Best 7 Braised Lamb Shanks With Lemon Risotto Recipes

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Braised lamb shanks with lemon risotto is a delightful dish that combines the rich, tender flavor of lamb shanks with the creamy, tangy taste of lemon risotto. This classic comfort food is perfect for a special occasion or a cozy dinner at home. With a few simple ingredients and a little patience, you can create a delicious and memorable meal that will leave your taste buds wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Succulent braised lamb shanks slow cooked in a red wine, tomato, and fresh basil sauce. Serve with mushroom risotto and grilled zucchini.

Provided by Mrs Savage

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 3h20m

Yield 4

Number Of Ingredients 11

2 large white onions, chopped
4 lamb shanks
2 cups dry red wine
1 cup balsamic vinegar
⅓ cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1 bunch fresh basil, chopped
1 tablespoon kosher salt
1 tablespoon cracked black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
  • Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.

Nutrition Facts : Calories 572.4 calories, Carbohydrate 34.4 g, Cholesterol 86.3 mg, Fat 25.2 g, Fiber 6.3 g, Protein 32.5 g, SaturatedFat 4.9 g, Sodium 1851.3 mg, Sugar 17.9 g

BRAISED LAMB SHANKS WITH LEMON



Braised Lamb Shanks With Lemon image

Many of us had our earliest experiences with braised foods not at the pricey restaurants that have recently rediscovered their appeal but at the Greek diners that never forgot it. So it's not surprising that I associate braised lamb shanks with egg-lemon sauce, a Greek staple. But when I set about to recreate this standard dish I found the sauce superfluous. Though a slow-cooked pot of braised lamb shanks and root vegetables becomes so sweet that it begs for something to counter it, it is also so rich that the thick sauce (a primitive form of béarnaise, really) is overkill. Better, it seems to me, is to finish the braised shanks with what you might call lemon-lemon sauce, using both a lemon's zest and a lemon's juice. That little touch converts this dish from a delicious but perhaps one-dimensional stew to something more, a braise that may never look particularly elegant but tastes that way.

Provided by Mark Bittman

Categories     dinner, weekday, soups and stews, steaks and chops, main course

Time 2h

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
4 lamb shanks, roughly a pound each
Salt and pepper to taste
3 or 4 thyme sprigs
6 cloves garlic, lightly crushed
1 large onion, cut into chunks
4 stalks celery, roughly chopped
4 medium carrots, peeled and roughly chopped
2 cups dry white wine or water
1 1/2 pounds waxy potatoes, peeled and cut into chunks
1 lemon
Chopped fresh parsley leaves for garnish

Steps:

  • Put oil in a large, deep skillet or casserole that can be covered later, and turn heat to medium-high. Add shanks, sprinkling them with salt and pepper. When pieces are deeply browned on one side, add thyme, garlic, onion, half the celery and half the carrots, and more salt and pepper to skillet. Continue to brown, stirring occasionally.
  • Add wine, and let mixture bubble for about a minute; cover and adjust heat so that mixture simmers steadily. Cook for about an hour.
  • Add remaining vegetables to pan; zest lemon, and add zest as well. Continue to cook until lamb is very tender and vegetables soft, another 30 to 45 minutes. (You can prepare dish up to this point in advance; let sit for a few hours, or cover and refrigerate for up to a day before reheating and proceeding.)
  • When lamb is done, juice lemon, and add juice to sauce. Taste, adjust seasoning, and serve, garnished with parsley.

Nutrition Facts : @context http, Calories 1137, UnsaturatedFat 32 grams, Carbohydrate 48 grams, Fat 61 grams, Fiber 8 grams, Protein 76 grams, SaturatedFat 26 grams, Sodium 2115 milligrams, Sugar 8 grams

BRAISED LAMB SHANKS WITH ROSEMARY



Braised Lamb Shanks with Rosemary image

A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon.

Categories     Garlic     Herb     Tomato     Braise     Lamb Shank     Red Wine     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

6 lamb shanks (about 5 pounds total)
2 tablespoons olive oil
2 medium onions, chopped
3 large carrots, peeled, cut into 1/4-inch-thick rounds
10 garlic cloves, minced
1 750-ml bottle dry red wine
1 28-ounce can diced tomatoes with juices
1 14 1/2-ounce can low-salt chicken broth
1 14 1/2-ounce can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 teaspoons grated lemon peel

Steps:

  • Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
  • Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.
  • Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.

