Braised Lamb Shanks With Dried Fruits Food

ROSEMARY BRAISED LAMB SHANKS

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.

BRAISED LAMB SHANKS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.
• Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.
• Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.
• Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.

BRAISED LAMB SHANKS WITH ROSEMARY

Steps:

• Preheat oven to 350ºF.
• Season the lamb shanks with salt and pepper. In a large, deep pan (I like to use my Le Creuset dutch oven) over a medium-high flame, warm the olive oil and then brown the shanks on all sides, about 5 minutes in all.
• Transfer the shanks to a dish.
• Add the onions, carrots, and celery to the pan and cook until onions are translucent.
• Add the wine to the pan, and bring to a simmer, stirring up any bits off the bottom.
• Add the stock, rosemary, garlic, bay leaf and shanks to the pan and bring to a boil.
• Place the lid on the pan, and put it in the preheated oven. Cook about 2 hours. Serve with mashed potatoes or rice and a nice salad.

PASSOVER-INSPIRED BRAISED LAMB WITH DRIED FRUIT

Steps:

• Season the meat with salt and pepper and put it in a pot that will fit it snugly and can later be covered. Add the spices and a 1/2 bottle of wine. Bring to a boil, lower the heat to a slow bubble, and cover. Cook about an hour, then add onion, garlic, ginger and dried fruit, and check to make sure the liquid isn't evaporating too quickly; turn and continue to cook. Add the remaining red wine if the mixture looks dry, but essentially cook this without fuss.
• When the meat is very tender - after about 2 1/2 hours - uncover. Check and adjust the seasoning as necessary, garnish and serve.

BRAISED LAMB SHANKS

Steps:

• Preheat the oven to 350 degrees. Heat the olive oil in a large, deep Dutch oven with a tight-fitting lid over moderate heat until hot but not smoking. Season the lamb shanks with salt and pepper and cook, in batches if necessary, turning with tongs, until well browned, about 10 minutes each batch. Remove the lamb shanks with tongs to a plate and set aside.
• Stir the onions, carrots, rosemary, bay leaves, and garlic into the dutch oven and cook, stirring, until the onions are very soft, about 5 minutes. Add 2 1/2 cups of the wine and deglaze the pan. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning.
• Return the lamb shanks to the pot and braise the mixture, tightly covered, in the oven for 1 hour. Uncover and braise for 2 more hours, turning the shanks every 30 minutes. Stir in the turnips and the remaining 1/2 cup of the wine, and continue to braise, in the oven for 30 minutes. Discard the bay leaves. Season to taste with salt and pepper.
• While the lamb shanks are braising, make the gremolata: chop together the rosemary, orange zest, and garlic. Place each lamb shank on a serving plate, top with the vegetables, sprinkle with gremolata and serve immediately.

BRAISED LAMB SHANKS

Steps:

• Heat one tablespoon of oil in a cast iron skillet over medium high heat.
• When the oil is hot, place the lamb shanks and season well with salt and pepper. You may work with two shanks at a time.
• Then brown the shanks well on all sides using a pair of tongs. It should take about 6 to 8 minutes. Transfer the seared lamb shanks and set aside.
• In the same skillet add the remaining oil and heat it. Then add the sliced onion and sauté until light golden brown.
• Next add the grated garlic and stir couple minutes. Add the Persian spice mix, and turmeric. Then turn of the heat.
• Transfer the lamb shanks and sautéed onion-spice mixture to a heavy bottomed cooking pot. Add the saffron water, lemon juice, bay leaves, thyme (or dill) and the lemon zest.
• Add about 2 cups of water and bring it to a boil, and then lower the heat and let it simmer for about 1½ to 2 hours until fork tender. The meat should be falling of the bone.
• Adjust the seasonings as per taste.
• Transfer the lamb shanks to a serving dish.
• Cook down the sauce further if it is too thin and then pour it over the lamb shanks. Or you may strain the sauce and then cook it. Discard the bay leaves.
• Tip: You may also cook this from start to finish in a dutch oven or a heavy bottomed pot that heats up well for browning the meat.
• Follow the same instructions as above.And cook the lamb shanks in the oven at 325 degrees F in an oven safe dish making sure to seal it well or use a fitting lid.
• Brown the lambs shanks and prepare the onion-spice-herb mixture. Transfer to slow cooker.
• Add the water and cook according to the instructions for about 4 to 5 hours at high or 6 to 8 hours at low setting.

SLOW BRAISED LAMB SHANKS

Steps:

• Pre-heat the oven to 160ºC/320ºF.
• Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside.
• In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine and stock. Allow to come to a simmer then add the lamb shanks back into the sauce.
• Cover with a lid and place in the oven. Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks half-way through cooking and add more stock if necessary.
• Remove from the oven and serve.

BRAISED LAMB WITH SQUASH AND BRANDIED FRUIT

Steps:

