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Braised Lamb Shanks with Spring Vegetables and Mint Gremolata Recipe

Braised Lamb Shanks with Spring Vegetables and Mint Gremolata Recipe

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  • 6 1- to 1 1/4-pound lamb shanks
  • 2 tablespoons extra-virgin olive oil
  • 3 cups finely chopped onions (about 2 medium)
  • 2 cups finely chopped peeled carrots
  • 1 1/4 cups finely chopped celery
  • 1 tablespoon (generous) tomato paste
  • 3 cups low-salt chicken broth
  • 1 1/2 cups Sauvignon Blanc or other dry white wine
  • 6 fresh Italian parsley sprigs
  • 2 tablespoons chopped fresh thyme


  • 2 tablespoons chopped fresh mint
  • 1 tablespoon (packed) finely grated lemon peel
  • 1 tablespoon minced fresh green garlic or 1 garlic clove, minced


  • 1 1/2 pounds unpeeled 1 1/2- to 1 3/4-inch baby red potatoes or baby Yukon Gold potatoes
  • 8 ounces slender baby carrots, trimmed, peeled
  • 8 ounces sugar snap peas, strings removed
  • 2 tablespoons (1/4 stick) butter
  • 3 ounces fresh pea tendrils

Recipe Preparation


  • Sprinkle lamb shanks generously with salt and pepper; dust with flour. Heat oil in heavy large deep pot over medium-high heat. Working in 2 batches, if necessary, add lamb to pot and cook until browned on all sides, turning often, about 10 minutes per batch. Transfer lamb to large bowl. Add onions, carrots, and celery to same pot; sauté until vegetables begin to soften, about 10 minutes. Add garlic and tomato paste; stir 1 minute. Stir in broth, wine, parsley, thyme, and bay leaves. Return lamb to pot; bring to boil (liquid may not cover lamb completely). Reduce heat to medium-low; cover and simmer until lamb is very tender and begins to fall off bones, turning occasionally, about 3 hours.

  • Using tongs, transfer lamb to platter. Discard bay leaves and parsley sprigs. Spoon off fat from surface of pan juices; discard. Using immersion blender, puree pan juices until almost smooth. Season with salt and pepper. Return lamb shanks to pan juices. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.


  • Mix all ingredients in small bowl. DO AHEAD Can be made 2 hours ahead. Cover and chill.


  • Bring large pot of salted water to boil. Add potatoes; cook until tender, about 18 minutes. Using slotted spoon, transfer potatoes to medium bowl. Add carrots to same pot; cook until tender, about 5 minutes. Using slotted spoon, transfer carrots to bowl with potatoes. Add sugar snap peas to same pot; cook 1 minute. Drain. Add to bowl with potatoes and carrots. Let stand at room temperature.

  • Bring lamb and pan juices to simmer over medium heat until heated through.

  • Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add all vegetables; sauté about 5 minutes. Season with salt and pepper.

  • Transfer lamb and pan juices to large platter or bowl. Surround with vegetables; scatter pea tendrils over vegetables. Sprinkle lamb with gremolata and serve.

  • Green garlic has a more delicate flavor than mature garlic. The tops of green garlic look like green onions; the root ends are white and light purple. Look for green garlic at farmers' markets during the spring months.

  • With the braised lamb, pour an earthy Côtes du Rhône. We like the black-cherry flavors of the Cécile Chassagne 2006 Séguret ($14).

Reviews Section

Recipe: Braised Lamb Shank

On the prowl for an impressive meal to prepare this Valentine’s Day? This recipe for Braised Lamb Shank requires very little work, but the payoff is utterly delicious. Serve with a starch, a green and a glass of your favorite red, and prepare to indulge!


  • 6 Lamb shanks, trimmed of fat
  • 1 Large onion, thinly sliced
  • 4 Garlic cloves, minced
  • 3 cups Beef stock
  • 1 cup Red wine
  • 1 tbsp, Italian seasoning
  • 2 tbsp. Vegetable oil
  • 1/2 cup Flour
  • 1 tsp. Freshly ground black pepper
  • 4 Bay leaves
  • Kosher salt
  1. Combine flour and pepper in a large Ziplock bag.
  2. Dredge lamb shanks in flour.
  3. Heat oil in large frying pan and fry shanks until golden brown on each side. Turnover with tongs.
  4. Place shanks in Dutch Oven, or large ovenproof pot with lid. Add minced garlic and bay leaves to pot.
  5. Add onion slices to frying pan. Cook stirring occasionally until onion is soft. Add red wine to frying pan. Cook stirring occasionally until slightly syrupy, approximately five minutes.
  6. Pour onion mixture over shanks and sprinkle Italian seasoning over shanks.
  7. Pour beef stock into the pot. Cook in 375˚ F oven for 2 hours and 15 minutes.
  8. Sprinkle with salt and pepper to taste and serve.

