Best Wine Braised Lamb Shanks With Herbes De Provence Recipes

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RED WINE-BRAISED LAMB SHANKS



Red Wine-Braised Lamb Shanks image

Categories     Wine     Lamb     Tomato     Braise     Valentine's Day     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

2 tablespoons olive oil
4 lamb shanks (about 3 1/2 pounds)
1 large onion, chopped
4 large garlic cloves, minced
1 28-ounce can ready-cut tomatoes
1 1/2 cups dry red wine
1 teaspoon dried marjoram, crumbled

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add lamb shanks to skillet and cook until brown, turning occasionally, about 12 minutes.
  • Transfer lamb to plate. Reduce heat to low. Add onion and garlic to skillet and sauté until tender, about 6 minutes. Return lamb to skillet. Pour in tomatoes with their juices and red wine. Stir in marjoram. Season generously with salt and pepper. Cover and simmer until lamb is very tender, turning lamb shanks occasionally, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Return to boil before continuing.)Uncover and boil liquid until reduced to sauce consistency if necessary.

WINE-BRAISED LAMB SHANKS WITH HERBES DE PROVENCE



Wine-Braised Lamb Shanks with Herbes de Provence image

Categories     Herb     Lamb     Braise     Sauté     Red Wine     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

5 tablespoons olive oil, divided
2 large leeks (white and pale green parts only), chopped (about 2 1/2 cups)
6 large whole garlic cloves
6 large lamb shanks (12 to 14 ounces each)
All purpose flour
2 2/3 cups dry red wine
1 cup canned crushed tomatoes with added puree
1/4 ounce dried porcini mushrooms
1 1/2 tablespoons dried herbes de Provence
1 1/4 pounds slender carrots, peeled, cut diagonally into 1/2-inch-long pieces
1/2 cup chopped fresh parsley

Steps:

  • Heat 1 tablespoon oil in heavy wide pot over medium heat. Add leeks and garlic; sauté until leeks soften, about 5 minutes. Transfer leek mixture to small bowl.
  • Sprinkle lamb shanks with salt and pepper; dust with flour to coat. Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add lamb and cook until brown, turning occasionally, about 12 minutes. Add leek mixture, wine, tomatoes with puree, mushrooms, herbes de Provence, and carrots. Stir to coat lamb with vegetable mixture. Reduce heat to medium-low, cover, and simmer until lamb is very tender, turning twice, about 1 hour 30 minutes. Uncover and continue to simmer until sauce reduces slightly, about 10 minutes longer. Spoon off fat from pan juices. Season lamb to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered, over low heat before serving.)
  • Sprinkle with parsley and serve.

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