Indulge in the delectable flavors of curried braised lamb shank with three onion couscous, a culinary masterpiece that combines succulent lamb, fragrant spices, and the delicate sweetness of caramelized onions. This dish is a symphony of textures and flavors, where fall-off-the-bone lamb shank mingles with aromatic curry, and fluffy couscous absorbs the luscious braising liquid.
Here are our top 2 tried and tested recipes!
CHEF JOHN'S BRAISED LAMB SHANKS
You don't often see lamb cooked with these spices, but they really work together wonderfully. The final plate ended up being a sort of North African/Central American fusion thing, with the fragrantly spiced meat and peppers resting on a simple bed of couscous.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Shanks
Time 2h25m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and black pepper.
- Heat vegetable oil in a large Dutch oven over medium-high heat. Place lamb shanks in the Dutch oven, cook, turning, until browned on all sides, about 10 minutes. Transfer shanks to a plate. Drain off remaining oil and fat so only 1 tablespoon remains in the Dutch oven.
- Stir onion, garlic, and a pinch of salt into the Dutch oven; decrease heat to medium-low and cook, stirring, until onions are softened and translucent, about 5 minutes. Add tomato paste, chipotle chile powder, ancho chile powder, and ground cinnamon; stir to combine.
- Pour 1 cup chicken broth over onion mixture. Increase heat to high; when liquid boils, place lamb shanks in Dutch oven. Cover and cook in the preheated oven for 90 minutes.
- Remove Dutch oven and stir in jalapeno pepper, red bell pepper and 1/2 cup chicken stock; bring to a boil on the stovetop. Return pan to the oven and cook, uncovered, until lamb shanks are fork tender, about 20 minutes. Transfer lamb to plate.
- Place Dutch oven on the stovetop over high heat; bring liquid to a boil and cook, skimming off any foam, until liquid is reduced and thickened, about 5 minutes. Stir in cilantro; season with salt and pepper to taste. Spoon sauce over lamb shanks and serve.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 9.5 g, Cholesterol 89.3 mg, Fat 15 g, Fiber 2.3 g, Protein 28 g, SaturatedFat 5.1 g, Sodium 81.7 mg, Sugar 4.2 g
BRAISED LAMB SHANKS WITH CARAMELIZED ONIONS AND SHALLOTS
We love caramelized onions with anything, and they go very well with this lamb. The sauce is very good. From Bon Appetit.
Provided by lazyme
Categories Lamb/Sheep
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For lamb shanks:.
- Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.
- Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat.
- Working in batches, add lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate.
- Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits.
- Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
- Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.
- For Mash:.
- Peel potatoes and cut into 2-inch pieces. Peel and halve rutabegas and thinly slice. Peel parsnips and cut into 1-inch pieces.
- Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
- Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.
- Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce. Sprinkle lamb shanks with additional chopped fresh rosemary and serve.
Nutrition Facts : Calories 1120.5, Fat 50.2, SaturatedFat 16.1, Cholesterol 242.1, Sodium 632.1, Carbohydrate 68.2, Fiber 12.1, Sugar 16.3, Protein 79.8
Tips:
- For the best flavor, use high-quality lamb shanks. Look for shanks that are meaty and well-marbled.
- Sear the lamb shanks in a hot pan before braising them. This will help to develop a rich, flavorful crust.
- Use a variety of spices and aromatics to flavor the braising liquid. Common spices used in curried dishes include cumin, coriander, turmeric, and garam masala.
- Cook the lamb shanks until they are fall-off-the-bone tender. This may take several hours, depending on the size of the shanks.
- Serve the lamb shanks with a flavorful accompaniment, such as rice, couscous, or naan bread.
Conclusion:
Curried Braised Lamb Shanks with Three Onion Couscous is a delicious and hearty dish that is perfect for a special occasion. The lamb shanks are fall-off-the-bone tender and the curry sauce is rich and flavorful. The three onion couscous is a perfect accompaniment, adding a light and fluffy texture to the dish. This dish is sure to impress your guests!
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