Best 20 Braised Lamb Recipes

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Indulge in the delectable flavors of braised lamb, a culinary masterpiece that has been cherished for centuries. This sumptuous dish takes you on a journey of rich aromas and tender textures, leaving you craving for more. Discover the secrets of braising, a cooking technique that transforms tough cuts of lamb into melt-in-your-mouth morsels. Embark on a culinary adventure with our curated collection of braised lamb recipes, each offering a unique twist on this classic dish. From the comforting and hearty Irish stew to the aromatic and flavorful Moroccan tagine, our recipes cater to diverse tastes and preferences. Prepare to tantalize your taste buds and impress your loved ones with these exceptional braised lamb creations.

Here are our top 20 tried and tested recipes!

ROSEMARY BRAISED LAMB SHANKS



Rosemary Braised Lamb Shanks image

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

6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) 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

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

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Provided by Food Network

Time 4h10m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons olive oil
4 small meaty lamb shanks (about 4 1/2 pounds), trimmed of fat
1 large onion, peeled and chopped
4 carrots, peeled and finely diced
3 small sprigs fresh rosemary
2 imported bay leaves
4 garlic cloves, minced
3 cups big-bodied young red wine
2 medium turnips (about 1 pound), peeled and cut into 1/2 inch dice
2 teaspoons minced fresh rosemary
2 teaspoons finely grated fresh orange zest
1 small garlic clove, minced

Steps:

  • Preheat the oven to 350 degrees. Heat the olive oil in a large, deep Dutch oven with a tight-fitting lid over moderate heat until hot but not smoking. Season the lamb shanks with salt and pepper and cook, in batches if necessary, turning with tongs, until well browned, about 10 minutes each batch. Remove the lamb shanks with tongs to a plate and set aside.
  • Stir the onions, carrots, rosemary, bay leaves, and garlic into the dutch oven and cook, stirring, until the onions are very soft, about 5 minutes. Add 2 1/2 cups of the wine and deglaze the pan. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning.
  • Return the lamb shanks to the pot and braise the mixture, tightly covered, in the oven for 1 hour. Uncover and braise for 2 more hours, turning the shanks every 30 minutes. Stir in the turnips and the remaining 1/2 cup of the wine, and continue to braise, in the oven for 30 minutes. Discard the bay leaves. Season to taste with salt and pepper.
  • While the lamb shanks are braising, make the gremolata: chop together the rosemary, orange zest, and garlic. Place each lamb shank on a serving plate, top with the vegetables, sprinkle with gremolata and serve immediately.

BRAISED LAMB SHOULDER CHOPS



Braised Lamb Shoulder Chops image

Lamb shoulder chops are one of the most inexpensive cuts of lamb, and slow-cooking them is the best way to get that nice lamb flavor. The meat falls right off the bone with this recipe.

Provided by kalphen

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 3h30m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
2 pounds lamb shoulder chops, or more to taste
salt and ground black pepper to taste
1 small yellow onion, sliced
4 cloves garlic, minced
2 tablespoons chopped fresh rosemary
1 cup beef broth
1 cup red wine
2 tablespoons cornstarch
½ cup water
1 tablespoon Worcestershire sauce

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.
  • Saute onion and garlic in reserved drippings until tender, about 5 minutes.
  • Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
  • Bake in preheated oven for 3 hours.
  • Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.

Nutrition Facts : Calories 360 calories, Carbohydrate 5.9 g, Cholesterol 89.7 mg, Fat 23.1 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 9.2 g, Sodium 257.5 mg, Sugar 1 g

BRAISED LAMB SHANKS WITH ROSEMARY



Braised Lamb Shanks with Rosemary image

A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon.

Categories     Garlic     Herb     Tomato     Braise     Lamb Shank     Red Wine     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

6 lamb shanks (about 5 pounds total)
2 tablespoons olive oil
2 medium onions, chopped
3 large carrots, peeled, cut into 1/4-inch-thick rounds
10 garlic cloves, minced
1 750-ml bottle dry red wine
1 28-ounce can diced tomatoes with juices
1 14 1/2-ounce can low-salt chicken broth
1 14 1/2-ounce can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 teaspoons grated lemon peel

Steps:

  • Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
  • Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.
  • Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.

BASIC BRAISED LAMB SHANKS



Basic Braised Lamb Shanks image

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

2 lamb shanks (1 pound each)
1 cup beef broth
1/4 cup soy sauce
2 tablespoons brown sugar
1 garlic clove, minced
2 teaspoons prepared mustard

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.

