Best 3 Andrews Tender Lamb Shanks Recipes
In the realm of culinary delights, few dishes can rival the allure and satisfaction of succulent, fall-off-the-bone lamb shanks. With their rich, tender meat and the captivating aroma of slow-cooked perfection, lamb shanks have long been a cherished delicacy, enjoyed by epicureans and casual diners alike. Among the various recipes for preparing this delectable dish, the "Andrews Tender Lamb Shanks" stands out as an exceptional creation, capturing the essence of lamb shanks in a symphony of flavors and textures.
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ANDREW'S TENDER LAMB SHANKS
My husband came up with this recipe and it makes a very tender piece of lamb. It was based on a Gordon Ramsay recipe, but to make Gordon's version you'll want to throw in a carrot and more garlic, leave out the cloves and cook it entirely on the stove top. He also recommends serving it with mashed parsnip but we like traditional potatoes.
Provided by Sackville
Categories Lamb/Sheep
Time 3h15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat a little olive oil in a large pan.
- Season the lamb and brown the shanks all over in the oil, then take out of the pan and set aside.
- Add the onion, celery, garlic, bay leaves and cloves and cook gently until browned.
- Pour in the wine and continue cooking until it has reduced down to a syrup.
- Put the contents of the frying pan into a baking dish along with the shanks and pour over the stock.
- Season again to taste.
- Cover the baking dish and cook in a low heat in the oven (about 150 C) for 2-1/2 to 3 hours, until the meat is tender.
- Take the dish out of the oven.
- Transfer the lamb to a plate and cover to keep warm.
- Strain the stock into a frying pan or small saucepan and heat until simmering.
- Mix the flour and water together until there are no lumps and then add to the stock, allowing to cook until you have a gravy that is thick to your liking.
- Place the lamb shanks on a bed of mashed potatoes and pour the gravy over.
LAMB SHANKS WITH APRICOTS AND CHICKPEAS
This stew, inspired by Moroccan tagines, is meant for lamb shanks, but lamb shoulder, cut in large chunks, would also work. As with most braises, this one improves after a night in the fridge, giving the flavors time to meld and deepen. You could even make it a few days before serving. The subtle commingling of onion, saffron and apricots is enchanting. Take the time to soak and cook dried chickpeas, if you can. Using canned is easier, but freshly cooked chickpeas taste far better (and their drained cooking liquid makes a delicious vegetarian broth).
Provided by David Tanis
Categories meat, tagine, main course
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season lamb shanks generously with salt and pepper. Place in a Dutch oven or heavy-bottomed pot. Cover with 6 cups water, and bring to a boil over high heat. Reduce to a low simmer and cook, covered with lid ajar, for 1 hour. Remove shanks and reserve cooking liquid. Wipe out the pan. (You may cook the lamb shanks in advance, even a day ahead.)
- Set Dutch oven over medium-high heat and add 2 tablespoons olive oil. Add onions and cook, stirring, until softened, about 5 minutes. Add 1 teaspoon garlic, bay leaf, saffron, tomato paste and paprika. Stir together and let sizzle for 1 minute, then add reserved lamb broth and bring to a boil. Add lamb shanks and apricots, cover with lid ajar and simmer for 1 1/2 hours, until meat is very tender, nearly falling off the bone.
- Remove shanks and place on a cutting board to cool. Add parsnips to simmering broth, and cook until tender, about 15 minutes. Taste broth and adjust seasoning. If necessary, reduce over medium-high heat to concentrate cooking juices.
- When shanks are cool enough to handle, remove the bones (use your hands). Cut the meat into large chunks and return to the pot to warm through. Transfer meat and sauce to a serving platter.
- To finish, warm remaining 2 tablespoons olive oil in a saucepan over medium heat. Add remaining 1/2 teaspoon garlic and let sizzle without browning, about 30 seconds. Add chickpeas and warm them through, about 5 minutes. Season lightly with salt, and toss with the chopped cilantro. Spoon chickpeas over lamb and sauce.
BRAISED LAMB SHANKS WITH PEPPERS
Hearty and aromatic, this braised lamb dish, adapted from my mother, Annette Gertner, takes inspiration from the Middle East by way of Eastern Europe. It simmers mostly unattended and even benefits from being made earlier in the day - or even a day or two in advance - and reheated. The four shanks yield four copious portions. (The recipe will serve six if every guest does not insist on having a bone.) Orzo alongside will sop up the sauce.
Provided by Florence Fabricant
Categories meat, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Pat dry lamb shanks. In a heavy casserole or Dutch oven that will hold all the shanks, heat oil on medium-high. Add lamb shanks and brown on all sides, about 10 minutes. Remove to a platter. Season with salt and pepper. Reduce heat to medium-low.
- Add bell peppers and onions to the pan. Sauté, stirring, until the vegetables wilt and just begin to color, 5 to 6 minutes. Add garlic, dill seed, paprika and cinnamon. Stir. Add stock and wine. Bring to a simmer. Stir in tomato paste and oregano. Season with salt and pepper. Stir in lemon juice. Return lamb shanks to the pot along with any juices on the platter. Cover them with a piece of parchment or waxed paper, cover pot with lid, reduce heat to very low and cook about 2 hours, basting the shanks occasionally and turning them at least once until the meat is very tender when pierced with a knife.
- Remove shanks from the pot. Increase heat to medium and reduce sauce by about a third, about 10 minutes. Taste and season with salt and pepper as needed. Return shanks to the pot, baste and reheat. Serve directly from the casserole or transfer to a serving dish. Strew with fresh dill before serving.
Tips:
- For tender and flavorful lamb shanks, choose shanks that are meaty and have a good amount of marbling.
- Brown the lamb shanks well before braising. This will help develop flavor and color.
- Use a variety of vegetables in your braising liquid. This will add flavor and nutrition to the dish.
- Add a splash of red wine or beer to the braising liquid. This will add depth of flavor to the dish.
- Cook the lamb shanks until they are fall-off-the-bone tender. This may take several hours, but it is worth the wait.
- Serve the lamb shanks with mashed potatoes, roasted vegetables, or rice.
Conclusion:
Lamb shanks are a delicious and versatile cut of meat. They can be braised, roasted, or grilled. When cooked properly, lamb shanks are fall-off-the-bone tender and packed with flavor. The recipes in this article provide a variety of ways to prepare lamb shanks, so you can find one that suits your taste. Whether you are looking for a classic braised lamb shank dish or something more creative, you are sure to find a recipe in this article that you will enjoy.
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