Best 6 Lamb Shanks In Cranberry Sauce Recipes

EASY BRAISED LAMB SHANKS RECIPE

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!

LAMB CHOPS WITH CRANBERRY SAUCE

Steps:

• Early in the day or the day before mix, in a pot, the Broth. cranberries, green onions, sweet onion, rosemary, dill weed, brown sugar and chili flakes. Stir well.
• Bring to a simmer over medium heat and simmer for 10 minutes.
• Mix cornstarch with 3 tbsp water, add to the sauce.
• Add Sherry and stir.
• Simmer for 5 minutes longer.
• Remove from heat. Cool and place in fridge until just before serving.
• Just before dinner season the chops with salt & coarse ground pepper.
• Reheat the sauce.
• Heat skillet, high heat, Spray with oil.
• Brown the chops on both sides, turn heat to medium and continue cooking for apprx 3 minutes each side.
• While the chops are cooking peel the Kiwi fruit and cut the kiwi in 1/4" slices.
• When cooked place the chops on your plate pour on the sauce and decorate with a kiwi fruit slice on each chop.
• Serve with your favorite vegetables and new potatoes, pour more sauce over the vegetables.

GRILLED LAMB CHOPS WITH CRANBERRY SAUCE AND CRANBERRY-SERRANO CHUTNEY

Steps:

• Combine the sugar, honey, 2 cups of cranberries and 1 cup of water in a medium saucepan and cook over medium-high heat until the cranberries pop and become soft and the mixture thickens slightly. Stir in the onion, ginger, chile, garlic, season with salt and pepper and cook until thick about 8 minutes. Remove from the heat and stir in the remaining cranberries and cilantro. Serve warm or at room temperature.
• For the cranberry Sauce:
• Bring cranberry juice, vinegar and wine to a boil in a large saucepan, stir in the sugar and cook until the mixture is reduced by half. Add the chicken stock and peppercorns and cook until reduced to about 1 1/2 cups (or sauce consistency). Strain the sauce and season with salt. Keep warm.
• For the Grilled Lamb Chops:
• Heat the grill to high or a grill pan over high heat. Brush chops on both sides with oil and season with salt and pepper. Grill until golden brown on both sides and cooked to medium doneness, about 6 minutes total. Remove lamb from the grill, loosely tent and let rest 5 minutes before serving. Serve on a plater with cranberry chutney and cranberry sauce. Garnish with fresh cilantro.

OVEN ROASTED LAMB SHANKS WITH BLACK CURRANT AND TOASTED ALMOND SAUCE AND POTATO BLACK TRUFFLE GRATIN

Steps:

• Preheat oven to 400 degrees F. Season each shank with salt and pepper. Heat olive oil in a large Dutch oven and sear the shanks. Remove once browned. Add the onions, garlic, carrots and celery and cook until lightly golden brown. Return the shanks to the pot. Add the wine, chicken stock and cranberry juice and season with salt and pepper. Bake covered in the oven for 1 1/2 hours, or until the shanks are very tender. Remove the shanks from the pot and strain the sauce mixture into a clean small saucepan. Over medium heat, swirl in the butter, currants and almonds and season with salt and pepper, to taste.;
• Potato-Black Truffle Gratin Preheat oven to 375 degrees F. Place the cream in a small saucepan with a few shavings of the black truffle and bring to a simmer. Remove and let steep for 10 minutes. Butter a baking dish and place a layer of potatoes in the bottom of the pan. Ladle 1/4 cup of the cream over the potatoes, season with salt and pepper and drizzle with 1 teaspoon of the black truffle oil. Repeat 4 times. Bake the gratin for 35 to 40 minutes, or until the potatoes are cooked through. Remove from the oven and let rest 10 minutes before cutting into squares. Garnish each square with a shaving of black truffle.

LAMB SHANKS IN CRANBERRY SAUCE

Steps:

• 1. Preheat oven to 400F. Heat oil in a large, heavy-based, flameproof dish over high heat. Cook shanks, in two batches for 4 - 5 minutes on each side or until browned on all sides. Remove to a plate
• 2. Melt butter in dish until sizzling. Add flour and cook for 1 minute. Remove from heat & slowly add stock, wine & cranberry sauce. Season with salt & pepper, return to heat and bring to a boil. Add lamb and rosemary.
• 3. Cover dish, transfer to oven & bake for 1 hour. Remove lid & bake for a further 30 minutes or until shanks are tender. Serve with potato & beans.

ROSEMARY BRAISED LAMB SHANKS

Steps:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
• Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
• Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.