Best Lamb Shanks En Papillote With Leeks Carrots Rosemary And Orange Recipes

BRAISED LAMB SHANKS WITH LEEKS

Braised Lamb Shanks With Leeks image

Slowly simmering lamb shanks make them fork tender. The smells of rosemary and leeks make the house smell amazing. This is very easy, based on A Williams-Sonoma recipe. While shanks are called for you can make this with a whole or half leg of lamb, just increase the simmering time. I always serve this with garlic mashed potatoes and peas. MMmmmmmm.

Provided by Nancygirl

Categories Lamb/Sheep

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 bunch leek
4 lamb shanks
3 tablespoons olive oil
4 large garlic cloves
2 teaspoons rosemary, chopped
1 cup white wine

Steps:

Wash leeks very well and slice crosswise, set aside. Leeks are full of grit and dirt so I wash them once they are sliced.
Slice garlic cloved thinly.
Trim lamb shanks of all fat and be sure to remove the "silverskin".
Heat oil med-high in large dutch oven ( larger cuts can be done in a roaster pan and finished in the oven).
When oil is hot but not smoking, brown meat very well on all sides, set aside.
Turn pan down to med-low and add garlic and leeks, saute 10 minutes.
Return shanks to pan, season with s+p and srinkle rosemary over all.
Add wine and bring to a simmer.
Reduce heat to low and cover for 2 1/2 hours, turning once to season second side.

Nutrition Facts : Calories 748.8, Fat 43.6, SaturatedFat 15.1, Cholesterol 242.1, Sodium 178.7, Carbohydrate 2.8, Fiber 0.1, Sugar 0.6, Protein 71.3

HEAVENLY LAMB SHANKS

Heavenly Lamb Shanks image

This is simply gorgeous because it's so comforting! The lamb shanks are slow cooked in a generous amount of red wine. Preparation is easy, too, it goes from stovetop to oven. This is best served with the pan juices poured over a creamy mashed potatoes, sweet potatoes, pumpkin, risotto, or even soft polenta.

Provided by Lasse's Solskinn

Categories Meat and Poultry Recipes Lamb Shanks

Time 3h20m

Yield 4

Number Of Ingredients 15

Ingredients

½ cup olive oil
4 (1 pound) lamb shanks
⅔ cup all-purpose flour
1 leek, halved and cut into 1/2-inch pieces
2 stalks celery, chopped
2 carrots, chopped
2 onions, cut into chunks
12 cloves garlic, unpeeled
1 bay leaf
1 teaspoon whole black peppercorns
1 sprig thyme
1 sprig rosemary
1 ½ cups red wine
3 cups chicken stock
1 pinch Sea salt to taste

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Heat the olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer. Season to taste with sea salt, and place the lamb shanks on top of the vegetables.
Cover the roasting pan tightly with heavy aluminum foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.

Nutrition Facts : Calories 824.3 calories, Carbohydrate 34.8 g, Cholesterol 173.4 mg, Fat 41.3 g, Fiber 3.7 g, Protein 60.8 g, SaturatedFat 8.7 g, Sodium 792.9 mg, Sugar 6.4 g