Lamb Shanks With Caramelized Onions Recipes

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BRAISED LAMB SHANKS WITH CARAMELIZED ONIONS AND SHALLOTS

Categories     Lamb     Onion     Potato     Braise     Low Cal     Lamb Shank     Root Vegetable     Parsnip     Red Wine     Winter     Rutabaga     Shallot     Bon Appétit

Yield Serves 6

Number Of Ingredients 16



Braised Lamb Shanks with Caramelized Onions and Shallots image

Steps:

  • For lamb shanks:
  • Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.
  • Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches, all lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
  • Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.
  • For Mash:
  • Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
  • Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.
  • Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce. Sprinkle lamb shanks with additional chopped fresh rosemary and serve.

Lamb Shanks
4 tablespoons olive oil
1 pound onions, sliced
5 large shallots, sliced (about 1 cup)
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
6 3/4- to 1-pound lamb shanks
all purpose flour
2 1/2 cups dry red wine
2 1/2 cups canned beef broth
1 1/2 tablespoons tomato paste
2 bay leaves
Potato and Root vegetable mash
3 large russet potatoes (about 2 1/2 pounds), peeled, cut into 2-inch pieces
3 rutabagas (about 1 3/4 pounds), peeled, halved, thinly sliced
6 small parsnips (about 14 ounces), peeled, cut into 1-inch pieces
3 tablespoons olive oil

SLOW ROASTED LAMB SHANK WITH CARAMELISED ONION

Make and share this Slow Roasted Lamb Shank With Caramelised Onion recipe from Food.com.

Provided by The Flying Chef

Categories     Lamb/Sheep

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 19



Slow Roasted Lamb Shank With Caramelised Onion image

Steps:

  • Heat oil in a pan and add lamb cook until browned all over. In a large baking dish pour a little oil and heat over medium heat add crushed garlic cook for about a min stirring constantly so garlic doesn't burn. Stir wine, sugar and stock bring to boil place lamb shanks bake in dish. for the cooking you can either heat the oven to slow 130-150 and cook for 4-41/2 hours turning meat twice during cooking, or you can cook over slow heat on the stove for the same time also turning during cooking.
  • Approx 1hr into cooking add rosemary,thyme and tomato paste.
  • Melt butter in a pan and cook onion and celery until soft. Boil or microwave chopped carrots until tender. set both of these aside to add at the end.
  • Once lamb is cooked remove and wrap in foil to keep warm, strain liquid to discard herbs,fat and any bits that have come off lamb. Return to pan and heat over stove. Mix cornflour with water to form a paste and add to liquid stir constantly until mixture starts to thicken and to finish it off just add a few gravy granules for extra flavour and to also thicken some more. Place lamb shanks in serving dish with carrot and celery,onion mix and pour sauce over the top.
  • Melt butter in pan and add onion stirring until onion is soft about 10-15 minutes Add sugar and vinegar and stir until mixture has caramelised about another 10-15 minute Place in serving bowl and put on table to be spooned over lamb shank.
  • Can serve lamb with creamy soft polenta or mash potato.
  • Bon Appètit.

olive oil
4 (400 -500 g) lamb shanks
2 tablespoons sugar
2 cups dry red wine
2 cups beef stock
4 -5 garlic cloves, crushed
30 g butter
1 brown onion, chopped finely
3 celery, chopped finely
2 large carrots, chopped
2 tablespoons tomato paste
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 tablespoon cornflour
bisto beef gravy granules
50 g butter
3 medium red onions, sliced thinly
1/4 cup brown sugar
1/4 cup balsamic vinegar

FRENCH ONION-BRAISED LAMB SHANKS WITH BARLEY AND GREENS

This warming stew starts with a mountain of lightly caramelized onions and leeks to combine the sweet-savory flavors of French onion soup with rich, red wine-braised lamb shanks. Onion soups can be delicious whether made with lightly caramelized onions or deep, dark, sweet onions, and achieving either is a simple matter of adjusting the cooking time on the onions. Barley and greens added toward the end of cooking make it a complete one-pot meal, though the stew would be equally delicious spooned over polenta or mashed potatoes. (If serving with potatoes or polenta, omit the barley and cook as directed.) Not into lamb (or can't find shanks)? Try the exact same recipe with beef short ribs or oxtail.

