Wine Braised Lamb Shanks With Herbes De Provence Food

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WINE-BRAISED LAMB SHANKS WITH HERBES DE PROVENCE



Wine-Braised Lamb Shanks with Herbes de Provence image

Categories     Herb     Lamb     Braise     Sauté     Red Wine     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

5 tablespoons olive oil, divided
2 large leeks (white and pale green parts only), chopped (about 2 1/2 cups)
6 large whole garlic cloves
6 large lamb shanks (12 to 14 ounces each)
All purpose flour
2 2/3 cups dry red wine
1 cup canned crushed tomatoes with added puree
1/4 ounce dried porcini mushrooms
1 1/2 tablespoons dried herbes de Provence
1 1/4 pounds slender carrots, peeled, cut diagonally into 1/2-inch-long pieces
1/2 cup chopped fresh parsley

Steps:

  • Heat 1 tablespoon oil in heavy wide pot over medium heat. Add leeks and garlic; sauté until leeks soften, about 5 minutes. Transfer leek mixture to small bowl.
  • Sprinkle lamb shanks with salt and pepper; dust with flour to coat. Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add lamb and cook until brown, turning occasionally, about 12 minutes. Add leek mixture, wine, tomatoes with puree, mushrooms, herbes de Provence, and carrots. Stir to coat lamb with vegetable mixture. Reduce heat to medium-low, cover, and simmer until lamb is very tender, turning twice, about 1 hour 30 minutes. Uncover and continue to simmer until sauce reduces slightly, about 10 minutes longer. Spoon off fat from pan juices. Season lamb to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered, over low heat before serving.)
  • Sprinkle with parsley and serve.

LAMB STEW WITH HERBES DE PROVENCE



Lamb Stew with Herbes de Provence image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 28

1/2 cup chopped yellow onions
1/2 cup diced peeled sweet potatoes
1/2 cup chopped carrots
1 tablespoon minced garlic
2 pounds lamb fillet, shoulder or leg, trimmed of fat and cut into 1-inch cubes
1 tablespoon Essence, recipe follows
2 tablespoons olive oil
1/2 cup peeled, seeded, and shopped Italian plum tomatoes (1 or 2 tomatoes)
1 tablespoon herbes de Provence, recipe follows
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup dry red wine
3 cups lamb stock, or beef stock, or canned, low-sodium beef broth
French or Italian bread, accompaniment
1/4 cup dried thyme
1/4 cup dried majoram
1/4 cup dried savory
2 tablespoons dried oregano
1 tablespoon dried rosemary
1 teaspoon dried lavender blossoms
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Season the meat with the Essence and use your hands to coat the meat thoroughly. In a large dutch oven or saute pan, heat the oil over medium-high heat. Add the seasoned lamb and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon to a plate, and set aside.
  • To the fat in the pan, add the onions, potatoes, and carrots, and cook, stirring, for 3 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, herbs, salt, pepper, and red wine, and bring to a boil. Cook until reduced by half, about 3 minutes, stirring to deglaze the pan. Add the lamb and stock to the pan and return to a boil. Reduce the heat to medium-low and simmer until the lamb is tender, about 30 to 35 minutes.
  • Remove from the heat and adjust the seasoning, to taste. Ladle into soup bowls and serve with hot, crusty French or Italian bread.
  • Combine all the ingredients in a bowl and mix well. Store in an airtight container and use as needed.
  • Place all the ingredients in a bowl and stir well to combine thoroughly. Store in an airtight container and use as needed.
  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

RED WINE AND ROSEMARY BRAISED LAMB SHANKS



Red Wine and Rosemary Braised Lamb Shanks image

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

Provided by JustJanS

Categories     Lamb/Sheep

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 12

6 lamb shanks
salt and pepper
2 tablespoons olive oil
2 large onions, diced
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
750 ml red wine
2 (440 g) cans whole peeled tomatoes with juice
250 ml chicken broth
250 ml beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme

Steps:

  • Sprinkle shanks with salt and pepper.
  • Heat oil in heavy large pot over medium-high heat.
  • Working in batches, cook shanks until brown on all sides, about 8 minutes: transfer browned 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, and simmer about 20 minutes longer.
  • Transfer shanks to platter, place in a warm oven.
  • Boil juices in pot until reduced and thickened, about 15 minutes.
  • Spoon over shanks.

