Braised Lamb Shanks With Winter Squash And Red Chard Food

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BRAISED LAMB SHANKS



Braised Lamb Shanks image

This made the house smell heavenly, a perfect cool weather dish. The meat literally falls off the bones. Mashed potatoes as an accompaniment is a must. The total cooking time is actually 2 hours 15 minutes, adding in the time to thicken the sauce the total cooking time is 2 1/2 hours.

Provided by Minxkat1

Categories     Lamb/Sheep

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 11

6 lamb shanks (trimmed of fat)
1 large onion
4 garlic cloves
3 cups beef stock
1 cup red wine
1 tablespoon italian seasoning
2 tablespoons vegetable oil
1/2 cup flour
1 teaspoon fresh coarse ground black pepper
4 bay leaves
salt and pepper

Steps:

  • Combine flour and pepper in large ziplock bag (I used a freezer bag).
  • Dredge lamb shanks in flour.
  • Thinly slice onion, mince garlic.
  • Heat oil in large frying pan.
  • Fry shanks until golden brown on each side.
  • Turn with tongs.
  • Place shanks in Dutch Oven, or large oven proof pot with lid.
  • Add minced garlic and bay leaves to pot.
  • Add onion slices to frying pan.
  • Cook stirring occasionally until onion is soft.
  • Add red wine to frying pan.
  • Cook stirring occasionally until slightly syrupy, approximately five minutes.
  • Pour onion mixture over shanks.
  • Sprinkle Italian seasoning over shanks.
  • Pour beef stock into pot.
  • Cook in 375 F oven for 2 hours and 15 minutes.
  • Sprinkle with salt and pepper to taste.
  • If desired sauce may be thickened by removing lamb shanks to plate and simmering sauce on stove top for 15 minutes or until it coats the back of a spoon.
  • Return shanks to sauce to rewarm.

Nutrition Facts : Calories 1108.5, Fat 57.7, SaturatedFat 21.7, Cholesterol 363.1, Sodium 936.7, Carbohydrate 18.4, Fiber 1.3, Sugar 2, Protein 110.9

BRAISED LAMB SHANKS



Braised Lamb Shanks image

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

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 3h20m

Yield 4

Number Of Ingredients 11

2 large white onions, chopped
4 lamb shanks
2 cups dry red wine
1 cup balsamic vinegar
⅓ cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1 bunch fresh basil, chopped
1 tablespoon kosher salt
1 tablespoon cracked black pepper

Steps:

  • 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.

Nutrition Facts : Calories 572.4 calories, Carbohydrate 34.4 g, Cholesterol 86.3 mg, Fat 25.2 g, Fiber 6.3 g, Protein 32.5 g, SaturatedFat 4.9 g, Sodium 1851.3 mg, Sugar 17.9 g

SLOW-BRAISED LAMB SHANKS



Slow-Braised Lamb Shanks image

Provided by Mark Bittman

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 4

2 lamb shanks, about 1 pound each
2 tablespoons olive oil
Salt and freshly groundblack pepper
1/2 cup good white wine or stock

Steps:

  • In a large skillet, brown shanks well in oil; this will take as long as half an hour (you can cover the pan to avoid spattering). Sprinkle with salt and pepper as they cook.
  • Lower the heat, pour off the excess fat, add the wine or stock. Simmer over low heat for 1½ to 2 hours, covered, turning and adding water, about ¼ cup at a time, as necessary, until the meat is falling of the bone.
  • Cool. Take meat off the bone and reserve the liquid. When the liquid is cool, skim the fat and reserve the juice. Use meat and juice in the following recipes: Tomato Sauce With Lamb and Pasta; Indian Lamb Curry With Basmati Rice; Chinese Braised Lamb Shanks.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 11 grams, Carbohydrate 0 grams, Fat 21 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 406 milligrams, Sugar 0 grams

BRAISED LAMB SHANKS WITH BUTTERNUT SQUASH PUREE



Braised Lamb Shanks with Butternut Squash Puree image

A new butcher moved into town and it figures we are moving! Glad we were able to try their American lamb shanks. This was an amazing dinner and we shared this recipe with our friends Mike and D! If you are in Connecticut be sure to check out the Lucky Goat!

