lamb shanks

Here's what you need: lamb shanks, kosher salt, freshly ground black pepper, canola oil, medium carrots, medium white onion, celery, garlic, tomato paste, red wine, chicken stock, orange, lemon, fresh rosemary, fresh thyme, bay leaves, brussels sprouts, red pearl onion, olive oil, yukon gold potato, white pepper, unsalted butter, sour cream, heavy cream, fresh parsley, lemon, flaky sea salt, garlic, fresh chives, horseradish, orange

Elegant Braised Lamb Shank Dinner Recipe by Tasty

lb lamb shanks, 1 pound (455 g) each

kosher salt,

black pepper,

canola oil

carrots, minced, plus 1 pound (455 grams) oblique-cut

white onion, minced

celery,

tomato paste

red wine

chicken stock

orange, juiced

lemon, juiced

rosemary

thyme

bay leaves

lb brussels sprouts, halved

lb red pearl onion, peeled

olive oil,

white pepper,

unsalted butter,

sour cream

heavy cream

parsley,

lemon, zested

flaky sea salt

garlic,

fresh chives, chopped

horseradish

orange, zested

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Season the lamb shanks all over with salt and pepper.

Heat the canola oil in a large Dutch oven over medium-high heat.

Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.

Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.

Add the tomato paste and cook until it browns and is aromatic, 5 minutes.

Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.

Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.

Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.

About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.

Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.

Fold in the butter, sour cream, and heavy cream until smooth and light.

Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.

To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.

https://vid.tasty.co/output/107810/landscape_480/1536085136

There are many ways to cook lamb shanks throughout the year, but these taste like the beginning of spring. The orange fragrance and the honey’s perfume are complemented by the similarly sweet carrots and turnips. A shower of freshly snipped herbs adorns the dish just before serving. The recipe is easy to prepare in two parts: The shanks are simmered to tenderness first, which produces the broth. This can be done several hours ahead or up to 2 days in advance. Then, the bones are removed, and the meat can be finished in the sauce.

Spiced Lamb Shanks With Orange and Honey

meaty lamb shanks (about 6 pounds total)

Salt and pepper

cumin seeds

fennel seeds

coriander seeds

onion,

cloves

bay leaf

olive oil

garlic

saffron

cayenne

honey

orange,

orange juice

white wine

arrowroot

butter

carrots,

turnips,

Salt

parsley

mint

dill

basil leaves

Cook the lamb shanks: Season shanks generously with salt and pepper. Transfer to a large pot and add cumin seed, fennel seed, coriander seed, onion, cloves, thyme and bay leaf. Pour in enough water to cover shanks, place pot over high heat and bring to a boil. Put on the lid, reduce to a simmer and cook for 1 to 1 1/2 hours, until meat is very tender when probed with the tip of a paring knife.

Remove shanks from pot and place on a baking sheet to cool. Strain the broth into a bowl, and skim off any rising fat. Measure 4 1/2 cups broth and set aside. When shanks are cool enough to handle, gently remove the bone from each with your hands, leaving the meat in one or two large pieces.

Make the sauce: In a large, heavy-bottomed pot, warm the olive oil over medium-high heat. Add onion, season with salt and pepper and cook, stirring, until softened and slightly browned. Add garlic, saffron, cayenne, tomato paste and honey and stir to incorporate.

Add orange zest, orange juice, broth and wine to the pot, and bring to a boil. Turn heat to a brisk simmer and return the meat to the pot. Simmer for 20 minutes, until broth has reduced by an inch or so. Taste broth and adjust seasoning. Add arrowroot mixture and cook for a minute or two, until slightly thickened.

Meanwhile, cook the vegetables: In a separate pot, melt butter over medium heat. Fill the pot with 1 inch of water. Add carrots and turnips, salt lightly, cover and turn heat to high. Cook for 10 minutes, or until probed with the tip of a paring knife.

To serve, transfer meat and sauce to a large, deep platter or serving dish. With a slotted spoon arrange vegetables around the meat. Sprinkle with parsley, mint, dill and basil.

Rare grilled lamb chops or a roasted leg of lamb can be delightful and are easy to cook if you’re in a hurry. However, with a little planning, you’ll find it’s the shank of the lamb that deserves the most praise. Careful, slow simmering will coax lamb shanks to a flavorful succulence unlike the other cuts. Lamb shanks are versatile, too, easily adaptable to recipes from many different cuisines. This heady Persian spice mixture yields a braise that is complex and nuanced, yet the flavors are balanced, with subtle hints of orange, lime and rosewater. Basmati rice is the perfect accompaniment. Prepare the lamb shanks up to 2 days before serving, if desired. Refrigerate them covered in broth and reheat for 30 minutes in a 350 degree oven or over gentle heat on the stovetop.

Persian-Spiced Lamb Shanks

lamb shanks (ask

cinnamon

nutmeg

cardamom

rosebuds,

black pepper

turmeric

Vegetable oil

limes,

lime

chicken broth

Trim any excess fat from lamb shanks and season generously with salt. Mix together the cinnamon, nutmeg, cardamom, rosebuds (if using), black pepper and turmeric. Sprinkle evenly over shanks and rub into meat. Let sit at room temperature at least an hour, or wrap and refrigerate overnight, then bring to room temperature.

Place a Dutch oven or deep, heavy pot over medium-high heat and add oil to a depth of 1/2 inch. When oil is hot, add 2 lamb shanks and fry until nicely browned on all sides, about 5 minutes. Remove and set aside, then brown the 2 remaining shanks.

Meanwhile, put saffron in a small bowl with lime juice, 2 teaspoons rosewater and 1/2 cup warm water. Let steep for 10 minutes. Heat oven to 350 degrees.

Carefully remove all but 2 tablespoons oil from Dutch oven. Add chopped onion and cook over medium heat until softened and lightly colored, 8 to 10 minutes. Season onion with salt, then add lime zest, orange zest, thyme sprigs and bay leaves. Stir in saffron mixture. Lay in the lamb shanks and add the broth. Bring to a boil, then turn off heat and cover pot.

Transfer pot to oven and bake for about 1 1/2 hours, covered, until meat is tender when probed and beginning to fall from the bone. Remove lamb shanks to a deep serving dish and keep warm. Strain braising juices through a fine-mesh sieve into a bowl, pressing with a wooden spoon to obtain all the liquid (discard thyme, bay leaves and onions). Skim fat, then taste and add salt if necessary. Add 1 more teaspoon rosewater, if desired. Reheat strained juices and pour over lamb shanks. Combine parsley, mint and reserved orange zest and sprinkle over top.

Use a large spoon to break the tender shank meat into large chunks. Serve in low, wide soup plates, giving each portion a spoonful of the juices. Accompany with steamed Basmati rice, lavash flatbread or a loaf of crusty French bread.

Recipe video above. A classic way to prepare shanks, these are&nbsp;slow cooked in a deeply flavoured red wine sauce until they are meltingly tender. You can't taste the red wine at the end, it completely transforms into a rich sauce.&nbsp;Make this in the oven, on your stove or even in a slow cooker - instructions provided for all!

Slow Cooked Lamb Shanks with Red Wine Sauce

lamb shanks (, around 13

salt and pepper

olive oil (, separated)

onion (, finely diced (brown, yellow or white))

garlic (, minced)

carrot (, finely diced (Note 2))

celery (, finely diced (Note 2))

can crushed tomatoes

chicken

bay leaves ((or 4 fresh))

Mashed potato, polenta cauliflower

Preheat the oven to 350F/180C.

Pat the lamb shanks dry and sprinkle with salt and pepper.

Heat 2 tbsp of olive oil in a heavy based pot over high heat.&nbsp;Sear the lamb shanks in 2 batches until brown all over, about 5 minutes.

Remove lamb onto a plate and drain excess fat (if any) from the pot.

Turn the heat down to medium low. Heat remaining 1 tbsp of olive oil in the same pot, if needed. Add the onion and garlic, cook for 2 minutes.

Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet.

Add the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Stir to combine.

Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged. (Note 1)

Turn stove up, bring to a simmer. Cover, then transfer to the oven for 2 hours (see notes for other cook methods).

Remove from oven, remove lid, then return to the oven for another 30 minutes (so 2 1/2 hours in total). Check to ensure lamb meat is ultra tender (use 2 forks) - if not, cover and keep cooking. Ideal is tender meat but still just holding onto bone.

Remove lamb onto plate and keep warm. Pick out and discard bay leaves and thyme.

Strain the sauce into a bowl, pressing to extract all sauce out of the veggies (Note 5 for repurposing the veggies). Pour strained sauce back into pot. Bring to simmer over medium heat and reduce slightly to a syrupy consistency (see video) - I rarely need to. Taste then add salt and pepper to taste.

Serve the lamb shanks on mashed potato or cauliflower puree with plenty of sauce! Garnish with thyme leaves if desired.

A five-hour braise yields a tender, intense and velvety leg of lamb, soft enough to cut with the edge of a spoon. Carrots and parsnips lend sweetness to the pot, while tomatoes and a handful of chopped green olives add a bracing bite. Serve on a bed of garlicky celeriac puréed so smooth it could double as a creamy sauce. 


Braised Leg of Lamb With Celery Root Purée

Shank end leg of lamb

kosher salt

pepper

fruity white wine

peeled,

carrots, peeled, sliced into 1/2-inch rounds

parsnip, peeled, sliced into 1/2-inch rounds

sage

green olives

garlic cloves, finely chopped

celeriac bulbs

garlic cloves,

salt,

nutmeg,

To prepare the lamb: Heat oven to 450 degrees. Rub the lamb with 1 tablespoon of oil, and season it with 1 tablespoon salt and 1 1/2 teaspoons pepper.

In a medium saucepan over medium-high heat, bring the stock and wine to a boil; allow to reduce for 10 minutes.

Meanwhile, warm the remaining 2 tablespoons of oil in a large Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until soft, 7 to 10 minutes. Stir in the carrots and parsnips, 1/4 teaspoon salt, the remaining 1/4 teaspoon pepper, rosemary, sage and bay leaf. Turn off the heat and add just enough stock to cover the vegetables. Place the lamb, fatty side up, on top of the vegetables.

Transfer the pot to the oven, uncovered, and cook for 25 minutes. Then add the remaining stock, cover the pot and reduce heat to 325 degrees. Cook for 1 1/2 hours, at a bare simmer, reducing heat if necessary, then turn the lamb over. Cook 1 1/2 hours longer and turn the lamb over again. Uncover the pot and stir in the olives. Cook another hour, turning the lamb after 30 minutes. At this point the lamb should be soft enough to cut with a serving spoon. If not, cover the pot and continue to cook until it is.

After the lamb has cooked for about 3 hours, prepare the celery root purée: In a large saucepan, combine the celery root, peeled garlic cloves and bay leaves. Pour in 12 cups water and 2 tablespoons of kosher salt. Over medium-high heat, bring to a boil; reduce heat and simmer until tender, 20 to 25 minutes. Drain, discard the bay leaves and transfer the celeriac and garlic to a food processor. Add the butter and nutmeg; process until very smooth. Taste and add more salt if necessary. Keep warm.

Just before serving, mash the finely chopped garlic and the remaining 1/4 teaspoon salt to form a paste. Stir it into the lamb’s pan juices.

To serve, make a bed of celery root purée on each plate. Cut the lamb with a serving spoon, and lay some of it over the celery root, along with some vegetables and pan juices.

Slow-Braised Lamb Shanks

lamb shanks,

Salt and freshly groundblack pepper

good white wine

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: <a href="http://cooking.nytimes.com/recipes/1014428-tomato-sauce-with-lamb-and-pasta">Tomato Sauce With Lamb and Pasta</a>; <a href="http://cooking.nytimes.com/recipes/1014429-indian-lamb-curry-with-basmati-rice">Indian Lamb Curry With Basmati Rice</a>; <a href="http://cooking.nytimes.com/recipes/1014430-chinese-braised-lamb-shanks">Chinese Braised Lamb Shanks</a>.

Recipe video above. Epic combination - fall apart lamb shanks in a rich massaman curry sauce, a wildy popular dish at upscale Thai restaurants! The coconut and spice infused flavour of the curry sauce is a dead set perfect match with the flavour of lamb meat. Don&#039;t be fooled by the simplicty of this recipe - hours in the oven works magic. (Read in post if you are dubious!)SPICINESS - mild! Massaman curry is one of the mildest curries in Thai cuisine.

Lamb Shanks Massaman Curry

lamb

400 milliliters/ 14 ounces coconut milk (, full fat

chicken stock/broth (, low sodium (Note 4))

onion

400 grams/ 14 ounces small potatoes ((2.5cm/1" wide, halve if bigger))

star anise

Red chilli (, finely sliced (small = spicy, large = less spicy))

Coriander/cilantro

jasmine rice

Preheat oven to 180°C/350°F (160°C fan).

Mix curry paste, coconut milk and stock in a 22 x 33cm / 9 x 13&quot; baking dish, preferably glass or ceramic (Note 5). Add onion, potato, star anise, cinnamon and lamb.

Turn shanks to coat in sauce, then cover with foil.

Bake in oven for 2 hours. Remove foil, bake for a further 1 hour (small shanks) or 1.5 hrs (medium to large shanks), turning lamb twice to brown evenly, until meat is so tender it can easily be teased apart with 2 forks.

Remove lamb onto plate. Carefully skim off excess fat off the surface (tilt dish, it&#039;s easier) - I get about 1/3 cup. Mix sauce in baking dish - it should be reduced down to a syrupy thickness (Note 6).

Serve lamb with sauce over jasmine rice, garnished with chilli and coriander. For a larger banquet, put the curry out on a platter to share!

It's slow-cooker season and these delicious lamb shanks are the perfect winter-warmer. Serve up a hearty plate and watch the flavoursome juices soak into the steamed Jasmine rice.

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