How To make Braised Lamb Shanks with Roasted Garlic& White Beans

Learn how to make Beer-Braised Lamb Shanks! Spring is here, and traditionally this is the time of year to feature lamb. Having said that, I love lamb all year around, but for the purposes of this video, let's pretend. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this delicious and easy Beer-Braised Lamb Shanks recipe!

You can also find my content on Allrecipes:

Slow Roasted Lamb Shanks with Garlic and Rosemary

Saba Braised Lamb Shanks - Tender Braised Lamb Shanks with Saba Grape Syrup

Keto Recipes - Lamb Shanks With Garlic & Wine

#keto #ketodiet #ketorecipes Making lamb shanks with garlic and wine is a family favorite, and today I share with you how I like to prepare mine using an instant pot.

2 lbs lamb shanks
3 Tablespoons olive oil
10 garlic cloves (sliced)
1/2 cup chicken stock
1/2 cup red wine
1 Tablespoon tomato paste
1/2 tsp dried rosemary
1 Tablespoon unsalted butter
1 teaspoon balsamic vinegar

1) heat oil, brown shanks
2) add garlic, brown
3) Add stock, red wine, tomato paste, rosemary. Stir.
4) pressure cook in instant pot 30 minutes
5) remove lamb.
6) boil liquid (saute setting on low) approx 5 minutes to thicken sauce
7) mix in butter, then add vinegar
8) serve sauce over lamb. Enjoy

Oven Braised Lamb Shank Recipe

Lamb shanks are from the lower leg of lambs, and they are an inexpensive, tough cut of meat. Because of this, lamb shanks need to be slow cooked – either braised or roasted – to break down the tough meat to soften into succulent tenderness.

The meat itself is full of flavour which adds to the flavour of the sauce. Slow cooked until meltingly tender in a rich, deeply flavoured red wine sauce, this recipe is worthy of fine dining restaurants yet is completely straightforward to make.

Serve it over creamy mashed potato with sautéed spinach or a side of peas or with crusty bread to mop your bowl clean!

2 lamb shanks , around 13 oz / 400g each (Note 1)
1 tsp each salt and pepper
2 - 3 tbsp olive oil
1 cup onion , finely diced (brown, yellow or white)
3 garlic cloves , minced
2 carrots , finely diced (Note 2)
2 celery , finely diced (Note 2)
250ml red wine , full bodied and dry
8 small tomatoes, chopped in half
1/2 cup tomato ketchup
500 ml chicken stock
6 sprigs of thyme
3 bay leaves
Mixture of 1 tsp corn flour and 3 tbsp of water

#lambshankrecipe #braisedlambshank #slowcookedlambshank

Music: Royalty Free Cooking Show Music | Food Vlog Background Music TV Show by Music for Video Library

How to Make Braised Lamb Shanks with North African Seasoning (Perfect for Passover!)

Here is the technique I use for delicious, fall off the bone lamb that you can easily customize to your taste. If you're cooking around Passover time and are hosting seder, this recipe also yields 2 useful items for my seder plate (lamb shank bone and eggs that I tint using the leftover onion peel from this lamb recipe).

For my lamb, I use:
grapeseed oil (for pan)
lamb shanks
1 onion, chopped
crushed garlic (3-5 cloves)
crushed red chili flakes
golden raisins
large can of crushed tomatoes, plus water to rinse out can
2 cans of rinsed drained beans or garbanzo beans (chick peas)

My family enjoys this lamb with steamed rice, but if you are avoiding kitniyot for Passover, you may omit the beans and serve over or alongside potatoes or quinoa.

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#passover #pesach #lambshanks #lambshank #shankbone #braisedlamb #lambrecipe

Lamb Braised in Pomegranate Juice - Braised Lamb Shoulder Recipe

Braised Lamb with Radishes & Mint - Basque-Inspired Braised Lamb Shoulder

Iraq Roasted Leg of Lamb Ouozi / Episode#40

Quozii (Roast of Lamb) consider one of the popular Iraqi dish. Iraqi christian usually eat lamb for Easter and there is nothing better than this dish to be served to your family and loved ones. . It is not only easy to make but it is very delicious. It looks very elegant as well and for sure you will wow your guests . The method I used to roast it , it turned it into very juicy, tender and delicious meat. We usually serve it over white rice along with white beans stew.

White Beans and Beef Stew/ Episode 4

#roastedlegoflamb #quozi #tastemadeiraq #iraqicuisine

1 tablespoon of 7 spices (from middle eastern stores)
1 teaspoon black pepper or to taste
1/4 teaspoon red hot pepper, or to taste
1 tablespoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon of cardamom
1/4 teaspoon turmeric
1 tablespoon of salt
1/4 cup plain yogurt
2 tablespoons of white vinegar
2 tablespoons of olive oil or any oil
Slices of garlic
Tin foil and parchment paper Leg a lamb about five pound

-Wrap it well with several layers of foil and parchment paper so that no air can escape.
-Bake at 350 degrees Fahrenheit for 3 to 4 hours, depending on the oven and the size of the leg. Place the leg upside down.

