Best 5 Tom Valentis Lamb Shanks Recipes

Indulge in a culinary journey with Tom Valenti's Lamb Shanks, a dish that tantalizes the taste buds with its fall-off-the-bone tenderness and rich, flavorful sauce. Slow-cooked to perfection, these succulent lamb shanks are braised in a symphony of aromatic vegetables, stock, and herbs, creating a delectable and heartwarming meal. Our collection of recipes offers a variety of options to suit your preferences, from classic preparations to innovative twists that showcase the versatility of this comforting dish. Whether you prefer a traditional red wine sauce, a tangy tomato-based broth, or a modern take with Asian-inspired flavors, there's a recipe here that will satisfy your cravings. Prepare to savor the tender lamb, succulent vegetables, and velvety sauce that come together to create an unforgettable dining experience.

Here are our top 5 tried and tested recipes!

LAMB SHANKS WITH TOMATOES AND FRESH HERBS

Lamb Shanks with Tomatoes and Fresh Herbs image

Categories Soup/Stew Herb Lamb Tomato Braise Sauté Ham Celery Carrot White Wine Winter Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 22

Ingredients

2 teaspoons salt
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 teaspoon fennel seeds
1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
4 large lamb shanks
3 tablespoons olive oil
2 ounces thinly sliced capocollo or pancetta, cut into thin strips
1 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
6 garlic cloves, chopped
3 3 x 1/2-inch strips lemon peel
2 small bay leaves
2 teaspoons chopped fresh thyme
2 cups dry white wine
2 cups drained canned diced tomatoes in juice
1 1/2 cups low-salt chicken broth
3 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1/2 teaspoon freshly ground black pepper

Steps:

Mix first 6 ingredients in small bowl; rub all over lamb. Let stand 30 minutes.
Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add lamb and sauté until brown, turning with tongs, about 12 minutes; transfer to plate. Reduce heat to medium. Add capocollo and stir 1 minute. Add onion, carrots, and celery. Cover and cook until vegetables are soft, stirring occasionally, about 10 minutes. Mix in garlic; cook 1 minute. Mix in lemon peel strips, bay leaves, and thyme. Add wine and bring to boil, scraping up browned bits. Add tomatoes and broth. Return lamb to pot. Bring to boil; cover and transfer pot to oven.
Cook lamb until just tender, turning occasionally, about 1 1/2 hours. Remove pot from oven. Tilt pot and spoon off fat that rises to top of sauce. Place pot over medium heat and boil uncovered until sauce reduces enough to coat spoon and lamb is very tender, about 30 minutes. Season to taste with salt and pepper. Discard lemon peel and bay leaves. (Can be made 1 day ahead. Cool 30 minutes, chill uncovered until cold, then cover and keep chilled. Rewarm over low heat before continuing.)
Mix parsley, grated lemon peel, and 1/2 teaspoon pepper in small bowl for gremolata. Transfer lamb to large shallow bowl. Sprinkle with gremolata and serve.

BRAISED LAMB SHANKS WITH TOM

Braised Lamb Shanks with Tom image

If you want to ensure that a piece of meat is both tender and flavorful, you can't do better than braising. This recipe is brought to us by Tom Valenti, owner and executive chef of New York's Ouest restaurant, who likes to serve the lamb on a bed of soft polenta.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Number Of Ingredients 19

Ingredients

6 lamb fore shanks (about 1 pound each)
Coarse salt and freshly ground black pepper
1/2 cup olive oil
2 medium celery stalks, coarsely chopped
1 medium carrot, coarsely chopped
1 large onion, coarsely chopped
1/2 cup tomato paste
2 cups red wine
1 cup white wine
5 sprigs fresh thyme
1 dried bay leaf
1 tablespoon whole black peppercorns
3 anchovy fillets
1 whole head garlic, cut in half
1/3 cup white vinegar
1 teaspoon sugar
2 cups Tom Valenti's Veal Stock, or 1 cup demi-glace
2 cups Tom Valenti's Chicken Stock
Tom Valenti's Soft Polenta

Steps:

Preheat the oven to 325 degrees. With a sharp knife, cut about 1 inch from the bottom (narrow end) of the shank bones down to the bone and all the way around; this will help expose the bone while cooking. Season with salt and pepper; set aside.
Heat oil in a large heavy pot over medium-high heat. Working in batches, add lamb, and sear until brown all over, about 2 minutes per side. Remove from pot, and set aside.
Pour off all but 3 tablespoons fat. Add celery, carrot, and onion, and cook until soft and beginning to brown, 5 to 6 minutes. Add tomato paste, and cook about 3 minutes more. Stir in red and white wine, thyme, bay leaf, peppercorns, anchovies, garlic, vinegar, and sugar. Increase heat to high, and bring to a boil. Cook for about 5 minutes to burn off some of the alcohol. Add veal and chicken stocks.
Add lamb and return to a boil. Cover and transfer to oven. Cook for 1 hour. Uncover and cook until meat is very tender, turning the shanks over every half hour, 2 1/2 to 3 hours more.
Remove shanks from braising liquid; strain the liquid and discard the solids. Skim any fat that rises to the surface and use the liquid as a sauce. Spoon some polenta onto a serving plate. Top with a lamb shank. Spoon sauce around plate and serve immediately.