BRAISED LAMB CHOPS



braised lamb chops image

my mother made something similar, this is a kicked up version. i hadn't cooked this in years, then i saw it at the butcher, served it with israeli couscous

Provided by chia2160

Categories     Lamb/Sheep

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
6 round bone lamb chops
1 onion, sliced
1 vidalia onion, sliced
3 cloves garlic, sliced
cumin (optional)
salt and pepper
1 tablespoon sage
1/2 teaspoon rosemary
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon parsley
1/2 cup white wine
1 cup water

Steps:

  • heat oil in large pan on stovetop, med hi heat.
  • add onions and garlic, cook to soften.
  • combine spices, rub on both sides of chops and brown on both sides.
  • remove from pan.
  • add wine, to deglaze the pan, reduce to half.
  • add water, bring to boil.
  • add chops and juices back to pan, cover, simmer 1 hour.

LAMB SHANK BRAISED IN WHITE WINE WITH ROSEMARY



Lamb Shank Braised in White Wine with Rosemary image

Wonderfully tender, these lamb shanks are melt in your mouth juicy.

Provided by Misty Noriega

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 3h

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil
4 lamb shanks
5 cloves garlic, sliced
1 small onion, chopped
2 teaspoons chopped fresh rosemary, plus sprigs for garnish
1 pinch salt and freshly ground black pepper
1 cup dry white wine

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.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 4.6 g, Cholesterol 89.4 mg, Fat 21.5 g, Fiber 0.4 g, Protein 27 g, SaturatedFat 6 g, Sodium 69.3 mg, Sugar 1.4 g

STOUT-BRAISED LAMB SHANKS



Stout-Braised Lamb Shanks image

You can't have Irish stew for St Patrick's Day every year. If you feel like something a little different, but still fairly traditional, this hearty dish should fit the bill.

Provided by Nick Russell

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 2h50m

Yield 4

Number Of Ingredients 14

1 tablespoon vegetable oil
4 lamb shanks
1 onion, chopped
4 cloves garlic, chopped
2 carrots, chopped
2 celery ribs, chopped
2 tablespoons tomato paste
1 (12 fluid ounce) bottle stout (such as Guinness®) or porter
1 (14 ounce) can beef broth
3 sprigs fresh thyme
3 sprigs fresh parsley
1 bay leaf
1 sprig fresh rosemary
salt and pepper to taste

Steps:

  • Heat oil in a Dutch oven or large, wide pot over medium-high heat until the oil begins to smoke. Brown the lamb shanks in the hot oil on all sides until well browned, about 10 minutes. Remove lamb shanks and set aside. Pour the excess grease from the Dutch oven, reduce heat to medium, and stir in the onions and garlic. Cook and stir until the onions have softened and turned translucent, about 5 minutes. Stir in the carrots, celery, and tomato paste; continue cooking 5 minutes more.
  • Return the lamb shanks to the Dutch oven, and pour in the stout beer and beef broth. Bring to a simmer over high heat. While you're waiting for the beer to simmer, use kitchen twine to tie together the thyme sprigs, parsley sprigs, and bay leaf into a secure bundle; add to the lamb shanks.
  • Once the lamb shanks begin to simmer, reduce the heat to medium-low, cover, and simmer until the lamb is very tender and nearly falling off of the bone, 2 to 3 hours. Stir the lamb occasionally as it cooks, and add water if needed to keep the cooking liquid from becoming too thick. You want the cooking liquid to have reduced into a nice sauce by the time the lamb shanks are done. Stir in the rosemary sprig, and salt and pepper to taste during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 16.2 g, Cholesterol 89.3 mg, Fat 15.3 g, Fiber 3.3 g, Protein 30.2 g, SaturatedFat 5.3 g, Sodium 544.3 mg, Sugar 5.4 g

BRAISED LAMB SHANKS WITH LEMON



Braised Lamb Shanks With Lemon image

Many of us had our earliest experiences with braised foods not at the pricey restaurants that have recently rediscovered their appeal but at the Greek diners that never forgot it. So it's not surprising that I associate braised lamb shanks with egg-lemon sauce, a Greek staple. But when I set about to recreate this standard dish I found the sauce superfluous. Though a slow-cooked pot of braised lamb shanks and root vegetables becomes so sweet that it begs for something to counter it, it is also so rich that the thick sauce (a primitive form of béarnaise, really) is overkill. Better, it seems to me, is to finish the braised shanks with what you might call lemon-lemon sauce, using both a lemon's zest and a lemon's juice. That little touch converts this dish from a delicious but perhaps one-dimensional stew to something more, a braise that may never look particularly elegant but tastes that way.

