Entree - Best braised lamb shank recipe

Author: James Salgado

Succulent braised lamb shanks slow cooked in a red wine, tomato, and fresh basil sauce. Extra tender, fall-off-the-bone braised lamb shanks, slow-cooked in a fragrant tomato, herb and red wine sauce.

Braised Lamb Shanks
The Best Braised Lamb Shanks (video)
Braised Lamb Shanks
Wine Braised Lamb Shank
How can I cook lamb shanks?
What temperature should lamb shanks be cooked to?
What should I serve with lamb shanks?

Braised Lamb Shanks

Easy to prepare yet superbly sophisticated and unforgettably delicious, these Braised Lamb Shanks will win you praises at the dinner table!
Provided by: Kimberly Killebrew
Total time: 195 minutes
Cook time: 180 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: French
Number of ingredients: 20

Ingredients:

4-6 large lamb shanks (, depending on how if serving 4 or 6 people **sprinkle with some salt and freshly ground black pepper)
2 tablespoons oil ((I use avocado oil as a healthy oil with a high smoke point))
1 large yellow onion (, finely chopped)
2 large carrots (, finely diced)
6 cloves garlic (, minced)
2 cups dry red wine ((e.g., cabernet sauvignon, pinot noir))
2 cups quality chicken broth
3 sprigs rosemary ((or 1 teaspoon dried rosemary))
6 sprigs thyme ((or 3/4 teaspoons dried thyme))
3 bay leaves
1 tablespoon ground porcini mushrooms
15 ounce can plain tomato sauce or passata
2 tablespoons concentrated tomato paste
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
Gremolata for Serving (optional)
zest of one lemon OR zest of one orange ((depending on flavor preference))
1/4 cup chopped fresh parsley
1 clove garlic (, minced)

Nutrition:

How to cook:

If using the gremolata, place the ingredients in a small bowl and stir to combine. Cover and refrigerate until ready to use.Tie the rosemary sprigs, thyme sprigs, and bay leaves together with some twine. Preheat the oven to 325 F.
Sprinkle some salt and pepper over the lamb shanks.Heat the oil in a cast iron Dutch oven or heavy oven-proof pot. Generously brown the lamb shanks on all sides and transfer to a plate. Remove all but 2 tablespoons of the oil.
Saute the onions, carrots and garlic until softened, 6-8 minutes. Stir in the ground porcini mushrooms. Add the red wine, bring to a boil, and deglaze (scrape up any browned bits on the bottom of the pan). Boil for 2 minutes. Add the remaining ingredients except for the butter and gremolata and stir to combine. Bring it to a boil. Cover with the lid and place the hot pot on the lowest rack in the preheated oven.Bake for 2 ½ to 3 hours or until the meat is very tender, turning the lamb shanks over halfway through. Remove the cover during the last 30minutes of cooking until the lamb shanks are nicely browned on top. Remove the herbs and bay leaves.
Transfer the lamb shanks to a plate tented with foil and place in the warm oven with the oven door open. Place the pot on the stovetop. If needed use a slotted spoon to remove any herb sprigs/leaves. Bring the sauce to a boil and stir in 2 tablespoons of butter. Simmer until thickened. Add salt and pepper to taste.Alternatively, to speed up the thickening time, you can dissolve 2-3 tablespoons of cornstarch in 1/4 cup of water and then stir the slurry into the gravy. Bring it to a simmer and stir for a couple of minutes until thickened.Serve over mashed potatoes or creamy polenta with some gravy spooned over and a little gremolata (if using) or a sprig of fresh herbs for garnish. (See blog post for more serving suggestions.)

Notes: Anne Burrell's Braised Lamb Shanks Recipe, Preheat the oven to 400 degrees F. · Coat a large Dutch oven generously with olive oil and bring to a high heat. · Meanwhile, puree the onions, carrots, celery Cook: 3 hr

The Only Lamb Shanks Recipe that Matters

Sink your teeth into this incredibly delicious, braised lamb shanks recipe that is slow-cooked in Duration: 8:52

Braised Lamb Shanks Recipe

Visit http://foodwishes.com to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!

