Best 6 Minted Lamb Shanks Recipes

MINTED LAMB SHANKS RECIPE

Steps:

• Heat a heavy based pan over a high heat.
• Season the lamb shanks generously with salt and pepper.
• Cut the onion into quarters don't bother peeling or removing the root.
• Add the oil to the pan and then add the onion quarters cut side down.
• Whilst the onions are caramalising sear the lamb shanks on all the sides that you can.
• Transfer the onions and lamb shanks to a roasting tin.
• Return the pan to the heat and get it nice and hot.
• Add the red wine and reduce by half.
• Pour in the beef stock and add the honey and 75ml of mint sauce.
• Pour this mix over the lamb and throw in the rosemary.
• Cover the tin with foil and cook in the oven at 170°C or 340°F for 2 hours.
• Remove the foil and turn up the heat to 200°C or 400°F and cook for another 30 minutes.
• Remove from the oven and allow the lamb to rest for 10 minutes.
• Use a pair of tongues to discard the onion skins and blend the onions.
• Pass the blended onion and the liquid from the cooking pan through a sieve into a very hot pan and reduce by half.
• Mix together the cornflour and water and then whisk through the gravy and add the final tablespoon of mint sauce before serving.

MINTED LAMB SHANKS

Steps:

• Preheat the oven to 180C/350F and pat the lamb shanks dry with kitchen roll and season well.
• Heat half the olive oil in a large dutch oven or a large saucepan over medium-high heat.
• Sear the lamb shanks as best you can until browned all over and then remove and set aside.
• Add the remaining oil and add the onion. Cook for 5-6 minutes until softened and starting to highly brown and then add the garlic and cook for a further minute.
• Add the red wine and simmer until reduced by half.
• Pour in the stock, rosemary and mint sauce and stir everything together to combine. Season well.
• If you are using a dutch oven then return the lamb to the liquid. Alternatively, place the lamb in a deep baking dish and pour over the liquid. Cover with foil and place in the oven for 3 hours.
• 30 minutes before the lamb is ready, remove the foil or lid and return to the oven. Keep the foil for the next step.
• Remove the shanks and set them on a plate, covered with the foil. Strain the sauce into a saucepan through a mesh sieve, pressing with a wooden spoon to push through all the rich sauce. Skim the fat off the top, bring to a simmer and reduce until you have the consistency you want.
• Serve the lamb shanks with the sauce spooned over.

BASIC BRAISED LAMB SHANKS

Steps:

• Place lamb in a greased 2-1/2-qt. baking dish. Combine the broth, soy sauce, brown sugar, garlic and mustard; pour over meat. Cover and bake at 325° for 1-1/2 to 2 hours or until the meat is tender.

PERSIAN-SPICED LAMB SHANKS

Steps:

• Trim any excess fat from lamb shanks and season generously with salt. Mix together the cinnamon, nutmeg, cardamom, rosebuds (if using), black pepper and turmeric. Sprinkle evenly over shanks and rub into meat. Let sit at room temperature at least an hour, or wrap and refrigerate overnight, then bring to room temperature.
• Place a Dutch oven or deep, heavy pot over medium-high heat and add oil to a depth of 1/2 inch. When oil is hot, add 2 lamb shanks and fry until nicely browned on all sides, about 5 minutes. Remove and set aside, then brown the 2 remaining shanks.
• Meanwhile, put saffron in a small bowl with lime juice, 2 teaspoons rosewater and 1/2 cup warm water. Let steep for 10 minutes. Heat oven to 350 degrees.
• Carefully remove all but 2 tablespoons oil from Dutch oven. Add chopped onion and cook over medium heat until softened and lightly colored, 8 to 10 minutes. Season onion with salt, then add lime zest, orange zest, thyme sprigs and bay leaves. Stir in saffron mixture. Lay in the lamb shanks and add the broth. Bring to a boil, then turn off heat and cover pot.
• Transfer pot to oven and bake for about 1 1/2 hours, covered, until meat is tender when probed and beginning to fall from the bone. Remove lamb shanks to a deep serving dish and keep warm. Strain braising juices through a fine-mesh sieve into a bowl, pressing with a wooden spoon to obtain all the liquid (discard thyme, bay leaves and onions). Skim fat, then taste and add salt if necessary. Add 1 more teaspoon rosewater, if desired. Reheat strained juices and pour over lamb shanks. Combine parsley, mint and reserved orange zest and sprinkle over top.
• Use a large spoon to break the tender shank meat into large chunks. Serve in low, wide soup plates, giving each portion a spoonful of the juices. Accompany with steamed Basmati rice, lavash flatbread or a loaf of crusty French bread.