Provided by Mark Bittman

Categories     dinner, weekday, soups and stews, steaks and chops, main course

Time 2h

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
4 lamb shanks, roughly a pound each
Salt and pepper to taste
3 or 4 thyme sprigs
6 cloves garlic, lightly crushed
1 large onion, cut into chunks
4 stalks celery, roughly chopped
4 medium carrots, peeled and roughly chopped
2 cups dry white wine or water
1 1/2 pounds waxy potatoes, peeled and cut into chunks
1 lemon
Chopped fresh parsley leaves for garnish

Steps:

  • Put oil in a large, deep skillet or casserole that can be covered later, and turn heat to medium-high. Add shanks, sprinkling them with salt and pepper. When pieces are deeply browned on one side, add thyme, garlic, onion, half the celery and half the carrots, and more salt and pepper to skillet. Continue to brown, stirring occasionally.
  • Add wine, and let mixture bubble for about a minute; cover and adjust heat so that mixture simmers steadily. Cook for about an hour.
  • Add remaining vegetables to pan; zest lemon, and add zest as well. Continue to cook until lamb is very tender and vegetables soft, another 30 to 45 minutes. (You can prepare dish up to this point in advance; let sit for a few hours, or cover and refrigerate for up to a day before reheating and proceeding.)
  • When lamb is done, juice lemon, and add juice to sauce. Taste, adjust seasoning, and serve, garnished with parsley.

Nutrition Facts : @context http, Calories 1137, UnsaturatedFat 32 grams, Carbohydrate 48 grams, Fat 61 grams, Fiber 8 grams, Protein 76 grams, SaturatedFat 26 grams, Sodium 2115 milligrams, Sugar 8 grams

JINX-PROOF BRAISED LAMB SHANKS



Jinx-Proof Braised Lamb Shanks image

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

5 ½ pounds lamb shanks
2 tablespoons olive oil
salt and freshly ground black pepper to taste
½ teaspoon dried rosemary
½ teaspoon dried thyme
1 tablespoon butter
1 onion, diced
1 rib celery, diced
1 large carrot, diced
1 ½ tablespoons all-purpose flour
4 cloves garlic, minced
½ cup red wine
1 cup chicken broth
1 cup water
1 tablespoon balsamic vinegar
⅛ teaspoon ground cinnamon
1 teaspoon minced fresh rosemary leaves

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

BRAISED FIVE-SPICE LAMB SHANKS WITH SOY AND GINGER



Braised Five-Spice Lamb Shanks With Soy and Ginger image

For this recipe, two lamb shanks are seared and then braised for about two hours before being simmered in a fragrant mixture of soy, ginger and a few other things. Sauté some bok choy, stir it into the simmer and serve it all over rice. It is a savory Sunday night supper.

Provided by Mark Bittman

Categories     dinner, quick, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 13

Juice from Slow-Braised Lamb Shanks, plus water or stockto make 1 cup
Meat from Slow-Braised Lamb Shanks
2 tablespoons soy sauce
2 tablespoons minced garlic
2 tablespoons minced ginger
1 tablespoon mirin or honey
2 teaspoons five-spice powder
3 bay leaves
Salt and freshly ground black pepper
2 cups bok choy, choppedinto bite-size pieces
2 tablespoons peanut or other oil
2 cups cooked rice
Chopped scallions for garnish

Steps:

  • Combine all ingredients except the bok choy, oil, rice and scallions in large pot that can later be covered; bring to a boil and simmer, covered, until the flavors have melded, about 15 minutes.
  • Sauté the bok choy in the oil until tender; stir it into the stew at the last minute and serve over rice, garnished with the scallions.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 313 milligrams, Sugar 1 gram

BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY



Braised Lamb Shanks with Garlic and Rosemary image

There will be no leftovers. This Braised Lamb Shanks with Garlic and Rosemary recipe will make you fall in love with your slow cooker. Your house will be perfumed with the aromas of southern France. Enjoy!

