove from the hot pan and cool completely on a plate. Then throw them into your spice grinder and grind to a fine powder.
- Mix the spices with the yogurt, tomato paste, ginger, garlic, hot sauce, brown sugar, salt, a healthy few grinds of freshly ground black pepper, apple cider vinegar, and oil. Taste and season according to your palate.
- Cover each chop with the marinade, rubbing it into the meat and fat. You can marinate overnight, a few hours, or just 30 minutes. I've done all three and it tastes great every way.
- Bake the chops in a 9- by 13-inch baking dish until the lamb is cooked to medium-rare, or to your liking, 15 to 20 minutes. Remove from the oven and allow to rest, tented with foil, for about 5 minutes before serving.
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