Braised Lamb Shanks with Roasted Fennel, Onions and Potatoes

Wegmans Braised Shanks

Easy Lamb Stew | Instant Pot

Easy Lamb Stew Recipe in Instant Pot is packed with juicy aromatic flavors, the goodness of veggies & a kick from the red wine. Every single piece of lamb morsel & the vegetables will melt in your mouth with unbeatable deliciousness. So do not hesitate to make this Lamb Stew in your Instant Pot today because this is the Best stew for sure & so easy to make! A single bowl of this Lamb stew cooked with baby potatoes will win your heart every single time!

Full Recipe for Easy Lamb Stew Recipe :

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Lamb Chops, Rosemary & Garlic Beans | Kitchen Daddy

Alright guys, this weeks recipe is lamb chops or lamb loin chops, with rosemary and garlic cannellini beans. This is great quick lamb chop recipe and definitely one for a mid week meal. Lamb chops are juice succulent and tender and cheaper the rack of lamb.


Kitchen Daddy is food, drink and cooking online magazine for people who really love eating and drinking. We are all about making home cooking as easy and sexy as possible. Our recipes are designed for the home kitchen, using ingredients you actually buy and embracing the realities of real life. We are going to drop enough knowledge on you to make you a weapon in the kitchen but not so much that you slip into a coma. If you want to learn how to cook like a chef get a job in a restaurant, but if you want to make incredible meals for friends and family. Hit that subscribe button.



Garlic Rosemary Lamb Shanks 20

Lamb Shanks

Sous Vide Lamb Shanks | Stop Sous Vide Evaporation

Lamb shanks need to be cooked long and slow to make them tender. Traditionally you would braise lamb shanks for 3 or 4 hours, but in this recipe I am making sous vide lamb shanks, and cooking them for 24 hours.You can also do slow cooker lamb shanks, oven braised lamb shanks in the oven, or crockpot lamb shanks. The result is fall-off-the-bone lamb shanks. In this video I also do sous vide new potatoes, sugarsnap peas and a red wine sauce reduction.

One reason I was able to do this recipe is that I was sent a couple of anti-evaporation lids to review by a company called Everie. The Everie sous vide lids clip onto a Rubbermaid container, and they have a hole moulded in them that is exactly the right size for an Anova Precision Cooker immersion circulator. This is brilliant - this product really does stop sous vide evaporation.

You can buy these products here (please note these are affiliate links and I get a small payment if you use them):


The written version of this video is here:

Nigella Lawson's Lamb Shanks and Creme Brûlée | Nigella Bites

Carla Lalli Music's Slow Roasted Lamb & Beans with Special Green Sauce - Home & Family

Italian Roast Leg of Lamb | Jamie Oliver

Jamie’s back with a twist on a roast leg of lamb recipe using anchovies as a secret and surprisingly tasty ingredient. Along with the more traditional rosemary and garlic, anchovies give the meat a unique flavour – and trust us on this – you will totally love it. An Italian inspired mint sauce with capers, mustard and parsley, an easy onion gravy sweetened with redcurrant jelly and the most tender meat you’ve ever tasted. This dish is mouthwateringly good. Serve with potato and swede mash for a hearty and super satisfying meal – what are you waiting for? Tuck in!.

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Easy Garlic & Herb Lamb Chops| How To Make Lamb Chops

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How to make lamb chops!
Today I will be showing you guys how to make an easy garlic and herb lamb chops Recipe. You guys know I love pork chops in the oven so today I decided to try something new Lamb chops in the oven be sure to watch the entire video if you want to learn how to make lamb chops in the oven quick and easy. Please like if you enjoyed!

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1 rack of lamb
3 garlic cloves
2 sprigs rosemary
3 sprigs thyme
1 tbsp salt
1 tbsp chili powder
2 tbsp lemon juice
2 tbsp olive oil
1 cup red wine (malbec)

Watch More Delicious Recipe

How To Make Seafood Boil In A Bag

Pork Chops in the OVEN Recipe, Extremely Tender & Juicy

Seafood Boil Recipe, King Crab, Sausage, Shrimp, Lobster Tail, Potatoes

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easy lamb chops recipe,how to make garlic herbs lamb chops,gordon ramsay lamb chops recipe,vietnamese lamb chops,easy garlic and herb lamb chops,lamb chops in the oven,lamb chps in a crockpot,lamb chops bbq,lamb chops on th grill,lamb chops with gravy

How to Make: Roasted Leg of Lamb

1 tbsp oil + 1 tbsp butter mixed together
1/2 tsp salt (optional)
1 tsp rosemary
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp thyme
1/2 tsp minced garlic (optional)
Pierce and coat lamb. Cook on 325 degrees for 2 hours


Braised Lamb Shoulder


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Nigella Lawson's Greek Lamb Stew | Nigella Bites

Nigella teaches us how to make one of her weekend favourites her hearty Greek lamb stew with pasta.

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Rack of Lamb with an Awesome Garlic Herb Marinade!

You'll love this lamb rack covered in a simple Mediterranean garlic and herb marinade and cooked for a quick 15 to 20 minutes in a high-heated oven. FULL RECIPE .


