Best 3 Italian Style Lamb Shanks Recipes

ITALIAN-STYLE LAMB SHANKS

Steps:

• Gather the ingredients.
• Rub lamb shanks with olive oil and season generously with salt and pepper.
• Heat a heavy Dutch oven . When hot, drizzle a thin layer of olive oil to coat the bottom. Sear the lamb shanks until browned and remove from the pot.
• To the same pot, add a teaspoon of olive oil and the sliced sweet onions. Toss to coat with the pan drippings. Reduce heat and cover.
• Sweat the onions until limp but not browned, stirring often.
• When they are limp, add the wine and cook for two minutes, scraping up any browned bits from the bottom of the pot.
• Add garlic cloves, tomatoes, and the water. Stir to combine.
• Return the lamb shanks to the pot.
• Reduce heat to low and simmer, turning lamb shanks occasionally, for 1 1/2 hours or until tender. Add additional water if the sauce becomes too thick.
• Serve braised lamb shanks with cooked pasta, rice, or mashed potatoes and sprinkle with parsley.
• Enjoy!

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.

ITALIAN STYLE LAMB SHANKS

Steps:

• First, you need to roast the capsicums (bell peppers).
• Preheat the oven to 200C (400F) or, alternatively, set grill (broiler) to high temperature.
• Slice capsicums into quarters lengthwise and remove stem, seeds and membrane.
• Coat well with olive oil and place into a roasting tin, skin side up.
• Cook in a hot (200°C) oven or under a hot grill until the skin begins to blacken and bubble.
• Remove and place capsicum pieces into a plastic bag.
• Seal bag and set aside until capsicums are cool.
• When cool, open bag and remove as much peel as possible from capsicums and set aside until needed.
• *Ifthis sounds like too much trouble, you could substitute a bottle (210g approx) of roasted capsicums (drained).
• TO PREPARE THE LAMB SHANKS: Preheat oven to moderate 180C (350F).
• In a large jug, combine beef stock powder, garlic powder, soup mix, red wine, and hot water, mix well.
• Add entire (undrained) contents of the can of peeled tomatoes to the jug, and set aside until needed.
• Heat oil in a large frypan (preferably an ovenproof frypan) or in a dutch oven or similar.
• Add lamb shanks, turn to cover well with oil, then cook on a high heat until brown all over.
• Remove lamb shanks from the pan and set aside.
• Reduce heat in pan, pour off all but 1 tablespoon of oil, and add onion, garlic, thyme and tomato paste.
• Cook for 3-5 minutes, or until fragrant.
• Now pour the contents of the jug into the pan and stir to mix well.
• Add lamb shanks to the pan, turning to coat well with the sauce.
• Increase heat and bring liquid to the boil.
• When liquid is boiling, cover the pan and transfer it (if ovenproof) to the centre shelf of the pre-heated oven.
• *Ifyour pan is not ovenproof, simply tip the shanks and their sauce into a suitable dish before transferring to the oven.
• Cook shanks, covered, in the oven for 2 hours at 180C (350F).
• After 2 hours, add the capsicums.
• Cover and cook for a further 30 minutes.
• Skim any excess fat from the top of the sauce before serving.
• Before serving, add freshly ground black pepper and salt to taste.
• Serve with steamed rice, cous cous, or mashed potatoes.