Best Braised Lamb Shanks With Rosewater Advieh Recipes

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BRAISED LAMB SHANKS



Braised Lamb Shanks image

Braised lamb shanks slow cooked in a fantastic sauce with Persian spices, saffron, lemon juice and herbs makes a spectacular feast. Succulent lamb in an amazingly delicious sauce can also be cooked in oven or crock-pot!!

Provided by Roxana Begum

Categories     Main Course

Time 1h55m

Number Of Ingredients 14

2 tbsp olive oil
3 lb lamb shanks ((4 shanks, about 0.75 lb per lamb shank))
Salt (to taste)
1 tsp ground black pepper
1 onion (large)
3 cloves garlic (grated)
3 tsp Advieh Khoresh ((Persian spice mix, see note))
1 tsp turmeric
1/2 tsp saffron (dissolved in 2 tbsp hot water)
2 tbsp lemon juice
2 bay leaves
2 thyme sprigs (fresh or 2 tbsp fresh dill)
1 tablespoon lemon zest or orange zest ((see note))
Fresh thyme or dill weed for garnish

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.

Nutrition Facts : ServingSize 1 Lamb Shank, Calories 255 kcal, Carbohydrate 6 g, Protein 30 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 96 mg, Sodium 113 mg, Fiber 1 g, Sugar 1 g

BRAISED LAMB SHANKS WITH ROSEWATER & ADVIEH



BRAISED LAMB SHANKS WITH ROSEWATER & ADVIEH image

This classic Persian recipe for RawSpiceBar's March 2015 spice box incorporates advieh, a traditional, mild Persian spice blend and rosewater for a subtly flavored, fall off the bone Persian New Year specialty marking the spring equinox. A balanced blend of Persian spices & rosewater are slow simmered with lamb shanks, for a succulent flavor you're unlikely to find among other cuts of lamb. Subtle hints of orange zest, lime, dried rose buds and rosewater give this dish subtle complexity- a trademark of Persian cooking. Perfect served alongside long-grain basmati rice tinged with saffron, this dish makes a frequent appearance during Nowruz, Persian New Year, celebrating spring fertility and renewal.

Provided by RawSpiceBar

Categories     Vegetable

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 9

6 lamb shanks
4 eggs, beaten
8 garlic cloves, crushed
2 large onions, chopped
3 tablespoons honey
6 tablespoons canola oil
1/2 cup rose water
4 teaspoons salt
1 teaspoon pepper

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • Heat 3 tbsp oil over medium-high heat in large Dutch oven. Pat lamb shanks dry of excess liquid with towel. Generously salt & pepper shanks. Add to Dutch oven and cook lamb on all sides until golden brown. Remove and set aside.
  • Add remaining 3 tbsp oil over medium-high heat. Add onions, until translucent, about 5 minutes.
  • Add garlic, stir until raw aroma disappears, about 2 minutes. Add RawSpiceBar's Advieh Khoresh Spices & stir, about 30 seconds.
  • Add honey, rosewater, orange zest, 2 tsp salt, 1/2 tsp pepper and stir, another 30 seconds.
  • eturn lamb shanks to Dutch oven, add 1 cup water and cover.
  • Transfer Dutch oven to oven and bake for 2 hours. Rotate lamb shanks and re-cover pot. Continue baking until lamb is falling off the bone, about 1 hour more. Remove from oven and keep warm until ready to serve.
  • Serve alongside saffron rice and mast-o-khiar and enjoy!

Nutrition Facts : Calories 626.6, Fat 38.1, SaturatedFat 11.8, Cholesterol 274.6, Sodium 1331.8, Carbohydrate 11.3, Fiber 0.8, Sugar 8.2, Protein 57.1

BRAISED LAMB SHANKS WITH ROSEMARY



Braised Lamb Shanks With Rosemary image

My husband and I love this recipe; it never fails and is easy to put together. I found it at Williams-Sonoma.com.

Provided by JenInCA

Categories     Lamb/Sheep

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 11

4 lamb shanks, fat trimmed
salt and pepper
2 tablespoons olive oil
2 yellow onions, diced
2 celery ribs, diced
2 carrots, diced
2 cups full-bodied red wine
1 cup beef stock
1 tablespoon dried rosemary
3 garlic cloves, crushed
1 bay leaf

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.

Nutrition Facts : Calories 814.9, Fat 40.7, SaturatedFat 14.8, Cholesterol 242.1, Sodium 443, Carbohydrate 13.1, Fiber 2.5, Sugar 4.9, Protein 73

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Anne Burrell's Braised Lamb Shanks recipe for Food Network is a hearty fan favorite.

Provided by Anne Burrell

Categories     main-dish

Time 5h50m

Yield 4 servings

Number Of Ingredients 19

3 carrots, peeled and cut into 1/2-inch dice
Extra-virgin olive oil
3 celery ribs, cut into 1/2-inch dice
4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
4 cloves garlic
Kosher salt
1 (12-ounce) can tomato paste
1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
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 HERBS



Braised Lamb Shanks with Herbs image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h10m

Number Of Ingredients 14

4 lamb shanks (about 11/2 pounds each)
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
1/4 cup extra-virgin olive oil
2 ribs celery, sliced
1 medium onion, sliced
2 medium carrots, peeled and sliced
8 cloves garlic, smashed
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 cup red wine
5 cups low-sodium chicken broth or homemade
2 tablespoons roughly chopped fresh flat-leaf parsley
Hot cooked polenta, optional

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. Heat a large Dutch oven over medium-high heat. Season shanks with salt and pepper, dredge in flour, and shake off excess. Add oil to pan and brown shanks all over, about 15 minutes. Transfer to a plate.
  • 3. Add celery, onion, and carrots to pot and season with salt and pepper, to taste. Cook, stirring occasionally, until tender and brown, about 20 minutes. Stir in garlic, thyme, and rosemary and cook until fragrant, about 3 minutes. Add wine, increase heat to high, and scrape up browned bits in pan with a wooden spoon. Reduce heat and cook until wine lightly coats vegetables. Return shanks to pot, add broth, and bring to a simmer. Transfer pot to oven and cook, uncovered and turning shanks once about halfway through, until fork-tender, about 2 1/2 hours.
  • 4. Transfer shanks to a plate and cover with foil to keep warm. Let sauce settle on stove top, about 10 minutes; skim fat. Bring to a boil, and cook until slightly thickened, about 5 minutes. Season with salt and pepper, to taste. Return shanks to sauce; turn to coat and heat through. Spoon sauce and vegetables over meat, scatter parsley on top and serve. Serve shanks with polenta if desired.

Nutrition Facts : Calories 810, Fat 34 grams, SaturatedFat 9 grams, Cholesterol 313 milligrams, Sodium 602 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 101 grams

ROSEMARY BRAISED LAMB SHANKS



Rosemary Braised Lamb Shanks image

Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.

Provided by S. HODGE

Categories     World Cuisine Recipes     European     Italian

Time 2h30m

Yield 6

Number Of Ingredients 12

6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can 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 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.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g

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