LAMB SHANKS IN BARBECUE SAUCE
This recipe came from one of the first cookbooks I ever bought, "Casserole Cookbook". The price is still on the cover-$1.25- so you can only imagine how many years I have been cooking and enjoying these shanks.
Provided by JustJanS
Categories Lamb/Sheep
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wipe the lamb shanks with a damp cloth.
- Remove the rind from the bacon and chop.
- Heat the butter in a flameproof casserole, add the onion and bacon and saute until golden brown, remove from the casserole. Roll the lamb shanks in flour and brown evenly all over in remaining fat in casserole. Return the onion and bacon to the casserole, add the remaining ingredients and bring to a boil. Cover the casserole and cook in a moderate to slow oven for about 2 hours or until the shanks are tender. Serve with creamy mashed potatoes and a green vegetable.
HERBED LAMB CHOPS WITH HOMEMADE BBQ SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 2h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the barbecue sauce: Place the tomato sauce, sugar, vinegar, tomato paste, balsamic vinegar, Worcestershire sauce, salt, cinnamon stick, garlic and onions in a medium saucepan. Bring the mixture to a simmer and cook, stirring occasionally, until thick, about 1 hour. Cool for 30 minutes. Remove the onion, garlic and cinnamon stick and discard. Refrigerate until ready to use (for up to 1 week).
- For the lamb chops: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill with vegetable oil cooking spray. Sprinkle the chops on both sides with the salt and pepper. Drizzle with the oil and sprinkle the herbes de Provence on both sides. Grill for 2 to 3 minutes on each side until medium-rare. Cool for 5 minutes and serve with the barbecue sauce.
ROSEMARY BRAISED LAMB SHANKS
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.
Provided by S. HODGE
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
- Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
- Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g
LAMB SHANKS BRAISED IN ROSEMARY RED WINE BBQ SAUCE
I'm a big fan of anything braised, and these lamb shanks fit the bill. The fall-off-the-bone tenderness of the meat and the richness of the stock really turn me on. Served on a pile of grits, it's outstanding.
Yield feeds 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°. Grab a knife and make a couple of shallow slits through the silver skin on both sides of each shank. Sprinkle the meat on both sides with a generous amount of salt and pepper.
- Schlepp a big, heavy frying pan over to the stove and heat it over medium-high. Pour in 1/3 cup olive oil and get it hot and fragrant. Add as many shanks as will fit comfortably in the pan without crowding, and cook til richly browned, about 4 minutes. Flip them over and brown the other side. Pull the shanks out and drop them in a roasting pan. Continue browning the rest of the shanks. Once all of them are done, clean out the pan and pour in the remaining 1/4 cup olive oil.
- Drag the pan back over medium-high heat and add the onions, seasoning them with salt and pepper. Cook til soft; then toss in the garlic and cook 1 minute more. Pour in the wine and broth and bring to a boil. Add the rosemary, Mutha Sauce, and cinnamon stick. Pour everything over the shanks and cover the roasting pan tightly with foil. Shove it in the oven to braise for 1 hour; then pull it out and give the shanks a flip. Pop them back in the oven to cook for another hour.
- Once the shanks are tender and the meat is pulling away from the bone, lift them out onto a good-looking platter. Cover and keep warm. Strain the braising liquid, and skim the grease. Pour the braising liquid into a small pan and reduce by half. Keep warm.
- Line up some dinner plates and mound a portion of Garlic & Cheddar Grits in the center of each one. Set a shank into each mound, spoon some of the sauce over each shank, and bring them to the table.
SLOW-COOKER LAMB SHANKS
Make this slow-cooker lamb shank recipe for chilly evenings when you need something simple and hearty. Serve with mash, fettuccine or a crispy baked potato
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 5h10m
Number Of Ingredients 12
Steps:
- If you need to preheat your slow cooker then turn it on now. In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take you about 10 mins and you may need to do it in batches. Add the remaining oil to the frying pan and fry the onion gently until it starts to turn translucent, then stir in the tomato purée and flour and cook for a minute.
- Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce around the onion pieces. Tip into the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker. Add the carrots garlic, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on. Cook on low for eight hours or on high for four hours. Turn the shanks over at some point during the cooking.
- After eight hours the lamb should be tender and starting to fall off the bone. If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.
Nutrition Facts : Calories 547 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.32 milligram of sodium
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