Indulge in the tantalizing flavors of braised lamb shanks, a culinary masterpiece that combines the rich taste of lamb with an aromatic blend of five-spice powder, soy sauce, and ginger. This delectable dish is a symphony of flavors and textures, featuring fall-off-the-bone tender lamb shanks braised in a savory sauce that seeps into every bite. Served with a side of fluffy jasmine rice or crusty bread, this dish promises a satisfying and memorable dining experience. Alongside the main recipe, discover variations that cater to different dietary preferences, including a gluten-free option, a slow cooker adaptation for effortless preparation, and a pressure cooker version for those seeking a quicker cooking method.
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JINX-PROOF BRAISED LAMB SHANKS
Lamb shanks are one of the most foolproof meat choices out there; and when you braise it, you have about as close to a sure thing as there is. After a long, slow roast in an aromatic, deeply flavored broth, these lamb shanks are sure to get rave reviews.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Shanks
Time 3h
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place lamb shanks into a roasting pan and drizzle with olive oil; season with salt, black pepper, dried rosemary, and thyme. Toss lamb shanks to coat with oil and seasonings.
- Roast in the preheated oven until lamb is browned, about 30 minutes.
- Reduce oven heat to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium-high heat; cook and stir onion, celery, and carrot in the hot butter until onion is browned, about 10 minutes. Stir flour into vegetables until combined; mix in garlic. Cook and stir for 1 more minute.
- Pour red wine into vegetable mixture, stir to combine, and mix in chicken stock, water, balsamic vinegar, and cinnamon. Pour sauce over lamb shanks in the roasting pan. Cover roasting pan with aluminum foil, sealing foil loosely so that the sauce can reduce slightly as it cooks.
- Bake lamb shanks for 1 hour; flip lamb shanks and place foil back on dish. Continue baking until a fork inserts easily into the meat, about 1 more hour. Transfer lamb shanks to a large bowl, cover with foil, and let rest for 10 minutes.
- Pour braising liquid into a saucepan, place over high heat, and boil for 10 minutes, skimming fat as it reduces and thickens slightly. Stir chopped rosemary into sauce, check levels of salt and pepper, and serve lamb shanks with pan sauce.
Nutrition Facts : Calories 502.3 calories, Carbohydrate 8.2 g, Cholesterol 168.7 mg, Fat 27.3 g, Fiber 1.3 g, Protein 49.6 g, SaturatedFat 10.2 g, Sodium 153.4 mg, Sugar 2.9 g
BASIC BRAISED LAMB SHANKS
A friend shared this recipe with me many years ago. My son-in-law loves these lamb shanks as part of a hearty meal with baked potatoes, a hot vegetable and fresh fruit salad. Of course, I include mint jelly on the side. -Jeanne McNamara, Camillus, New York
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place lamb in a greased 2-1/2-qt. baking dish. Combine the broth, soy sauce, brown sugar, garlic and mustard; pour over meat. Cover and bake at 325° for 1-1/2 to 2 hours or until the meat is tender.
Nutrition Facts : Calories 451 calories, Fat 21g fat (9g saturated fat), Cholesterol 159mg cholesterol, Sodium 2419mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 48g protein.
ROSEMARY BRAISED LAMB SHANKS
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.
Provided by S. HODGE
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g
ASIAN STYLE BRAISED LAMB SHANKS
A recipe from Bill Granger's Holiday Cookbook. I reduced the 5 spice to half a teaspoon as I find it a bit overpowering. Feel free to use the original full teaspoon if you want to..
Provided by JustJanS
Categories Lamb/Sheep
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dust the shanks in the seasoned flour, shaking off any excess. Heat half the oil in a heavy based pan over high heat and brown the lamb on all sides-this might need to be done in a couple of batches. Remove and set aside.
- Add the remaining oil to the pan and cook the onion for a 2-3 minutes. Add the garlic, chilli, ginger and five spice and cook stirring for 1-2 minutes until fragrant.
- Add the remaining ingredients, stir well and bring to the boil.
- Return the lamb to the pan, reduce the ehat to low and simmer covered for 1 1/2 hours or the meat is almost falling off the bone and very tender.
- Check the seasonings and skim off any excess oil.
- Serve over mash (wasabi mash is good) or rice, with steamed green veg and lime wedges.
Nutrition Facts : Calories 1343.1, Fat 74.6, SaturatedFat 28.5, Cholesterol 484.2, Sodium 1139.6, Carbohydrate 13.4, Fiber 2.2, Sugar 7.4, Protein 147
LAMB SHANKS IN FIVE SPICE, TAMARIND & GINGER
This is adapted from Pamela Clark's Low Carb - Low Fat Cookbook. If this is diet food, please give me more. I served this with some steamed choy sum.