BASIC BRAISED LAMB SHANKS

Basic Braised Lamb Shanks image

A friend shared this recipe with me many years ago. My son-in-law loves these lamb shanks as part of a hearty meal with baked potatoes, a hot vegetable and fresh fruit salad. Of course, I include mint jelly on the side. -Jeanne McNamara, Camillus, New York

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

2 lamb shanks (1 pound each)
1 cup beef broth
1/4 cup soy sauce
2 tablespoons brown sugar
1 garlic clove, minced
2 teaspoons prepared mustard

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.

Nutrition Facts : Calories 451 calories, Fat 21g fat (9g saturated fat), Cholesterol 159mg cholesterol, Sodium 2419mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 48g protein.

BRAISED LAMB SHANKS WITH WHITE BEAN PUREE

Braised Lamb Shanks With White Bean Puree image

Provided by Bryan Miller

Categories project, main course, side dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 14

Ingredients

6 lamb shanks
Salt and freshly ground pepper to taste
3 to 4 tablespoons olive oil
3 cloves garlic, peeled and crushed
1 medium onion, peeled and cut in large pieces
4 ribs celery, cut in 3/4-inch slices
2 carrots, peeled and cut in 3/4-inch slices
2 1/2 cups red wine
2 small bay leaves
4 anchovy fillets
1 1/4 cups veal or beef stock
1 35-ounce can Italian plum tomatoes, strained and crushed
12 black peppercorns
Bean puree (see recipe)

Steps:

Preheat oven to 325 degrees. Season shanks with salt and pepper. Heat olive oil in a large saute pan. Put 3 shanks in the pan and brown well on all sides. Transfer shanks to a large roasting pan. Repeat with remaining shanks, adding oil if needed.
Put garlic, onion, celery and carrot in the pan. Cook 30 seconds. Add half the wine and deglaze the pan. Add the vegetable-wine mixture to the roasting pan. Add the remaining ingredients. Put the roasting pan on a burner and bring to a simmer. (Shanks should be almost covered with liquid; if necessary, add water.) Cover with aluminum foil. Put in oven and bake until meat is very tender, about 2 1/2 hours.
Remove shanks from liquid and keep warm. Strain liquid through a fine sieve into a large saucepan. Degrease. Simmer until sauce is thick enough to coat a spoon. Season with salt and pepper. Put shanks over a mound of bean puree and top with sauce.

HEAVENLY LAMB SHANKS

Heavenly Lamb Shanks image

This is simply gorgeous because it's so comforting! The lamb shanks are slow cooked in a generous amount of red wine. Preparation is easy, too, it goes from stovetop to oven. This is best served with the pan juices poured over a creamy mashed potatoes, sweet potatoes, pumpkin, risotto, or even soft polenta.

Provided by Lasse's Solskinn

Categories Meat and Poultry Recipes Lamb Shanks

Time 3h20m

Yield 4

Number Of Ingredients 15

Ingredients

½ cup olive oil
4 (1 pound) lamb shanks
⅔ cup all-purpose flour
1 leek, halved and cut into 1/2-inch pieces
2 stalks celery, chopped
2 carrots, chopped
2 onions, cut into chunks
12 cloves garlic, unpeeled
1 bay leaf
1 teaspoon whole black peppercorns
1 sprig thyme
1 sprig rosemary
1 ½ cups red wine
3 cups chicken stock
1 pinch Sea salt to taste

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Heat the olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer. Season to taste with sea salt, and place the lamb shanks on top of the vegetables.
Cover the roasting pan tightly with heavy aluminum foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.

Nutrition Facts : Calories 824.3 calories, Carbohydrate 34.8 g, Cholesterol 173.4 mg, Fat 41.3 g, Fiber 3.7 g, Protein 60.8 g, SaturatedFat 8.7 g, Sodium 792.9 mg, Sugar 6.4 g

Tips:

For fall-off-the-bone lamb shanks, braise them slowly in a flavorful liquid for at least 2 hours, or until the meat is fork-tender.
Use a variety of vegetables in your braising liquid to add flavor and nutrition. Common vegetables used include carrots, celery, onions, and garlic.
Brown the lamb shanks before braising them to develop a rich, caramelized flavor.
Add herbs and spices to your braising liquid to enhance the flavor of the lamb shanks. Common herbs and spices used include rosemary, thyme, oregano, and bay leaves.
Serve lamb shanks with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

Tom Valenti's lamb shanks recipe is a classic dish that is perfect for a special occasion dinner. The lamb shanks are braised in a flavorful red wine sauce until they are fall-off-the-bone tender. The sauce is rich and complex, with notes of red wine, rosemary, and garlic. The lamb shanks are served with a creamy polenta that is the perfect accompaniment to the rich sauce. This dish is sure to impress your guests and is a great way to enjoy lamb.