Best Lamb Foreshanks Recipes

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

Ingredients

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

MIXIOTE DE BORREGO EN MOLE COLORADITO: LAMB SHANK IN AN OAXACAN RED MOLE SAUCE

Mixiote de Borrego en Mole Coloradito: Lamb Shank in an Oaxacan Red Mole Sauce image

Provided by Food Network

Categories main-dish

Time 5h15m

Yield 4 servings

Number Of Ingredients 18

Ingredients

6 plum tomatoes, roasted in a 375 degree oven until blackened
2 garlic cloves, roasted
Water, for consistency
3 teaspoons sesame seeds, toasted
1/4 teaspoon freshly-ground black peppercorns, toasted
1/2 teaspoon dried oregano, toasted (Mexican preferred)
1/2 teaspoon cinnamon, toasted
8 ancho chiles
6 guajillo chiles
3 tablespoons canola oil
1 1/2 ounce Mexican chocolate
1/2 cup sugar
4 medium to large lamb foreshanks
Salt
1/4 cup canola oil, for searing
1/2 cup red wine vinegar
1/2 medium yellow onion chopped
4 (12-inch) square banana leaves (available in the frozen section of Mexican markets)

Steps:

To prepare the mole sauce: In a blender or food processor, blend tomatoes and garlic cloves, adding water if necessary. Strain and set aside. In a spice grinder pulverize the sesame seeds, peppercorns, oregano and cinnamon; set aside.
Make a lengthwise cut on 1 side of each ancho and guajillo chile and remove seeds. Put chiles in a bowl and cover with boiling water, letting soak for 20 minutes or until soft. Place chiles and soaking water in a blender. Puree, strain and set aside. In a medium stockpot, heat 3 tablespoons of canola oil. Add the dried spices stirring continuously. Add the two purees and bring to a boil. Add the chocolate, sugar, and salt to taste; let simmer for about 20 minutes.
To prepare the lamb shanks: Season the lamb shanks with salt and in a hot skillet sear shanks in oil on all sides. In a bowl, dip each shank in mole sauce, sprinkle with some of the vinegar, chopped onion and salt, then wrap in a banana leaf and then in aluminum foil. Place shanks in a roasting pan and bake in a preheated 325 degree oven for 3 1/2 to 4 hours, or until the meat is falling off the bone. Place shank on a plate and top with additional warm mole sauce.

TOM VALENTI'S LAMB SHANKS

Tom Valenti's Lamb Shanks image

Provided by Tom Valenti

Categories Garlic Tomato Vegetable Braise Dinner Vinegar Lamb Shank Red Wine White Wine Winter Parade Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 18

Ingredients

6 lamb foreshanks
Coarse salt and pepper, to taste
3 tablespoons plus 1/4 cup olive oil
2 ribs of celery, roughly chopped
1 carrot, roughly chopped
1 onion, roughly chopped
1/3 cup tomato paste
5 sprigs of fresh thyme
1 bay leaf
8 whole black peppercorns
3 anchovy fillets
1 whole head of garlic, cut in half crosswise
2 cups red wine
1 cup white wine
1/3 cup white-wine vinegar
1 teaspoon sugar
2 cups beef broth and 2 cups chicken broth
White Bean Puree , for serving

Steps:

1.Preheat oven to 325°F. Season the lamb with salt and pepper.
2.Heat 3 tablespoons oil in a pot over medium-high heat. Add the celery, carrot, and onion; cook until very soft, 8 to 10 minutes.
3.Add the tomato paste and cook 1 to 2 minutes. Add the thyme, bay leaf, peppercorns, anchovies, and garlic; cook 3 minutes.
4.Add the wines, vinegar, and sugar; raise the heat to high and bring to a boil. Lower the heat to medium and add the broths. Leave over medium heat while you brown the lamb shanks.
5.Pour the remaining 1/4 cup of olive oil into a sauté pan. Over medium-high heat, brown the lamb shanks well on all sides, using tongs to flip them over.
6.Transfer lamb shanks to a roasting pan and pour the braising liquid on top. Cover with aluminum foil and cook in the preheated oven for 1 hour. Remove the foil and cook 2 1/2 to 3 hours more, turning the shanks over every half hour until the meat is very soft.
7.Remove the shanks from the braising liquid and strain the liquid. Skim any fat that rises to the surface, then use the liquid as a sauce. Serve in shallow bowls atop White Bean Puree.