Best Slow Cooked Lamb Shanks With Lentil Ragout Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SLOW ROASTED LAMB SHANKS WITH BRAISED LENTILS



Slow Roasted Lamb Shanks with Braised Lentils image

Provided by Massimo Ormani

Categories     Bean     Lamb     Onion     Braise     Roast     Celery     Carrot     Red Wine     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

2 1/2 cups chopped red onions
1 cup diced celery
1 cup diced peeled carrots
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh mint
4 large lamb shanks (about 6 pounds total)
5 tablespoons extra-virgin olive oil
8 cups chicken stock or canned low-salt chicken broth
1/2 cup dry red wine
4 juniper berries* (optional)
1 bay leaf
1 tablespoon all purpose flour
1 tablespoon butter, room temperature
Braised Lentils

Steps:

  • Preheat oven to 500°F. Spread onions, celery, and carrots over bottom of large roasting pan. Rub thyme and mint over lamb shanks; sprinkle generously with salt and pepper. Place lamb shanks atop vegetables. Drizzle 3 tablespoons oil over. Roast uncovered 30 minutes. Pour 1 cup chicken stock over lamb and vegetables in pan. Reduce oven temperature to 425°F. Continue to roast uncovered until lamb is very tender and almost falls off bones, adding 1 cup stock to pan every 30 minutes and turning and basting lamb occasionally, about 3 hours longer. Using tongs, transfer lamb shanks to bowl; cover to keep warm.
  • Transfer vegetables and pan juices to large saucepan; skim fat from surface. Add remaining 1 cup stock, wine, juniper berries if desired, and bay leaf to saucepan. Simmer 10 minutes to blend flavors. Strain, pressing on solids to extract as much vegetable pulp and liquid as possible. Return strained liquid to same saucepan; bring to boil. Mix flour and butter to blend in small bowl. Add to saucepan; whisk until sauce thickens slightly and is reduced to 2 cups, about 2 minutes. Season sauce with salt and pepper.
  • Spoon Braised Lentils onto 4 plates. Drizzle remaining 2 tablespoons oil over lentils. Top each serving with 1 lamb shank. Spoon sauce over lamb.
  • Available in the spice section of most supermarkets.

SLOW COOKED LAMB SHANKS



Slow Cooked Lamb Shanks image

Make and share this Slow Cooked Lamb Shanks recipe from Food.com.

Provided by Alyce C.

Categories     Lamb/Sheep

Time 8h15m

Yield 2-4 serving(s)

Number Of Ingredients 11

4 small lamb shanks
2 chopped carrots
2 diced onions
500 ml red wine or 500 ml beef stock
800 g tomatoes
1/2 cup flour
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon crushed garlic
1 -2 teaspoon dried rosemary
2 tablespoons butter

Steps:

  • Use saute function on slow cooker to saute onions, carrrots, garlic, rosemary in the butter.
  • Add the tin tomatoes and wine to onion and carrot mixture.
  • Season flour with salt and pepper, role shanks in flour untill covered, discard any left over flour.
  • Add shanks to mixture in the slow cooker.
  • Slow cook on high for 4 hours then low for 2 - 4 hours.
  • Serve with mash potatoes.

Nutrition Facts : Calories 1792.8, Fat 80, SaturatedFat 35, Cholesterol 514.7, Sodium 1031.3, Carbohydrate 65.3, Fiber 9.6, Sugar 21.9, Protein 152

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #south-west-pacific     #main-dish     #soups-stews     #beans     #lamb-sheep     #vegetables     #australian     #oven     #dinner-party     #stews     #comfort-food     #lentils     #meat     #taste-mood     #savory     #equipment     #presentation     #served-hot     #4-hours-or-less

Related Topics