Best 3 New Zealand Rosemary Lamb Shanks Recipes
# **Savor the Succulent Flavors of New Zealand Rosemary Lamb Shanks: A Culinary Journey to Tenderness and Delight**
Embark on a culinary journey to New Zealand, where succulent lamb shanks, infused with the aromatic essence of rosemary, take center stage. These delectable morsels, slow-cooked to perfection, promise an explosion of flavors that will tantalize your taste buds. Our collection of recipes offers a diverse range of culinary interpretations, ensuring that every palate finds its perfect match. From classic preparations that honor tradition to innovative twists that add a touch of modernity, these recipes capture the essence of New Zealand's culinary heritage. Whether you prefer a rich, red wine sauce or a zesty lemon and herb marinade, our selection has something to satisfy every craving. Prepare to indulge in the ultimate comfort food experience as you recreate these culinary masterpieces in your own kitchen.
BRAISED LAMB SHANKS WITH ROSEMARY
A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon.
Categories Garlic Herb Tomato Braise Lamb Shank Red Wine Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
- Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.
- Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.
SLOW COOKER LAMB SHANKS
In this easy recipe, flavorful, tender, fall-off-the-bone lamb shanks are slowly cooked with broth and aromatics until wonderfully tender.
Provided by Vered DeLeeuw
Categories Main Course
Time 4h25m
Number Of Ingredients 7
Steps:
- Add the broth to your slow cooker.
- Season the lamb shanks with salt, pepper, garlic powder, cumin, and rosemary. Place the shanks in your slow cooker.
- Cover and cook on HIGH for 4 hours or on LOW for 7 hours, until the lamb is very tender.
- When the lamb shanks finish cooking, set the slow cooker to WARM.
- Transfer the cooked lamb shanks to a plate. Strain the cooking liquids into a glass measuring cup, then return the lamb shanks to the slow cooker pan (carefully wipe it with warm moist paper towels if needed) and cover, to keep the meat warm while you thicken the gravy.
- Use a spoon to skim the fat layer off the top of the cooking juices. Pour them into a medium saucepan. Heat over medium-high heat until almost boiling but not quite, then turn the heat down to medium and simmer, whisking occasionally, until liquids are reduced into a rich gravy, 10-15 minutes.
- Transfer the lamb shanks to plates, spoon the gravy on top, and serve.
Nutrition Facts : ServingSize 1 lamb shank, Calories 377 kcal, Protein 57 g, Fat 15 g, SaturatedFat 7 g, Sodium 502 mg
ROSEMARY BRAISED LAMB SHANKS
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.
Provided by S. HODGE
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g
Tips:
- Choose the right lamb shanks: Look for shanks that are meaty and have a good amount of marbling. This will ensure that they are tender and flavorful after cooking.
- Brown the shanks well: This will help to develop their flavor and create a nice crust. Be sure to sear them on all sides over medium-high heat.
- Use a good quality red wine: The wine will help to tenderize the shanks and add a rich flavor to the sauce. Choose a wine that you would enjoy drinking on its own.
- Add plenty of vegetables: Vegetables will help to add flavor and nutrition to the dish. Some good options include carrots, celery, onions, and potatoes.
- Cook the shanks until they are fall-off-the-bone tender: This will typically take 2-3 hours in the oven or 6-8 hours in a slow cooker.
Conclusion:
New Zealand rosemary lamb shanks are a delicious and comforting dish that is perfect for a special occasion. The lamb shanks are braised in a flavorful red wine sauce with vegetables until they are fall-off-the-bone tender. Serve them with mashed potatoes or rice and enjoy!
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