. For the garlic-herb marinade
. 10 garlic cloves
. ¼ cup extra virgin olive
. 1 cup lightly packed fresh parsley
. 2 tsp dry rosemary
. ½ teaspoon red pepper flakes

For the rack of lamb
. 2 lamb racks
. Kosher salt and ground black pepper

Huge Mistakes Everyone Makes When Cooking Lamb

Serving up a lamb dish is a little different than more typical proteins like beef and chicken. You might not opt for lamb as often, and that leads to inevitable mistakes when cooking it. But mistakes don't have to happen: get in the know and cook your lamb right.

For starters, your lamb might not turn out as you expected if you don't know the difference between the cuts. Each cut cooks differently because some muscles are worked more than others, so it's really important to choose the appropriate cut of lamb before you hit the grill, skillet, or oven. Some cuts have a stronger presence of lamb's characteristic gamey taste. For example, lamb shanks and cuts from the shoulder have a more gamey flavor than cuts with less fat, like rib chops, loin chops, and rack of lamb.

It all comes down to the cut's concentration of branched-chain fatty acids or BCFAs. That's a compound found in lamb fat that's responsible for its grassy flavor and aroma. By choosing less fatty cuts, you can reduce the amount of gaminess in the lamb. Looking at where the lamb was raised can help, too. BCFAs are more concentrated in lamb that graze on grass. Since New Zealand and Australian lamb are grass-fed their entire lives, they contain more of these compounds. American lamb, on the other hand, is finished on grain, reducing the BCFAs in their fat and giving them a sweeter flavor.

If you're avoiding lamb altogether because of that gamey flavor, you might be able to fix that by trimming your cuts. The compounds that cause that flavor are mainly found in lamb fat, so by trimming the fat, you may be able to remove most of the gaminess of intense cuts like lamb shoulder or leg of lamb. If you're not comfortable trimming fat at home, you may be able to ask your local butcher for help.

Watch the video for more Huge Mistakes Everyone Makes When Cooking Lamb!

Not choosing the best cut | 0:16
Choosing boneless lamb | 1:46
Cooking straight from the fridge | 2:59
Marinating for too long | 3:58
Skipping the Spices | 5:06
Cooking the cut incorrectly | 6:07
Overcooking | 7:14
Not using a meat thermometer | 8:28
Not letting the lamb rest | 9:13
Slicing incorrectly | 10:11
Serving without a sauce | 10:51

Seven Hour Lamb with Minted Cannellini Beans & Gremolata

Braised Leg of Lamb - THANKSGIVING

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1 (6-8-lb.) semiboneless leg of lamb
3 lb. small red potatoes, scrubbed clean
15 cloves garlic, crushed
6 large carrots, peeled and cut into 3 pieces
6 sprigs fresh rosemary
2 bay leaves
1 large yellow onion, cut lengthwise into eight wedges
2 cups chicken stock
1 cup dry white wine ( I used chardonnay)
Minced flat-leaf parsley, to garnish
Kosher salt and freshly ground black pepper, to taste
--Arrange a rack 8 from broiler element and heat broiler to high. Put lamb in a large roasting pan, season generously with salt and pepper, and broil, flipping once, until browned, about 25 minutes. Remove lamb from oven and heat oven to 325°.
--Arrange potatoes, garlic, carrots, rosemary, bay leaves, and onions around lamb pour in chicken stock and wine. Season wine mixture with salt and pepper and cover pan tightly with aluminum foil. Place roasting pan in oven and cook, turning lamb once, until fork tender, 4–5 hours.
--Transfer to a wire rack and let cool 20 minutes. Transfer lamb and vegetables to a large serving platter and sprinkle with minced parsley serve pan juices on the side.

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Leg of Lamb and Eggplant Ragout with Demi-Glace Sauce Recipe - Cuisine Solutions

Leg of Lamb and Eggplant Ragout with Demi-Glaze Sauce

Prep time: 20 minutes
Total time: 1 hour
Serves: 6

Leg of Lamb, Parsley, Celery, Flour, Olive oil, Onion, Tomato paste, Red pepper, Tomatoes, Garlic, Carrots, Butter, Balsamic vinegar, Eggplant, Vegetable broth, Beef stock

Preheat oven to 400
Dice vegetables
Sauté vegetables in oil
To make roux, melt butter and add flour
Place leg of lamb in ovenproof pan
Place in oven for 40-45 minutes
Add tomato paste to sautéed vegetables
Roux will be finished when it appears as a dark caramel
Whisk in beef stock, reduce by half
For ragout, heat oil, add onions and garlic
Mix in eggplant, tomato paste, peppers, vinegar, vegetable stock
Reduce glaze until it can coat a spoon
Strain demi-glaze and add beef stock
Taste and season ragout and demi-glaze as needed
Let lamb cool for 5-10 minutes

To Serve:
Slice and plate with eggplant ragout and pour sauce over. Garnish with chopped parsley.

