Best Rosemary Braised Lamb Shanks Recipes

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 ROSEMARY

Steps:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
• Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.
• Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.

BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY

Steps:

• In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.
• Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve.
• Note:
• For a less assertive garlic taste, use elephant garlic.

BRAISED LAMB SHANKS WITH ROSEMARY

Steps:

• Preheat oven to 350ºF.
• Season the lamb shanks with salt and pepper. In a large, deep pan (I like to use my Le Creuset dutch oven) over a medium-high flame, warm the olive oil and then brown the shanks on all sides, about 5 minutes in all.
• Transfer the shanks to a dish.
• Add the onions, carrots, and celery to the pan and cook until onions are translucent.
• Add the wine to the pan, and bring to a simmer, stirring up any bits off the bottom.
• Add the stock, rosemary, garlic, bay leaf and shanks to the pan and bring to a boil.
• Place the lid on the pan, and put it in the preheated oven. Cook about 2 hours. Serve with mashed potatoes or rice and a nice salad.

BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY (CROCK POT)

Steps:

• Combine the red wine, Dijon mustard, salt, pepper in a small dish. Place the lamb shanks in the crock pot.
• Scatter the remaining ingredients around and on top of the shanks. Cover and cook on high for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to low and cook for an additional 6 hours.
• Using a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste and add salt and pepper, if needed.
• Pour the juices over the shanks, and serve.

RED WINE AND ROSEMARY BRAISED LAMB SHANKS

Steps:

• Sprinkle shanks with salt and pepper.
• Heat oil in heavy large pot over medium-high heat.
• Working in batches, cook shanks until brown on all sides, about 8 minutes: transfer browned 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, and simmer about 20 minutes longer.
• Transfer shanks to platter, place in a warm oven.
• Boil juices in pot until reduced and thickened, about 15 minutes.
• Spoon over shanks.

BRAISED LAMB SHANKS WITH TOMATOES AND ROSEMARY

Steps:

• Pat the lamb shanks dry, season them with salt and pepper, and in a large heavy kettle brown them, 3 at a time, in the oil over moderately high heat, transferring them as they are browned to a roasting pan just large enough to hold them in one layer. To the kettle add the onion, cook it over moderate heat, stirring, until it is softened, and stir in the garlic. Cook the mixture for 3 minutes, stir in the tomatoes, the wine, the broth, the dried rosemary, the allspice, and salt and pepper to taste, and bring the sauce to a boil. Ladle the sauce over the lamb shanks. Braise the shanks, covered tightly with foil, in the middle of a preheated 350°F. oven for 1 1/2 hours, or until they are tender, transfer them to a heatproof platter, and keep them warm, covered. Pour the sauce into the kettle, cleaned, and boil it for 10 minutes, or until it is reduced to about 4 cups. The lamb shanks and the sauce may be made 2 days in advance, cooled to room temperature, and both kept in the roasting pan, covered and chilled. Heat the lamb shanks in the sauce in a preheated 350°F. oven until they are hot and transfer the shanks to the heatproof platter. Into the sauce stir 2 teaspoons of the parsley and 2 teaspoons of the fresh rosemary. Divide the shanks among 6 heated plates, spoon the sauce over them, and sprinkle it with the remaining parsley and fresh rosemary.

BRAISED LAMB SHANKS WITH FRESH ROSEMARY

Steps:

• Sprinkle lamb with salt and pepper.
• Heat oil in heavy, large pot over medium-high heat.
• Working in batches, add lamb to pot and cook until brown on all sides, about 8 minutes.
• Transfer to bowl.
• Remove all but about 2 tablespoons of oil from pan.
• Add onions, carrots, and garlic to pot and sauté till golden, about 10 minute.
• Stir in all remaining ingredients.
• Return lamb to pot, pressing down to submerge.
• Bring liquid to boil, reduce heat to medium low, and cover.
• Simmer until meat is tender, about 2 hours.
• Uncover pot; simmer till meat is very tender, about 30 minutes.
• (Can be made 1 day ahead. Chill until cold, cover, and keep chilled. Rewarm over medium heat before continuing.) Transfer lamb to platter; tent with foil.
• Boil juices in pot till thickened, about 15 minutes.
• Season with salt and pepper and spoon over lamb.

LAMB SHANKS BRAISED IN ROSEMARY RED WINE BBQ SAUCE

Steps:

• Preheat the oven to 350°. Grab a knife and make a couple of shallow slits through the silver skin on both sides of each shank. Sprinkle the meat on both sides with a generous amount of salt and pepper.
• Schlepp a big, heavy frying pan over to the stove and heat it over medium-high. Pour in 1/3 cup olive oil and get it hot and fragrant. Add as many shanks as will fit comfortably in the pan without crowding, and cook til richly browned, about 4 minutes. Flip them over and brown the other side. Pull the shanks out and drop them in a roasting pan. Continue browning the rest of the shanks. Once all of them are done, clean out the pan and pour in the remaining 1/4 cup olive oil.
• Drag the pan back over medium-high heat and add the onions, seasoning them with salt and pepper. Cook til soft; then toss in the garlic and cook 1 minute more. Pour in the wine and broth and bring to a boil. Add the rosemary, Mutha Sauce, and cinnamon stick. Pour everything over the shanks and cover the roasting pan tightly with foil. Shove it in the oven to braise for 1 hour; then pull it out and give the shanks a flip. Pop them back in the oven to cook for another hour.
• Once the shanks are tender and the meat is pulling away from the bone, lift them out onto a good-looking platter. Cover and keep warm. Strain the braising liquid, and skim the grease. Pour the braising liquid into a small pan and reduce by half. Keep warm.
• Line up some dinner plates and mound a portion of Garlic & Cheddar Grits in the center of each one. Set a shank into each mound, spoon some of the sauce over each shank, and bring them to the table.

BRAISED LAMB SHANKS WITH ROSEMARY

Steps:

• Preheat an oven to 350ºF. Season the lamb shanks with salt and pepper. In a large, deep sauté pan over medium-high heat, warm the olive oil until nearly smoking. Working in batches if needed, brown the shanks on all sides, about 5 minutes total. Transfer to a platter. Add the onions, celery and carrots to the pan and cook, stirring occasionally, until the vegetables are golden and translucent, 3 to 5 minutes.
• Remove the pan from the heat, add the wine and return the pan to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the stock, rosemary, garlic, bay leaf and shanks and bring to a boil.
• Cover the pan, transfer to the oven and cook until the meat is almost falling off the bone, about 2 hours. Using tongs, transfer the shanks to a large serving bowl. Remove the bay leaf from the cooking liquid. Using a blender or a stick blender, puree the liquid and solids until smooth. Season the sauce with salt and pepper. Pour some of the sauce over the shanks and pass the rest alongside.

ROSEMARY BRAISED LAMB SHANKS

Steps:

• 1. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate. 2. 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. 3. 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.

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.