Best Lamb Shank Stifado With Sauteed Potatoes Recipes

Yummy Lamb Stifado image

Provided by Jonathan_Creek

Categories Lamb/Sheep

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 17

2 -3 lamb shanks
3 tablespoons olive oil
2 red onions, finely chopped
1 white onion, finely chopped
4 -5 garlic cloves, finely chopped
250 ml red wine
1 tablespoon red wine vinegar
1 (400 g) tin of italian chopped tomatoes
1 (200 g) box passata
2 bay leaves
3 stalks fresh rosemary (or 2tsps dried)
1 teaspoon cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon dried oregano
salt and pepper
1 tablespoon clear honey
feta, crumbled on top to serve

Steps:

Preheat oven to 140 - 150oc (the lower the temperature and the longer you cook the Lamb the more tender it will be).
In a large saucepan pour enough olive oil to cover the base of the pan. On a low heat, add the finely chopped onion and garlic and sweat for a few minutes
Once the onions are softened add the tinned tomatos, passata, red wine, vinegar,bay leaves, herbs, spices, and salt and pepper and turn up the heat to medium.
Once sauce is bubbling, add the honey. Turn heat down and leave to simmer uncovered.
Whilst the sauce is simmering, brown the Lamb shanks on all sides in a dry frying pan on a high heat.
Place the Lamb in a large casserole dish and pour the sauce over.
Cover the casserole dish and place into the oven for 2 1/2 - 3 hours, turning Lamb every 30 - 40 minutes.
Once the meat is falling off the bone, remove the Lamb from the dish and cut into chunks (the Lamb will be so tender you could do this with a spoon).
Return the Lamb to the dish and remove bay leaves. Cook for a further 20 - 30 minutes.
Crumble feta over the Lamb to serve.
YUMMY! ;-).

Nutrition Facts : Calories 537.4, Fat 27.3, SaturatedFat 8.3, Cholesterol 121, Sodium 299, Carbohydrate 23.6, Fiber 4, Sugar 13.3, Protein 38.4

Lamb Shank Stifado with Sauteed Potatoes image

Provided by Vicki Butts (lazyme)

Time 2h50m

Number Of Ingredients 12

1/4 c sugar
1/2 c red wine vinegar
1 28-oz can(s) whole tomatoes, chopped (undrained)
1 c dry red wine
2 tsp dried rosemary, crumbled
1 cinnamon stick
1 bay leaf
6 lamb shanks (about 6 lbs total)
1 lb pearl onions (about 3 cups)
2 lb small red potatoes
3 large garlic cloves, sliced thin
1 Tbsp olive oil

Steps:

1. Preheat oven to 350°F.
2. In a 9-quart heavy ovenproof kettle cook sugar on top of stove over moderate heat, without stirring, until it begins to melt. Continue to cook sugar, stirring with a fork until melted and cook without stirring, swirling kettle, until a deep golden caramel.
3. Add vinegar and stir until caramel is dissolved. Stir in tomatoes with juice, wine, rosemary, cinnamon, and bay leaf and bring to a boil.
4. Add lamb shanks and braise, covered, in middle of oven until tender, about 2 hours.
5. NOTE: Braised lamb shanks improve in flavor if made 1 day ahead. Cool mixture, uncovered, and chill, covered. Skim and discard fat from mixture and reheat on top of stove before proceeding.
6. In a saucepan of boiling water blanch onions 10 minutes, or until just tender, and drain. Cool onions and peel.
7. Quarter potatoes and in a steamer set over simmering water steam potatoes, covered, 8 to 10 minutes, or until just tender. In a large non-stick skillet cook garlic in oil over moderate heat, stirring, until pale golden. Add potatoes with salt and pepper to taste and sauté mixture over moderately high heat 5 minutes, or until potatoes are golden.
8. Transfer meat with a slotted spoon to a platter. Discard cinnamon stick and bay leaf. Add onions to sauce and boil until sauce is thickened slightly. Spoon sauce and onions over meat and surround with potatoes.