Sunday, January 10, 2010

Braised Lamb Shanks...

Nothing warms the house like the aroma of something cooking in the kitchen. If your area of the country is under a "deep freeze" watch, like here in the deep South; I suggest you try my favorite meal that makes great use of a marginal cut of meat, a variety of common vegetables, some hearty wine and a few aromatics herbs ~ Braised Lamb Shanks. I love the warm fragrance that spreads throughout the house as it cooks, slowly, for several hours. Serving it to family or good friends just feels right. I usually take big meaty lamb shanks and slowly simmer them with fresh rosemary, garlic, carrots, onions and red wine. Then serve it with polenta, or my favorite roasted garlic mashed potatoes, as you need something to soak up the wonderful sauce that is created with these. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait for it to cook.



Braised Lamb Shanks

Ingredients:
6 lamb shanks
Salt and pepper to taste
2 tablespoons olive oil
2 onions, quartered
3 large carrots, cut into 1 -inch pieces
10 cloves garlic, minced
1 bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme

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.

Add onions, carrots and garlic to pot and sauté 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. Serve by spooning over shanks.

Serves 6

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George’s notes:
  • Lamb shoulder square cut whole is a square-shaped cut containing arm, blade, and rib bones. The thin, paper like outside covering is called fell. This cut is usually prepared by slow roasting.


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18 comments:

  1. I think this is exactly why I've been making so many crockpot recipes...because the smell permeates the house and warms me up.

    I love lamb but have never really prepared it. This looks like a fabulous recipe to start with!

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  2. I love braised "anything" shanks. I'm seeing so many good recipes that I want to try. Thanks for this recipe George. I was just stopping by to review your egg recipe. Getting ready to cook up some breakfast. Now you've made me REALLY hungry. :-)

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  3. When lamb shanks are on a restaurant menu, the always end up on my plate. Absolutely love them, but have not made them. Didn't want to tackle the task without a good recipe. I think I now have a good recipe. Thanks.

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  4. A braise really is the best on a cold day, isn't it. I've yet to do lamb shanks but now they are on my list

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  5. I have a lot of trouble finding pork or veal shanks in my area. Sadly, I don't eat lamb, but your recipe would be just as tasty with another meat, I'm sure. I absolutely agree that this kind of preparation makes entertaining more fun for the host or hostess as you're not a slave to the kitchen. It's 17 degrees here this morning and we've had the fire going all night long. Will it ever be warm again?

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  6. This is a wonderful winter treat. I don't think there's anything better than a slow braise on a cold winter day. Your lamb shanks look and sound delightful.

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  7. yummy I adore lamb, great recipe

    stay warm

    love Rebecca

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  8. Braised lamb shanks must be heavenly to come home to! The enticing aromas and fall off the bone experience makes this a very special meal.

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  9. I love lamb shanks- not many people eat them- it always surprises me. I cook them two ways: one is slowly oven cooked in red wine etc. from a recipe in the old Gourmet Cookbook and the other (from my mother's file) is baked in the oven for about 45 minutes with just salt, pepper and a little rosemary. They aren't as tender as the stewed way, but I love them just the same.
    Copying your recipe now and will try it soon.

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  10. Oh this is so delicious looking. My son and husband love their lamb and although I did not grow up having it, I soon learned many ways of making it. In fact, we just had some lamb chops last weekend with similar ingredients, grin, rosemary...and is must be fresh. I haven't posted it yet but perhaps will someday soon. There is something just so comforting about the colours, flavours and aromas from meat being 'stewed' or simmered on 'the hearth'....okay...stovetop or oven...grin!

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  11. There's nothing better than long braised meats. They really do warm up the body and spirit. NYC is also cold these days.

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  12. I can't believe I have never had lamb shanks. I don't think any of our stores around here carries them.

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  13. I love braising! I recently made short ribs (haven't posted it, yet). I love lamb shanks, and you did a splendid job. Braised dinners are so economical, and so flavorful. My favorite way to enjoy this dish is with polenta. Yummy!

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  14. I love a meat that can be cooked for hours, and makes the house smell so warm and inviting! I've never had lamb shanks - never seen them here - but I'd like to get my hands on some.

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  15. A perfect cold weather meal; I can't find lamb here very often, but I agree that meals like this are wonderful, warm, comfort foods for this deep freeze we've been living in for the last couple of weeks. Thanks for shring this George.

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  16. Lamb shanks are one of my favorite things ever to order or make for a special treat. This look delicious!

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  17. How I would love to make this; my husband doesn't care for lamb but i know this would be just sooo good!

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