The Best Braised Lamb Shanks (video)

Extra tender, fall-off-the-bone braised lamb shanks, slow-cooked in a fragrant tomato, herb and red wine sauce. Served with pillow-y gnocchi or pasta!
Provided by: tatyanaseverydayfood
Total time: 140 minutes
Cook time: 120 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: Italian,Italian/French
Number of ingredients: 10

Ingredients:

2 to 3 lamb shanks
1 1/2 cups diced canned tomatoes
1 cup tomato sauce
3/4 cup red wine
1 small onion (diced)
5 to 6 garlic cloves (minced)
1/4 teaspoon fennel seeds
1 tablespoon each: fresh chopped rosemary; thyme leaves
kosher salt; ground black pepper
1 package gnocchi or other pasta

Nutrition:

How to cook:

Season the lamb shanks generously with kosher salt and ground black pepper. Preheat a large frying pan over medium heat and add a drizzle of olive oil. Brown the shanks on all sides; remove and set aside.
Reduce the heat on the pan and then add the diced onion and garlic. Sweat for a few minutes until tender, then add the fresh herbs and fennel; cook for another minute.
Add the wine, diced tomato and tomato sauce and stir to combine. Return the lamb shanks back into the pan, cover the pan with a lid and reduce the heat to low. Simmer the meat for 1 1/2 to 2 hours, turning every 20 minutes to cook meat evenly. Cook until meat reaches desired tenderness. If the liquids evaporate too quickly from your pan, add 1/2 cup water and stir.
Remove shanks from pan onto a plate and keep warm. Prepare gnocchi according to package instructions. If making them ahead of time, coat the gnocchi in olive oil to prevent sticking! Toss the gnocchi in the tomato sauce and serve with braised lamb.
If desired, can also add some grated Parmesan cheese on top!

Notes: Braised Lamb Shanks, Ingredients · 2 tablespoons extra-virgin olive oil divided · 4 - 6 lamb shanks trimmed of excess fat · 1 large white onion diced · 6 cloves garlic minced · 2 large

Braised Lamb Shanks

Succulent braised lamb shanks slow cooked in a red wine, tomato, and fresh basil sauce. Serve with mushroom risotto and grilled zucchini.
Provided by: Mrs Savage
Total time: 200 minutes
Cook time: 180 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 11

Ingredients:

Nutrition:

How to cook:

Preheat the oven to 350 degrees F (175 degrees C).
Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.

Notes: Braised Lamb Shanks Recipe, Visit http://foodwishes.com to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!

Wine Braised Lamb Shank

This Wine Braised Lamb Shanks recipe makes tender, melt right off the bone lamb. Served with a velvety red wine sauce for a truly comforting dinner!
Provided by: Katerina | Diethood
Total time: 150 minutes
Cook time: 120 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 12

Ingredients:

4 tablespoons olive oil, (divided)
4 lamb shanks, (each shank should be about 1 to 1-1/4 pound)
salt and fresh ground pepper, to taste
2 yellow onions each cut into 4 wedges ()
3 carrots, (each cut into about 2-inch pieces)
3 celery ribs, (each rib cut into about 2-inch pieces)
8 button mushrooms, each cut in half ()
5 cloves garlic, (cut in half, lengthwise)
4 cups low sodium chicken broth or vegetable broth
2 cups dry red wine
3 2-inch sprigs fresh rosemary
3 3-inch sprigs fresh thyme

Nutrition:

How to cook:

Preheat oven to 425˚F.
Heat 3 tablespoons olive oil in a large dutch-oven skillet or a high-sided oven-proof skillet or pot.
Season lamb shanks with salt and pepper and add to hot oil. Make sure oil is hot because you want that immediate sear on the lamb shanks.
Sear the shanks on all sides until browned.
Remove lamb shanks from skillet and set aside.
Set skillet back over medium-high heat and add in remaining oil.
Add onions, carrots, celery sticks, mushrooms and garlic to the skillet; cook for 4 minutes, stirring frequently.
Slowly pour in chicken broth and stir in wine; stir to loosen all the browned bits on the bottom of the skillet. Bring to a boil.
Place lamb shanks back inside the pot. Add in the fresh herbs.
Put pot in the preheated oven and cook for 1.5 to 2 hours, turning shanks over every 30 to 40 minutes, until meat is tender and internal temperature registers between 150˚F and 160˚F.
Remove pot from oven.
Remove the shanks from the pot; set aside and keep covered.
Simmer remaining sauce that’s in the skillet over medium heat until thickened to a desired consistency, about 6 to 10 minutes.
Skim off any additional fat that rises to the surface.
Taste sauce for seasonings and adjust accordingly.
Add lamb shanks back into the pot.
Garnish with fresh parsley and serve over mashed potatoes, mashed cauliflower, polenta, or rice.

Notes: Top 13 lamb shank recipes for Saturday night, Braised lamb shanks with potatoes, olives and lemon This slow-cooked lamb dish, with green olives and potatoes, can be made ahead of time, and served family-