Best 3 Raymonds Glazed Lamb Shanks Recipes

RAYMOND'S GLAZED LAMB SHANKS

Steps:

• Preheat oven to 240 degrees. In a Dutch oven over medium-low heat, heat oil and 4 tablespoons butter. Add shanks, and cook until golden brown on all sides, about 20 minutes. Season the shanks with salt, and transfer to a platter. Add carrots, turnips, and shallots to the Dutch oven, saute 4 minutes, and transfer to the same platter as the lamb shanks. Drain the fat from the pan. Add enough water to just cover the bottom of the pan, and bring to a boil to deglaze the pan, scraping up any cooked-on bits with a wooden spoon. Add the shanks and vegetables back to the pan. Add enough water to just cover. Reduce heat to just below a simmer. Add bay leaves, rosemary, sage, and garlic. Cover, and transfer to oven. Cook 2 1/2 hours. During the last hour, add celery and more water, if necessary, to cover. Transfer the Dutch oven from the oven to the top of the stove.
• Raise oven temperature to 400 degrees. Using a slotted spoon, gently transfer shanks and vegetables to a large bowl. Place Dutch oven on the stove over medium-high heat, and reduce the stock by two-thirds. Return shanks and vegetables to the Dutch oven with the reduced stock, and transfer to the oven. Bake for 20 minutes, basting regularly until the shanks are glazed and shiny. Season with salt and pepper.
• In a saute pan over medium heat, heat 1 tablespoon butter and 2 tablespoons water. Add cabbage, and saute 3 minutes. In a separate pan, repeat the cooking process with haricots verts.
• Place 1/2 cup sauteed cabbage in the center of each plate. Place one shank on top. Garnish with vegetables, placing haricots verts on the side.

GLAZED LAMB SHANKS

Steps:

• Cut slits into each lamb shank; insert garlic slices. In a large resealable plastic bag, combine the lemon juice, 2 tablespoons oil, thyme, rosemary, parsley, salt and pepper. Add the lamb; seal bag and turn to coat. Refrigerate overnight., Drain and discard marinade. In large skillet, brown shanks in remaining oil on all sides in batches. Place shanks in a 5- or 6-qt. slow cooker., In the same skillet, combine the beer, honey, thyme, bay leaves, Dijon, garlic, salt, pepper and pepper flakes. Bring to a boil, stirring constantly. Pour over meat. Cover and cook on low for 6-8 hours or until meat and potatoes are tender, adding the potatoes during the last 2 hours of cooking. , Remove lamb and potatoes from slow cooker. Strain sauce and discard bay leaves. If desired, thicken sauce. Serve with lamb and potatoes.

LAMB SHANKS WITH ANCHO CHILI-HONEY GLAZE

Steps:

• Preheat oven to 350ºF.
• Heat oil in heavy large ovenproof pot over medium-high heat.
• Sprinkle lamb with salt and pepper.
• Add to skillet; cook until brown on all sides, about 8 minutes.
• Transfer lamb to plate.
• Add onion and garlic to pot; saute until tender but not brown, about 3 minutes.
• Add tomato puree, stock, 2 ancho chilies, cumin seeds and bay leaf.
• Bring to boil.
• Return lamb to pot.
• Cover pot tightly, place in oven and cook until lamb is very tender, about 1 hour 45 minutes.
• Discard bay leaf.
• (Lamb shanks can be prepared 1 day ahead. Cover and chill).
• Preheat oven to 400ºF.
• Place remaining 3 ancho chilies in large mixing bowl.
• Pour 2 cups boiling water over.
• Let stand until softened, about 10 minutes.
• Drain, reserving 1/2 cup soaking liquid.
• Mix honey, orange peel and remaining 1 tablespoon water in heavy small saucepan.
• Bring to boil.
• Transfer honey mixture to blender.
• Add chilies and reserved 1/2 cup soaking liquid.
• Puree until smooth.
• Using tongs, transfer lamb to heavy large baking pan; reserve cooking liquid.
• Add 1/2 cup honey mixture to lamb cooking liquid.
• Brush lamb liberally with remaining honey mixture.
• Bake until lamb is heated through and honey mixture forms glaze, about 15 minutes.
• Meanwhile, puree lamb cooking liquid in blender in batches until smooth.
• Transfer to heavy medium saucepan.
• Bring to simmer.
• Season to taste with salt and pepper.
• Mix sour cream, yogurt and cilantro in medium bowl.
• Season to taste with salt and white pepper.
• Spoon lamb cooking liquid onto each of 4 plates.
• Top with lamb shanks.
• Drizzle with yogurt mixture and serve.