Slow Braised Lamb Shank Recipe

Super Tender Braised Lamb Shanks (Slow Cooker Option)

WebMar 31, 2022 · Transfer the lamb to a large slow cooker. Add the vegetables, then add 1 cup wine (instead of 2), add broth and remaining …

Rating: 4.9/5(103)
1. Preheat the oven to 350 degrees F.
2. In a small bowl, add all the spice mix ingredients and mix to combine.
3. Pat the lamb shanks dry and season with the spice mix on all sides.
4. In a large Dutch oven pot like this one, heat 2 tbsp olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 mins or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat.

Preview

See Also:

Show details

Super Tender Braised Lamb Shanks (Oven or Slow Cooker) Every …

WebOct 30, 2020 · Instructions. Preheat the oven to 350º Fahrenheit (175º Celsius) Season the lamb shanks on all sides with salt and pepper. Heat 1 tbsp oil in a large pan on medium …

Rating: 4.7/5(20)

Preview

See Also:

Show details

Slow Braised Lamb Shanks for All Seasons (with Sauce …

WebMar 26, 2018 · Brown the lamb shanks in a Dutch oven. Add the aromatics and vegetables in 2 short steps. Add the flour and wine (if using) and …

1. Heat the olive oil in a medium sized casserole dish, saucepan or Dutch oven over high heat, and brown the lamb shanks on all side. This will take about 5 minutes. When done, take the shanks out, and place them on a plate until later.
2. Lower the heat to medium and fry the onions for 1 minute.
3. Add the garlic, carrots, celery, rosemary and bay leaves and fry for another minute, stirring to coat everything with the lamb fat and flavour in the pan.
4. Add the flour, stir vigorously for a few seconds, then add the wine. Stir, and leave the wine to reduce for 5 minutes on the same heat.

Preview

See Also:

Show details

Braised Lamb Shanks {Slow Cooked} Tasty Ever After

WebMar 26, 2017 · Preheat oven to 325F/163C degrees. Heat a large dutch oven over medium-high heat. Add tablespoon of olive oil and sear the …

1. Take the lamb shanks out of refrigerator and let come to room temperature before cooking (about 1/2-1 hour).
2. Preheat oven to 325F/163C degrees.
3. Heat a large dutch oven over medium-high heat. Add tablespoon of olive oil and sear the shanks on all sides until brown, adding additional olive oil as needed. Remove from pan and set aside.
4. Reduce heat to medium and add onion, carrot, and garlic to the pan. Sauté until lightly browned, about 3 minutes. Add wine and cook until reduced by half. Add beef and chicken stocks, tomato paste, and rosemary and stir well. Increase heat again to medium-high and bring sauce to a boil. Return lamb shanks to the pan, cover, and place in the preheated oven.

Preview

See Also:

Show details