Best Lamb Shanks With Sweet Potato Risotto And Serrano Vinegar Sauce Recipes

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SPICED LAMB SHANKS WITH BLOOD ORANGE RELISH



Spiced Lamb Shanks with Blood Orange Relish image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 38

3 tablespoons olive oil
4 lamb shanks, about 1 1/2 pounds each
1 1/2 teaspoons kosher salt, plus more as needed
Freshly ground black pepper
4 cloves garlic, smashed and peeled
3 ribs celery, cut into 2 1/2-inch pieces
2 large carrots, cut into thirds
1 large onion, cut into large wedges
1 orange
1 cup dry red wine
1/2 cup currants
4 sprigs fresh flat-leaf parsley, leaves picked for relish (see below), stems reserved
3 sprigs fresh thyme
2 bay leaves
6 whole cloves
3 cinnamon sticks
1 teaspoon juniper berries
1 teaspoon whole black peppercorns
1 whole star anise
5 cups chicken broth, homemade or low-sodium canned
1 tablespoon freshly squeezed lemon juice
Blood Orange Relish, recipe follows
Creamy Cheese Polenta, recipe follows
2 blood or navel oranges
1 small fennel bulb, trimmed, halved and cored
1/2 Granny Smith apple, diced small, about 1/2 cup
1/4 cup roughly chopped flat-leaf parsley leaves
1 teaspoon fennel seeds, lightly toasted, optional
1 to 2 teaspoons white wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
3 cups milk
2 cups chicken broth, homemade or low-sodium canned
2 teaspoons kosher salt
1 cup instant polenta
1/2 cup mascarpone cheese
1/4 cup freshly grated Parmesan
Freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees.
  • Heat a large Dutch oven (preferably oval) or soup pot with a lid, over high heat. Add half the olive oil and heat. Pat the lamb shanks dry with paper towels and season generously with salt and pepper. Add 2 of the lamb shanks to the hot oil and brown on all sides, about 4 to 5 minutes per side. Transfer shanks to a plate. Repeat with the remaining olive oil and shanks. Add the garlic, celery, carrots and onions and to the pot, and cook, stirring occasionally, until browned, about 8 minutes.
  • Meanwhile, use a vegetable peeler to strip the zest (just the orange skin, not the white pith underneath) from the orange in large pieces. Halve and juice the orange and set aside.
  • Add the red wine to the vegetables and stir with a wooden spoon, scraping up any browned bits that cling to the pot. Stir in the orange zest, currants, salt, and pepper. Bring to a boil and cook until the wine is syrupy, about 5 minutes.
  • Cut a square of cheesecloth and place the parsley stems, thyme, bay leaves, cloves, cinnamon, juniper berries, peppercorns and star anise in the center. Tie into a bundle with kitchen twine. Add the spice bundle, chicken broth, orange juice and the shanks, along with any collected juices, to the pot, bring the mixture to a boil, cover, and transfer to the oven. Cook about 1 1/2 to 2 hours, turning the shanks occasionally, until the meat is just falling off the bone.
  • Transfer the shanks to a plate. Scoop the vegetables from the liquid using a slotted spoon and set aside. Boil the cooking liquid over high heat until thickened, about 15 minutes. Add the lemon juice, and season the sauce with salt and pepper, to taste. Return the shanks to the sauce and warm over medium heat, turning to coat evenly.
  • To serve, mound some of the polenta in the centers of 4 heated dinner plates. Top with a shank, and spoon some sauce and vegetables over and around the meat. Spoon a bit of Blood Orange Relish over each shank and serve immediately.
  • Cut both ends from the oranges. Stand them on a flat end and cut away all of the peel and white pith. Quarter them top to bottom. Lay the wedges on their sides and slice them thinly crosswise. Slice the fennel crosswise into very thin slices.
  • Gently toss the oranges, fennel, apple, parsley, fennel seeds and vinegar together in a small bowl. Season with the salt and pepper. (This can be made a day ahead and refrigerated until ready to serve.)
  • Bring the milk, chicken broth and salt to a boil in a large saucepan. Whisk in the polenta in a slow stream and cook, whisking constantly, until the polenta thickens, 3 to 5 minutes. When large bubbles begin to surface, remove from heat and stir in the cheeses and pepper. Taste and season with additional salt, if necessary.

SWEET VINEGAR GARLIC PAN SAUCE (FOR ANY MEAT OR FISH)



Sweet Vinegar Garlic Pan Sauce (for any Meat or Fish) image

Within minutes you can have an Asian-inspired pan sauce that?s redolent of ginger, garlic, soy and sweet vinegar to top your meat or fish.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup pan sauce

Number Of Ingredients 8

2 tablespoons pan drippings and/or other fat, such as olive oil or butter
2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup mirin or sake
2 teaspoons toasted sesame oil
1 to 2 scallions, sliced

Steps:

  • After cooking your meat or fish, take it out of the pan. Do not clean the pan--the little brown bits left in the pan will be the base of your sauce. Pour out all but 2 tablespoons of the fat from the pan (or add some other fat, if needed).
  • Add the garlic and ginger to the pan and cook over medium heat until aromatic, 1 to 2 minutes. Add the rice vinegar and soy sauce and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the liquid has thickened and reduced by half.
  • Add the mirin and simmer to reduce until the sauce is thickened; swirl in the sesame oil. Add the scallions and stir to combine.

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

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

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