Best 2 Red Wine And Herb Lamb Shanks Recipes
Indulge in the tantalizing flavors of Red Wine and Herb Lamb Shanks, a culinary masterpiece that promises a symphony of taste. Slow-cooked to perfection, these tender lamb shanks are braised in a rich and savory red wine sauce, infused with aromatic herbs and succulent vegetables. The result is a fall-off-the-bone delicacy that will captivate your senses. Accompanying this main course is a collection of delectable recipes designed to complement the lamb shanks. Discover the perfect pairings of Roasted Garlic Parmesan Mashed Potatoes, Creamy Polenta with Wild Mushrooms, and a refreshing Arugula Salad with Lemon Vinaigrette. Each recipe adds a unique touch to the overall dining experience, creating a harmonious and unforgettable meal.
Here are our top 2 tried and tested recipes!
RED WINE AND HERB LAMB SHANKS
From a cooking feature in our Sunday newspaper of Donna Hay recipes. It is suitable to freeze and there are 2 recipes to use the meat which are recipe #427809 and recipe #427810
Provided by ImPat
Categories Lamb/Sheep
Time 3h
Yield 8 shanks, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C.
- Heat the oil in a large non-stick pan over high heat and cook the shanks, in batches, for 1 to 2 minutes on each side or until browned, set aside.
- Add the leeks, onion, garlic, thyme and oregano to the pan and cook for 2 to 3 minutes.
- Add the flour and cook for 1 to 2 minutes and then add the wine and stock and bring to the boil and then return the shanks and cover with aluminium foil or tight fitting lid.
- Place in the oven and roast for 2 1/2 hours, turning every 30 minutes.
- Serve with polenta or mashed potatoes and steamed vegetables.
- TO FREEZE - shred meat of the bone and divide the meat and sauce into 4 portions and place in zip-lock bags or airtight containers and freeze for up to 3 months. TO DEFROST - place in the refrigerator overnight and allow to thaw completely.
Nutrition Facts : Calories 680, Fat 34.9, SaturatedFat 13.3, Cholesterol 225, Sodium 616.7, Carbohydrate 8.2, Fiber 0.7, Sugar 1.8, Protein 68.3
SLOW COOKED LAMB SHANKS IN RED WINE
My slightly varied version of Gary Rhodes delicious Lamb Shank recipe. Truly mouth-watering moist and tender! I've made this a few times now. The first time I made this I used a medium bodied wine and it turned out just as fantastic. If you want to make this exactly like Gary's then only use 1 carrot, 2 cloves garlic, 1 sprig of rosemary, do all the stovetop and oven cooking in large stew pan or dutch oven, use beef consommé instead of beef stock and the thickening of the red wine sauce is optional. This is a truly wonderful meal and worthy of a dinner party, special occasion or just a romantic meal. I hope you like it as much as we do.
Provided by Summerwine
Categories Lamb/Sheep
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 F degrees.
- Season the lamb shanks with salt and pepper.
- In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm.
- In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.
- Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.
- Pour the wine mixture over the lamb shanks; top up with water if needed.
- Cover; put in oven and cook for 2 1/2 - 3 hours until very tender.
- Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices.
- Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency.
- Serve up on individual plates and enjoy.
Nutrition Facts : Calories 1741.9, Fat 85.1, SaturatedFat 34.8, Cholesterol 612, Sodium 923.2, Carbohydrate 15.5, Fiber 1.6, Sugar 7.3, Protein 181.9
Tips:
- Choose high-quality lamb shanks: Look for shanks that are meaty and have a good amount of marbling. This will ensure that they are tender and flavorful.
- Brown the shanks before braising: Browning the shanks in a hot pan before braising them will help to develop their flavor and create a rich, caramelized crust.
- Use a flavorful braising liquid: The braising liquid is an important part of this dish, so be sure to use a flavorful combination of ingredients. This recipe uses red wine, chicken stock, and herbs, but you can also use other liquids such as beer, beef broth, or vegetable broth.
- Braise the shanks until they are fall-off-the-bone tender: The shanks should be braised for at least 2 hours, or until they are very tender. You can check the tenderness of the shanks by piercing them with a fork. If the fork goes in easily, the shanks are done.
- Serve the shanks with your favorite sides: Red wine and herb lamb shanks can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or rice.
Conclusion:
Red wine and herb lamb shanks are a delicious and comforting dish that is perfect for a special occasion. The shanks are braised in a flavorful red wine and herb sauce until they are fall-off-the-bone tender. Serve them with your favorite sides for a memorable meal.
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