Best Braised Lamb Shanks With Mushrooms And Pasta Recipes

LAMB SHANKS WITH MUSHROOM BOLOGNESE

Steps:

• Preheat oven to 300 degrees F.
• Heat 3 tablespoons of the olive oil in a large deep, ovenproof pot over medium heat until hot. Season the shanks with salt and pepper. Brown on all sides, about 10 minutes, and remove to a plate.
• Raise the heat to medium-high, add the mushrooms, and do not move them until they begin to brown (about 1 minute). Season with salt and pepper. Saute until brown all over, about 5 minutes. Remove to another plate and reserve for final assembly.
• Reduce the heat to medium; add the remaining 3 tablespoons olive oil to the pot. Add the garlic and saute briefly until light brown. Add the onion, carrot and celery. Season with salt and pepper, and saute for another 10 minutes. Add the wine and bay leaf. Bring to a boil over high heat and cook until reduced by half. Add the stock and tomatoes and bring to a boil again. Add fresh oregano. Season with salt and pepper.
• Return the meat to the pot, cover, and place in the oven to braise until fork tender. Test at 2 hours, but the shanks may take as long as 4 hours. Allow the meat to cool in the liquid to room temperature. Remove from the braising liquid and reserve separately. Skim off and discard the fat from the braising liquid. (The recipe may be made to this point a day ahead, covered, and refrigerated).
• Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 12 minutes, then drain.
• Pour the defatted braising liquids into a saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the basil and return the shanks to the sauce and simmer gently, just until heated. Remove and keep warm. Add the mushrooms and pasta to the sauce and heat gently until warmed through. Pour onto a large, deep platter or divide among plates and top with the shanks.

SWEET BRAISED LAMB PASTA

Steps:

• Season the lamb shanks with salt and pepper, to taste. Heat the oil in large heavy pot over medium-high heat. Working in batches, if necessary, to not overcrowd the pan, sear the shanks on all sides until deep brown, about 7 minutes. Remove the shanks to a plate and add the port. Bring to a simmer, scraping any brown bits off bottom of pan and reduce by 1/3. Add the mulling spices, wrapped in cheesecloth or in a muslin tea bag. Return shanks to the pot, adding water if needed, to cover the meat. Cover and simmer until the meat is tender, about 2 1/2 hours. Remove the shanks to a cutting board and let rest. Discard the mulling spices. Simmer the braising liquid until reduced and thickened, about 20 minutes.
• Meanwhile, cook the pasta to al dente according to package directions in a large pot of salted boiling water, about 4 minutes. Pull the meat from the bones, chop it and add it to the sauce. Drain the pasta, and add it to the meat and sauce. Toss and serve immediately. Enjoy!

BRAISED LAMB SHANKS

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.

PASTA WITH BRAISED LAMB SHANK RAGù

Steps:

• Heat oven to 350 degrees. Heat oil in 4-quart ovenproof casserole. Add pancetta, lightly brown and remove. Add lamb shanks, brown on all sides and remove. Lower heat; add onions, garlic and rosemary. Sauté until soft. Add white wine. Scrape pan, return pancetta and lamb to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once.
• Remove lamb from casserole. Cut meat from bones, trimming off fat and gristle. Finely dice meat and add to casserole. Add tomatoes and red pepper. Simmer on top of stove one hour. Check seasoning.
• Boil pasta until al dente, drain, toss with sauce, and serve with pecorino for dusting.

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.

LAMB SHANKS WITH MUSHROOM BOLOGNESE

Steps:

• Preheat the oven to 300°F.
• Heat 3 tablespoons of the olive oil in a large, deep, ovenproof pot over medium heat until hot.
• Season the shanks with salt and pepper and brown on all sides, about 10 minutes.
• Remove to a plate.
• Raise the heat to medium-high, add the mushrooms, and do not move them until they begin to brown, about 1 minute.
• Season with salt and pepper and sauté until brown all over, about 5 minutes.
• Remove to another plate and reserve for final assembly.
• Reduce the heat to medium, add the remaining 3 tablespoons olive oil to the pot, and heat until hot.
• Add the garlic and sauté briefly until light brown.
• Add the onion, carrot, and celery, season with salt and pepper, and sauté until light brown, about 8 minutes.
• Add the wine and bay leaf, bring to a boil over high heat, and cook until reduced by half.
• Add the stock and tomatoes and bring to a boil again.
• Season with salt and pepper.
• Return the meat to the pot, cover, and place in the oven to braise until fork tender.
• Test at 2 hours, but the shanks may take as long as 4 hours.
• Let the meat cool in the liquid to room temperature.
• Remove from the braising liquid and reserve separately.
• Skim off and discard the fat from the braising liquids.
• (The recipe may be made to this point a day ahead, covered, and refrigerated. See Chef's Note.) Bring a large pot of water to a boil.
• Add salt and the pasta and cook until al dente, about 12 minutes.
• Drain.
• Meanwhile, pour the defatted braising liquids into a saucepan and bring to a boil over high heat.
• Reduce the heat and simmer for about 10 minutes, skimming the surface all the while.
• Add the basil and oregano.
• Return the shanks to the sauce and simmer gently just until heated through, then remove and keep warm.
• Add the mushrooms and pasta to the sauce and heat gently until warm through.
• Pour onto a large, deep platter or divide among plates and top with the shanks.
• Serve immediately.
• Variation: If you wish to serve the meat off the bone (which turns this into a pasta dish rather than meat on a bed of pasta), tear the meat into big chunks and return it to the sauce with the mushrooms.
• Cook just until reheated.
• Add the pasta, stir, and heat through.
• Taste for seasoning and serve immediately.
• Chef's Note: It is acceptable and even preferable to do this dish a day ahead.
• It is much easier to defat the braising liquid after it has been refrigerated.
• The meat can even cook while you sleep.
• For example, from midnight to 6:00 a.
• m.
• at 250°F.
• You can also cook the whole dish in a covered pot on the stove-top.
• There is a caramelization of flavors in oven braising that stove-top cooking does not replicate.
• If the shanks are cracked — cut through the bone in the middle — they will cook through to tenderness more rapidly, closer to 2 hours than 4 hours.

RIGATONI WITH BRAISED LAMB RAGù

Steps:

• Preheat oven to 325°F. Heat oil in heavy large ovenproof pot over high heat. Sprinkle lamb shanks with salt and pepper. Add to pot and brown on all sides, about 12 minutes. Transfer lamb shanks to platter. Add onions, mushrooms, garlic, basil, rosemary and crushed red pepper to pot and sauté until vegetables are tender, about 8 minutes. Return lamb to pot. Add wine and boil until liquid has evaporated, about 6 minutes. Add 3 cups beef stock and tomatoes to pot; return to boil.
• Cover pot, transfer to oven and bake until lamb is tender, about 1 1/2 hours. Using tongs, transfer lamb to large bowl. Cool 10 minutes. Cut meat off bones into generous 1/2-inch pieces (discard bones). Return meat to sauce. Season to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold; cover and keep refrigerated. Rewarm over medium-low heat before continuing.)
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Transfer pasta to large serving bowl. Spoon sauce over pasta. Serve, passing Parmesan cheese separately.