Provided by Lora Brody

Categories     Garlic     Herb     Lamb     Braise     Dinner     Rosemary     Lamb Shank     Winter     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

1/2 cup dry red wine
2 heaping tablespoons Dijon mustard
2 teaspoons kosher or coarse sea salt
1 teaspoon freshly ground black pepper
5 to 6 pounds lamb shanks, not trimmed of fat
1 large, firm head garlic (about 15 cloves), separated into cloves, each crushed and peeled (see Note)
2 medium yellow onions, peeled and coarsely chopped
1 large carrot, peeled and cut in 1/4-inch slices
Finely grated zest of 1 large lemon
2 heaping tablespoons coarsely chopped fresh rosemary leaves

Steps:

  • In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.
  • Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve.
  • Note:
  • For a less assertive garlic taste, use elephant garlic.

BRAISED LAMB SHANKS



Braised Lamb Shanks image

From El Sobrante, California, Billie Moss says of this satisfying one-pot meal, "The meat becomes so tender and savory after simmering with the vegetables and herbs."

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 2 servings.

Number Of Ingredients 12

2 lamb shanks (about 2 pounds)
2 tablespoons canola oil
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon all-purpose flour
2 beef bouillon cubes
1/4 cup boiling water
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 teaspoon dried marjoram
1/4 teaspoon salt

Steps:

  • In a large skillet, brown lamb in oil; remove and set aside. Add the onion and garlic; saute until tender. Stir in flour; cook and stir for 1 minute. Add bouillon and water; stir to dissolve. , Return lamb to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.

Nutrition Facts : Calories 599 calories, Fat 34g fat (10g saturated fat), Cholesterol 159mg cholesterol, Sodium 1568mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 6g fiber), Protein 47g protein.

BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY (CROCK POT)



Braised Lamb Shanks With Garlic and Rosemary (Crock Pot) image

The smells coming from this dish are divine. By preparing this the night before, it makes dinnertime a snap, I just add a salad and some bread to soak up the juices.

Provided by Abby Girl

Categories     Lamb/Sheep

Time 12h10m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup dry red wine
2 tablespoons Dijon mustard (heaping)
2 teaspoons sea salt
1 teaspoon black pepper
6 small lamb shanks
1 head garlic, peeled, minced
2 medium onions, coarsely copped
2 large carrots, chopped
1 lemon, zest of
2 tablespoons fresh rosemary, chopped (heaping)

Steps:

  • Combine the red wine, Dijon mustard, salt, pepper in a small dish. Place the lamb shanks in the crock pot.
  • Scatter the remaining ingredients around and on top of the shanks. Cover and cook on high for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to low and cook for an additional 6 hours.
  • Using a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste and add salt and pepper, if needed.
  • Pour the juices over the shanks, and serve.

SABA-BRAISED LAMB SHANKS



Saba-Braised Lamb Shanks image

If you're looking for a foolproof, wintry braised meat dish, this is virtually impossible to screw up! The only way to screw this up is to undercook the meat. The sauce has no thickeners, just pure 100% natural goodness.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 3h50m

Yield 4

Number Of Ingredients 12

4 lamb shanks
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon ground cinnamon
½ teaspoon dried rosemary
1 large onion, sliced
6 cloves garlic, crushed
1 cup chicken broth
⅓ cup saba
½ teaspoon chopped fresh rosemary

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place lamb shanks into a large bowl; drizzle with olive oil. Sprinkle with salt, black pepper, smoked paprika, cinnamon, and rosemary. Toss the lamb shanks to spread oil and seasonings over the meat.
  • Spread onion slices and garlic cloves into the bottom of a heavy 9x12-inch baking dish. Lay lamb shanks over onions and garlic.
  • Bake lamb in preheated oven for 30 minutes. Reduce oven temperature to 200 degrees F (95 degrees C).
  • Combine chicken broth and saba in a bowl. Pour mixture over the lamb shanks. Cover baking dish tightly with foil and place baking dish on a baking sheet.
  • Bake lamb in the oven until a knife pierces the meat easily, 2 1/2 to 3 hours. The meat will be tender but not falling off the bone. Use tongs to turn the shanks over in the pan sauce. Increase temperature to 350 degrees F (175 degrees C).
  • Return shanks to oven and bake, uncovered, until meat is fork-tender and the sauce has thickened slightly, 10 to 15 minutes. Turn shanks over in the sauce after 10 minutes and check for tenderness; if still not tender enough, return to oven for 10 to 15 more minutes and test again.
  • Transfer lamb shanks to a bowl and keep warm. Strain pan juices into a saucepan and place over medium heat. Bring to a boil and cook, stirring often, until thickened, about 5 minutes. Skim any excess grease from top of sauce. Taste and season with salt; stir in fresh rosemary. Serve sauce drizzled over lamb shanks.

