I would like any delicious but fairly easy recipes for lamb shanks.?

Preferably using red wine.I would like any delicious but fairly easy recipes for lamb shanks.?
Lamb Shanks Braised in Red Wine with Herbes de Provence


Serves 6.





If you can't locate herbes de Provence, substitute a mixture of one teaspoon each dried thyme, rosemary, and marjoram. If you're using smaller shanks than the ones called for in this recipe, reduce the braising time from 1 1/2 hours to 1 hour.





Ingredients


6 lamb shanks , 3/4 to 1 pound each, trimmed of excess fat and fell (thin, white papery covering), see illustration


Table salt


1 tablespoon canola oil


2 medium onions , sliced thick


3 medium carrots , peeled and cut crosswise into 2-inch pieces


2 medium ribs celery , cut crosswise into 2-inch pieces


4 medium cloves garlic , minced


2 tablespoons tomato paste


1 tablespoon herbes de Provence


2 cups dry red wine


3 cups low-sodium chicken broth


Ground black pepper





Instructions


1. Heat oven to 350 degrees. Sprinkle shanks with salt. Heat oil in a large, nonreactive saut茅 pan over medium-high heat. Add shanks to pan in batches if necessary to avoid overcrowding. Saut茅 until browned on all sides, 5-7 minutes. Using tongs, transfer shanks to a plate as they brown.





2. Drain all but 2 tablespoons fat from the saut茅 pan; add onions, carrots, celery, garlic, tomato paste, a light sprinkling of salt and 1 teaspoon of the herbes de Provence; saut茅 to soften vegetables slightly, 3 to 4 minutes. Add red wine, then chicken stock to the skillet, stirring with a wooden spoons to loosen browned bits from skillet bottom. Bring liquid to simmer; transfer vegetables and liquid into a deep braising pan, large enough to hold the shanks in a single layer. Add shanks, season with salt, pepper, and remaining 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 continue braising until remaining side has browned and shanks are fall-off-the-bone tender.





4. Remove pan from oven; let shanks rest for at least 15 minutes. Carefully transfer shanks with tongs to each of 6 plates. Arrange a portion of vegetables around each shank. Skim excess fat from braising liquid and adjust seasoning. Spoon a portion of braising liquid over each shank and serve.





Technique


Trimming Lamb Shanks


To minimize the amount of fat in the final product, be sure that before cooking you remove any excess fat as well as the white fell from the exterior of the shanks.


I would like any delicious but fairly easy recipes for lamb shanks.?
Braise them in the wine.


Brown the seasoned (salt and pepper) shanks in olive oil. Remove the shanks and saute shallots and garlic until soft. Return the shanks, add the wine, cover and simmer on low until tender.


When they are done, de-glaze the pan with red wine and pour over the shanks.
This has the most amazing combinations of flavors - crazy good!





Braised Lamb Shanks with Coriander, Fennel, and Star Anise





Makes 4 servings.





2 tablespoons coriander seeds


2 tablespoons fennel seeds


1 tablespoon black peppercorns


4 large lamb shanks (about 5 pounds)





4 tablespoons olive oil, divided


1 large white onion, cut into 1 1/2-inch pieces


10 garlic cloves, peeled


3 celery stalks, cut crosswise into 1 1/2-inch pieces


2 carrots, peeled, cut crosswise into 1 1/2-inch pieces


1 small leek, white and pale green parts only, cut crosswise into 1 1/2-inch pieces


3 cups ruby Port


4 cups low-salt chicken broth


4 cups beef broth





6 whole cloves


2 whole star anise


2 bay leaves


1/2 teaspoon dried crushed red pepper





Mix coriander, fennel, and peppercorns in heavy small skillet. Toast on medium-high heat until aromatic and slightly darker, about 2 minutes. Transfer to spice grinder; process until finely ground. Rub each shank with 1 rounded teaspoon spice blend. Sprinkle with salt and pepper.





Heat 2 tablespoons oil in heavy large wide pot over medium-high heat. Add shanks to pot. Cook until brown on all sides, about 20 minutes. Transfer to large bowl. Add remaining 2 tablespoons oil to same pot. Add onion and next 4 ingredients; saut茅 over medium heat until vegetables begin to soften, about 5 minutes. Add remaining spice blend and stir 1 minute. Add Port and simmer until liquid is reduced to 2/3 cup, about 15 minutes. Add both broths; boil until liquid is reduced to 3 1/2 cups, about 30 minutes.





Preheat oven to 350掳F. Return shanks to pot. Add cloves, star anise, bay leaves, and crushed red pepper. Cover pot with foil, then lid. Place pot in oven and braise lamb until tender, about 2 hours. (Can be made 2 days ahead. Uncover and cool slightly. Place in refrigerator until cool, then cover and keep refrigerated. Rewarm in 350掳F oven for 20 minutes before serving.)





Goes great with a big Syrah!






HERBED LAMB SHANKS





4 lamb shanks, about 2 1/2 lbs.


1 tbsp. butter


1 1/2 c. water


1 tsp. salt


1/4 c. all-purpose flour


2 tbsp. butter, melted


1/2 c. water


1 clove garlic, minced


1 tbsp. snipped parsley


1/8 tsp. dried marjoram, crushed


Dash ground mace


Hot cooked noodles





In large skillet, brown lamb shanks in 1 tablespoon butter. Add 1 1/2 cups water and salt. Cook, covered, over low heat for 1 hour.


In small skillet, add flour to 2 tablespoons melted butter; cook and stir over low heat until mixture is browned. Add to meat. Cook and stir until gravy thickens and bubbles. Stir in 1/2 cup water, garlic, parsley, marjoram and mace. Cook, covered, about 1 hour more or until meat is tender.





Arrange lamb shanks on a bed of hot cooked noodles; spoon a little gravy. Pass remaining gravy. Makes 4 servings.





OR





ARMENIAN LAMB SHANKS





4 1/2 lbs. lamb shanks, sawed in 2'; pieces


2 med. yellow onions, peeled %26amp; sliced


8 ripe tomatoes, chopped


1 tsp. crushed dried oregano


1 tsp. salt


1/2 tsp. freshly ground black pepper


1/2 tsp. ground allspice


1/4 tsp. ground nutmeg


Finely chopped yellow onion %26amp; parsley (garnish)





Trim shanks of excess fat. Place in an 8 quart stove top casserole. Add the remaining ingredients except the garnish. Bring to a boil and simmer, covered until the lamb is tender, about 1 1/2 hours. Partially uncover pot for the last 1/2 hour. Garnish with onion mixed with parsley.





OR





BAKED LAMB SHANKS





2 lamb shanks (about 1 lb. each)


1 tbsp. rosemary


1/2 tsp. thyme


1 sm. bay leaf


Salt and pepper to taste


1/4 c. liquid (white wine, chicken broth or water)





Lightly oil deep casserole which has cover. Trim lamb shanks well, removing all visible fat and membrane. Place in casserole. Add remaining ingredients. Place in oven, covered and cook 1 hour. Remove cover and bake 20 minutes. 350 degree oven





OR





SAVORY LAMB SHANKS





4 lamb shanks


1 c. beef broth


1 tsp. horseradish


1 tbsp. flour


2 tsp. Worcestershire sauce


1 tbsp. vinegar





Dredge lamb in flour. Brown in hot oil. Place in casserole. Blend other ingredients in the hot oil for sauce. Pour over shanks. Cook in 350 degree oven for 1 hour. Lower temperature and cook for 1 more hour. Serves 4.





JM
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