Best 5 Jinx Proof Braised Lamb Shanks Recipes
Jinx proof braised lamb shanks is an ancient yet popular dish often served in the Northern Indian states of Punjab and Kashmir. The dish derives its name from the belief that it has magical properties that can ward off jinxes and evil spirits, making it a popular choice for special occasions and gatherings. The preparation involves marinating succulent lamb shanks in a mixture of yogurt, fragrant Indian spices, and aromatic herbs before braising them in a flavorful sauce. The result is a fork-tender and flavorful dish that is sure to impress your taste buds and protect against any potential jinxes.
Check out the recipes below so you can choose the best recipe for yourself!
JINX-PROOF BRAISED LAMB SHANKS
Lamb shanks are one of the most foolproof meat choices out there; and when you braise it, you have about as close to a sure thing as there is. After a long, slow roast in an aromatic, deeply flavored broth, these lamb shanks are sure to get rave reviews.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Shanks
Time 3h
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place lamb shanks into a roasting pan and drizzle with olive oil; season with salt, black pepper, dried rosemary, and thyme. Toss lamb shanks to coat with oil and seasonings.
- Roast in the preheated oven until lamb is browned, about 30 minutes.
- Reduce oven heat to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium-high heat; cook and stir onion, celery, and carrot in the hot butter until onion is browned, about 10 minutes. Stir flour into vegetables until combined; mix in garlic. Cook and stir for 1 more minute.
- Pour red wine into vegetable mixture, stir to combine, and mix in chicken stock, water, balsamic vinegar, and cinnamon. Pour sauce over lamb shanks in the roasting pan. Cover roasting pan with aluminum foil, sealing foil loosely so that the sauce can reduce slightly as it cooks.
- Bake lamb shanks for 1 hour; flip lamb shanks and place foil back on dish. Continue baking until a fork inserts easily into the meat, about 1 more hour. Transfer lamb shanks to a large bowl, cover with foil, and let rest for 10 minutes.
- Pour braising liquid into a saucepan, place over high heat, and boil for 10 minutes, skimming fat as it reduces and thickens slightly. Stir chopped rosemary into sauce, check levels of salt and pepper, and serve lamb shanks with pan sauce.
Nutrition Facts : Calories 502.3 calories, Carbohydrate 8.2 g, Cholesterol 168.7 mg, Fat 27.3 g, Fiber 1.3 g, Protein 49.6 g, SaturatedFat 10.2 g, Sodium 153.4 mg, Sugar 2.9 g
JINX-PROOF BRAISED LAMB SHANKS
Lamb shanks are one of the most foolproof meat choices out there; and when you braise it, you have about as close to a sure thing as there is. After a long, slow roast in an aromatic, deeply flavored broth, these lamb shanks are sure to get rave reviews.
Provided by Chef John
Categories Lamb Shanks
Time 3h
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place lamb shanks into a roasting pan and drizzle with olive oil; season with salt, black pepper, dried rosemary, and thyme. Toss lamb shanks to coat with oil and seasonings.
- Roast in the preheated oven until lamb is browned, about 30 minutes.
- Reduce oven heat to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium-high heat; cook and stir onion, celery, and carrot in the hot butter until onion is browned, about 10 minutes. Stir flour into vegetables until combined; mix in garlic. Cook and stir for 1 more minute.
- Pour red wine into vegetable mixture, stir to combine, and mix in chicken stock, water, balsamic vinegar, and cinnamon. Pour sauce over lamb shanks in the roasting pan. Cover roasting pan with aluminum foil, sealing foil loosely so that the sauce can reduce slightly as it cooks.
- Bake lamb shanks for 1 hour; flip lamb shanks and place foil back on dish. Continue baking until a fork inserts easily into the meat, about 1 more hour. Transfer lamb shanks to a large bowl, cover with foil, and let rest for 10 minutes.
- Pour braising liquid into a saucepan, place over high heat, and boil for 10 minutes, skimming fat as it reduces and thickens slightly. Stir chopped rosemary into sauce, check levels of salt and pepper, and serve lamb shanks with pan sauce.
Nutrition Facts : Calories 502.3 calories, Carbohydrate 8.2 g, Cholesterol 168.7 mg, Fat 27.3 g, Fiber 1.3 g, Protein 49.6 g, SaturatedFat 10.2 g, Sodium 153.4 mg, Sugar 2.9 g
JINX-PROOF BRAISED LAMB SHANKS
Lamb shanks are one of the most foolproof meat choices out there; and when you braise it, you have about as close to a sure thing as there is. After a long, slow roast in an aromatic, deeply flavored broth, these lamb shanks are sure to get rave reviews.
