Best 3 Glazed Lamb Shanks Recipes
Indulge in the delectable flavors of fall-off-the-bone lamb shanks, slow-cooked to perfection and glazed with a luscious sauce that tantalizes your taste buds. This culinary journey takes you through three distinct recipes, each offering a unique twist on this classic dish. Embark on a flavor adventure that will leave you craving for more.
**1. Classic Glazed Lamb Shanks:** Experience the timeless elegance of traditional glazed lamb shanks, where succulent meat is braised in a rich broth infused with aromatic vegetables, herbs, and red wine. The secret lies in the slow-cooking process, allowing the flavors to meld and intensify, resulting in a melt-in-your-mouth experience.
**2. Mediterranean-Style Glazed Lamb Shanks:** Embark on a Mediterranean escapade with this vibrant recipe. Lamb shanks are marinated in a delightful blend of herbs, spices, and citrus, then roasted to perfection. The glaze, a symphony of honey, balsamic vinegar, and fresh herbs, adds a touch of sweetness and acidity that complements the savory lamb.
**3. Asian-Inspired Glazed Lamb Shanks:** Discover the harmonious fusion of Asian flavors in this recipe. Lamb shanks are braised in a flavorful broth infused with soy sauce, ginger, garlic, and aromatic spices. The glaze, a combination of hoisin sauce, rice vinegar, and sesame oil, imparts a sweet, tangy, and umami-rich glaze that elevates the dish to new heights.
GLAZED LAMB SHANKS
Ideal on a night in for two, these slow-cooked shanks are packed with complex, grown-up flavors. The Guinness and honey nicely balance the lamb, while garlic lends zing.
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Cut slits into each lamb shank; insert garlic slices. In a large resealable plastic bag, combine the lemon juice, 2 tablespoons oil, thyme, rosemary, parsley, salt and pepper. Add the lamb; seal bag and turn to coat. Refrigerate overnight., Drain and discard marinade. In large skillet, brown shanks in remaining oil on all sides in batches. Place shanks in a 5- or 6-qt. slow cooker., In the same skillet, combine the beer, honey, thyme, bay leaves, Dijon, garlic, salt, pepper and pepper flakes. Bring to a boil, stirring constantly. Pour over meat. Cover and cook on low for 6-8 hours or until meat and potatoes are tender, adding the potatoes during the last 2 hours of cooking. , Remove lamb and potatoes from slow cooker. Strain sauce and discard bay leaves. If desired, thicken sauce. Serve with lamb and potatoes.
Nutrition Facts : Calories 822 calories, Fat 39g fat (12g saturated fat), Cholesterol 198mg cholesterol, Sodium 1122mg sodium, Carbohydrate 58g carbohydrate (23g sugars, Fiber 3g fiber), Protein 57g protein.
BRAISED LAMB SHANKS WITH GLAZED LEMON AND ORANGE SLICES
From Supermarket Epicure cookbook. I haven't tried this yet. The recipe states: These slowly cooked lamb shanks are succulent and tender. The meat literally falls off the bone into a slightly sweet tomato sauce flavored with citrus slices, honey and cinnamon. This is dish is ideal for preparing ahead of time as the flavors improve with reheating. *Buy shanks that have some red in the bones. That lets you know they're fresh.
Provided by Oolala
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- In a large, heavy casserole, heat the oil until almost smoking over medium-high heat.
- Add the lamb shanks and brown on all sides, about 15 minutes. If you cannot fit the shanks without crowding, just do 2 at a time.
- Stir in the onion, adjust the heat down to medium, and cook until the onion is wilted and pale, about 4-5 minutes.
- Blend in the lemon and orange slices, tomatoes, stock, wine, honey, cinnamon stick, salt and pepper. Bring the liquid to a boil, stir to combine the ingredients, cover the casserole and transfer to the preheated oven.
- Bake the lamb shanks until they are very tender, about 1 hour and 45 minutes.
- Remove the cover and skim off the fat, return the pot to the oven, partially covered, for another 15 minutes, turning the shanks a couple of times during this time.
- Serve over cooked pasta or bulgur.
Nutrition Facts : Calories 1250.4, Fat 63.8, SaturatedFat 24.2, Cholesterol 408, Sodium 455.8, Carbohydrate 36.3, Fiber 4.8, Sugar 27, Protein 123
RAYMOND'S GLAZED LAMB SHANKS
Raymond Blanc, executive chef and owner of Le Manoir aux Quat' Saisons in Oxfordshire, England, varies the vegetables in this dish depending on the time of year.Adapted from "Blanc Vite," by Raymond Blanc. Copyright 1998 by Raymond Blanc. Reprinted by permission of Headline Book Publishing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 240 degrees. In a Dutch oven over medium-low heat, heat oil and 4 tablespoons butter. Add shanks, and cook until golden brown on all sides, about 20 minutes. Season the shanks with salt, and transfer to a platter. Add carrots, turnips, and shallots to the Dutch oven, saute 4 minutes, and transfer to the same platter as the lamb shanks. Drain the fat from the pan. Add enough water to just cover the bottom of the pan, and bring to a boil to deglaze the pan, scraping up any cooked-on bits with a wooden spoon. Add the shanks and vegetables back to the pan. Add enough water to just cover. Reduce heat to just below a simmer. Add bay leaves, rosemary, sage, and garlic. Cover, and transfer to oven. Cook 2 1/2 hours. During the last hour, add celery and more water, if necessary, to cover. Transfer the Dutch oven from the oven to the top of the stove.
- Raise oven temperature to 400 degrees. Using a slotted spoon, gently transfer shanks and vegetables to a large bowl. Place Dutch oven on the stove over medium-high heat, and reduce the stock by two-thirds. Return shanks and vegetables to the Dutch oven with the reduced stock, and transfer to the oven. Bake for 20 minutes, basting regularly until the shanks are glazed and shiny. Season with salt and pepper.
- In a saute pan over medium heat, heat 1 tablespoon butter and 2 tablespoons water. Add cabbage, and saute 3 minutes. In a separate pan, repeat the cooking process with haricots verts.
- Place 1/2 cup sauteed cabbage in the center of each plate. Place one shank on top. Garnish with vegetables, placing haricots verts on the side.
Tips:
- Choose high-quality lamb shanks: Look for shanks that are meaty and have a good amount of marbling. This will ensure that they are tender and flavorful.
- Sear the shanks before braising: This will help to develop a rich, caramelized flavor.
- Use a flavorful braising liquid: The braising liquid is what will give the shanks their flavor, so be sure to use a combination of liquids that you enjoy. Some good options include red wine, beef broth, and chicken broth.
- Add vegetables to the braising liquid: Vegetables will help to add flavor and depth to the sauce. Some good options include carrots, onions, celery, and garlic.
- Cook the shanks until they are fall-off-the-bone tender: This will usually take at least 2 hours, but may take longer depending on the size of the shanks.
- Serve the shanks with a flavorful sauce: The sauce from the braising liquid is a great option, but you can also make a new sauce to serve with the shanks.
Conclusion:
Glazed lamb shanks are a delicious and elegant dish that is perfect for a special occasion. By following these tips, you can make sure that your shanks are tender, flavorful, and fall-off-the-bone delicious.
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