Slow Roasted Lamb Shank With Caramelised Onion Best Recipes

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LAMB SHANKS WITH CARAMELIZED ONIONS

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Lamb Shanks With Caramelized Onions image

This recipe comes from Leetal and Ron Arazi, owners of New York Shuk, a food company specializing in Sephardic and Middle Eastern Jewish cuisines. Serve it with tanzeya, a spiced chutney made with dried fruit and spices.

Provided by Joan Nathan

Categories     dinner, main course

Time 3h

Yield 6 servings

Number Of Ingredients 7

Ingredients:

  • 6 lamb shanks, about 1 pound each
  • Coarse kosher or sea salt
  • 2 tablespoons vegetable oil
  • 4 large onions, halved root to stem and thinly sliced
  • Pinch of saffron threads
  • 1 cup Moroccan Jewish tanzeya (see recipe)
  • 1 cup blanched whole almonds, toasted

Steps:

  • Sprinkle lamb shanks with salt to taste; if using kosher lamb, less salt will be needed. In a large, wide casserole with a lid, heat oil over medium-high heat until shimmering. Working in batches, brown lamb shanks on all sides. Transfer lamb to a plate and set aside.
  • Add onions to pan and sauté until they begin to soften, about 3 minutes. Add 1 cup of water and 1 teaspoon salt. Cover, reduce heat to low and simmer until onions are very soft, about 30 minutes. Meanwhile, heat oven to 275 degrees.
  • Mix saffron with 1/4 cup water and add to pan. Stir to mix well, 2 to 3 minutes. Add lamb to the onions and mix well. Cover and transfer to oven. Bake until lamb is very tender, about 2 hours.
  • Stir 1 cup of the tanzeya into onions. Return pan to the oven and bake, covered, until mixture is reheated, about 15 minutes. Garnish with toasted almonds and serve by itself or over couscous.

SLOW ROASTED LAMB SHANK WITH CARAMELISED ONION

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Slow Roasted Lamb Shank With Caramelised Onion image

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

Ingredients:

  • 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

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.

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