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TENDER & EASY Korean Style Lamb Rack - No Gamey Taste Recipe

I know of some who tend to stay away from eating lamb because of its game taste but with our recipe, you don't have to worry about this because we used ginger and garlic to mellow the taste down to its minimum.

Thanks to our friends from Pure South who gave us a rack of lamb, we made Korean style Lamb Rack for dinner last week. Wow, so yummy and so tender! If you're shopping for raw lamb rack to cook at home, please go for good quality ones because quality meat really make a whole lot of difference.

Pure South is a brand under the Alliance Group which began as a group of farmers in 1948 and is now a world leader in lamb, beef and venison production and distribution, delivering quality products to over 65 countries. Based in Invercargill, New Zealand, Alliance Group is owned by more than 5,000 farmer shareholders and has eight processing plants spread across the South and lower North Island. Approximately 7 million lamb and sheep, 210,000 cattle and 145,000 deer are processed annually. Alliance Group meats are exported and marketed globally under two brands: Pure South and Ashley. Pure South lamb is indeed a cut above the rest. Their grass-fed lamb contains essential nutrients that contribute to a healthy, balanced diet. Be sure to look out for Pure South products the next time you're shopping for meat in your local supermarkets.

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- First up, let's marinate the lamb rack with these ingredients

1kg rack of lamb
1 tablespoon of grounded black pepper
2 tablespoons of light soy sauce
2 tablespoons of gojujiang or gochujang (Korean red chilli paste)
1 thumb size ginger - grated
1 teaspoon of salt
2 tablespoons of sesame seed oil
2 tablespoons of mirin
4 cloves of garlic - grated

- Place marinated lamb rack in a closed container and leave the meat in the fridge to marinate overnight.

- Next day, sear all sides of the lamb rack in a hot pan. Sear each side for about 10 - 20 seconds per side. Retain the leftover marinate from the lamb rack for later use. While you are searing the meat, heat your oven at 220*C for at least 20 - 30 minutes.

- Before placing the seared lamb rack in the oven, baste the meat with the balanced marinate.

- Bake the lamb racks at 220*C for 10 - 12 minutes. After 10 - 12 minutes, stick a meat thermometer into your meat to see if you have achieved your desired doneness of your meat. If you want your meat to be medium rare, go for about 55*C. For medium well, aim for 62*C.

- If you want your meat to be like ours (medium well), please further bake the meat for 10 minutes at 200*C.

- Once done, rest the meat for at least 10 minutes before cutting the rack up.

- To make sauce for your lamb rack, pour the balance marinate into a pot and add 1 cup of water. Add the following ingredients:
# 1 tablespoon of sesame seed oil
# 1 tablespoon of light soy sauce
# 1 tablespoon of gochujang
# 1 tablespoon of mirin
# 1 teaspoon of sugar

- Mix well and reduce sauce for at least 10 minutes.

- Pour the sauce over your lamb rack and serve.

How to Make Red Miso Lamb Chops from Momotaro | In The Kitchen

For this sumptuous main course, Momotaro executive chef Gene Kato applies a traditional Japanese fish-curing technique to tender lamb chops, marinating the meat overnight in a mixture of red miso, sake, gochujang, and brown sugar, then broiling the chops until they’re caramelized and succulent.

Joanne Weir

Medjool dates work well in this braise, which should be served with enough couscous to soak up the delicious juices.

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These are delicious as part of an appetizer plate, or as a Martini garnish.

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Grilled Halloumi and Cherry Tomatoes with Mint Pesto

Halloumi, a firm, mild cheese from Cyprus, is sold at some supermarkets and at specialty foods stores, natural foods stores, and Greek markets.

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Braised Lamb Shanks with Spring Vegetables and Spring Gremolata

Mint with lamb is a classic combination. Here, the mint is made into a gremolata, a garnish that is traditionally made with parsley and sprinkled over osso buco. And because spring is just around the corner, this long-cooked piece of meat is served with an assortment of baby veggies.

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Bruschetta with Fava Beans, Greens, and Blood Oranges

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Couscous with Fennel and Pinenuts

Fresh fennel and fennel seeds infuse the couscous with a subtle anise flavor.

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Orange Aperol Sun

This Italian spin on the Mimosa gets its unique flavor from Aperol, a bright-orange Italian liqueur made from bitter oranges, rhubarb, and herbs. It’s similar to Campari, but less bitter and more floral. In Italy, Aperol is served on the rocks mixed with Prosecco and a splash of club soda. In this recipe, the club soda has been replaced with a little fresh orange juice.

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Artichoke Fritters with Green Goddess Dipping Sauce

A comfort food menu just wouldn't be complete without something fried. In this addictive appetizer, slices of cooked artichoke are mixed into a beer batter and then dropped into bubbling oil.

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Tangerine Semifreddo with Salted Almond Brittle

Today's new comfort dessert is anything that combines salty and sweet. The Creamsicle-like semifreddo is delicious with the salty, nutty brittle. Keep in mind that the semifreddo needs to be frozen overnight.

