lamb shank

Ale barley lamb shanks

lamb shanks

leeks

pearl barley

umami paste

500 ml of your favourite ale

Mediterranean-spiced braised lamb shanks, cooked in a red wine and tomato sauce with vegetables, aromatics, and fresh herbs! Perfect for Easter or your next special dinner.

Braised Lamb Shanks Recipe with Vegetables 

garlic powder

tsp sweet Spanish paprika

salt

tsp black pepper

nutmeg

American Lamb Shanks

tbsp extra virgin olive oil

medium yellow onion, roughly chopped

celery ribs, chopped

carrots,

lb baby potatoes, scrubbed

red wine

low-sodium beef broth

tomatoes

cinnamon

springs fresh thyme

springs rosemary

In a small bowl, add all the spice mix ingredients and mix to combine.

Pat the lamb shanks dry and season with the spice mix on all sides.

In a large Dutch oven pot like this one, heat 2 tbsp olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 mins or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat.

Now add the onions, celery, carrots and potatoes. Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits.  Cook briefly so that the wine reduces a bit.

Add the broth, tomatoes, cinnamon sticks, thyme, and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 minutes. Turn heat off.

Cover the pot and transfer to the 350 degrees F-heated oven. Cook in the oven for 2 1/2 hours (It's a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.)

While the lamb shanks are cooking, prepare rice according to this recipe, or prepare 2-3 cups of orzo pasta according to package instructions.

Serve the lamb shanks hot with a little of the veggies and braising sauce on top of rice or orzo pasta. You might also like to prepare a side salad like this 3-ingredient Mediterranean salad or Fattoush. Enjoy!

I...love...flavor...

This recipe is, by far, the BEST I have ever tasted.  I live in a food Mecca..Houston.  I have had lamb. 

This recipe is full of rich, beautiful flavor.  I enjoyed making this {and my wife and I enjoyed eating this}.  Many of my friends don’t realize that lamb is mostly cheaper than beef and more flavorful.  

I have never used a spice rub before I sear the lamb shanks...I will always do this from now on.  Your recipe is great!  

I look forward to your e-cookbook (I just subscribed) and your food blog.  

Thank you so very much for this recipe.  

Much respect..,Jeff in Houston

https://content.jwplatform.com/videos/t7mTs4VG.mp4

Mediterranean Wine Braised Lamb Shanks

This roast lamb is amazing because of the herbs and garlic rub -- it fills up the house while it's roasting and when you take your first bite... wow. The potatoes even cook in the same pot, so they absorb the wonderful broth, herbs, and spices too!&nbsp;Adapted from The Art of Syrian Cookery by Helen Corey (1962). Serves 4 to 5.

Mediterranean Leg Of Lamb Roast {Instant Pot}

extra virgin olive oil

leg of lamb (bone-in

sea salt

bay leaf (crushed)

black pepper

marjoram

sage

garlic (minced)

ginger

thyme

broth

potatoes

arrowroot powder (optional)

water

Turn electric cooker to sauté, or put stove-top cooker on burner over medium heat.

Let it get quite hot. If using an electric cooker, wait until the screen says HOT.

Then drizzle in olive oil.

Put the roast in, and swirl it around so it can get coated with oil.

Lift it off the bottom of the cooker to prevent sticking.

Then let it sear on one side, then flip it over to sear on the other side.

Sprinkle the roast with the salt, pepper, and all herbs.

Add broth.

Then cover the pot, checking the seal and components to make sure all is well.

If using an electric cooker, set to high pressure for 50 minutes.

If using a stove-top cooker, bring to high pressure and maintain for 45 to 50 minutes.

Then, when cooking time is done, place a towel over the venting knob to do a quick pressure release.

Open the lid.

Add potatoes.

If using an electric cooker, set to high pressure for 10 minutes.

If using a stove-top cooker, bring to high pressure and maintain for 9 to 10 minutes.

Then, when cooking time is done, place a towel over the venting knob to do a quick pressure release. Open the lid.

Check potatoes for doneness.

Then, using a slotted spoon, transfer the potatoes and roast to a serving platter.

Cover to keep warm while you make the gravy out of the broth.

Finally, whisk the arrowroot into the 1/3 cup water, then add to the broth in the pot while stirring. It should thicken immediately from the retained heat; you can turn it to sauté if it needs additional heat for thickening.