• Place the racks in the top and bottom thirds of the oven, and heat oven to 350 degrees.
• Halve the squash lengthwise, then scoop out the seeds and discard them. Rub the flesh of the squash with 1 tablespoon oil and season with salt. Place 3 sprigs each of thyme and sage on a small baking sheet. Place the cut side of the squash directly on top of the herbs. Set aside.
• Heat 2 tablespoons oil in a large Dutch oven over medium-high. Add the quartered shallots cut-side down and cook until golden brown, about 2 to 3 minutes per side, adjusting the heat as necessary to avoid scorching. Season with salt and transfer to a plate. Set aside.
• Pat the lamb dry and season generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in the pot over medium-high. Cook the lamb on both sides until browned, about 10 to 12 minutes. Work in batches if necessary.
• Add the minced shallots and garlic to the pan, season with salt and stir to coat with the pan drippings. Add the whole peeled tomatoes and their juices, then add the stock or water and bring to a boil. Return the lamb shanks to the pot and add the remaining thyme and sage.
• Cover the pot with a lid or a piece of foil and move the pot to the bottom rack of the oven. Place the squash on the top rack. Bake the squash until the flesh is tender and a thin knife can be easily inserted, about 75 to 90 minutes. Remove from the oven and cover with foil. Continue to cook the lamb until the meat is tender enough to pull with a fork, about 1 1/2 to 1 3/4 hours total.
• Scoop out the squash with a spoon and place on a serving plate, then transfer the lamb to the plate and cover to keep warm. Remove the braised tomatoes from the lamb cooking liquid and discard along with any excess fat.
• Set the pot over medium heat and reduce the liquid to about 3/4 of its volume, about 5 minutes. Add the browned shallots and brandied fruit. Cook until shallots are tender and sauce is warmed through, about 5 to 6 minutes. Spoon the sauce over the lamb and squash and garnish with mint leaves. Serve with steamed rice, couscous or thick slices of a crusty sourdough loaf.

BRAISED LAMB SHANKS WITH DRIED FRUITS

Steps:

• Make marinade:
• In a 9- to 10-quart heavy ovenproof kettle whisk together marinade ingredients.
• Add shanks to marinade and toss to coat. Marinate shanks, covered and chilled, at least 8 hours or overnight.
• Preheat oven to 325°F.
• Transfer shanks with tongs to a plate. Pat shanks dry and season with salt and pepper. Pour marinade through a sieve set over a bowl and reserve vegetables, liquid, and bouquet garni separately. In kettle heat 2 tablespoons oil over moderate heat until hot but not smoking and brown shanks on all sides in batches, transferring to a plate. Add reserved vegetables to fat remaining in kettle and cook, stirring occasionally, 5 minutes. Add vegetables to shanks.
• Add flour to kettle and cook over moderately low heat, stirring, 3 minutes, or until golden. Whisk in reserved marinade liquid and add reserved bouquet garni, shank mixture, and tomatoes. Bring mixture to a boil and simmer, uncovered, 20 minutes, or until liquid is reduced by half. Add water and braise mixture, covered, in middle of oven 2 hours, or until lamb is tender.
• While shanks are braising, peel and core apples and cut into 1/8-inch-thick slices. In a large heavy skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook apples, stirring, 2 minutes. Add orange juice and simmer, covered, 20 minutes. Keep apple mixture warm.
• Arrange shanks around edge of a large platter and spoon apple mixture into center of platter. Keep shanks and apple mixture warm.
• Bring braising liquid to a boil, skimming any fat that rises to surface, and discard bouquet garni. Add dried fruits and mint and simmer sauce 5 minutes, or until fruits are softened. Season sauce with salt and pepper and spoon over shanks. Serve any remaining sauce separately.

BRAISED LAMB SHANKS RECIPE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pat the lamb shanks dry with paper towels. Season generously with salt and pepper.
• In a large oven safe skillet, heat the oil over medium-high heat, until shimmering. Sear lamb shanks for 2-3 minutes on each side, until lightly browned. Remove lamb shanks from the skillet, leaving the juices behind. Set aside.
• Add the tomatoes, onions, and carrots (if using) to the skillet. Cook for 3-5 minutes, until the onions are translucent.
• Add the minced garlic. Saute for about a minute, until fragrant.
• Stir in the red wine, water, tomato puree, and crushed bouillon cubes. Bring to a gentle boil, then simmer for 2-3 minutes.
• Remove from heat. Adjust salt and pepper to taste, if needed.
• Transfer lamb shanks back to the skillet. Add thyme, rosemary, parsley, and bay leaves around the lamb.
• Cover the skillet with foil and place in the lower part of the oven. Cook for 2.5 hours, basting the lamb with the tomato sauce occasionally, until the meat is very tender.

BRAISED LAMB SHANKS ON SOFT POLENTA WITH BAY LEAVES

Steps:

• Combine 2 cups hot water and mushrooms in small bowl. Let stand until mushrooms soften, about 30 minutes.
• Using vegetable peeler, remove peel (orange part only) from oranges in long strips. Squeeze juice from oranges; reserve peel and juice. Tie bay leaves, rosemary sprigs, and cloves in square of moistened cheesecloth.
• Heat 4 tablespoons olive oil in wide pot over medium-high heat. Add onions; sauté until golden, about 12 minutes. Using slotted spoon, transfer onions to small bowl. Add 2 tablespoons oil to pot. Sprinkle lamb with salt and pepper. Add 3 lamb shanks to pot. Sauté until brown on all sides, about 10 minutes. Transfer to plate. Repeat with remaining shanks. Return onions to pot. Using slotted spoon, add mushrooms, then mushroom soaking liquid, leaving any sediment in bowl. Add orange peel and juice, herb bundle, wine, and tomato paste. Boil 5 minutes, scraping up browned bits.
• Return lamb to pot, arranging in single layer. Add broth; bring to boil. Reduce heat to medium-low. Cover; simmer 30 minutes. Partially uncover pot. Simmer until lamb is tender, turning every 15 minutes, about 1 1/2 hours longer.
• Transfer lamb to bowl. Tilt pot and spoon fat off top of sauce. Boil until sauce is thick enough to coat spoon lightly and is reduced to 5 cups, about 35 minutes. Discard herb bundle and orange peel. Season sauce to taste with salt and pepper. Return lamb to pot, spooning sauce over to coat. (Can be made 1 day ahead. Refrigerate lamb, uncovered, until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
• Spoon polenta onto large platter. Arrange lamb atop polenta. Spoon sauce over lamb and serve.
• *Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.