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Braised Lamb Shanks with Spring Vegetables and Mint Gremolata Recipe - Recipes

I like nothing better than a Sunday afternoon pottering in the kitchen, meat roasting in the oven or a stew or casserole simmering away. I love having the time on a Sunday afternoon, there is none of the week day rush and you can cook nice and slow. As they say good things come to those who wait. And while you are waiting you can curl up on the couch with a good book and have a truly lazy Sunday afternoon. Whether it be the traditional Sunday roast or a slow cooked shoulder of lamb it is all worth the wait, what can be sometimes be an almost agonizing wait as meaty aromas waft from the oven through the house.

2 tablespoons freshly grated horseradish

Add the tomato paste and saute for a further 5 minutes. Stir in the wine, chopped rosemary and thyme bundle and stir frequently until the wine has reduced by about half. Add the shanks back to the pan and add in the water. The shanks should be completely submerged, if need be add more water. Add the bay leaves, cover and put in the oven for 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time and if the liquid has reduced too much add a little more water.

For the gremolata in a small bowl mix together all the ingredients and set aside until you are ready to serve.

When the shanks are done the meat will be wonderfully tender and come away easily from the bone. Serve with some mashed potato, or even better a potato and celeriac mash, and top with a little of the gremolata.

These would have to be up there with the ultimate comfort food. Rich, tender, full of flavour and with the fresh, citrusy gremolata to cut through all that rich tomatoey sauce. With a pile of mash to sop up all that thick, rich sauce what more could you want on a lazy winter Sunday afternoon? Apart from maybe a glass of hearty red and a roaring fire. thankfully Winter does indeed have some benefits.

Braised Lamb Shanks

In a previous post, I’ve mentioned that when I was a boy, a young goat was the meat of choice for our Easter dinner. Goat, however, was to be replaced by Spring lamb but even its reign was cut short, since my siblings weren’t at all enamored of it. As a result, Mom switched to serving some sort of roast for our holiday meal, reserving lamb for other, not so special, nights. (Sorry that I cannot be more specific but, as I’ve also mentioned before, my attention during holiday meals was always fixated on the platter of ravioli.) For those non-holiday dinners, she would serve lamb for the 3 of us and some other dish for my siblings. Lamb shanks were most often served for no other reason, I thought, than they were so easy to prepare. Remember, she had another dinner to cook for my siblings.

Although I don’t have Mom’s recipe in written form, I know it well. We spoke of it often and she was delighted to hear that I would be serving lamb shanks for dinner. It turned out that, as much as Dad and I enjoyed lamb, Mom was crazy about it. She’d rather make 2 meals than go without her lamb.

Today’s recipe is pretty much all Mom. I did make a couple of adjustments, though. Namely, Mom used red wine and I use white with a little sherry vinegar. Then, too, for today’s recipe, I used a slow cooker and Mom’s was nowhere near large enough for lamb shanks. If that’s you or you don’t like slow cookers, this dish can just as easily be made in the oven or on the stove top. Instructions to do so follow the recipe below.

Whether you’re celebrating Passover or getting ready for Easter, the Bartolini Clan and I wish you a very Happy Holiday.

Braised Lamb Shanks Recipe


  • 2 lamb shanks (See Notes)
  • 2 tbsp olive oil
  • 2 medium carrots, roughly chopped
  • leaves and stalks from the top of a celery heart, about 1 cup
  • 1 onion, sliced
  • 6 cloves of garlic, smashed, separated
  • 4 sprigs of rosemary
  • 1 bay leaf
  • 1 cup white wine (Mom used red wine)
  • 2 tbsp tomato paste
  • 3/4 cup sherry vinegar (Mom didn’t use any vinegar)
  • vegetable stock (See Notes) (Mom used her chicken stock)
  • salt & pepper to taste
  • lemon zest for garnish, optional (See Notes)
  1. In a large fry pan, heat the olive oil over med-high heat.
  2. Add 2 smashed garlic cloves and sauté until golden. Remove the garlic and discard. (See Notes).
  3. Season the lamb shanks with salt and pepper and place them into the pan, browning them on all sides. This could take anywhere from 10 to 15 minutes.
  4. Remove and reserve the lamb shanks.
  5. Place all the vegetables into the pan, season with salt and pepper, and sauté until some color is achieved.
  6. Add the tomato paste and cook until fragrant and its color deepens, 2 to 3 minutes.
  7. Remove the mixture from the pan and place into the slow cooker, along with the garlic, rosemary, bay leaf, and sherry vinegar.
  8. Use the white wine to deglaze the pan and then add it to the slow cooker. Season with salt & pepper.
  9. Place the lamb shanks into the pot and add enough vegetable stock so that half of the shanks are submerged. Cover the slow cooker. (See Notes)
  10. Cook on low for 8 hours, turning over the shanks about every 90 minutes. (See Notes)
  11. Remove meat and cover while the liquids are strained and the sauce prepared. (See Notes)
  12. Serve, garnished with lemon zest, and with the sauce on the side.

