Best 7 Braised Lamb Shanks With Mushrooms And Pasta Recipes

EASY BRAISED LAMB SHANKS RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, add all the spice mix ingredients and mix to combine.
• Pat the lamb shanks dry and season with the spice mix on all sides.
• In a large Dutch oven pot like this one, heat 2 tbsp olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 mins or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat.
• Now add the onions, celery, carrots and potatoes. Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits. Cook briefly so that the wine reduces a bit.
• Add the broth, tomatoes, cinnamon sticks, thyme, and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 minutes. Turn heat off.
• Cover the pot and transfer to the 350 degrees F-heated oven. Cook in the oven for 2 1/2 hours (It's a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.)
• While the lamb shanks are cooking, prepare rice according to this recipe, or prepare 2-3 cups of orzo pasta according to package instructions.
• Serve the lamb shanks hot with a little of the veggies and braising sauce on top of rice or orzo pasta. You might also like to prepare a side salad like this 3-ingredient Mediterranean salad or Fattoush. Enjoy!

SLOW-BRAISED LAMB SHANKS

Steps:

• In a large skillet, brown shanks well in oil; this will take as long as half an hour (you can cover the pan to avoid spattering). Sprinkle with salt and pepper as they cook.
• Lower the heat, pour off the excess fat, add the wine or stock. Simmer over low heat for 1½ to 2 hours, covered, turning and adding water, about ¼ cup at a time, as necessary, until the meat is falling of the bone.
• Cool. Take meat off the bone and reserve the liquid. When the liquid is cool, skim the fat and reserve the juice. Use meat and juice in the following recipes: Tomato Sauce With Lamb and Pasta; Indian Lamb Curry With Basmati Rice; Chinese Braised Lamb Shanks.

PASTA WITH BRAISED LAMB SHANK RAGù

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.

LAMB SHANKS WITH MUSHROOM BOLOGNESE

Steps:

• Preheat oven to 300 degrees F.
• Heat 3 tablespoons of the olive oil in a large deep, ovenproof pot over medium heat until hot. Season the shanks with salt and pepper. Brown on all sides, about 10 minutes, and remove to a plate.
• Raise the heat to medium-high, add the mushrooms, and do not move them until they begin to brown (about 1 minute). Season with salt and pepper. Saute until brown all over, about 5 minutes. Remove to another plate and reserve for final assembly.
• Reduce the heat to medium; add the remaining 3 tablespoons olive oil to the pot. Add the garlic and saute briefly until light brown. Add the onion, carrot and celery. Season with salt and pepper, and saute for another 10 minutes. Add the wine and bay leaf. Bring to a boil over high heat and cook until reduced by half. Add the stock and tomatoes and bring to a boil again. Add fresh oregano. Season with salt and pepper.
• Return the meat to the pot, cover, and place in the oven to braise until fork tender. Test at 2 hours, but the shanks may take as long as 4 hours. Allow the meat to cool in the liquid to room temperature. Remove from the braising liquid and reserve separately. Skim off and discard the fat from the braising liquid. (The recipe may be made to this point a day ahead, covered, and refrigerated).
• Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 12 minutes, then drain.
• Pour the defatted braising liquids into a saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the basil and return the shanks to the sauce and simmer gently, just until heated. Remove and keep warm. Add the mushrooms and pasta to the sauce and heat gently until warmed through. Pour onto a large, deep platter or divide among plates and top with the shanks.

BRAISED LAMB SHANKS WITH MUSHROOMS AND PASTA

Steps:

• Set oven to 325 degrees.
• In a large Dutch oven or oven-proof pot heat oil over high heat.
• Season lamb shanks with salt and pepper then brown on both sides (about 6-7 minutes per side) transfer to a platter or plate.
• Add in onions, garlic, mushrooms, thyme, majoram and crushed red pepper; saute for about 7-8 minutes or until veggies are tender.
• Return the lamb back to the pot.
• Add in wine and bring to a boil; simmer for about 6-8 minutes.
• Add in broth, Worcestershire sauce and crushed tomatoes; bring back to a boil.
• Cover the pot and transfer to the oven to cook for about 2-1/2 - 3 hours, or until the lamb is very tender.
• Season with salt and pepper about the last 30 minutes or cooking.
• Meanwhile cook the pasta in boiling salted water until JUST firm-tender; drain and place the pasta in a large bowl.
• Spoon the sauce over the cooked pasta, sprinkle with grated Parmesan cheese, then place the shanks on top.
• Serve and pass more Parmesan cheese separatel at the table.

BRAISED LAMB SHANKS

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 SHANKS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
• Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.