Provided by Cindy Anschutz Barbieri

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 6h54m

Yield 4

Number Of Ingredients 15

¼ cup melted butter, divided
2 tablespoons olive oil
4 lamb shanks
sea salt, divided
1 ½ teaspoons freshly ground black pepper
1 large onion, chopped
3 carrots, chopped
2 stalks celery, chopped
6 cloves garlic, minced
1 tablespoon dried thyme, divided
1 ½ teaspoons dried rosemary, divided
1 teaspoon dried basil
3 cups chicken broth, or more as needed
1 cup red wine, or more as needed
1 (2 1/2 pound) butternut squash, peeled and chopped

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Heat 2 tablespoons butter and olive oil in a large oven-safe pan over medium-high heat. Season lamb shanks with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook until browned, about 2 minutes per side.
  • Stir onion, carrots, and celery into the pan. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, garlic, 2 teaspoons thyme, 1 teaspoon rosemary, and basil. Pour in chicken broth and wine; bring to a boil. Remove from heat and cover.
  • Place covered pan in the preheated oven; bake until lamb shanks are tender, about 6 hours. Check level of liquid every 2 hours, adding more chicken broth or red wine if too much evaporates.
  • Place butternut squash in a large pot of water with 1 teaspoon salt; bring to a boil. Reduce heat and simmer until tender, 15 to 20 minutes. Drain and return to the pot.
  • Stir 2 tablespoons butter, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon thyme, 1/2 teaspoon rosemary. Mash with a fork until smooth. Reheat over medium heat before serving with lamb shanks.

Nutrition Facts : Calories 619.7 calories, Carbohydrate 47.9 g, Cholesterol 123.6 mg, Fat 30.6 g, Fiber 9.1 g, Protein 31.9 g, SaturatedFat 13 g, Sodium 2176.7 mg, Sugar 11.9 g

BRAISED LAMB SHANKS WITH SWISS CHARD



Braised Lamb Shanks with Swiss Chard image

Provided by Jean Anderson

Categories     Lamb     Vegetable     High Fiber     Dinner     Meat     Lamb Shank     Winter     Chard     Party     Bulgur     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 6 servings

Number Of Ingredients 16

1 cup all purpose flour
2 teaspoons ground cinnamon, divided
1 3/4 teaspoons ground cardamom, divided
6 1- to 1 1/4-pound lamb shanks
1/4 cup extra-virgin olive oil
12 green onions, chopped, divided
6 large garlic cloves, chopped
1 14.5-ounce can diced tomatoes in juice
1 3/4 cups (14 ounces) beef broth
1/4 cup golden raisins
1 tablespoon tomato paste
1/4 teaspoon saffron threads, crumbled
Large pinch of ground cloves
1 to 1 1/4 pounds Swiss chard (about 2 bunches)
1/4 cup chopped fresh Italian parsley
2 5.25-ounce packages bulgur (about 2 cups), prepared according to package directions

Steps:

  • Preheat oven to 325°F. Whisk flour, 1 teaspoon cinnamon, 1 teaspoon cardamom, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper in pie dish to blend. Working with 1 lamb shank at a time, coat shanks in seasoned flour. Heat oil in heavy large skillet over medium-high heat. Add 3 lamb shanks. Sauté until brown, turning occasionally, 8 to 10 minutes. Transfer lamb to large roasting pan. Repeat with remaining 3 lamb shanks.
  • Add half of green onions to same skillet. Reduce heat to low; stir 2 minutes. Add garlic; stir 30 seconds. Add tomatoes with juice, broth, raisins, tomato paste, remaining 1 teaspoon cinnamon, 3/4 teaspoon cardamom, saffron, and cloves. Increase heat and bring to boil, scraping up browned bits. Pour broth mixture over lamb.
  • Cover roasting pan with foil; place in oven. Braise lamb until tender, turning every 30 minutes, about 2 1/2 hours. Transfer lamb to large rimmed baking sheet. Set pan aside.
  • Meanwhile, cut center rib (including stem portion) from each chard leaf. Cut chard ribs crosswise into 1/2-inch-wide pieces. Stack several leaf halves at a time and cut crosswise into 1-inch-wide strips.
  • Tilt roasting pan and spoon off all fat from top of sauce that pools at lower end. Set roasting pan over 2 burners. Add chard ribs and remaining green onions and bring to boil over medium-high heat. Return lamb to roasting pan. Cover and return to oven. Braise until chard ribs are tender, about 20 minutes. Uncover; mix chard leaves into pan juices. Return pan to oven and roast uncovered until chard softens, stirring occasionally, about 5 minutes.
  • Transfer lamb to rimmed platter. Season chard mixture in pan to taste with salt and pepper. Spoon chard mixture over lamb. Sprinkle with parsley; serve with bulgur.

BRAISED LAMB SHANKS



Braised lamb shanks image

Lamb shanks are good value, and as each one is a portion, serving is a cinch. You can braise the shanks up to two days ahead

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 2h40m

Number Of Ingredients 11

2 tbsp olive oil
8 lamb shanks
1 onion, roughly chopped
2 carrots, roughly chopped
few sprigs fresh rosemary
3 fresh bay leaves
4 garlic cloves, left whole
2 tbsp plain flour
1 tbsp tomato purée
350ml white wine
500ml lamb or chicken stock

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.

Nutrition Facts : Calories 295 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 25 grams protein, Sodium 0.41 milligram of sodium

SLOW BRAISED LAMB SHANKS



Slow braised lamb shanks image

Slow braised lamb shanks in a delicious, rich red wine sauce is the kind of showstopping comfort food cravings are made of.

Provided by Alida Ryder

Categories     Dinner

Time 3h15m

Number Of Ingredients 12

2 tbsp olive oil
4 lamb shanks
1 large onion (finely chopped)
2 large carrots (peeled and finely chopped)
2 celery ribs/sticks (finely chopped)
4 garlic cloves (thinly sliced)
2 sprigs fresh rosemary
1 bay leaf
2 tbsp tomato paste
1½ cups red wine
2 cups lamb/beef stock
salt and pepper to taste

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.

Nutrition Facts : Calories 277 kcal, Carbohydrate 8 g, Protein 28 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 84 mg, Sodium 318 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

BRAISED LAMB SHANKS WITH RED WINE SAUCE



Braised Lamb Shanks With Red Wine Sauce image

Make and share this Braised Lamb Shanks With Red Wine Sauce recipe from Food.com.

Provided by Epi Curious

Categories     < 4 Hours

Time 2h30m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
4 lamb shanks, about 12 oz. each
salt and black pepper
4 garlic cloves, whole
1 Spanish onion, coarsely chopped (medium)
1 large carrot, coarsely chopped
1 large stalk celery, coarsely chopped
3 anchovy fillets (optional)
1 cup dry red wine
3 cups low sodium chicken broth (or broth)
14 1/2 ounces plum tomatoes, drained and coarsely chopped
8 sprigs fresh thyme
honey, to taste
1/4 cup flat leaf parsley, finely chopped

Steps:

  • Preheat oven to 325 degrees F.
  • Heat the oil in a large dutch oven on high until it simmers. Pat lamb shanks dry with paper towels. Season meat with salt and pepper; brown on both sides, in batches, 4 minutes per side. Remote meat to a platter.
  • Reduce heat to low and cook garlic cloves until slightly soft, 10 minutes. Remove garlic to the plate with the meat. Increase heat to high, add the onion, carrot and celery to the pan and cook until soft and golden brown, 8 minutes. Add anchovies and cook for 1 minute. Add red wine and cook until almost completely reduced. Add chicken stock, tomatoes and thyme. Bring to a boil; season with salt and pepper. Return the meat, accumulated juices and the garlic cloves. Cover and transfer to the oven. Cook until meat is tender, 1-1/2 to 2 hours. Remove meat to a bowl; tent with foil.
  • Strain sauce through a mesh strainer and return liquid to the dutch oven. Cook over high heat until slightly reduced, 10 minutes. Season to taste with honey, salt, and pepper, and stir in the parsley.

Nutrition Facts : Calories 526.1, Fat 27.8, SaturatedFat 10, Cholesterol 161.4, Sodium 177, Carbohydrate 9.2, Fiber 1.8, Sugar 3.8, Protein 51

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Provided by Food Network

Time 4h10m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons olive oil
4 small meaty lamb shanks (about 4 1/2 pounds), trimmed of fat
1 large onion, peeled and chopped
4 carrots, peeled and finely diced
3 small sprigs fresh rosemary
2 imported bay leaves
4 garlic cloves, minced
3 cups big-bodied young red wine
2 medium turnips (about 1 pound), peeled and cut into 1/2 inch dice
2 teaspoons minced fresh rosemary
2 teaspoons finely grated fresh orange zest
1 small garlic clove, minced

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



Braised Lamb Shanks image

Provided by Anne Burrell

Categories     main-dish

Time 5h50m

Yield 4 servings

Number Of Ingredients 19

Extra-virgin olive oil
4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
Kosher salt
1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
3 carrots, peeled and cut into 1/2-inch dice
3 celery ribs, cut into 1/2-inch dice
4 cloves garlic
1 (12-ounce) can tomato paste
2 cups hearty red wine
2 tablespoons finely chopped rosemary leaves
10 to 12 thyme branches tied together in a bundle
3 to 4 cups water
4 bay leaves
Gremolata, recipe follows
1 orange, zested
1 lemon, zested
1/4 cup finely chopped parsley leaves
1 small garlic clove, minced
2 tablespoons freshly grated horseradish

Steps:

  • Preheat the oven to 400 degrees F. Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it. Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside. Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor. Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half. Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go. Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired, Call yourself a superstar!!! ;
  • In a small bowl, combine all ingredients and set aside until ready to use. ;

BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD



Braised Lamb Shanks with Winter Squash and Red Chard image

Provided by Cory Schreiber

Categories     Lamb     Vegetable     Braise     Dinner     Meat     Lamb Shank     Fennel     Squash     Butternut Squash     Fall     Winter     Chard     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 19

4 3/4- to 1-pound lamb shanks
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) butter
1 1/2cups chopped onion
1 cup chopped carrots
1 cup chopped parsnips
4 fresh large thyme sprigs
2 whole garlic heads, unpeeled, cut horizontally in half
1 cup dry red wine
5 cups chicken stock or canned low-salt chicken broth
1 large orange, peel and pith cut away, orange quartered
2 whole cinnamon sticks
2 teaspoons fennel seeds, crushed
1 1 3/4-pound butternut squash, quartered lengthwise, seeded
1/2teaspoon (scant) ground nutmeg
1 fresh medium fennel bulb, trimmed, sliced (about 2 cups)
2 teaspoons grated orange peel
2 bunches red Swiss chard
2 tablespoons (1/4 stick) butter

Steps:

  • Preheat oven to 375°F. Sprinkle lamb on all sides with salt and pepper. Heat oil in heavy large pot over high heat. Add lamb; cook until brown, turning occasionally, about 10 minutes. Transfer to plate. Add 1 tablespoon butter to drippings in pot. Add onion, carrots, parsnips, thyme and garlic. Sauté until vegetables soften and begin to brown, about 8 minutes. Add wine; boil until reduced almost to glaze, about 4 minutes. Return lamb to pot, arranging in single layer. Add stock, orange, cinnamon and 1 teaspoon fennel seeds; bring to boil. Place pot in oven. Braise lamb uncovered until tender, turning and basting often, about 2 hours 15 minutes.
  • Meanwhile, rub cut sides of squash with 1 tablespoon butter; sprinkle with salt and pepper. Arrange squash, skin side down, on baking sheet. Roast on sheet alongside lamb until tender, about 1 hour 15 minutes. Scrape squash from skins into bowl; add nutmeg and 2 tablespoons butter. Mash with fork until almost smooth; season with salt and pepper. Transfer lamb to plate. Strain braising liquid into bowl; spoon off fat, if desired. Return liquid to pot. Add fresh fennel, orange peel and 1 teaspoon fennel seeds. Simmer until fennel is tender and sauce is thick enough to coat spoon, about 15 minutes. Return lamb to sauce.
  • Rewarm lamb shanks, covered, over medium-low heat, about 15 minutes. Rewarm squash in saucepan over low heat, stirring often, about 10 minutes.
  • Chard and final preparation:
  • While lamb and squash heat, cut out center stem from chard leaves; discard stems. Coarsely tear leaves. Melt butter in heavy large skillet over high heat. Add chard and toss until chard wilts, about 4 minutes. Season with salt and pepper.
  • Divide squash and chard among 4 plates. Arrange lamb atop vegetables; spoon sauce with fennel over.

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Calories 363 per serving
Category Main Dish
  • Season the lamb shanks with salt. Add oil to the pan and brown the shanks on all sides. Once each of the shanks have been nicely browned, transfer them to a plate and set aside.
  • Meanwhile, puree the onion, carrot, celery, and garlic in a food processor. Add in tomato paste. Put this puree into the pan you used to brown the shanks and sauté for 3 to 5 minutes. Stir in the cranberry juice.
  • Return lamb shanks to mixture. Top with rosemary sprigs and place the lid on. Cook in the 350 degree oven for 2 1/2 to 3 hours, until lamb is fork tender. Remove lid during last 30 minutes of cooking to allow shanks to brown.


LAMB SHANKS BRAISED IN RED WINE RECIPE - THE SPRUCE EATS
Add 1/2 cup of wine and scrape off all the roast-y bits on the bottom of the pan. Add the garlic, celery, carrot, and onion to the pot, and cook for 5 minutes or so, or until the onion is slightly translucent. Now return the lamb to the pot, and add the diced tomatoes with liquid, the stock, the rest of the wine, and the bay leaf, thyme ...
From thespruceeats.com
4.1/5 (22)
Total Time 3 hrs 30 mins
Category Dinner, Entree
Calories 693 per serving


LAMB SHANKS BRAISED WITH RED WINE ... - ITALIAN FOOD FOREVER
Heat the oil in a large cast iron dutch oven over medium heat. Salt and pepper the shanks, then brown them on all sides, about 8 minutes. Remove the shanks to a plate. Add the onions, carrots, celery, and garlic to the pot, and cook until lightly browned, about 10 minutes. Pour in the wine, tomatoes, paste, broth, rosemary, and oregano, and ...
From italianfoodforever.com
Reviews 1
Category Lamb
Servings 4
Total Time 3 hrs 30 mins


LAMB SHANK RECIPES - FOOD & WINE
Braised Lamb Shanks with Peas, Mint & Rhubarb. Go to Recipe. Michael Solomonov braises lamb shanks with sweet date molasses until the meat is tender, then adds tangy rhubarb to the sauce. The dish ...
From foodandwine.com
Estimated Reading Time 3 mins


BRAISED LAMB SHANKS - LAMB SHANKS RECIPE - GOOD HOUSEKEEPING
Cook for 1½-1¾hr or until lamb is tender (and is pulling off the bone). When cooked, transfer lamb shanks to a large serving dish and cover well with a …
From goodhousekeeping.com
Cuisine Comfort Food
Total Time 2 hrs 45 mins
Servings 8
Calories 573 per serving