Serve and enjoy!

Instant Pot Mediterranean Lamb Roast! Get the full recipe here: https://traditionalcookingschool.com/food-preparation/instant-pot-lamb-roast/

Instant Pot Mediterranean Lamb Roast

This lamb shank recipe can be braised a day ahead; the flavor will deepen overnight in the fridge.

Braised Lamb Shanks with Gremolata and Baked Polenta

lb. lamb shanks (6–8 shanks, depending on size), trimmed

Tbsp. kosher salt

rosemary

tsp. fennel seeds

garlic cloves, 1 grated, 6 minced

olive oil

onions,

Tbsp. unbleached all-purpose flour

paprika

½ tsp. crushed red pepper flakes

dry white wine

chicken broth

polenta (coarse cornmeal)

kosher salt

Parmesan

Tbsp. (¼ stick) unsalted butter

parsley leaves

garlic cloves,

Tbsp. finely grated lemon zest

This lamb shank recipe calls for cooking them uncovered in their broth. It simultaneously browns and braises them, adding richness and color. Braise them a day ahead; the flavor will deepen overnight in the fridge.

Bon Appétit

Place lamb on a large rimmed baking sheet; season all over with 2 Tbsp. salt and generously with pepper. Mix rosemary, fennel seeds, and grated garlic in a small bowl; massage into lamb. Cover and let stand at room temperature for 1 hour or, preferably, chill overnight.

Preheat oven to 350°. Heat oil in a large wide heavy pot over medium-high heat. Add onions, season with salt and pepper, and cook, stirring occasionally, until golden, 8–10 minutes.

Add minced garlic, flour, paprika, and red pepper flakes. Stir vigorously to distribute flour. Cook, stirring often, until mixture becomes dry, about 1 minute. Add tomatoes and wine. Simmer briskly, stirring often, until juices thicken and tomatoes begin to break down, about 10 minutes.

Gradually stir in 4 cups broth. Simmer until flavors meld, 3–4 minutes. Season to taste with salt and pepper. Add lamb shanks to pot in a single layer, pushing them down into sauce (add additional broth if needed so that shanks are about ¾ submerged).

Roast, uncovered, until tops of shanks have browned, about 30 minutes. Using tongs, turn shanks over and roast for 30 minutes longer.

Cover and cook, turning shanks occasionally, until meat is fork-tender and almost falling off the bone, 45 minutes to 1½ hours (time will depend on size of shanks). Remove from oven and skim off fat from surface of sauce. Let shanks rest in liquid for at least 30 minutes.

DO AHEAD: Lamb shanks can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep chilled.

Preheat oven to 350°. Stir polenta, oil, salt, and 7½ cups water in a 13x9x2” baking dish to blend. Bake, uncovered, for 1¼ hours. Stir in cheese and butter and season with pepper. Smooth top and continue baking until polenta is set and jiggles like custard, 25–30 minutes.

Meanwhile, discard any fat from surface of lamb shank mixture and bring to a simmer over medium heat. Cover, reduce heat to low, and simmer gently, occasionally turning shanks and stirring sauce, until heated through, about 20 minutes. If using large shanks, remove from pot; let cool slightly, then coarsely shred meat from bones. Return meat to sauce. (If you have 8 small shanks, you can serve them whole, setting them directly atop polenta.)

Preheat broiler. Broil polenta, watching very closely to prevent burning, until surface is light golden, 5–7 minutes. Serve immediately for a softer polenta; for a firmer texture, let rest for up to 30 minutes.

Using a sharp knife, mince parsley (make sure it’s dry). Mix parsley with remaining ingredients in a small bowl; toss to evenly incorporate.

Divide polenta among large wide bowls. Spoon meat with juices over. Sprinkle meat generously with gremolata.

Tender, fall off the bone Lamb Shanks braised in a deliciously rich sauce is your new family dinner recipe! Includes 4 cooking methods: oven, stove, slow cooker or Instant pot. The meat just slides off the bone!

Lamb Shanks

olive oil (divided)

lamb

onion

carrots (sliced 1/2-inch thick)

salt and pepper

flour

beef stock

tomato paste

beef bouillon cubes (crushed)

rosemary (finely chopped)

parsley (finely chopped (divided))

bay leaves

Salt and pepper (to season)

Preheat oven to 350°F (175°C).