Nutrition Facts : Calories 827, Fat 38.7, SaturatedFat 14.5, Cholesterol 242.1, Sodium 703, Carbohydrate 19.2, Fiber 3.5, Sugar 8.2, Protein 74.8

SPRING LAMB SHANKS BRAISED IN WHITE WINE



Spring Lamb Shanks Braised in White Wine image

I'm generally not a huge fan of lamb, but this is my exception. Ridiculously good, make only for company that deserves it. From "The New York Times Passover Cookbook"

Provided by Kishka

Categories     Lamb/Sheep

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 17

1/4 cup olive oil
6 lbs lamb shanks (8 med. to sml.)
1/2 cup onion, finely chopped
1/2 cup leek, chopped
1/2 cup celery, finely chopped
3 garlic cloves, minced
1 1/2 cups dry white wine
4 sprigs rosemary
4 sprigs Italian parsley
2 bay leaves
salt
fresh ground pepper
2 tablespoons parsley, finely minced
1 tablespoon lemon peel, finely grated
2 teaspoons potato starch
1 tablespoon cold water
1 lemon, juice of

Steps:

  • Heat half the oil in a large, heavy, covered casserole or roasting pan, large enough to hold the lamb shanks. Add the lamb shanks, a few at a time, and brown them well on all sides over medium-high heat. Remove from the pan.
  • Preheat the oven to 350 degrees.
  • Add the remaining oil to the pan, lower the heat and saute the onion, leeks and celery until they are soft and lightly browned. Stir in all but 1/2 tsp of the garlic, then add the wine. Simmer for a few minutes, scraping the browned bits from the bottom of the pan.
  • Stir in the rosemary, parsley sprigs and bay leaves. Season the mixture with salt and pepper, then return the lamb to the pan. Cover and place in oven to bake until the lamb is very tender, about 3 hours.
  • While the lamb is baking, mix the remaining 1/2 tsp garlic with the minced parsley and lemon peel and set aside.
  • When the lamb is tender, remove it from the pan. Bring the liquid to simmer on top of the stove and taste it for seasoning, adding more salt and pepper, if necessary. Dissolve the potato starch in the cold water and stir it in to thicken the sauce, then stir in the lemon juice.
  • Return the lamb to the pan and baste it with the sauce. Can be prepared in advance and reheated before serving. Transfer the lamb to a platter and spoon the sauce over it. Sprinkle with the minced parsley, garlic and lemon peel mixture and serve.

Nutrition Facts : Calories 876.1, Fat 49.2, SaturatedFat 18.2, Cholesterol 306, Sodium 231.5, Carbohydrate 4.8, Fiber 0.6, Sugar 1.4, Protein 90.3

LAMB SHANK BRAISED IN WHITE WINE WITH ROSEMARY



Lamb Shank Braised in White Wine with Rosemary image

Wonderfully tender, these lamb shanks are melt in your mouth juicy.

Provided by Misty Noriega

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 3h

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil
4 lamb shanks
5 cloves garlic, sliced
1 small onion, chopped
2 teaspoons chopped fresh rosemary, plus sprigs for garnish
1 pinch salt and freshly ground black pepper
1 cup dry white wine

Steps:

  • In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate.
  • Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 4.6 g, Cholesterol 89.4 mg, Fat 21.5 g, Fiber 0.4 g, Protein 27 g, SaturatedFat 6 g, Sodium 69.3 mg, Sugar 1.4 g

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