BRAISED LAMB SHANKS - CAFE DELITES - FOR GOOD FOOD LOVERS
Tender, fall off the bone Lamb Shanks braised in a luxurious red wine gravy is your new family dinner recipe! Includes 4 cooking methods! Slow cooked lamb shanks are a family favourite dinner ordered at restaurants and pubs all over Australia year round. Simmered in a rich, Bourguignon inspired red wine sauce, the meat just slides off the bone! You choose …
From cafedelites.com
5/5 (36)
Total Time 3 hrs 20 mins
Category Dinner
Calories 254 per serving


BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD ...
Save this Braised lamb shanks with winter squash and red chard recipe and more from The Bon Appétit Cookbook to your own online collection at EatYourBooks.com
From eatyourbooks.com


BRAISED LAMB SHANKS WITH SWISS CHARD
RECIPES. Member Recipes; Add a Recipe; Recipe Clipper; Nutrition Calculator; SHOPPING LIST ; MEAL PLANNER; RECIPE BOX ABOUT. . Braised Lamb Shanks with Swiss Chard . Be the first to Review/Rate this Recipe. Saved From: www.epicurious.com . prep: 1 hr 15 min ; cook: 3 hr 45 min ; total: 5 hr ; Print Save. US Metric. servings: Summary. Bulgur, or quick-cooking …
From mealplannerpro.com


BRAISED LAMB SHANKS WITH ROASTED BROCCOLI AND SQUASH ...
Cooking Instructions Place lamb shanks in a container to prepare for marinading. Add paprika, oregano, cumin, bay leaves, cinnamon, 1/2 tsp of sea salt, and pepper to taste. Pour 1 tbsp of olive oil on top of lamb shanks and stir lamb shanks in mixture until well coated. Let the lamb shanks marinade for a minimum of 30 minutes.
From foodnewsnews.com


BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD
Braised Lamb Shanks With Winter Squash And Red Chard Total Time: 3 hrs 15 mins Preparation Time: 45 mins Cook Time: 2 hrs 30 mins Ingredients. Servings: 4; 4 3/4 lbs lamb shanks ; 2 tablespoons oil ; 4 tablespoons butter ; 1 1/2 cups chopped onions ; 1 cup chopped carrot ; 1 cup chopped parsnip ; 4 sprigs thyme ; 2 whole garlic heads, unpeeled, horizontally …
From worldbestcinnamonrecipes.blogspot.com


EPICURIOUS: RECIPE: BRAISED LAMB SHANKS WITH WINTER …
Apr 7, 2017 - EPICURIOUS: RECIPE: BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD. Apr 7, 2017 - EPICURIOUS: RECIPE: BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.com


LEG LAMB SHANK - COOKEATSHARE
Braised Lamb Shanks with Winter Squash and Red Chard Bon Appétit, October 2000 ... leg of lamb shank Recipes at Epicurious.com. Leg of Lamb Stuffed with Greens and Feta Epicurious, 2000 The Foods ... Braised Lamb Shanks with Garlic and Rosemary Epicurious, February 2001 Slow ... Lamb - All Recipes. Lamb shanks are slow roasted in a tomato ...
From cookeatshare.com


CURRY BRAISED LAMB SHANKS - ST. FRANCIS WINERY
ALL RECIPES Curry Braised Lamb Shanks. Pair with Malbec Malbec
From stfranciswinery.com


RED WINE BRAISED LAMB SHANKS WITH BUTTERNUT SQUASH ...
Nov 1, 2018 - Lamb shanks braised with red wine, cinnamon sticks and thyme paired with sliced onions and butternut squash.
From pinterest.ca


RECIPE - LAMB SHANKS BRAISED WITH CINNAMON AND HONEY
2 Pat lamb shanks dry with paper towels, then sprinkle on both sides with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Cook lamb shanks for 10 to 12 minutes, turning occasionally, until browned on all sides. Remove lamb shanks to a large plate. 3 Reduce heat to medium and add onion to fat remaining in pot. Cook, stirring ...
From lcbo.com


