LAMB SHANKS AND PRUNES
Provided by Molly O'Neill
Categories dinner, casseroles, one pot, main course
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a plastic or paper bag, combine the flour, salt, black pepper and cayenne and shake to mix. Add a few pieces of lamb at a time and toss to coat with the flour mixture until all the lamb is coated. If any of the flour mixture remains, set aside.
- Place a large heavy casserole, preferably cast-iron, over medium heat. Let it remain until hot. Warm 2 tablespoons of the oil and add only as much lamb as will fit without crowding. Brown the lamb on all sides, in batches, over medium heat, adding more oil as necessary. Remove the lamb to a bowl and set aside.
- In the same pan, saute the onions and celery until the onions are golden brown. Add any remaining flour mixture, and the garlic and cook, stirring, for about 30 seconds.
- Return the lamb to the casserole. Add thyme, bay leaf and water. Bring to a boil, reduce heat and simmer, partly covered, for one hour or until the meat is tender. Add the potatoes and prunes and cook 30 minutes longer, until the potatoes are tender.
- Using a slotted spoon, remove lamb and vegetables to a serving platter. Increase the heat to high and cook the remaining liquid until it reduces to a thick gravy, about 15 minutes. Remove the bay leaf. Drizzle the gravy over the lamb and prunes, then serve.
Nutrition Facts : @context http, Calories 843, UnsaturatedFat 20 grams, Carbohydrate 78 grams, Fat 38 grams, Fiber 9 grams, Protein 49 grams, SaturatedFat 15 grams, Sodium 906 milligrams, Sugar 20 grams, TransFat 0 grams
LAMB SHANKS IN HONEYED PRUNE SAUCE
A delicious meal for two, worth saving for a special occasion. The long cooking time allows you to set the scene ie.light the candles and open the bottle of Rioja. The sauce is quite rich and needs only a simple accompaniment such as couscous or plain mashed potatoes and steamed green beans.
Provided by Yorkshire Pud
Categories Lamb/Sheep
Time 2h50m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a large dish combine 2 tbs olive oil,onion,garlic,spices,lemon juice and zest.
- Add lamb shanks.Coat with marinade and cover.Leave 2-3 hours in fridge(longer if time permits)stirring occasionally and turning the lamb.
- Heat 1 tbs olive oil in large frying pan.Lift lamb shanks out of marinade and into frying pan.Brown lamb well on all sides.
- Remove lamb from pan and place in a large casserole dish.
- Add marinade ingredients to pan with 100mls/4 fluid ozs water and heat gently for 3-4 minutes.
- Remove from heat.Add honey and prunes. Stir gently to incorporate,without breaking up the prunes.
- Pour this heated mixture over the lamb shanks.Cover with lid or foil.
- Cook in preheated oven 160 deg C,325 deg F,gas mark 3 for 2 1/2 hours.
- If you prefer a thicker sauce,blend cornflour with a little cold water in a cup.Remove casserole from oven after two hours,stir a little of the sauce into the cornflour and water,mix well then stir back into the sauce in the casserole. Return casserole to oven for remaining half hour.
- Serve garnished with toasted almonds and/or chopped coriander.
Nutrition Facts : Calories 1064, Fat 54.8, SaturatedFat 16.9, Cholesterol 242.1, Sodium 183.8, Carbohydrate 71.8, Fiber 7, Sugar 46.5, Protein 74.2
SPICED LAMB SHANKS WITH ORANGE AND HONEY
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.
Provided by David Tanis
Categories dinner, meat, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- 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.
BRAISED LAMB WITH RED WINE AND PRUNES
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here, it's braised in a flavorful mixture of prunes, red wine and spices until tender.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
- Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 33 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 652 milligrams, Sugar 13 grams
LAMB TAGINE WITH PRUNES AND CINNAMON
Steps:
- Toss together lamb, onion, 3 tablespoons oil, spices (except saffron), 1 teaspoon salt, and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot.
- Lightly toast saffron in a dry small skillet (not nonstick) over medium heat until just fragrant, 15 to 30 seconds. Crumble into wine and let stand 1 minute. Add wine to pot, then add enough water to just cover lamb. Gently simmer, partially covered, stirring occasionally, 1 1/2 hours.
- Stir in prunes and honey and simmer until meat is tender and sauce has thickened, 15 to 20 minutes. Season with salt.
- Toast sesame seeds in dry small skillet over medium heat, stirring, until pale golden, then transfer to a small bowl.
- Heat remaining 1/4 cup oil in same skillet over medium-high heat until it shimmers, then fry almonds until golden. Drain on paper towels. Serve tagine sprinkled with sesame seeds and almonds.
LAMB SHANKS IN RED WINE WITH PRUNES
Earthy. Plummy. Balanced with acidity.These were my descriptions of the South African cabernet sauvignon wines we tasted. They reminded me of just how good cabernet can be when the winemaker does not aim for a skyscraper when 10 stories will do. I wanted to enjoy the wines with lamb, and hearty shanks braised with fruit and spice did the trick. The acid balance in many of the wines gracefully tamed the richness of the sauce. You should figure one shank a person, so try to buy smallish ones, about a pound each. And serve the dish with couscous.
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 2h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place prunes in a bowl, add wine and set aside. Heat oil in a 6-quart casserole or sauté pan. Add lamb and brown on all sides over medium heat. Remove. Stir in onion and garlic. Sauté on low until soft. Stir in bell pepper, cumin and paprika. Sauté a few minutes. Return lamb to pan, season with salt and pepper. Add thyme, prunes and wine. Cover and simmer 1 hour.
- Turn shanks in pan and baste. Add zest and cayenne. Cover and cook on low about 45 minutes more, until lamb is tender when pierced with a fork. Check seasoning. Serve with couscous.
Nutrition Facts : @context http, Calories 1015, UnsaturatedFat 29 grams, Carbohydrate 39 grams, Fat 58 grams, Fiber 6 grams, Protein 73 grams, SaturatedFat 25 grams, Sodium 1495 milligrams, Sugar 20 grams
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
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