Best Lamb Shanks In Cranberry Sauce Recipes

LAMB SHANKS IN CRANBERRY SAUCE

Lamb Shanks in Cranberry Sauce image

This is one of the tastiest lamb shank recipes I've ever tasted. The cranberry sauce adds a lovely sweetness to the dish, but not too sweet.

Provided by Terese

Categories Lamb/Sheep

Time 4h

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
6 lamb shanks
2 garlic cloves
20 g butter
2 tablespoons plain flour
1 1/2 cups chicken stock
1 cup red wine
275 g whole berry cranberry sauce
1/4 cup fresh rosemary sprig

Steps:

Preheat oven to 160oC. Heat oil in a heavy based ovenproof dish over high heat. Cook shanks in batches for 4 to 5 minutes on each side until brown on all sides. Remove to a plate.
Melt butter in pan until sizzling, add flour and cook for 1 minute. Remove from heat and slowly add stock, wine and cranberry sauce. Season with salt and pepper and return to heat and bring to the boil. Add lamb, garlic and rosemary.
Cover dish, transfer to oven and bake for 2 1/2 to 3 hours. Remove lid and bake for a further 20-30 minutes or until shanks are tender.
Serve with mashed potatoes and green beans.

Nutrition Facts : Calories 1178.2, Fat 59, SaturatedFat 23.9, Cholesterol 376.5, Sodium 449.7, Carbohydrate 35.3, Fiber 1.1, Sugar 27.9, Protein 109.6

GRILLED LAMB CHOPS WITH CRANBERRY SAUCE AND CRANBERRY-SERRANO CHUTNEY

Grilled Lamb Chops with Cranberry Sauce and Cranberry-Serrano Chutney image

Provided by Bobby Flay

Categories main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 25

Ingredients

1/2 cup light brown sugar
2 tablespoons honey
3 cups cranberries, divided
1 cup water
1 medium red onion, finely diced
1 tablespoon fresh ginger, grated
1 serrano chile, finely diced
1 clove garlic, finely chopped
Salt
Freshly ground black pepper
1/4 cup freshly chopped cilantro leaves
2 cups cranberry juice
1/2 cup red wine vinegar
1/4 cup red wine
1/2 cup granulated sugar
4 cups enriched home-made chicken stock
1 teaspoon whole black peppercorns
Salt
8 (4 to 5-ounce) porterhouse lamb chops
Olive oil
Salt
Freshly ground black pepper
Cilantro leaves, garnish
Finely chopped chives, garnish
For the Cranberry Chutney:

Steps:

Combine the sugar, honey, 2 cups of cranberries and 1 cup of water in a medium saucepan and cook over medium-high heat until the cranberries pop and become soft and the mixture thickens slightly. Stir in the onion, ginger, chile, garlic, season with salt and pepper and cook until thick about 8 minutes. Remove from the heat and stir in the remaining cranberries and cilantro. Serve warm or at room temperature.
For the cranberry Sauce:
Bring cranberry juice, vinegar and wine to a boil in a large saucepan, stir in the sugar and cook until the mixture is reduced by half. Add the chicken stock and peppercorns and cook until reduced to about 1 1/2 cups (or sauce consistency). Strain the sauce and season with salt. Keep warm.
For the Grilled Lamb Chops:
Heat the grill to high or a grill pan over high heat. Brush chops on both sides with oil and season with salt and pepper. Grill until golden brown on both sides and cooked to medium doneness, about 6 minutes total. Remove lamb from the grill, loosely tent and let rest 5 minutes before serving. Serve on a plater with cranberry chutney and cranberry sauce. Garnish with fresh cilantro.