BRAISED LAMB SHANKS WITH SQUASH RECIPE – ARGENTINA MEATS
1 cup red wine, or more as needed; 1 (2 1/2 pound) butternut squash, peeled and chopped; Directions. Preheat oven to 275 degrees F (135 degrees C). Heat 2 tablespoons butter and olive oil in a large oven-safe pan over medium-high heat. Season lamb shanks with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook until browned, about 2 minutes per side.
From argentinameats.com


BRAISED LAMB SHANKS WITH BUTTERNUT SQUASH PUREE - SHANKS
Place butternut squash in a large pot of water with 1 teaspoon salt; bring to a boil. Reduce heat and simmer until tender, 15 to 20 minutes. Drain and return to the pot. Reduce heat and simmer until tender, 15 to 20 minutes.
From worldrecipes.org


LAMB SHANKS BRAISED IN RED WINE WITH HERBES DE PROVENCE
lamb shanks braised with white beans, swiss chard, and marjoram Substitute 2 teaspoons minced fresh marjoram or 1 teaspoon dried for herbes de Provence and dry white wine for red wine. After skimming excess fat from braising liquid, add 1 recipe SIMPLE CANNELLINI BEANS, 3 ounces stemmed, chopped Swiss chard, and 1 teaspoon more minced fresh marjoram.
From nononsense.recipes


BRAISED LAMB SHANKS WITH WINTER FRUITS - MAMRECIPES
Braised Lamb Shanks with Winter Fruits. Mamrecipes Send an email December 7, 2021. 0 7 5 minutes read. Both cozy winter comfort food and festive celebratory feast, these simple braised lamb shanks make for a sumptuous holiday meal. L ast year I threw my back out on Christmas Eve eve. I’ll spare you the woeful details of how I was couch-ridden during the …
From mamrecipes.com


BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD ...
Braised Lamb Shanks With Swiss Chard, Soy-Braised Lamb Shanks, and more. Discover the best new recipes from Braised Lamb Shanks With Winter Squash And Red Chard on …
From dishmaps.com


BRAISED LAMB SHANKS WITH SWISS CHARD | RECIPE | BRAISED ...
Apr 12, 2012 - Braised Lamb Shanks with Swiss Chard Recipe
From pinterest.com


BRAISED LAMB SHANKS WITH SWISS CHARD RECIPES
BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD. Provided by Cory Schreiber. Categories Lamb Vegetable Braise Dinner Meat Lamb Shank Fennel Squash Butternut Squash Fall Winter Chard Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free. Yield Makes 4 servings. Number Of Ingredients 19. Ingredients; 4 3/4- to 1-pound …
From tfrecipes.com


CABERNET SAUVIGNON COMPLEMENTS BRAISED LAMB SHANKS
Heat the olive oil in a deep, heavy skillet set over medium-high heat and sear the shanks evenly on both sides. Transfer the shanks to a plate. Add the onion and shallot to the pan and sauté over ...
From pressdemocrat.com


BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD RECIPES
Place covered pan in the preheated oven; bake until lamb shanks are tender, about 6 hours. Check level of liquid every 2 hours, adding more chicken broth or red wine if too much evaporates. Place butternut squash in a large pot of water with 1 teaspoon salt; bring to a boil. Reduce heat and simmer until tender, 15 to 20 minutes. Drain and ...
From tfrecipes.com


BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD ...
Rewarm squash in saucepan over low heat, stirring often, about 10 minutes. While lamb and squash heat, cut out center stem from chard leaves; discard stems. Coarsely tear leaves. Melt butter in heavy large skillet over high heat. Add chard and toss until chard wilts, about 4 minutes. Season with salt and pepper. Divide squash and chard among 4 ...
From plain.recipes


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