Best Spring Lamb Shanks Braised In White Wine Recipes

LAMB SHANK BRAISED IN WHITE WINE WITH ROSEMARY

Steps:

• In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate.
• Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.

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.

SPRING LAMB SHANKS, BRAISED

Steps:

• In a large, heavy covered casserole or roasting pan, large enough to hold the lamb shanks, heat half the oil. Add the lamb shanks, a few at a time, and brown them well on all sides. Remove them from the pan.
• Preheat oven to 350 degrees.
• Add the remaining oil to the pan, lower the heat and saute the onion, leeks and celery until they are soft and lightly browned. Stir in all but one-half teaspoon of the garlic, then add the wine. Simmer for a few minutes, scraping the browned particles from the bottom of the pan.
• Stir in the rosemary, parsley sprigs and bay leaves. Season the mixture with salt and pepper, then return the lamb to the pan. Cover and place in the oven to bake until the lamb is very tender, about three hours.
• While the lamb is baking, mix the remaining garlic with the minced parsley and lemon peel and set aside.
• When the lamb is tender, remove it from the pan. Bring the liquid to a simmer on top of the stove and taste it for seasoning, adding more salt and pepper if necessary. Dissolve the potato starch or cornstarch in the cold water and stir it in to thicken the sauce, then stir in the lemon juice. Return the lamb to the pan and baste it with the sauce. Keep warm until ready to serve or, if desired, prepare it in advance and reheat it just before serving.
• Transfer the lamb to a platter and spoon the sauce over it. Sprinkle with the chopped parsley, garlic and lemon peel mixture and serve.