Best 2 Chef Johns Braised Lamb Shanks Recipes
Feast your eyes on Chef John's Braised Lamb Shanks, a culinary masterpiece that tantalizes taste buds and elevates the dining experience. These succulent shanks, slow-cooked in a symphony of aromatic herbs and rich red wine, exude an exquisite flavor that lingers on the palate. Each bite unveils a tender and fall-off-the-bone texture, complemented by a luscious sauce that encapsulates the essence of culinary artistry. Whether you're a seasoned chef or an eager home cook, this comprehensive guide provides a step-by-step roadmap to recreate this exquisite dish in your own kitchen. With meticulous instructions and insightful tips, Chef John ensures your braised lamb shanks reach their full potential, delivering an unforgettable gastronomic journey.
Dive into a treasure trove of additional recipes nestled within this culinary gem. Discover the secrets to crafting a delectable Lamb Shank Tagine, where succulent lamb shanks bask in a fragrant blend of Moroccan spices, dried fruits, and tender vegetables. Embark on a culinary adventure to Greece with the Moussaka, a captivating dish that layers succulent lamb, roasted eggplant, and a creamy béchamel sauce, creating a harmonious symphony of flavors. Transport your taste buds to the vibrant streets of Mexico with the Birria de Res, where tender beef shanks are braised in a rich and flavorful broth, infused with the essence of guajillo and ancho chiles.
Elevate your culinary repertoire with Chef John's Lamb Shanks with Creamy Polenta, a dish that showcases the harmonious union of braised lamb shanks and a velvety polenta infused with Parmesan cheese. Indulge in the rustic charm of Lamb Shanks with Red Wine and Garlic, where the simplicity of ingredients allows the natural flavors of lamb and red wine to shine through. Satisfy your cravings for comfort food with the hearty and flavorful Lamb Shanks with Barley, a one-pot wonder that combines succulent lamb shanks, tender barley, and an array of vegetables in a savory broth.
Unleash your inner chef and embark on a culinary adventure with Chef John's Braised Lamb Shanks. Let your kitchen transform into a haven of culinary exploration as you navigate the diverse recipes, each offering a unique culinary experience. Prepare to tantalize your taste buds and embark on a gastronomic journey that will leave you craving more.
EASY BRAISED LAMB SHANKS RECIPE
Super tender, perfectly spiced braised lamb shanks and vegetables in a rich red wine sauce. Cooking lamb shanks is easier than you might think. Simply season, sear, and braise! It's the perfect lamb shank recipe for a small gathering! A dry red wine is your best bet for the red wine sauce. (Merlot is my favorite here, but a Cabernet Sauvignon would work well, too.) Serve rosemary lamb shanks with couscous, Lebanese rice, or pita to soak up all the delicious sauce. Start this rich, meaty dinner with a big bright salad like arugula salad or white bean salad.
Provided by Suzy Karadsheh
Categories Entree
Time 3h
Number Of Ingredients 17
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!
Nutrition Facts : Calories 447.5 kcal, Sugar 6.6 g, Sodium 974.4 mg, Fat 11.3 g, SaturatedFat 3 g, Carbohydrate 27.8 g, Fiber 5.3 g, Protein 44.4 g, Cholesterol 127.3 mg, UnsaturatedFat 7.1 g, ServingSize 1 serving
SABA-BRAISED LAMB SHANKS
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
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
Tips:
- Choose high-quality lamb shanks for the best flavor and texture.
- Sear the lamb shanks before braising them to develop a rich brown color and enhance the flavor.
- Use a variety of vegetables and herbs to create a flavorful braising liquid. Common vegetables include carrots, celery, onions, and garlic. Herbs such as thyme, rosemary, and bay leaves add depth of flavor.
- Braise the lamb shanks low and slow to allow the meat to become tender and fall off the bone.
- Serve the lamb shanks with mashed potatoes, rice, or your favorite side dish.
Conclusion:
Chef John's Braised Lamb Shanks is a classic dish that is sure to impress your family and friends. By following the tips above, you can create a delicious and flavorful meal that is perfect for a special occasion or a weeknight dinner.
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