Best Lamb Shanks With Mushroom Bolognese Recipes

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LAMB SHANKS WITH MUSHROOM BOLOGNESE



Lamb Shanks with Mushroom Bolognese image

Make and share this Lamb Shanks with Mushroom Bolognese recipe from Food.com.

Provided by Mysterygirl

Categories     Lamb/Sheep

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 15

6 tablespoons extra virgin olive oil
4 lamb shanks
salt & freshly ground black pepper
3/4 lb mixed fresh mushrooms, roughly chopped (such as morel, shiitake, chanterelle, and domestic)
1 tablespoon minced garlic
1 cup diced onion (1/4-inch dice)
1/2 cup diced carrot (1/4-inch dice)
1/2 cup diced celery (1/4-inch dice)
2 cups dry red wine
1 bay leaf
3 cups chicken stock or 3 cups canned low sodium chicken broth
3 cups peeled seeded and chopped tomatoes (fresh or canned, depending on season)
1/2 lb dried orecchiette
3 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh oregano

Steps:

  • Preheat the oven to 300°F.
  • Heat 3 tablespoons of the olive oil in a large, deep, ovenproof pot over medium heat until hot.
  • Season the shanks with salt and pepper and brown on all sides, about 10 minutes.
  • Remove to a plate.
  • Raise the heat to medium-high, add the mushrooms, and do not move them until they begin to brown, about 1 minute.
  • Season with salt and pepper and sauté until brown all over, about 5 minutes.
  • Remove to another plate and reserve for final assembly.
  • Reduce the heat to medium, add the remaining 3 tablespoons olive oil to the pot, and heat until hot.
  • Add the garlic and sauté briefly until light brown.
  • Add the onion, carrot, and celery, season with salt and pepper, and sauté until light brown, about 8 minutes.
  • Add the wine and bay leaf, bring to a boil over high heat, and cook until reduced by half.
  • Add the stock and tomatoes and bring to a boil again.
  • Season with salt and pepper.
  • Return the meat to the pot, cover, and place in the oven to braise until fork tender.
  • Test at 2 hours, but the shanks may take as long as 4 hours.
  • Let the meat cool in the liquid to room temperature.
  • Remove from the braising liquid and reserve separately.
  • Skim off and discard the fat from the braising liquids.
  • (The recipe may be made to this point a day ahead, covered, and refrigerated. See Chef's Note.) Bring a large pot of water to a boil.
  • Add salt and the pasta and cook until al dente, about 12 minutes.
  • Drain.
  • Meanwhile, pour the defatted braising liquids into a saucepan and bring to a boil over high heat.
  • Reduce the heat and simmer for about 10 minutes, skimming the surface all the while.
  • Add the basil and oregano.
  • Return the shanks to the sauce and simmer gently just until heated through, then remove and keep warm.
  • Add the mushrooms and pasta to the sauce and heat gently until warm through.
  • Pour onto a large, deep platter or divide among plates and top with the shanks.
  • Serve immediately.
  • Variation: If you wish to serve the meat off the bone (which turns this into a pasta dish rather than meat on a bed of pasta), tear the meat into big chunks and return it to the sauce with the mushrooms.
  • Cook just until reheated.
  • Add the pasta, stir, and heat through.
  • Taste for seasoning and serve immediately.
  • Chef's Note: It is acceptable and even preferable to do this dish a day ahead.
  • It is much easier to defat the braising liquid after it has been refrigerated.
  • The meat can even cook while you sleep.
  • For example, from midnight to 6:00 a.
  • m.
  • at 250°F.
  • You can also cook the whole dish in a covered pot on the stove-top.
  • There is a caramelization of flavors in oven braising that stove-top cooking does not replicate.
  • If the shanks are cracked — cut through the bone in the middle — they will cook through to tenderness more rapidly, closer to 2 hours than 4 hours.

Nutrition Facts : Calories 1232.4, Fat 57.5, SaturatedFat 17.3, Cholesterol 247.5, Sodium 475, Carbohydrate 66.6, Fiber 5.8, Sugar 13.1, Protein 87.8

BRAISED LAMB SHANKS WITH MUSHROOMS AND PASTA



Braised Lamb Shanks With Mushrooms and Pasta image

If you prefer a thicker sauce add in a little flour mixed with cold water to thicken towards the end of cooking time. This is a really great recipe for lamb!