For those without a slow cooker

Instead of using a fry pan, brown the shanks and sauté the vegetables in a Dutch oven or heavy bottom pot with a lid. Follow the recipe and place everything into the pot. Add enough vegetable stock to submerge 2/3 of the shanks. Bring to a boil over med-high heat and cover. At this point, you can:

  • Leave the pot on the stove, reduce the heat to a soft simmer, and cook for 90 to 120 minutes. Meat should be nearly falling off of the bone. Turn over the shanks occasionally.
  • Place the pot into a pre-heated 250˚ F (120˚ C) oven and cook for 3 hours. Turn over the shanks occasionally.

Serve as indicated in the recipe above.

Be sure to remove any excess fat and as much gray skin as you can. Rather than show you how I did it, you can see a pro do it HERE. It’s not the most thorough set of photos but they will give you a better idea than mine would have. (Work for food? Applications are now being accepted for a photographic assistant.)

If at all possible, make you own vegetable stock and use the flavors that you will use to braise the lamb shanks. One or two days before you cook the shanks, place one onion (quartered), 2 celery stalks (roughly chopped), 2 carrots (roughly chopped), 2 cloves of garlic (smashed), 2 sprigs of fresh rosemary, a few sprigs of fresh parsley, 1 bay leaf, and 6 or 7 cups of water into a medium sauce pan. Over med-high heat, bring the contents to a boil, then reduce to a low simmer. I let mine simmer for 2 hours and got a full quart of vegetable stock. I did not use any salt nor pepper in this stock so that I could better control both seasonings during the braising process.

Because less liquid evaporates from a slow cooker, less braising liquid is needed than when a Dutch oven is used to braise on the stove top or in the oven.

Using smashed garlic cloves to flavor the cooking oil is something Mom did all the time. It’s especially useful when sautéing vegetables, giving them garlic flavor without having pieces of garlic in the dish.

If you haven’t got 8 hours to wait for dinner, you can reduce the cooking time by setting the slow cooker’s setting to “High”. As a general rule, one hour of cooking on “High” is worth 2 hours on “Low”.

A few months ago, Chef Michael Symon mentioned that he uses citrus zest as a garnish when he serves braised meats. I decided to give it a try and, since then, I’ve used orange zest on beef cheeks and lemon zest on harissa chicken and today’s lamb shanks. In all cases, the zest added a bit of freshness to the dish that I liked very much.

Once you’ve strained the liquids and removed the fat, you can:

  • serve the sauce as-is
  • reduce it and serve or,
  • if needed, use a thickening agent —I used arrowroot — to make gravy.

No matter how you finish the sauce, be sure to taste and adjust its seasoning as needed.

It’s déjà vu all over again …

Since I’ve shared a lamb shanks recipe for Easter dinner, why not share a bread recipe, as well? Today’s blast from the past will take you to my post for the Easter bread of Le Marche, the ancestral home of the Bartolini side of my family. Braided and loaded with cheese, this bread will fill your kitchen with an irresistible aroma while it bakes. Be forewarned. Don’t bake this bread too far in advance of Easter, for it has a tendency to disappear. You can learn all about this crescia by clicking HERE.

Coming soon to a monitor near you …

Roasted Vegetables Salad with Harissa

Monday, March 16, 2009

Braised Lamb Shanks with White Beans

Are you pissed off that it's still winter? Comfort yourself with this dish, and feel good that you're using a traditional spring ingredient in a classic winter preparation.

Braised Lamb Shanks with White Beans and a glass or two of shiraz will get you through the butt end of this dreadful winter (unless you're a reader from a southern clime, in which case I say Curse You! (just kidding, what I really say is, Can I Come Live With You?))

If your only contact with lamb is lamb stew, or maybe the occasional lamb chop, go out on a limb and try this more unusual cut of meat. Yes, lamb shanks look like those big-ass smoked turkey drumstick things they sell at water parks. No, you do not eat them like that.

Lamb shanks require long, slow cooking, after which they agreeably become soft, and just fall away from the bone at the touch of a fork. Since the weather isn't agreeable, isn't nice to have food that is?

This particular recipe has four components--the lamb, the beans, the gremolata (that's Italian for ha ha, we have fancy garnish and you don't) and the finishing sauce. Don't get alarmed about the finishing sauce, it's not as complicated as it sounds.

In fact, the only thing about this recipe that might cause you pain is using an entire bottle of red wine to cook the lamb shanks, to which I say it's a worthy sacrifice and it doesn't have to be fancy.

And if you want to make this recipe go even faster (since it requires a lot of chopped onion, carrot, celery and garlic) you might pull out your trusty food processor and pulse these things to a small dice--this will bring cut your active time so you can relax and give that shiraz a test run while the lamb and beans are cooking and you're watching your tivoed John Stewart.

Grilled Lamb Leg (boneless)

I know many people enjoy it but I never could understand why people have mint jelly with lamb. To me, it seemed like serving ketchup with fillet mignon – you really shouldn’t need a condiment. The earthy flavor of lamb should be enhanced with fresh herbs and seasoning.