Nutrition Facts : Calories 334.3 calories, Carbohydrate 9.8 g, Cholesterol 82.4 mg, Fat 20.5 g, Fiber 1.5 g, Protein 25.9 g, SaturatedFat 7.3 g, Sodium 1034.8 mg, Sugar 1.7 g

LAMB BRAISED IN POMEGRANATE



Lamb Braised in Pomegranate image

This pomegranate braised lamb shoulder is about as seasonally appropriate as it gets, and one of the best things I've tasted in a long time.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 2h45m

Yield 6

Number Of Ingredients 16

3 pounds lamb shoulder blade chops
salt and freshly ground pepper to taste
1 tablespoon vegetable oil
1 onion, sliced
1 pinch salt
4 cloves garlic, sliced
2 cups pomegranate juice
⅓ cup aged balsamic vinegar
¼ teaspoon dried rosemary
8 fresh mint leaves
¼ teaspoon red pepper flakes
1 tablespoon honey, or more to taste
salt and ground black pepper to taste
2 tablespoons pomegranate seeds
1 tablespoon sliced fresh mint leaves
1 tablespoon pumpkin seeds

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Generously season lamb chops with salt and black pepper.
  • Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.
  • Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.
  • Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.
  • Stir rosemary, mint leaves, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to Dutch oven, spoon pomegranate mixture over lamb, and cover.
  • Cook in the preheated oven until meat is fork tender, about 2 hours. Transfer lamb to a plate and set Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.
  • Stir in honey and season with salt and black pepper to taste. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 23.3 g, Cholesterol 134.5 mg, Fat 34.1 g, Fiber 0.8 g, Protein 34.9 g, SaturatedFat 13.7 g, Sodium 190.2 mg, Sugar 18.3 g

PROVENçAL BRAISED LAMB CHOPS



Provençal Braised Lamb Chops image

Provided by Paul Grimes

Categories     Garlic     Olive     Onion     Potato     Braise     Dinner     Lamb Chop     White Wine     Thyme     Party     Potluck     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 10

4 (1/2-inch-thick) lamb shoulder chops (1 3/4 pounds total)
1/4 cup extra-virgin olive oil
6 garlic cloves, thinly sliced lengthwise (1/4 cup)
2 medium onions, sliced (4 cups)
1 Turkish or 1/2 California bay leaf
1 1/2 cups dry white wine
1 1/2 pounds boiling potatoes
3 large thyme sprigs
1/3 cup oil-cured black olives
1 (14 1/2-ounce) can reduced-sodium chicken broth

Steps:

  • Preheat oven to 375°F with rack in middle.
  • Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook garlic, stirring constantly, until golden, about 1 minute. Transfer with a slotted spoon to a plate. Brown chops in 2 batches, turning once, about 4 minutes total per batch. Transfer to a plate.
  • Add onions, bay leaf, 1/4 teaspoon salt, and 1/8 teaspoon pepper to skillet and cook over medium-high heat, stirring occasionally, until lightly browned, 10 to 12 minutes. Add wine and bring to a boil, scraping up brown bits, then remove from heat.
  • Peel potatoes and slice about 1/8 inch thick. Scatter half of potatoes in a shallow 3-quart baking dish, then top with half of onions. Scatter garlic, thyme, and olives over onions, then top with lamb chops. Repeat layering remaining potatoes and onions, then pour wine, broth, and meat juices over top.
  • Bake, uncovered, basting top with juices once or twice, until potatoes are tender and browned on top and meat is tender when pierced with tip of a knife, about 1 1/2 hours.

PASTA WITH BRAISED LAMB SHANK RAGù



Pasta With Braised Lamb Shank Ragù image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
2 ounces diced pancetta
2 lamb shanks, about 2 1/4 pounds
2 medium onions, diced
2 cloves garlic, sliced
2 branches fresh rosemary
1/2 cup dry white wine
Salt and freshly ground black pepper
2 pounds ripe plum tomatoes, peeled and chopped
Red pepper flakes to taste
1 pound spaghetti alla chitarra or penne
Freshly grated pecorino cheese

Steps:

  • Heat oven to 350 degrees. Heat oil in 4-quart ovenproof casserole. Add pancetta, lightly brown and remove. Add lamb shanks, brown on all sides and remove. Lower heat; add onions, garlic and rosemary. Sauté until soft. Add white wine. Scrape pan, return pancetta and lamb to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once.
  • Remove lamb from casserole. Cut meat from bones, trimming off fat and gristle. Finely dice meat and add to casserole. Add tomatoes and red pepper. Simmer on top of stove one hour. Check seasoning.
  • Boil pasta until al dente, drain, toss with sauce, and serve with pecorino for dusting.

