Best 3 Mediterranean Lamb Shanks Recipes

MEDITERRANEAN LAMB SHANKS WITH CREAMY POLENTA

Steps:

• Preheat oven to 350°F. Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in large ovenproof pot over high heat. Add lamb; brown on all sides, about 10 minutes total. Using tongs, transfer lamb to plate. Add 1 tablespoon oil to pot. Add onion, carrots, celery, and garlic. Sauté until vegetables brown and begin to soften, scraping up browned bits, about 10 minutes. Return lamb to pot, pushing gently into vegetables. Add tomatoes, broth, rosemary sprigs, thyme sprigs, and peppercorns. Bring to boil over high heat. Cover pot; transfer to oven. Roast until meat is tender and pulls easily from bone, turning occasionally, about 2 hours.
• Meanwhile, bring 8 cups water and salt to boil in large saucepan over high heat. Gradually whisk in polenta. Reduce heat to medium-low; simmer until thickened and tender, stirring frequently, about 22 minutes. Whisk in butter and minced thyme. Season with salt and pepper.
• Remove lamb and herbs from pot; discard herbs. Place pot over medium-high heat and boil until sauce is slightly thickened, about 5 minutes. Divide polenta among 6 large bowls; top each with 1 lamb shank. Pour sauce over; serve.

LAMB SHANKS MEDITERRANEAN

Steps:

• Chop the onions, zucchini, carrots, and garlic.
• In a large stock pot or dutch oven, heat the oil over medium high heat. Cook the lamb shanks, 2 at a time, turning until browned on all sides. Remove shanks to a plate.
• Drain off all but 1 tablespoon drippings from the pan. Add the onions and cook about 8 minutes until golden. Stir in zucchini and carrots and cook, stirring, about 3 minutes.
• Stir in garlic, basil, oregano, mint, tomato sauce, and wine. Heat to boiling. Add lamb shanks and press them into the sauce.
• Cover, reduce heat to medium low, and simmer 3-3 1/2 hours, until lamb is very tender and falls away from the bone.
• Stir in lemon juice, olives, and pepper. Serve over orzo or rice.

MEDITERRANEAN LAMB SHANKS

Steps:

• Preheat oven to 325 F
• If you want a leaner meal then trim off excess fat from shanks.
• Peel the eggplant and cut into 1 inch cubes by slicing it lengthwise first then cutting cubes.
• Place eggplant in a strainer and coat with coarse salt. Let it stand for 5-10 minutes then rinse thorougly. This takes the bitterness out of eggplant.
• Heat the olive oil in a large dutch oven on stove with medium-high heat.
• Brown lamb shanks on all sides. This takes 5-8 minutes per shank. When I do this I can only do 2 at a time.
• Place shanks on a plate when browned.
• Lower heat to medium on the dutch oven and more oil if needed.
• Saute onions for 2-3 minutes until they begin to brown.
• Add garlic and eggplant and saute until eggplant softens and becomes opaque. This takes 6-8 minutes.
• Add paprika, cumin, cinnamon, ginger and cayenne. Mix well.
• Return shanks to dutch oven and nestle them in the vegetable mixture.
• Add can of tomatoes including the juice and mix them in.
• Sprinkle with salt.
• You want the shanks fully covered with liquid so add water if necessary. You could use tomatoe juice instead of water if you want.
• Bring to boil on stove top over high heat.
• Turn off burner, cover dutch oven and place in oven.
• Cook for 1 hour then take out and tuck prunes in among the shanks.
• Put back in oven and cook for another hour. you can cook longer if you want just keep an eye to make sure liquid is ok. I don't usually cover for the second hour but you could.
• If you use optional lemon juice mix it in when you add prunes or at end when you take lamb out of oven.