Provided by J. Kenji López-Alt

Categories     dinner, soups and stews, main course

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 13



French Onion-Braised Lamb Shanks With Barley and Greens image

Steps:

  • Adjust oven rack to lower-middle position and heat oven to 275 degrees. Lightly season lamb with salt and pepper on all sides. Heat the oil in a 7- to 8-quart Dutch oven over medium-high until shimmering. Add the lamb shanks and cook, turning occasionally, until well-browned on all sides, about 10 minutes total. Transfer the lamb to a rimmed baking sheet or large plate, and set aside.
  • Add the onions, leeks and carrots to the Dutch oven. Reduce heat to medium. Season lightly with salt and cook, stirring frequently and scraping the bottom of the Dutch oven with a wooden spoon, until the onions and leeks are as caramelized as you'd like, about 20 minutes for lightly caramelized onions that give the stew a more savory flavor, or 45 minutes or longer for deeply caramelized onions that will make the stew sweeter. If browned bits start building up on the bottom of the pot, add water a tablespoon at a time, scraping them up and reincorporating them before continuing.
  • When the onions are ready, add the garlic, and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and stir until it evenly coats all of the vegetables. Add the wine, scrape the bottom and sides of the pot, and cook until the wine is reduced by at least half, a minute or two. Add the chicken stock and the rosemary. (Tie the rosemary into a bundle with kitchen twine if you want to make it easier on yourself later.)
  • Return the lamb shanks to the pot. Increase heat to high, bring the pot to a simmer, and transfer to the oven. Place a lid on top, leaving it cracked by an inch or so. Cook for 2 1/2 hours, then remove from oven. Flip the lamb, and stir the barley and spinach into the broth, making sure it's all submerged. Return to the oven, cover with the lid cracked, and continue cooking until a metal skewer inserted into the lamb meets very little resistance, the meat falls off the bone with a little tug, and the barley is fully cooked but still chewy, 30 to 45 minutes longer.
  • Transfer the pot to the stovetop, remove and discard the rosemary, and adjust the consistency to a saucy, stewlike mixture by simmering to thicken, or thin it out by adding water. Stirring as you go to prevent the bottom from sticking. Season to taste with salt and pepper, and serve.

3 1/2 to 4 pounds lamb shanks (about 4 large or 5 to 6 small or medium)
Salt and black pepper
2 tablespoons neutral oil, such as canola, vegetable or rice bran
3 pounds yellow onions, thinly sliced (see Tip)
1 pound leeks (about 2 large), white and pale green parts only, cut into 2- to 3-inch segments, then thinly sliced lengthwise (see Tip)
1 medium carrot (about 6 ounces), peeled and finely diced
8 garlic cloves, smashed and roughly chopped
1/4 cup tomato paste
2 cups dry red wine
6 cups chicken stock, preferably homemade (see Tip)
4 rosemary sprigs
1 cup pearled barley
1 bunch mature spinach or kale (remove the stems if using kale), roughly chopped

BRAISED LAMB SHANKS WITH CARAMELIZED ONIONS AND SHALLOTS

We love caramelized onions with anything, and they go very well with this lamb. The sauce is very good. From Bon Appetit.

Provided by lazyme

Categories     Lamb/Sheep

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 14



Braised Lamb Shanks With Caramelized Onions and Shallots image

Steps:

  • For lamb shanks:.
  • Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.
  • Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat.
  • Working in batches, add lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate.
  • Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits.
  • Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
  • Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.).
  • Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.
  • For Mash:.
  • Peel potatoes and cut into 2-inch pieces. Peel and halve rutabegas and thinly slice. Peel parsnips and cut into 1-inch pieces.
  • Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
  • Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.
  • Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce. Sprinkle lamb shanks with additional chopped fresh rosemary and serve.

Nutrition Facts : Calories 1120.5, Fat 50.2, SaturatedFat 16.1, Cholesterol 242.1, Sodium 632.1, Carbohydrate 68.2, Fiber 12.1, Sugar 16.3, Protein 79.8

4 tablespoons olive oil
1 lb onion, sliced
5 large shallots, sliced
2 tablespoons fresh rosemary, chopped
6 lamb shanks
all-purpose flour
2 1/2 cups dry red wine
2 1/2 cups beef broth
1 1/2 tablespoons tomato paste
2 bay leaves
3 large russet potatoes (about 2 1/2 pounds)
1 3/4 lbs rutabagas (3)
14 ounces parsnips (6 small)
3 tablespoons olive oil

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