Wash and pat dry lamb shanks with paper towel.

Heat 1 tablespoon of oil in a heavy based pot over medium-high heat.&nbsp;Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.&nbsp;Transfer to a plate, tent with foil to keep warm, set aside.

To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.

Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper.&nbsp;Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.

Add stock, wine, puree, tomato paste, bouillon&nbsp;and herbs. Bring to a simmer on the stove.

Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).

Gently transfer the shanks onto a plate; tent to keep warm.

Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency.&nbsp;OPTIONAL: skim off any additional fat which rises to the surface.

You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.&nbsp; *If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency. (See notes about thickening.)

Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.

Garnish with parsley and serve with mashed potatoes, rice or pasta.

To serve the following day, allow the casserole to cool completely, cover and refrigerate. The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 - 15 minutes,&nbsp;basting the shanks and vegetables with the sauce.

OVEN METHOD:

This is one of the delicious. team's favourites – so we’ve given the recipe a ‘global’ twist and added some of the hottest trending spices and ingredients of 2018.

Lamb shank turmeric kale chickpea curry

tbs coconut oil

Frenched lamb shanks

onion, finely chopped

garlic cloves, chopped

(25 grams) ginger, chopped

cinnamon quill

coconut milk

chicken stock

can chickpeas, rinsed, drained

broccolini,

kale, stalks removed, finely chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

Nothing can beat tender and juicy slow cooked lamb shanks. This will become one of your go to winter recipe and will keep all the family happy.

Pomegranate lamb shanks recipe

brown onion, thinly sliced

garlic cloves, crushed

tsp coriander

allspice

tbsp finely chopped fresh rosemary

Coles cranberry sauce

pomegranate juice

Massel salt reduced chicken style liquid stock

pomegranate molasses

cranberries

Brussels sprouts, halved

butter, chopped

milk

polenta

tbsp natural flaked almonds, toasted

tbsp chopped fresh at-leaf parsley leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon.

Braised Lamb Shanks with Rosemary

lamb shanks (about 5 pounds total)

peeled,

dry red wine

beef broth

lemon peel

Epicurious

Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.

Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.

Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.

Cook the lamb shanks until they’re just falling apart and they develop the most amazing flavours. Whatever you do, do NOT skip the mint oil or spring onions – it’s like switching on a light, and just that simple little touch makes the whole dish sing.

Guinness lamb shanks

red onions

raisins

thick-cut marmalade

tomato ketchup

Worcestershire sauce,

Guinness dark ale

litre organic chicken stock

mint

spring onions

cider vinegar

Lamb shank pie looks amazing. Cook the lamb shanks the day before and this is a doddle to whip up.


Lamb shanks pie

Top 18 lamb shank recipes from across the web

The most viewed lamb shank recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ale barley lamb shanks

Braised Lamb Shanks Recipe with Veg...

Mediterranean Leg Of Lamb Roast {In...

Braised Lamb Shanks with Gremolata ...

Lamb Shanks

Lamb shank turmeric kale chickpea c...

Pomegranate lamb shanks recipe

Braised Lamb Shanks with Rosemary

Guinness lamb shanks

Lamb shanks pie

Lamb shank madras

Instant Pot Lamb Shanks

Lamb shank pie recipe

Instant Pot® Lamb

Slow Cooker Lamb Shank Recipe

Braised lamb shanks

Estonian lamb shanks

Lamb shank tagine with figs

Top 18 lamb shank recipes from across the web

The most viewed lamb shank recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ale barley lamb shanks

Braised Lamb Shanks Recipe with Veg...

Mediterranean Leg Of Lamb Roast {In...

Braised Lamb Shanks with Gremolata ...

Lamb Shanks

Lamb shank turmeric kale chickpea c...

Pomegranate lamb shanks recipe

Braised Lamb Shanks with Rosemary

Guinness lamb shanks

Lamb shanks pie

Lamb shank madras

Instant Pot Lamb Shanks

Lamb shank pie recipe

Instant Pot® Lamb

Slow Cooker Lamb Shank Recipe

Braised lamb shanks

Estonian lamb shanks

Lamb shank tagine with figs

The most viewed lamb shank recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine