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- 6 lamb shanks (6 to 7 pounds)
- 2/3 cup chopped peeled carrots
- 4 cups low-salt chicken broth
- 4 cups low-salt beef broth
- 1 1/2 cups chopped fresh tomatoes
- 5 garlic cloves, peeled, smashed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 4 sprigs each fresh thyme, rosemary, and Italian parsley
- Lemon Risotto with Roasted Cherry Tomatoes (click for recipe)
- Chopped fresh Italian parsley
Preheat oven to 325°F. Sprinkle lamb with salt and pepper; coat with flour. Heat oil in large ovenproof pot over medium heat. Working in batches, brown lamb on all sides, about 12 minutes. Transfer to large bowl. Add carrots, onion, and celery to pot; sauté until light brown, about 12 minutes. Add both broths and wine; stir, scraping up browned bits. Add next 7 ingredients and herb sprigs. Squeeze in juice from lemon halves; add lemon halves and lamb. Bring to simmer, cover tightly, and transfer to oven.
Braise lamb until very tender, about 2 1/2 hours. Transfer to large plate. Boil juices until reduced to 2 1/2 cups, about 45 minutes. Return lamb to pot to rewarm. DO AHEAD Can be made 2 days ahead. Refrigerate uncovered until cool, then cover and keep chilled. Rewarm over medium heat.
Divide risotto among plates. Top risotto on each plate with 1 lamb shank. Spoon some of sauce from pot over lamb. Sprinkle chopped parsley over and serve.
Nutritional ContentOne serving contains: Calories (kcal) 831.7 %Calories from Fat 45.3 Fat (g) 41.8 Saturated Fat (g) 16.8 Cholesterol (mg) 166.0 Carbohydrates (g) 59.1 Dietary Fiber (g) 1.9 Total Sugars (g) 3.5 Net Carbs (g) 57.2 Protein (g) 51.0 Sodium (mg) 411.7Reviews Section
Balsamic Braised Lamb Shanks
Balsamic Braised Lamb Shanks – A traditional and delicious Easter main dish prepared with lamb shanks slow cooked to a melt in your mouth perfection with balsamic vinegar, wine, garlic and rosemary.
Hello my internet pals! How goes it? Can I convince you to chat with me about lamb and wine and balsamic vinegar?
I’m clearly preparing for Easter and thought you might also want to get a head start.
Though, in all honesty, lamb is barely my choice of snack, but all that changed once I got in on this wine and balsamic vinegar shenanigans. Garlic, too. And rosemary. All those just kind of always go together, don’t you think? e.g. Garlic and Rosemary Balsamic Roasted Pork Loin
I’ve made lamb for us before – check out my mom’s One Pot Oven Baked Risotto with Lamb Chops – and that one is also very, very good. I am way too picky when it comes to lamb, but that recipe and this Balsamic Braised Lamb Shanks recipe are a definite go.
This post is sponsored by STAR FINE FOODS. Thank YOU, friends, for supporting the brands that make Diethood possible!
Braised Lamb Shanks with Anchovy Butter Recipe
Braised Lamb Shanks with Anchovy Butter is flavored with lemon, anchovies, and peppers. In the Fall, when I have an abundant of sweet chile peppers, I like to add anchovies to braised dishes for an unexpected kick of flavor. The addition of anchovies was awesome in the Lamb Shanks, plus they also help thicken the sauce. I like to serve these lamb shanks with Butternut Squash Puree with Fresh Lemon or Butternut Squash Risotto with Chives.
Anchovies are good for you and they are delicious! Learn how just a little bit of anchovies can perk up a dish. People who claim to dislike these fish, just have not tasted them prepared and served right. Give them a try and learn to love cooking with them!
This wonderful recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- 4 meaty lamb shanks (about 4 1/2 to 5 pounds total)
- 3 tablespoons chile peppers (such as Jimmy Nardello or Anaheim chile peppers)
- Coarse salt or sea salt and freshly-ground pepper
- 2 tablespoons butter
- 4 anchovy fillets (with a little oil from jar)
- 1 cup red wine
- 1/2 cup beef stock or broth*
- Lemon peel strip from 2 lemons
- 4 to 5 rosemary sprigs
Preheat oven to 325 degree F.
The lamb shanks have a bit of papery white covering called fell. Remove the fell. Leave the silver skin which is the shiny covering attached to the meat as this will cook away. Salt and pepper both sides of the lamb shanks set aside.
In a large shallow oven-proof baking or roasting pan large enough to hold the lamb shanks in a single layer, heat the olive oil over medium-high heat. Sear the lamb shanks, two at a time along with some of the chile peppers, until the shanks are deeply browned and the chile peppers are lightly browned remove from heat to a plate. Repeat with the remaining two lamb shanks and chile peppers.
Add the butter and anchovies to the drippings in the pot. Using a wooded spoon, smash the anchovies and mix in with the drippings.
Return the seared lamb shanks and chile peppers to the pot, turning several times to coat well. Add the wine, beef stock/broth, lemon strips, and rosemary. Cook until the mixture becomes fragrant and you can smell the lemon. Remove from heat and place the lid on the pot.
Cover the pot tightly with a lid or aluminum foil and transfer to the bottom rack of the oven. Cook the lamb for 2 1/2 to 3 hours or until meat is tender. To test, insert a knife or skewer into a thick section (there should be no resistance, juices should run clear, and the meat almost falling off the bones ). The internal temperature of your meat thermometer should register 180 degrees F.
Citrus-Braised Lamb Shanks
Lamb shanks meet a bright trio of winter citrus — lemon, lime and orange — in this dish. The rich braising liquid that results from the slow cooking almost surpasses the lamb shanks themselves. If you want to stretch the recipe to serve six, shred the meat from the bones, divide among shallow bowls, and serve over rice, orzo or polenta, with the reduce juices drizzled over each serving.
Citrus-Braised Lamb Shanks
4 lamb shanks, about 1 lb. (500 g.) each
Salt and freshly ground pepper
1 yellow onion, finely chopped
2 celery ribs, finely chopped
3 small sprigs fresh thyme
2 cups (16 fl. oz./500 ml.) dry white wine
1 cup (8 fl. oz./250 ml.) chicken broth
Grated zest and juice of 1 lemon
Grated zest and juice of 1 lime
Grated zest and juice of 1 orange
In a large, heavy pot, heat 1 tablespoon of the oil over medium-high heat. Season the shanks with salt and pepper. Working in batches, sear the shanks, turning as needed, until browned on all sides, 6-8 minutes. Transfer to a platter and pour off the fat from the pot.
Preheat the oven to 250 degrees F (120 degrees C). Add the remaining 1 tablespoon oil to the pot and place over medium-low heat. Add the carrot, onion and celery and saute until softened, about 5 minutes. Add the thyme, bay leaf, garlic and tomato paste. Stir in 1/2 teaspoon salt, season with pepper, and stir for 1 minute. Add the wine, broth and lemon and lime zests and juices.
Return the shanks to the pot and bring the liquid to a gentle simmer. Cover and cook in the oven, turning the shanks every hour, until the meat is completely tender, about 2 1/2 hours. Transfer the shanks to a platter and keep warm in the oven.
Pour the juices from the pot into a large, heatproof measuring pitcher and let stand for 1 minute. The fat will rise to the top. Use a bulb baster to transfer the juices underneath the fat to a small saucepan. Simmer to reduce slightly. Stir in the orange zest and juice.
Braised Lamb Shanks with Spring Vegetables
Dust lamb shanks in the seasoned flour, shake off excess.
Heat a large frypan over a medium high heat, add a little oil.
Brown the lamb shanks well on all sides.
Remove and place them in a small roasting dish or large casserole dish.
Reduce heat in the frypan and add a little extra oil.
Add the onion and the cumin, cook for 1-2 minutes, stir occasionally.
Add tomatoes, stock, honey and lemon juice.
Heat stirring until the mixture boils, turn off heat.
Pour over the lamb shanks.
Cover the dish tightly with its lid or foil, place in oven.
Cook for 1 ½ to 2 hours or until the lamb shanks are very tender.
Check after 1 hour, add a little water or stock if needed to keep the shanks just covered.
Rest lamb shanks for 10 minutes.
To serve cook the vegetables until just tender and place on a warm plate with the lamb shanks.
Serve with cooked pasta shells
Nutrition Information per Serving (442g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
Lamb Shanks Braised With Red Wine & Rosemary
Our Easter celebration was a little different this year. We usually always spend it with family, but this year it was just my husband and myself, along with little Zoe (our little Yorkie pup). I spent the day cleaning out cupboards in anticipation of our return to Umbria in a few weeks, and then my husband and I shared our dinner preparation. I love lamb for Easter though since some our family members do not care for lamb we rarely prepare it on holidays. I looked at lamb roasts, but with just the two of us eating it, we’d have leftovers for days! We do grill lamb chops from time to time, so that didn’t seem special enough for a holiday meal, so we settled on lamb shanks. My husband loves any braised meats, and it appears that just about any meat can become fall off the bone tender when slow cooked in of sauce.
Usually, I’d serve braised lamb shanks on a bed of soft polenta, risotto, or even mashed potatoes, but I am trying to reduce grains in my diet this month. Instead, I decided I’d serve our lamb with some roasted fingerling potatoes, braised fresh artichokes, and cauliflower gratin. The lamb is cooked for three hours in the sauce, creating a tender shank that just about melted in your mouth. My husband had bought such large pieces of meat that we had lots of leftovers, so I pulled the meat off the bone, shredding it with my fingers, then mixed it in the sauce. I served the sauce on top of whole grain pasta the next day, and it was just as, if not more, tasty! I always serve braised meats topped with a little gremolata, a chopped herbal accompaniment that adds a brightness to hearty meats cooked in this manner such as Osso Buco Milanese. Gremolata is usually a mixture of fresh parsley, garlic, and lemon zest, all chopped together finely, then sprinkled on top of the dish just before serving.
Braised Lamb Shanks with Mustard and Gremolata
Learn how to cook lamb shanks with just a few ingredients for a gourmet dinner. This braised lamb recipe is made by massaging lamb shanks with salt-pepper-sugar mixture and braising them in a dutch oven in low heat, nice and slow. Once cooked, they are drizzled with a light mustard sauce and garnished with homemade gremolata.
When I was growing up, my mom used to always say, “Every woman should have a go-to dinner recipe for special occasions”. For her, a “special” dinner was the kind of meal that you would cook for your in-laws, your husband’s boss, or simply when you needed to impress someone. This braised lamb shank was one of those recipes that fit the bill perfectly – which is why she made it for dinner for mine and Dwight’s first night in Turkey when we travelled home for our wedding.
For Dwight, it was not only his first time in Turkey, but also in my family’s house. And for my mom, this was his first “official” mother-in-law dinner. It was an important milestone that only happens once in a lifetime. She had absolutely no idea that Dwight was (and still is) one of those people who loves eating pretty much anything and everything – he’s not tough to impress. As you can imagine, it was music to my mom’s ears when he asked for more after he finished his first portion. Later, he even told me that this was the best thing he had ever eaten.
The thing about this recipe is that while it is very easy make, it just requires time. I recommend making it on a day that you are planning to be home for the rest of the day. To make it, all you have to do is to season the meat with a salt-pepper-sugar rub, place it in a Dutch oven (or any heavy bottom pot with a lid), and cook it on low heat until the meat is falling of the bone, usually close to 3 hours.
After the first 2 hours, you will see that with the help of the low heat and the salt-pepper-sugar rub, it begins to develop some amazing flavors, making your kitchen smell like one of those authentic Brazilian churrascarias.
To finish it up, I glazed it with a lemon and mustard sauce and topped it off with an Italian classic, Gremolata – also known as chopped parsley, lemon zest, and minced garlic. I served it with Parmesan polenta, but it would go well with any starch of your choice.
- Twelve 1-pound lamb shanks
- Salt and freshly ground pepper
- 6 tablespoons olive oil
- 5 medium carrots, coarsely chopped
- 4 celery ribs, coarsely chopped
- 3 medium onions, coarsely chopped
- 2 tablespoons tomato paste
- 1 bottle (750 ml) Syrah or other hearty red wine
- 2 bay leaves
- 10 whole black peppercorns
- 8 cups chicken stock or canned low-sodium broth
- 2 cups (packed) flat-leaf parsley leaves, finely chopped
- 4 teaspoons finely grated lemon zest
- 6 garlic cloves, minced
- Morel and Sweet Pea Risotto, for serving
Preheat the oven to 300°. Season the lamb shanks with salt and pepper. Heat 1/4 cup of the olive oil in a large enameled cast-iron casserole. Working in batches, cook the lamb shanks over moderate heat, turning often, until well browned on all sides, about 12 minutes transfer to a platter.
Pour off any fat from the casserole and add the remaining 2 tablespoons of olive oil. Add the carrots, celery and onions and cook over moderate heat until the vegetables start to brown, about 8 minutes. Stir in the tomato paste, then add the wine, scraping up the browned bits from the bottom. Stir in the bay leaves and peppercorns. Return the lamb shanks to the casserole and add the stock. Bring to a boil, cover and bake the shanks in the oven for about 3 hours, or until the meat is very tender.
Transfer the shanks to the platter and remove the meat from the bones. Put the meat in a bowl and cover with a damp towel. Strain the sauce into a large saucepan, pressing on the vegetables to extract as much liquid as possible. Boil the sauce over high heat until it is thick enough to coat the back of a spoon, about 25 minutes season with salt and pepper. Return the lamb to the sauce and rewarm over moderate heat.
In a small bowl, mix the parsley with the lemon zest and garlic. Spoon the lamb stew over the Morel and Sweet Pea Risotto, sprinkle with the gremolata and serve.
How to make slow braised lamb shanks
- Sear the lamb shanks: Heat a large, oven-proof deep pan/pot over medium-high heat and sear the lamb until well-browned on all sides. In the same pot, saute the onions, carrot, celery, garlic and herbs until soft and fragrant. I like to let the vegetables cook until they are starting to brown to develop as much flavor as possible. Add the wine and stock then cover with a lid.
- Braise: Place the pan in a preheated oven. Allow to braise for 2-3 hours until the lamb shanks are tender and the gravy has reduced. Serve with mashed potatoes, rice or polenta.