This recipe adds a subtle fruity flavor to the traditional garlic and rosemary herbs used to season lamb. Flattening a boneless lamb leg also speeds up the cooking time. Season the meat overnight and it can be grilled under 30 minutes.

For information about the difference between American and Australian/New Zealand lamb see my blog for Lamb Shanks with White Beans and Gremolata.

NOTES: This recipe is prepared on a Weber gas grill with three horizontal burners and a temperature gauge on the cover. You may need to adjust the cooking method if you are using a different burner configuration or if you are using a coal or wood fueled grill. I did not use an internal meat thermometer, simply because I don’t have one, so I could not note the meat temperature in this recipe. The lamb in this recipe is prepared “medium” – evenly pink throughout the meat.

4 lbs. Lamb Leg, boneless
2 Tbls. Worcestershire Sauce
2 Tbls. Orange Juice
2 Tbls. Olive Oil
1 Tbls. Balsamic Vinegar
2 tsp. Lemon Juice
1 Tbls. Tomato Paste
1 Tbls. Garlic, chopped
1 Tbls. Flat Leaf Parsley, fresh chopped
2 tsp. Rosemary, fresh chopped
¼ tsp. Black Pepper, fresh ground

PREPARE LAMB: In most cases, when purchasing boneless lamb leg, it will be tied with string or held together by netting. If this is the case, remove all string or netting and open lamb so it is a thick flat fillet of meat. If necessary, slice into meat so it will lay fairly flat. The meat should be about 3-inches thick (if it is thinner, adjust grilling times). Try to keep the thickness even so it will cook consistently. If there is a layer of fat on the outer side of the meat, leave a thin layer, about 1/8-inch. Too much fat may cause the grill to flare and char the meat but too little will make the meat a little dry. Place the meat in a rectangular pan that will allow the meat to lay flat or place meat in a Ziplock bag. Set aside in refrigerator while mixing marinade.

MARINADE: In a bowl, combine all the ingredients except the lamb.

Mix well and pour onto meat, being sure to cover all surfaces. Let meat marinate for at least one hour to overnight.

NOTE: The piece of lamb photographed in this blog is 2 lbs (half a lamb leg) but this recipe is written based on preparing a full leg, approximately 4 lbs.

GRILL: Turn the grill onto high heat, covered, until the grill temperature reaches 400°. Brush a thin layer of vegetable oil onto grill to prevent meat from sticking. Place the lamb onto grill, fat side (outer side of the meat) down first. Turn the center burner to the lowest heat setting and turn the side burners to medium. Maintain a grill temperature of 375°. Cook with the grill covered for 7 minutes. Check half way through cooking to make sure fat is not causing meat to char too much. If it is, lower heat or cook with lid open for a short time. Turn meat over and continue to cook with the cover closed for 14 minutes. Continue to maintain a grill temperature of 375°. Remove the meat to a platter and cover with aluminum foil for 10 minutes.

Cut the meat into ¼-inch slices. Serve while still hot.

SERVING RECOMMENDATIONS: Try my recipe for Smashed Potatoes or if you want something very simple, try boiling small potatoes for 15-20 minutes, drain, coat them with olive oil, salt and pepper. Serve the potatoes as is or prepare them in advance and put them on the grill next to the lamb to warm them up.

For those of you who are like me and like to have an old fashion printed copy of recipes, the below link is to a PDF (minus photos to keep it on one page).

Braised Lamb Shanks with Spring Vegetables and Mint Gremolata Recipe - Recipes

Mix flour, paprika, salt and pepper in a large bag. Add ribs and ensuring bag is closed, shake to cover with seasoned flour.

Heat oil in a large frying pan and cook ribs in batches until ribs are browned on all sides. Once cooked place in slow cooker dish and repeat with remaining ribs.

Place onions and carrots on top of ribs. Add cider, beef stock, herbs and the garlic. Cook on low heat for 6 - 8 hours or until beef is tender.

Preheat oven to 180 degrees Celsius.

Remove ribs and vegetables carefully from slow cooker and place in large casserole dish.

Strain remaining juice into a large saucepan. Disregard herbs. Heat sauce over medium heat.

Combine water and arrowroot in a small jug. Add to saucepan, stirring constantly, until sauce thickens. Pour over ribs and place in oven for 20 minutes or until ribs are warmed through.

If you're on the hunt for an easy entertaining option, look no further than this classic mustard and garlic crusted roast beef! Served with your pick of vegetable sides, this family-favourite makes a truly scrumptious Sunday lunch. Recipe courtesy of Greenlea Butcher Shop.

These Spicy Beef Steak Tacos with Avocado and Lime Crema are the perfect combination of sweet, spicy and tangy – a flavour explosion! Ready in under an hour, they're a low-stress weekday meal option that's also perfect when hosting casual get-togethers. This recipe is courtesy of Silver Fern Farms.

Watch the video: Αρνάκι Κοκκινιστό - Μαγειρεύοντας Ελληνικά. Lamp with red sauce-Traditional Greek Way! (June 2022).


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