Best Lamb Shanks Braised With Red Wine Figs Recipes

SLOW BRAISED LAMB SHANKS

Steps:

• Pre-heat the oven to 160ºC/320ºF.
• Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside.
• In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine and stock. Allow to come to a simmer then add the lamb shanks back into the sauce.
• Cover with a lid and place in the oven. Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks half-way through cooking and add more stock if necessary.
• Remove from the oven and serve.

BRAISED LAMB CHOPS WITH RED WINE AND FIGS

Steps:

• Preheat oven to 350 degrees. Season lamb with fennel seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Heat oil in large high-sided ovenproof skillet over high heat. Sear chops until well browned, about 5 minutes per side.
• Add wine and vinegar. Boil until slightly reduced, about 2 minutes. Add stock, figs, and bay leaves. Bring to a boil.
• Braise lamb in oven, covered, for 45 minutes. Uncover. Braise, basting often, until lamb is tender and just falling off the bone, about 45 minutes more. (If liquid is not saucelike, simmer over medium-high heat until thickened.) Serve lamb with sauce.

BRAISED LAMB WITH RED WINE AND PRUNES

Steps:

• Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
• Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.

EASY BRAISED LAMB SHANKS RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, add all the spice mix ingredients and mix to combine.
• Pat the lamb shanks dry and season with the spice mix on all sides.
• In a large Dutch oven pot like this one, heat 2 tbsp olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 mins or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat.
• Now add the onions, celery, carrots and potatoes. Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits. Cook briefly so that the wine reduces a bit.
• Add the broth, tomatoes, cinnamon sticks, thyme, and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 minutes. Turn heat off.
• Cover the pot and transfer to the 350 degrees F-heated oven. Cook in the oven for 2 1/2 hours (It's a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.)
• While the lamb shanks are cooking, prepare rice according to this recipe, or prepare 2-3 cups of orzo pasta according to package instructions.
• Serve the lamb shanks hot with a little of the veggies and braising sauce on top of rice or orzo pasta. You might also like to prepare a side salad like this 3-ingredient Mediterranean salad or Fattoush. Enjoy!

ROSEMARY BRAISED LAMB SHANKS

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.