LAMB SHANK, PEA & MINT PIE

Steps:

• Heat the oil in a large flameproof casserole dish and brown the lamb shanks well all over (you may need to do this in batches). Transfer the lamb to a plate. Reduce the heat, tip the onions into the dish and gently soften, adding a splash more oil if you need to. Stir in the rosemary for the final 1 min, then add the thyme and wine. Bring to a fierce simmer, scraping all the lamb bits off the bottom of the dish as you go - these will add lots of flavour. When the wine has boiled for 1 min, add the stock, return the shanks and any juices, and gently bring to a simmer. Cover with a tight-fitting lid, reduce the heat a little and cook until the meat is very tender and falling from the bone - this can take 2-3 hrs. Leave until cool enough to handle. Can be done 24 hrs ahead, covered and chilled, or frozen for up to a month.
• Lift the shanks out of the stock (at this stage you can spoon off any fat that has separated to the surface). Gently pull the meat off the bones in nice big chunks, discarding any fatty bits, and put in a pie dish - about 30 x 20cm and 5cm deep will be big enough.
• Put the stock back on the heat and boil fiercely until reduced by just under half. Meanwhile, in a big frying pan, melt the butter, then stir in the flour to a paste and cook for 1-2 mins. Gradually whisk in ladlefuls of the reduced stock until you have a smooth sauce. Bubble for a few mins to thicken up nicely (the sauce will thin a little when cooked in the pie). Taste for seasoning, then tip over the lamb.
• To make the pastry, put the flour, butter, suet and 1 tsp salt in a food processor, and whizz together until no lumps of fat remain. With the motor running, gradually pour in 150ml water to bring the pastry together - you may need 1 tsp more water. Tip onto a lightly floured work surface and gently bring together to a smooth dough, then roll out until just over 0.5cm thick.
• Add the frozen peas, spring onions, parsley and mint to the lamb, and gently mix to combine. Brush the rim of the dish with a little egg, then cut thin strips of pastry and stick them on the rim, like a picture frame. Lift the rest of the pastry onto the pie and press down to the edges to stick. Trim the excess and crimp the edges to seal well. Make a small cross in the centre with a knife to help steam escape, and roll the trimmings into leaves, if you like. Stick these all over the pie, again using egg, to decorate. Can now be chilled for another 24 hrs or frozen for up to a month.
• Heat oven to 200C/180C fan/gas 6. Brush the whole pie with more egg, then bake for 40-45 mins until really golden and crisp.

BRAISED LAMB SHANKS WITH MINT AND FLAGEOLETS

Steps:

• Wipe the lamb shanks dry with paper towels. Sprinkle with the garlic, rosemary, mint, thyme and two tablespoons olive oil. Season with pepper and marinate overnight. Rinse and pick over the flageolets. Soak overnight in water.
• The next day, preheat the oven to 350 degrees. Heat the remaining olive oil. Dredge lamb shanks in flour and brown them on all sides.
• Remove the lamb and add the onions with the garlic from the marinade. Cook for 10 minutes, or until the onions are soft. Add the tomato paste, vinegar, white wine and chicken stock. Bring to a boil and scrape up the cooking juices. Add the lamb shanks, which should fit in one layer, and bake in the oven for two hours, covered or until tender. A large cast-iron casserole is good for this.
• Meanwhile, bring the beans to a boil, drain them and add four cups of fresh cold water. Simmer for about an hour or until cooked. Season to taste with salt and pepper.
• When the lamb shanks are cooked, remove them from the sauce. Reduce the sauce so that it is thick enough to coat the shanks without being too soupy. Put the beans on the outer edges of a serving dish and put the shanks in the middle. Top them with the sauce and sprinkle with the fresh mint leaves. Serve immediately.