GREEK-STYLE BRAISED LAMB SHANKS



Greek-Style Braised Lamb Shanks image

Categories     Garlic     Vegetable     Braise     Low Carb     Dinner     Lamb Shank     Red Wine     Winter     Cinnamon     Nutmeg     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 16

3 tablespoons olive oil
6 12- to 14-ounce lamb shanks
2 celery stalks, chopped
1 large onion, chopped
1 large carrot, chopped
6 large garlic cloves, chopped
3 drained canned anchovies
2 cinnamon sticks
2 small bay leaves
2 fresh thyme sprigs
5 juniper berries or 2 tablespoons gin
1/4 teaspoon ground nutmeg
1 tablespoon tomato paste
1 750-ml bottle Merlot
1 14-ounce can low-salt chicken broth
1 14-ounce can low-salt beef broth

Steps:

  • Preheat oven to 325°F. Heat oil in large ovenproof pot (wide enough to hold lamb in single layer) over medium-high heat. Sprinkle lamb on all sides with salt and pepper. Add lamb to pot and sauté until brown, turning occasionally, about 10 minutes. Transfer lamb to plate. Add next 10 ingredients to pot. Sauté until vegetables brown, about 20 minutes. Mix in tomato paste. Add wine and all broth; boil until liquid is reduced by half, stirring occasionally, about 10 minutes. Return lamb to pot, arranging in single layer; add any accumulated juices. Bring to boil.
  • Place lamb in oven and cook uncovered until tender, basting and turning occasionally, about 2 hours. Transfer lamb to plate. Skim any fat from top of roasting liquid. Press all liquid and enough of vegetables through sieve set over large bowl to make sauce with gravy consistency. Return gravy to pot; add lamb. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm lamb over low heat. Transfer to platter and serve.

BRAISED LAMB SHANKS WITH CARAMELIZED ONIONS AND SHALLOTS



Braised Lamb Shanks with Caramelized Onions and Shallots image

Categories     Lamb     Onion     Potato     Braise     Low Cal     Lamb Shank     Root Vegetable     Parsnip     Red Wine     Winter     Rutabaga     Shallot     Bon Appétit

Yield Serves 6

Number Of Ingredients 16

Lamb Shanks
4 tablespoons olive oil
1 pound onions, sliced
5 large shallots, sliced (about 1 cup)
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
6 3/4- to 1-pound lamb shanks
all purpose flour
2 1/2 cups dry red wine
2 1/2 cups canned beef broth
1 1/2 tablespoons tomato paste
2 bay leaves
Potato and Root vegetable mash
3 large russet potatoes (about 2 1/2 pounds), peeled, cut into 2-inch pieces
3 rutabagas (about 1 3/4 pounds), peeled, halved, thinly sliced
6 small parsnips (about 14 ounces), peeled, cut into 1-inch pieces
3 tablespoons olive oil

Steps:

  • For lamb shanks:
  • Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.
  • Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches, all lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
  • Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.
  • For Mash:
  • Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
  • Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.
  • Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce. Sprinkle lamb shanks with additional chopped fresh rosemary and serve.

Tips:

  • Choose the right cut of lamb: For braising, select a tough, well-exercised cut of lamb with plenty of connective tissue, such as the shoulder, neck, or shank. These cuts will become tender and flavorful when braised.
  • Brown the lamb before braising: Browning the lamb in a pan before braising adds flavor and color to the dish. Be sure to brown the lamb in batches to avoid overcrowding the pan and steaming the meat.
  • Use a flavorful braising liquid: The braising liquid is what gives the lamb its flavor, so be sure to use a flavorful combination of liquids. Some good options include red wine, beef broth, chicken broth, or a combination of these. You can also add herbs, spices, and vegetables to the braising liquid for extra flavor.
  • Braise the lamb low and slow: Braising is a low and slow cooking method that allows the lamb to cook gently and evenly. The ideal temperature for braising is between 275°F and 300°F. Braise the lamb for at least 2 hours, or until the meat is fork-tender.
  • Serve the lamb with a flavorful sauce: The braising liquid makes a delicious sauce that you can serve with the lamb. Be sure to skim the fat from the sauce before serving.

Conclusion:

Braised lamb is a delicious and comforting dish that is perfect for a cold winter night. By following these tips, you can make braised lamb that is fall-off-the-bone tender and full of flavor.

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