Best 3 Lamb Shank Ragù With Anson Mills Grits Recipes
Indulge in a culinary journey with our tantalizing Lamb Shank Ragù with Anson Mills Grits recipe. This hearty and flavorful dish combines succulent lamb shanks, slow-cooked in a rich and aromatic tomato sauce, with creamy Anson Mills grits. As you savor each bite, the tender lamb meat, infused with herbs and spices, melts in your mouth, while the creamy grits provide a delightful contrast in texture.
Accompanying this main course are two delectable side dishes: Garlic Sautéed Kale and Roasted Carrots. The sautéed kale, with its slightly bitter flavor, offers a refreshing balance to the richness of the lamb ragù. The roasted carrots, caramelized and tender, add a touch of sweetness and crunch.
For those who prefer a vegetarian option, our Chickpea and Sweet Potato Curry is a flavorful and satisfying choice. This vibrant curry features tender chickpeas, sweet potatoes, and a variety of spices, simmered in a creamy coconut milk sauce. Served over fluffy basmati rice, it's a hearty and comforting meal.
Lastly, our Roasted Beet and Goat Cheese Salad provides a refreshing and colorful contrast to the other dishes. This salad showcases earthy roasted beets, creamy goat cheese, and a tangy balsamic vinaigrette. It's a delightful combination of flavors and textures that will leave you feeling refreshed and satisfied.
PASTA WITH BRAISED LAMB SHANK RAGù
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
RIGATONI WITH BRAISED LAMB RAGù
Categories Lamb Mushroom Onion Pasta Tomato Braise Lamb Shank White Wine Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Heat oil in heavy large ovenproof pot over high heat. Sprinkle lamb shanks with salt and pepper. Add to pot and brown on all sides, about 12 minutes. Transfer lamb shanks to platter. Add onions, mushrooms, garlic, basil, rosemary and crushed red pepper to pot and sauté until vegetables are tender, about 8 minutes. Return lamb to pot. Add wine and boil until liquid has evaporated, about 6 minutes. Add 3 cups beef stock and tomatoes to pot; return to boil.
- Cover pot, transfer to oven and bake until lamb is tender, about 1 1/2 hours. Using tongs, transfer lamb to large bowl. Cool 10 minutes. Cut meat off bones into generous 1/2-inch pieces (discard bones). Return meat to sauce. Season to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold; cover and keep refrigerated. Rewarm over medium-low heat before continuing.)
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Transfer pasta to large serving bowl. Spoon sauce over pasta. Serve, passing Parmesan cheese separately.
LAMB SHANK
Delicious grilled leg of lamb in a wonderful herb marinade.
Provided by slowcooker
Categories Meat and Poultry Recipes Lamb Shanks
Time 2h15m
Yield 6
Number Of Ingredients 12
Steps:
- Cut slits into lamb shank in a criss-cross pattern about 1 inch apart and 1/2 inch deep; place into a shallow dish.
- Whisk olive oil, rosemary, thyme, basil, parsley, mint, black pepper, salt, and cayenne pepper together in a bowl; brush evenly over the lamb shank. Refrigerate lamb at least 1 hour.
- Preheat grill for medium heat and lightly oil the grate.
- Stir lemon juice and honey together in a small bowl until smooth.
- Cook lamb shank on preheated grill, basting every 15 minutes with the lemon juice mixture, until browned on the outside and red in the center, about 30 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C).
Nutrition Facts : Calories 341.9 calories, Carbohydrate 11.2 g, Cholesterol 109.8 mg, Fat 16.5 g, Fiber 0.7 g, Protein 36.3 g, SaturatedFat 4.8 g, Sodium 93.3 mg, Sugar 8.9 g
Tips:
- Choose high-quality lamb shanks for the best flavor and texture. Look for shanks that are meaty and have a good amount of marbling.
- Brown the lamb shanks well before braising them. This will help to develop their flavor and color.
- Use a variety of vegetables in your braising liquid to add flavor and nutrition. Some good options include carrots, celery, onions, garlic, and tomatoes.
- Simmer the lamb shanks for at least 2 hours, or until they are fall-off-the-bone tender.
- Serve the lamb shanks with your favorite sides, such as mashed potatoes, roasted vegetables, or grits.
- For the Anson Mills grits, be sure to use stone-ground grits for the best texture and flavor.
- Cook the grits according to the package directions, then stir in some butter, salt, and pepper to taste.
Conclusion:
This lamb shank rag with Anson Mills grits is a hearty and flavorful dish that is perfect for a cold winter night. The lamb shanks are fall-off-the-bone tender and the grits are creamy and delicious. This dish is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
