Best Lambshanks With Winter Veg Recipes

EASY BRAISED LAMB SHANKS RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, add all the spice mix ingredients and mix to combine.
• Pat the lamb shanks dry and season with the spice mix on all sides.
• In a large Dutch oven pot like this one, heat 2 tbsp olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 mins or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat.
• Now add the onions, celery, carrots and potatoes. Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits. Cook briefly so that the wine reduces a bit.
• Add the broth, tomatoes, cinnamon sticks, thyme, and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 minutes. Turn heat off.
• Cover the pot and transfer to the 350 degrees F-heated oven. Cook in the oven for 2 1/2 hours (It's a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.)
• While the lamb shanks are cooking, prepare rice according to this recipe, or prepare 2-3 cups of orzo pasta according to package instructions.
• Serve the lamb shanks hot with a little of the veggies and braising sauce on top of rice or orzo pasta. You might also like to prepare a side salad like this 3-ingredient Mediterranean salad or Fattoush. Enjoy!

ROSEMARY BRAISED LAMB SHANKS

Steps:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
• Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
• Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD

Steps:

• Preheat oven to 375°F. Sprinkle lamb on all sides with salt and pepper. Heat oil in heavy large pot over high heat. Add lamb; cook until brown, turning occasionally, about 10 minutes. Transfer to plate. Add 1 tablespoon butter to drippings in pot. Add onion, carrots, parsnips, thyme and garlic. Sauté until vegetables soften and begin to brown, about 8 minutes. Add wine; boil until reduced almost to glaze, about 4 minutes. Return lamb to pot, arranging in single layer. Add stock, orange, cinnamon and 1 teaspoon fennel seeds; bring to boil. Place pot in oven. Braise lamb uncovered until tender, turning and basting often, about 2 hours 15 minutes.
• Meanwhile, rub cut sides of squash with 1 tablespoon butter; sprinkle with salt and pepper. Arrange squash, skin side down, on baking sheet. Roast on sheet alongside lamb until tender, about 1 hour 15 minutes. Scrape squash from skins into bowl; add nutmeg and 2 tablespoons butter. Mash with fork until almost smooth; season with salt and pepper. Transfer lamb to plate. Strain braising liquid into bowl; spoon off fat, if desired. Return liquid to pot. Add fresh fennel, orange peel and 1 teaspoon fennel seeds. Simmer until fennel is tender and sauce is thick enough to coat spoon, about 15 minutes. Return lamb to sauce.
• Rewarm lamb shanks, covered, over medium-low heat, about 15 minutes. Rewarm squash in saucepan over low heat, stirring often, about 10 minutes.
• Chard and final preparation:
• While lamb and squash heat, cut out center stem from chard leaves; discard stems. Coarsely tear leaves. Melt butter in heavy large skillet over high heat. Add chard and toss until chard wilts, about 4 minutes. Season with salt and pepper.
• Divide squash and chard among 4 plates. Arrange lamb atop vegetables; spoon sauce with fennel over.

BRAISED LAMB SHANKS WITH ROASTED VEGETABLES AND BUCKWHEAT (KASHA) BREAD

Steps:

• For the lamb: In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot. Brown the lamb shanks 2 at a time. Remove them to a side platter. Add the onions and cook until lightly colored. Add the garlic and cook for 1 more minute. Return the lamb shanks to the pan and cover 2/3 up with chicken stock. On low flame, cook for 1 hour, repositioning the shanks for even cooking until very tender. Remove the shanks and strain the stock. Preheat oven to 400 degrees. Skim off most of the fat and bring stock to slow boil in the pan. Blanch the potatoes in the stock for 2 minutes. Transfer to roasting pan and set in oven. Blanch and transfer carrots, then parsnips and then zucchini in same manner. Roast vegetables for 10 minutes. Add lamb shanks to roasting pan with vegetables after 5 minutes and roast them for the final 5 minutes. Add balsamic vinegar to stock and reduce over high heat until thickened. Adjust vinegar to taste. Serve shanks with vegetables and sauce.
• For the bread: Preheat oven to 375 degrees Lightly coat a 9 by 9-inch baking pan with 2 teaspoons of the butter. Put the cornmeal in the pan and shake to coat. In a bowl, stir together the kasha, flour, baking powder and salt. Mix in eggs, onion and buttermilk, then the remaining butter. Transfer to prepared pan and bake for 18 minutes or set and crusty. When cool enough, cut into squares.

HEAVENLY LAMB SHANKS

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.