Provided by Chef John
Categories Lamb Shanks
Time 3h
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place lamb shanks into a roasting pan and drizzle with olive oil; season with salt, black pepper, dried rosemary, and thyme. Toss lamb shanks to coat with oil and seasonings.
- Roast in the preheated oven until lamb is browned, about 30 minutes.
- Reduce oven heat to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium-high heat; cook and stir onion, celery, and carrot in the hot butter until onion is browned, about 10 minutes. Stir flour into vegetables until combined; mix in garlic. Cook and stir for 1 more minute.
- Pour red wine into vegetable mixture, stir to combine, and mix in chicken stock, water, balsamic vinegar, and cinnamon. Pour sauce over lamb shanks in the roasting pan. Cover roasting pan with aluminum foil, sealing foil loosely so that the sauce can reduce slightly as it cooks.
- Bake lamb shanks for 1 hour; flip lamb shanks and place foil back on dish. Continue baking until a fork inserts easily into the meat, about 1 more hour. Transfer lamb shanks to a large bowl, cover with foil, and let rest for 10 minutes.
- Pour braising liquid into a saucepan, place over high heat, and boil for 10 minutes, skimming fat as it reduces and thickens slightly. Stir chopped rosemary into sauce, check levels of salt and pepper, and serve lamb shanks with pan sauce.
Nutrition Facts : Calories 502.3 calories, Carbohydrate 8.2 g, Cholesterol 168.7 mg, Fat 27.3 g, Fiber 1.3 g, Protein 49.6 g, SaturatedFat 10.2 g, Sodium 153.4 mg, Sugar 2.9 g
ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY
Here's what you need: lamb shanks, kosher salt, freshly ground black pepper, canola oil, medium carrots, medium white onion, celery, garlic, tomato paste, red wine, chicken stock, orange, lemon, fresh rosemary, fresh thyme, bay leaves, brussels sprouts, red pearl onion, olive oil, yukon gold potato, white pepper, unsalted butter, sour cream, heavy cream, fresh parsley, lemon, flaky sea salt, garlic, fresh chives, horseradish, orange
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 400°F (200°C).
- Season the lamb shanks all over with salt and pepper.
- Heat the canola oil in a large Dutch oven over medium-high heat.
- Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
- Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
- Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
- Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
- Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
- Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
- About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
- Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
- Fold in the butter, sour cream, and heavy cream until smooth and light.
- Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
- To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
- Enjoy!
Nutrition Facts : Calories 1362 calories, Carbohydrate 91 grams, Fat 78 grams, Fiber 8 grams, Protein 76 grams, Sugar 17 grams
BASIC BRAISED LAMB SHANKS
A friend shared this recipe with me many years ago. My son-in-law loves these lamb shanks as part of a hearty meal with baked potatoes, a hot vegetable and fresh fruit salad. Of course, I include mint jelly on the side. -Jeanne McNamara, Camillus, New York
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place lamb in a greased 2-1/2-qt. baking dish. Combine the broth, soy sauce, brown sugar, garlic and mustard; pour over meat. Cover and bake at 325° for 1-1/2 to 2 hours or until the meat is tender.
Nutrition Facts : Calories 451 calories, Fat 21g fat (9g saturated fat), Cholesterol 159mg cholesterol, Sodium 2419mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 48g protein.
Tips:
- Choose high-quality lamb shanks: Look for shanks that are meaty and have a good amount of marbling. This will ensure that the shanks are tender and flavorful after braising.
- Brown the shanks before braising: Browning the shanks in a hot skillet before braising adds color and flavor to the dish. It also helps to seal in the juices, keeping the shanks moist and tender.
- Use a flavorful braising liquid: The braising liquid is what gives the lamb shanks their flavor, so it's important to use a liquid that is packed with flavor. Good options include red wine, beef broth, chicken broth, or a combination of these liquids.
- Add vegetables and herbs to the braising liquid: Vegetables and herbs add flavor and depth to the braising liquid. Common additions include carrots, celery, onions, garlic, thyme, and rosemary.
- Braise the shanks for at least 2 hours: Braising is a slow-cooking method, so it's important to give the shanks enough time to become tender. The cooking time will vary depending on the size of the shanks, but a good rule of thumb is to braise them for at least 2 hours.
- Serve the shanks over mashed potatoes or rice: Mashed potatoes or rice are a classic accompaniment to braised lamb shanks. They soak up the flavorful braising liquid and provide a hearty base for the dish.
Conclusion:
Braised lamb shanks are a delicious and comforting dish that is perfect for a special occasion or a weeknight meal. By following these tips, you can make sure that your braised lamb shanks turn out perfect every time. So next time you're looking for a hearty and flavorful meal, give this recipe a try. You won't be disappointed!
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