Best Braised Lamb With A Sour Orange Marinade Recipes

ORANGE BRAISED LAMB SHANKS

Steps:

• Preheat oven to 300°F.
• In a suitable casserole dish, sweat the diced vegetables in some of the olive oil without browning until tender.
• Add the thyme, bay leaves, garlic, tomato, wine and lamb stock or water, along with most of the orange zest and juice (retain a few pinches of zest and 1 tbsp of juice).
• Bring to the boil and lower to a gentle simmer.
• Heat a little more olive oil in a separate pan and brown the lamb shanks on all sides, seasoning with a little salt and pepper as you go.
• Transfer to the casserole dish and cover with its lid.
• Transfer to the oven and cook for approx 2hours or until the meat is completely tender and coming off the bone.
• Remove the shanks from the pan and keep warm while you finish the sauce.
• Skim off some of the fat that is floating on it. Taste for seasoning and to assess its intensity, boil to reduce if you think it needs it.
• Stir in the reserved juice to refresh the citrus flavour.
• Serve one lamb shank on each warmed plate with a generous amount of sauce spooned over.
• Sprinkle each shank with a little parsley and a pinch of the reserved zest.

BRAISED LAMB SHANKS WITH HERBS

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.

BRAISED LAMB SHANKS IN ORANGE-MERLOT SAUCE (PASSOVER)

Steps:

• Combine the basil, oregano, rosemary, orange juice, orange zest, Merlot and garlic and pour over the rinsed lamb shanks in a wide glass dish (shanks should be in a single layer).
• Turn the shanks to coat and cover.
• Marinate 2 hours at room temperature, turning the meat every half hour or marinate in the refrigerator, turning meat occasionally.
• Remove the shanks from the marinade and dry them with paper towels. Reserve the marinade.
• Preheat the oven to 450 degrees F.
• Season the lamb with a pinch of salt and freshly ground black pepper.
• Heat a large skillet over high heat for 20 seconds. Add the olive oil and heat for 10 seconds then lower the heat to medium-high and add the lamb shanks.
• Cook each side for approximately 2 minutes until browned on all sides.
• Place shanks in a single layer in a casserole dish and pour the chicken stock into the hot pan.
• Scrape up any meat particles, add them to the reserved marinade and pour over the shanks in the casserole and cover with a lid (use foil if no lid).
• Put casserole in the preheated oven and immediately reduce the heat to 350 degrees F. (The hot oven will sear the meat initially, but the mixture needs to cook at a lower temperature or the meat will toughen.).
• Roast for 45 minutes then baste and cook for another 1-1 1/2 hours, or until the meat is very tender and easily pulls away from the bone.
• If the liquid has reduced greatly, add 1/2 cup of water to the pan.
• Remove the shanks to a serving platter and keep warm.
• If the gravy is too watery, boil the liquid down 5-10 minutes, or until it is the consistency of tomato sauce.
• Drizzle some of the sauce over the shanks and serve.