Provided by Kittencalrecipezazz

Categories     Lamb/Sheep

Time 3h

Yield 6 serving(s)

Number Of Ingredients 15

3 -4 tablespoons olive oil
6 lamb shanks
2 large onions, chopped
2 -3 tablespoons chopped fresh garlic (or to taste)
1 1/2 lbs small white button mushrooms
1 -2 teaspoon dried thyme
1 teaspoon dried marjoram (optional and to taste)
1/2-1 teaspoon dried red pepper flakes
1/2 cup dry white wine (can use red wine)
3 cups beef broth
1 tablespoon Worcestershire sauce (or to taste)
1 1/2 cups canned crushed tomatoes
salt and pepper
grated parmesan cheese
1 lb rigatoni pasta or 1 lb penne pasta, uncooked

Steps:

  • Set oven to 325 degrees.
  • In a large Dutch oven or oven-proof pot heat oil over high heat.
  • Season lamb shanks with salt and pepper then brown on both sides (about 6-7 minutes per side) transfer to a platter or plate.
  • Add in onions, garlic, mushrooms, thyme, majoram and crushed red pepper; saute for about 7-8 minutes or until veggies are tender.
  • Return the lamb back to the pot.
  • Add in wine and bring to a boil; simmer for about 6-8 minutes.
  • Add in broth, Worcestershire sauce and crushed tomatoes; bring back to a boil.
  • Cover the pot and transfer to the oven to cook for about 2-1/2 - 3 hours, or until the lamb is very tender.
  • Season with salt and pepper about the last 30 minutes or cooking.
  • Meanwhile cook the pasta in boiling salted water until JUST firm-tender; drain and place the pasta in a large bowl.
  • Spoon the sauce over the cooked pasta, sprinkle with grated Parmesan cheese, then place the shanks on top.
  • Serve and pass more Parmesan cheese separatel at the table.

SPICY LAMB BOLOGNESE



Spicy Lamb Bolognese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 28

2 tablespoons butter
2 tablespoons olive oil, plus more for serving
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 onion, finely chopped
Kosher salt
12 ounces ground beef chuck
12 ounces ground lamb
1/4 cup tomato paste
1 teaspoon Calabrian chili paste
1/2 teaspoon red pepper flakes
1 clove garlic, chopped
1/2 cup whole milk
1 cup dry red wine, such as Chianti
1 bay leaf
One 3-inch Parmesan rind plus 1/3 cup freshly grated Parmesan
One 28-ounce can whole San Marzano tomatoes, crushed by hand
Creamy Polenta with Spinach, recipe follows, for serving
2 cups low-sodium chicken broth
2 tablespoons olive oil
2 cloves garlic, smashed and peeled
3/4 cup quick-cook polenta
Kosher salt
1 cup freshly grated Parmesan, plus more for serving
1/2 cup (4 ounces) mascarpone cheese
1/2 cup freshly grated pecorino cheese
3 tablespoons unsalted butter
5 ounces baby spinach, roughly chopped

Steps:

  • Heat a medium Dutch oven over medium heat. Add the butter and oil and warm until the butter is melted. Add the carrots, celery, onions and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are soft but have no color, about 6 minutes. Add the beef and lamb and cook, breaking apart the meat with a wooden spoon, until the meat is cooked through and no longer pink, about 5 minutes. Stir the tomato paste, chili paste, red pepper flakes and garlic into the meat mixture. Cook the tomato paste, stirring often, about 2 minutes. Add the milk. Bring to a simmer and cook, stirring occasionally, until the milk is almost entirely evaporated, about 20 minutes.
  • Add the wine, bay leaf, Parmesan rind, tomatoes and 1/2 teaspoon salt. Bring to a simmer and reduce the heat to low to just maintain a gentle simmer. Simmer the sauce, stirring occasionally to prevent sticking, 1 1/2 to 2 hours. Skim the oil from the surface.
  • Spoon the sauce over the Creamy Polenta with Spinach, reserving any extra to serve on the side. Serve with the Parmesan sprinkled over the top and a drizzle of olive oil.
  • In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
  • Pour the polenta onto a large board or platter. Serve with grated Parmesan over the top.

GARLIC ROAST LAMB SHANK IN ROASTED MUSHROOM AND SESAME BROTH



Garlic Roast Lamb Shank in Roasted Mushroom and Sesame Broth image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 8

6 (12-ounce) lamb shanks, bone-in
8 cloves garlic, peeled
3 tablespoons olive oil
Sea salt and freshly cracked black pepper
4 cups chicken broth, divided
2 tablespoons sesame oil
1 (8-ounce) package baby bella mushrooms, halved
2 tablespoons roasted sesame seeds

Steps:

  • Preheat the oven to 400 degrees F.
  • Line a large roasting pan with aluminum foil. Rinse the lamb shanks, pat dry and put them into the lined roasting pan.
  • Mince 8 cloves of garlic. Reserve 1 tablespoon for the sauce. Coat the lamb shanks with olive oil, garlic, salt and pepper, to tastes. Pour in about 2 cups chicken stock, cover the pan with foil and roast for 1 1/2 hours.
  • Meanwhile, add the sesame oil a 10-quart saucepan, over medium heat and add the remaining tablespoon of garlic. Put on medium heat and let the garlic brown slightly. Add the mushrooms, stir and cook until the aroma starts to release, about 5 minutes. Stir in the sesame seeds, remaining chicken stock and salt, to taste. Simmer for about 30 minutes.
  • Remove the shanks from the oven. Ladle about 1 cup of the broth into each serving bowl and top with a lamb shank. Serve hot.

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