Best 4 Wine Braised Lamb Shanks With Herbes De Provence Recipes

LAMB SHANKS BRAISED IN RED WINE WITH HERBES DE PROVENCE

Steps:

• 1. Heat oven to 350 F. Sprinkle shanks with salt. Heat oil in deep, large, nonreactive, oven-safe pan over medium-high heat. Add shanks to pan in batches if necessary to avoid overcrowding. saute until browned on all sides, 5 to 7 minutes. Using tongs, transfer shanks to a plate as they brown. 2. Drain all but 2 tablespoons of fat from the pan; add onions, carrots, celery, garlic, tomato paste, 1 teaspoon of herbes de Provence, and a light sprinkling of salt; saute vegetables to soften slightly, 3 to 4 minutes. Add red wine, then chicken stock to pan, stirring with wooden spoon to loosen browned bits from bottom. Bring liquid to simmer. Add shanks, season with salt, pepper and remaining 2 teaspoons herbes de Provence. 3. Cover pan (with foil if pan has no lid) and transfer it to the oven; braise shanks for 1 1/2 hours. Uncover and continue braising until shank tops are browned, about 30 minutes. Turn shanks and braise until other side is browned and shanks are fall-off-the-bone tender. 4. Remove pan from oven; let shanks rest for at least 15 minutes. With tongs, carefully transfer a shank to each of 6 plates. Arrange a portion of vegetables around each shank. Skim excess fat from braising liquid and adjust seasoning. Spoon braising liquid over each shank and serve.

WINE-BRAISED LAMB SHANKS WITH HERBES DE PROVENCE

Steps:

• Heat 1 tablespoon oil in heavy wide pot over medium heat. Add leeks and garlic; sauté until leeks soften, about 5 minutes. Transfer leek mixture to small bowl.
• Sprinkle lamb shanks with salt and pepper; dust with flour to coat. Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add lamb and cook until brown, turning occasionally, about 12 minutes. Add leek mixture, wine, tomatoes with puree, mushrooms, herbes de Provence, and carrots. Stir to coat lamb with vegetable mixture. Reduce heat to medium-low, cover, and simmer until lamb is very tender, turning twice, about 1 hour 30 minutes. Uncover and continue to simmer until sauce reduces slightly, about 10 minutes longer. Spoon off fat from pan juices. Season lamb to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered, over low heat before serving.)
• Sprinkle with parsley and serve.

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.

RED WINE-BRAISED LAMB SHANKS

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add lamb shanks to skillet and cook until brown, turning occasionally, about 12 minutes.
• Transfer lamb to plate. Reduce heat to low. Add onion and garlic to skillet and sauté until tender, about 6 minutes. Return lamb to skillet. Pour in tomatoes with their juices and red wine. Stir in marjoram. Season generously with salt and pepper. Cover and simmer until lamb is very tender, turning lamb shanks occasionally, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Return to boil before continuing.)Uncover and boil liquid until reduced to sauce consistency if necessary.