Best Lamb Shanks With Potatoes Parsnips And Kalamata Olives Recipes

LAMB SHANKS WITH POTATOES, PARSNIPS AND KALAMATA OLIVES

Lamb Shanks with Potatoes, Parsnips and Kalamata Olives image

Categories Olive Onion Potato Tomato Vegetable Braise Wheat/Gluten-Free Lamb Shank Parsnip Red Wine Winter Bon Appétit

Yield Serves 6

Number Of Ingredients 16

Ingredients

6 12- to 16-ounce lamb shanks
3 tablespoons olive oil
4 medium carrots, peeled, cut into 1/4-inch-thick rounds
2 1/2 cups chopped onions
1 1/2 cups sliced celery
2 garlic cloves, minced
2 teaspoons dried rosemary
2 teaspoons dried oregano
1 28-ounce can diced tomatoes in juice
2 cups water
2 cups dry red wine
1 3x1-inch piece orange peel (orange part only)
12 baby red-skinned potatoes
6 medium carrots, peeled, cut into 2-inch pieces
6 medium parsnips, peeled, cut into 2-inch pieces
1/2 cup Kalamata olives, pitted

Steps:

Sprinkle lamb with salt and pepper. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Working in batches, cook lamb until brown, about 8 minutes. Transfer to large bowl.
Reduce heat to medium. Add carrot rounds, onions and celery to pot. Sauté until vegetables are tender and golden, about 10 minutes. Add garlic, rosemary and oregano. Sauté 1 minute. Stir in tomatoes with juices, 2 cups water, wine and orange peel. Return lamb to pot, pressing to submerge. Bring to boil. Reduce heat to low. Cover; simmer until lamb is just tender, about 2 hours 15 minutes.
Add potatoes, 2-inch carrot pieces, parsnips and olives to pot. Simmer uncovered until vegetables are tender and lamb is very tender, about 30 minutes longer. Using slotted spoon, transfer lamb and vegetables to platter. Boil juices in pot until thickened enough to coat spoon, about 5 minutes. Discard orange peel. Season sauce with salt and pepper.
Spoon sauce over lamb and vegetables and serve.

LAMB SHANKS WITH PARSNIPS, CARROTS AND POTATOES

Lamb Shanks With Parsnips, Carrots and Potatoes image

This is a great recipe for lamb shanks, it's total comfort food at it's best, the juice from this is so good, if you like lots of juice then add in a little more water or broth, and adjust all ingredients to taste.

Provided by Kittencalrecipezazz

Categories Lamb/Sheep

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

6 lamb shanks
seasoning salt
black pepper
4 -6 tablespoons olive oil
2 medium onions, chopped
2 large celery ribs, chopped
2 tablespoons minced fresh garlic
2 -3 teaspoons dried rosemary
3 teaspoons dried oregano (or to taste)
2 teaspoons crushed red pepper flakes (or to taste)
1 (28 ounce) can diced tomatoes, undrained
1 cup water
1 cup chicken broth
2 cups dry red wine
4 large potatoes, peeled and cut into about 2-inch cubes
5 medium carrots, peeled and cut into about 2-inch pieces
6 medium parsnips, peeled and cut into 2-inch cubes
salt and pepper
1 cup pitted kalamata olive (or to taste)

Steps:

Season the lamb with seasoning salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add in the shanks and brown on both sides (this should take about 10-12 minutes).
Transfer the browned shanks to a bowl.
Add in the onion, celery, rosemany, oregano and 10-12 minutes or until the veggies are golden.
Add in the garlic and saute for 1 minute.
Add in the tomatoes with juice, water, broth and wine and return the lamb back to the pot (pressing the lamb into the juices with a fork or spoon) bring to a boil, reduce heat to low, cover and simmer about 2 hours or until the lamb are Just tender.
Add in the potatoes, carrots, olives and parsnips and simmer for another 30 minutes, or until tender.
After the 30 minutes of cooking season with salt and pepper.
Using a slotted spoon remove the lamb and veggies to a large platter.
Boil the juices for about another 5 minutes or until thickened, season again with black pepper.
Spoon the sauce over the lamb and veggies.

Nutrition Facts : Calories 1043.7, Fat 45.9, SaturatedFat 15.5, Cholesterol 242.1, Sodium 544.5, Carbohydrate 62.4, Fiber 10.6, Sugar 10.5, Protein 79.5