Provided by Latchy
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to moderate.
- Dry fry, five spice, chili, cinnamon and star anise in a small saucepan until fragrant.
- Then add soy sauce, wine, tamarind, sugar, ginger, garlic, onion and water and mix well.
- Place lamb in a single layer in a large shallow baking dish and drizzle over the sauce mixture from the saucepan.
- Bake covered in a moderate oven, turning the lamb occasionally for about 2 hours or until the meat is falling off the bone.
- Remove lamb from the dish and keep warm while you skim any excess fat.
- Strain the sauce into a small saucepan and boil for about 2 minutes. Put lamb onto serving plates and pour sauce over and serve with green steam vegetable.
- If you are not on a diet serve with rice or mash potato.
- This could also be made in a large dutch oven on top of the stove.
BRAISED SPICED LAMB SHANKS
Steps:
- Grind 1 tablespoon cumin seeds and 1/2 tablespoon coriander seeds in spice or coffee grinder. Transfer to small bowl. Stir in remaining cumin and coriander seeds, thyme, rosemary, curry powder, and salt. Whisk in 1/2 cup oil. Place lamb shanks in 13x9x2-inch glass baking dish. Rub spice oil all over shanks. Cover with plastic wrap; chill overnight, turning occasionally.
- Preheat oven to 350°F. Heat 1 tablespoon oil in heavy large ovenproof pot over high heat. Add lamb shanks and cook until brown on all sides, turning occasionally, about 10 minutes. Add stock and garlic; bring to boil, cover and transfer to oven. Cook 1 hour; remove from oven and turn lamb shanks over. Cover and continue cooking until lamb is tender, about 45 minutes longer. Using tongs, transfer lamb to platter; tent with foil to keep warm.
- Bring liquid in pot to simmer over medium heat. Add potatoes; simmer 10 minutes. Add carrots to liquid and simmer 5 minutes longer. Add tomatoes, zucchini, and asparagus to liquid and simmer until all vegetables are just tender, about 5 minutes. Using slotted spoon, transfer vegetables to platter with lamb. Pour braising liquid into 4-cup measuring cup. Spoon off fat, reserving 1 tablespoon. Heat reserved fat in heavy large skillet over medium heat. Whisk in flour; stir 2 minutes. Whisk in braising liquid and tomato paste. Boil until gravy coats spoon lightly, about 2 minutes. Serve lamb and vegetables with gravy.
TWICE-COOKED FIVE-SPICE LAMB WITH RED CHILES
**WHAT TO DRINK:** A medium-bodied red with floral aromas and plummy flavors. Try L'Ostal Cazes Circus Shiraz from France's Pays d'Oc ($13).
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Bring large pot of water to boil. Add lamb; reduce heat to medium and boil gently 15 minutes. Drain. Set aside.
- Combine sugar and 6 tablespoons water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until caramel is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes, depending on pan. Remove from heat; add 3 cups water, soy sauce, and black vinegar to caramel; stir over medium heat to dissolve any caramel bits. Transfer caramel mixture to very large wide pot. Add remaining 3 cups water, ginger, star anise, garlic, chiles, and five-spice powder, then lamb shanks. Bring to boil (liquid will not cover shanks completely). Reduce heat to medium-low, cover tightly, and simmer until lamb is very tender, turning occasionally, about 3 hours.
- Transfer lamb to work surface. Skim any fat from sauce and discard; season sauce with salt and pepper. Remove meat from bones in bite-size pieces; discard bones. Return meat to sauce in pot. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.
- Bring lamb and sauce to simmer; transfer to large serving bowl. Sprinkle green onions over and serve.
Tips:
- For the best results, use high-quality lamb shanks. Ask your butcher for recommendations on the best lamb shanks to use for braising.
- Don't be afraid to brown the lamb shanks well. This will help to develop a rich flavor and prevent the meat from becoming dry and tough.
- Use a variety of spices in your braising liquid. Five-spice powder, soy sauce, and ginger are a great combination, but you can also experiment with other spices like cinnamon, cloves, or star anise.
- Cook the lamb shanks low and slow. This will allow the meat to become tender and fall off the bone.
- Serve the lamb shanks with a side of mashed potatoes, rice, or noodles. You can also add vegetables to the braising liquid for a complete meal.
Conclusion:
Braised five-spice lamb shanks with soy and ginger are a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The lamb shanks are braised in a flavorful liquid until they are tender and fall off the bone. The soy sauce and ginger add a delicious umami flavor to the dish. Serve the lamb shanks with a side of mashed potatoes, rice, or noodles for a complete meal.
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