Best 3 Citrus Braised Lamb Shanks Recipes
**Indulge in a Culinary Symphony: Citrus-Braised Lamb Shanks, a Journey of Exquisite Flavors**
Prepare to tantalize your taste buds with the delectable Citrus-Braised Lamb Shanks, a culinary masterpiece that harmonizes the vibrant tang of citrus with the rich savor of succulent lamb. Braised to perfection, these tender shanks fall off the bone, enveloped in a luscious sauce that bursts with a chorus of citrusy notes, complemented by the subtle warmth of spices and herbs. This article presents a collection of Citrus-Braised Lamb Shanks recipes, each offering a unique interpretation of this classic dish. From the traditional preparation to variations that incorporate aromatic spices and zesty citrus fruits, these recipes cater to a wide spectrum of culinary preferences. Join us on an extraordinary culinary journey as we explore the art of braising lamb shanks, transforming them into fall-off-the-bone masterpieces infused with citrusy brilliance.
BRAISED LAMB SHANKS
Provided by Food Network
Time 4h10m
Yield 4 servings
Number Of Ingredients 12
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.
ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY
Here's what you need: lamb shanks, kosher salt, freshly ground black pepper, canola oil, medium carrots, medium white onion, celery, garlic, tomato paste, red wine, chicken stock, orange, lemon, fresh rosemary, fresh thyme, bay leaves, brussels sprouts, red pearl onion, olive oil, yukon gold potato, white pepper, unsalted butter, sour cream, heavy cream, fresh parsley, lemon, flaky sea salt, garlic, fresh chives, horseradish, orange
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 400°F (200°C).
- Season the lamb shanks all over with salt and pepper.
- Heat the canola oil in a large Dutch oven over medium-high heat.
- Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
- Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
- Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
- Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
- Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
- Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
- About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
- Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
- Fold in the butter, sour cream, and heavy cream until smooth and light.
- Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
- To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
- Enjoy!
Nutrition Facts : Calories 1362 calories, Carbohydrate 91 grams, Fat 78 grams, Fiber 8 grams, Protein 76 grams, Sugar 17 grams
CITRUS-BRAISED LAMB SHANKS
Provided by Aleksandra Crapanzano
Categories dinner, main course
Time 3h
Yield Serves 4
Number Of Ingredients 15
Steps:
- Preheat oven to 250 degrees. Heat 1 1/2 tablespoons olive oil in a large casserole. Add the carrot, onion and celery, and sweat over low heat, until tender. Add the thyme, bay leaves, garlic, tomato paste, wine, and broth, along with all but a few pinches of the zests and a tablespoon of each juice. Bring to a boil, then reduce to a gentle simmer.
- Meanwhile, season the lamb with salt and pepper. Heat the remaining olive oil in a separate large sauté pan and brown the shanks on all sides. Add the shanks to the casserole and cover. Transfer to the oven and cook until the meat is completely tender, about 2 1/2 hours.
- Remove the shanks from the pan and keep warm. Skim the fat from the surface of the sauce. Reduce the sauce to the desired consistency. Stir in the reserved citrus juices and season to taste with salt and pepper. Serve the lamb shanks and sauce on warmed plates (with Israeli couscous or some good bread). Sprinkle with a little parsley and the remaining citrus zest.
Nutrition Facts : @context http, Calories 803, UnsaturatedFat 26 grams, Carbohydrate 18 grams, Fat 49 grams, Fiber 4 grams, Protein 56 grams, SaturatedFat 20 grams, Sodium 1439 milligrams, Sugar 8 grams
Tips:
- Sear the lamb shanks before braising: This step helps to develop a rich, flavorful crust on the meat and also helps to seal in the juices.
- Use a variety of citrus fruits: The combination of oranges, lemons, and grapefruit provides a complex and balanced citrus flavor to the braising liquid.
- Add some fresh herbs: Thyme, rosemary, and bay leaves are all great additions to the braising liquid. They will help to infuse the meat with flavor.
- Braise the lamb shanks low and slow: This will help to ensure that the meat is tender and fall-off-the-bone.
- Serve with a gremolata: This classic Italian condiment is made with minced parsley, garlic, and lemon zest. It adds a bright, fresh flavor to the lamb shanks.
Conclusion:
Citrus-braised lamb shanks are a delicious and elegant dish that is perfect for a special occasion. The lamb shanks are braised in a flavorful citrus-herb broth until they are fall-off-the-bone tender. Serve them with a gremolata and your favorite sides for a complete meal. Here are some additional tips for serving citrus-braised lamb shanks:
- Garnish with fresh herbs, such as parsley or cilantro.
- Serve with a side of roasted vegetables, such as carrots, parsnips, or potatoes.
- Mashed potatoes or rice are also great options for serving with citrus-braised lamb shanks.
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