BRAISED LAMB SHANKS WITH LEMON RISOTTO



BRAISED LAMB SHANKS WITH LEMON RISOTTO image

Yield 6 People

Number Of Ingredients 21

Lamb
•6 lamb shanks (6 to 7 pounds)
•All purpose flour
•2 tablespoons olive oil
•2/3 cup chopped peeled carrots
•2/3 cup chopped onion
•2/3 cup chopped celery
•4 cups low-salt chicken broth
•4 cups low-salt beef broth
•3 cups dry white wine
•1 1/2 cups chopped fresh tomatoes
•1/4 cup honey
•5 garlic cloves, peeled, smashed
•4 whole cloves
•3 bay leaves
•1 teaspoon ground cinnamon
•1 teaspoon ground allspice
•4 sprigs each fresh thyme, rosemary, and Italian parsley
•1 lemon, halved
•Lemon Risotto with Roasted Cherry Tomatoes (click for recipe)
•Chopped fresh Italian parsley

Steps:

  • •Preheat oven to 325°F. Sprinkle lamb with salt and pepper; coat with flour. Heat oil in large ovenproof pot over medium heat. Working in batches, brown lamb on all sides, about 12 minutes. Transfer to large bowl. Add carrots, onion, and celery to pot; sauté until light brown, about 12 minutes. Add both broths and wine; stir, scraping up browned bits. Add next 7 ingredients and herb sprigs. Squeeze in juice from lemon halves; add lemon halves and lamb. Bring to simmer, cover tightly, and transfer to oven. •Braise lamb until very tender, about 2 1/2 hours. Transfer to large plate. Boil juices until reduced to 2 1/2 cups, about 45 minutes. Return lamb to pot to rewarm. DO AHEAD Can be made 2 days ahead. Refrigerate uncovered until cool, then cover and keep chilled. Rewarm over medium heat. •Divide risotto among plates. Top risotto on each plate with 1 lamb shank. Spoon some of sauce from pot over lamb. Sprinkle chopped parsley over and serve

BRAISED LAMB SHANKS WITH GLAZED LEMON AND ORANGE SLICES



Braised Lamb Shanks With Glazed Lemon and Orange Slices image

From Supermarket Epicure cookbook. I haven't tried this yet. The recipe states: These slowly cooked lamb shanks are succulent and tender. The meat literally falls off the bone into a slightly sweet tomato sauce flavored with citrus slices, honey and cinnamon. This is dish is ideal for preparing ahead of time as the flavors improve with reheating. *Buy shanks that have some red in the bones. That lets you know they're fresh.

Provided by Oolala

Categories     Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
4 (1 -1 1/4 lb) lamb shanks, patted dry
1 medium onion, finely chopped
1 large lemon, thinly sliced
1 navel orange, thinly sliced
1 (28 ounce) can chopped tomatoes, drained
3/4 cup beef stock
2/3 cup hearty red wine
1/4 cup honey
1 cinnamon stick
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Preheat oven to 325 degrees F.
  • In a large, heavy casserole, heat the oil until almost smoking over medium-high heat.
  • Add the lamb shanks and brown on all sides, about 15 minutes. If you cannot fit the shanks without crowding, just do 2 at a time.
  • Stir in the onion, adjust the heat down to medium, and cook until the onion is wilted and pale, about 4-5 minutes.
  • Blend in the lemon and orange slices, tomatoes, stock, wine, honey, cinnamon stick, salt and pepper. Bring the liquid to a boil, stir to combine the ingredients, cover the casserole and transfer to the preheated oven.
  • Bake the lamb shanks until they are very tender, about 1 hour and 45 minutes.
  • Remove the cover and skim off the fat, return the pot to the oven, partially covered, for another 15 minutes, turning the shanks a couple of times during this time.
  • Serve over cooked pasta or bulgur.

Nutrition Facts : Calories 1250.4, Fat 63.8, SaturatedFat 24.2, Cholesterol 408, Sodium 455.8, Carbohydrate 36.3, Fiber 4.8, Sugar 27, Protein 123

BRAISED LAMB SHANKS WITH PEPPERS



Braised Lamb Shanks With Peppers image

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

4 small-to-medium lamb shanks (3 to 3 1/2 pounds), excess fat and silver skin removed
2 tablespoons extra-virgin olive oil
Salt and ground black pepper
1 large green bell pepper, cored, ribs removed, cut in 1/2-inch strips
1 large red bell pepper, cored, ribs removed, cut in 1/2-inch strips
4 small yellow onions (about 1 pound), peeled and quartered vertically
3 large garlic cloves, smashed
1 teaspoon dill seed, crushed in a mortar
1 teaspoon paprika, preferably Hungarian
1/2 teaspoon ground cinnamon
1 cup chicken stock
1/2 cup dry red wine
3 tablespoons tomato paste
1 tablespoon dried oregano
3 tablespoons lemon juice
2 tablespoons minced fresh dill

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.

BRAISED LAMB SHANKS WITH FRESH ROSEMARY



Braised Lamb Shanks With Fresh Rosemary image

A wonderful blend of flavors- perfumes the whole house. Perfect for company, since it can be made the day before. Everyone raves about it! I've doubled and tripled the recipe with success. It's from a 1998 Bon Appetit and Recipe #50881 that I've posted goes well with this--spoon some of the veggies and sauce over the polenta. Wonderful !!

Provided by Leslie in Texas

Categories     Lamb/Sheep

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

6 lamb shanks (I have also used leg of lamb, ask the butcher to cut it in 1 1/2 in. slices or use a cut-up boneless)
2 tablespoons olive oil
2 medium onions, chopped
3 large carrots, peeled and cut into 1/2 inch thick rounds
10 garlic cloves, minced
1 (750 ml) bottle dry red wine (Sangiovese is good)
1 (28 ounce) can diced tomatoes with juice
1 (14 1/2 ounce) can low sodium chicken broth
1 (14 1/2 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 teaspoons grated lemon zest

Steps:

  • Sprinkle lamb with salt and pepper.
  • Heat oil in heavy, large pot over medium-high heat.
  • Working in batches, add lamb to pot and cook until brown on all sides, about 8 minutes.
  • Transfer to bowl.
  • Remove all but about 2 tablespoons of oil from pan.
  • Add onions, carrots, and garlic to pot and sauté till golden, about 10 minute.
  • Stir in all remaining ingredients.
  • Return lamb to pot, pressing down to submerge.
  • Bring liquid to boil, reduce heat to medium low, and cover.
  • Simmer until meat is tender, about 2 hours.
  • Uncover pot; simmer till meat is very tender, about 30 minutes.
  • (Can be made 1 day ahead. Chill until cold, cover, and keep chilled. Rewarm over medium heat before continuing.) Transfer lamb to platter; tent with foil.
  • Boil juices in pot till thickened, about 15 minutes.
  • Season with salt and pepper and spoon over lamb.

Nutrition Facts : Calories 827, Fat 38.9, SaturatedFat 14.6, Cholesterol 242.1, Sodium 671.9, Carbohydrate 18.2, Fiber 3.2, Sugar 7.3, Protein 75.4

Tips:

  • To achieve fall-off-the-bone tenderness, braise the lamb shanks for at least 2 hours, or until the meat easily pulls away from the bone.
  • Use a Dutch oven or heavy-bottomed pot with a tight-fitting lid to ensure even cooking and prevent the liquid from evaporating too quickly.
  • Sear the lamb shanks before braising to develop a rich, caramelized crust and enhance the flavor.
  • Add a variety of vegetables and herbs to the braising liquid to infuse the lamb shanks with aromatic flavors.
  • For the risotto, use a high-quality Arborio rice, which has a high starch content and will create a creamy texture.
  • Toast the rice in butter before adding the liquid to help release its starch and create a more flavorful risotto.
  • Gradually add the hot broth to the rice, stirring constantly, to prevent the rice from clumping.
  • Cook the risotto until it reaches a creamy consistency, but still has a slight bite to it.
  • Finish the risotto with grated Parmesan cheese and a knob of butter for added richness and flavor.

Conclusion:

This recipe for braised lamb shanks with lemon risotto is a delicious and hearty dish that is perfect for a special occasion or a cozy dinner at home. The lamb shanks are braised until fall-off-the-bone tender in a flavorful broth made with red wine, vegetables, and herbs. The lemon risotto is a creamy and tangy accompaniment that perfectly complements the rich lamb shanks. With its elegant presentation and delicious flavors, this dish is sure to impress your guests.

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