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- 6 1- to 1 1/4-pound lamb shanks
- 2 tablespoons extra-virgin olive oil
- 3 cups finely chopped onions (about 2 medium)
- 2 cups finely chopped peeled carrots
- 1 1/4 cups finely chopped celery
- 1 tablespoon (generous) tomato paste
- 3 cups low-salt chicken broth
- 1 1/2 cups Sauvignon Blanc or other dry white wine
- 6 fresh Italian parsley sprigs
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh mint
- 1 tablespoon (packed) finely grated lemon peel
- 1 tablespoon minced fresh green garlic or 1 garlic clove, minced
- 1 1/2 pounds unpeeled 1 1/2- to 1 3/4-inch baby red potatoes or baby Yukon Gold potatoes
- 8 ounces slender baby carrots, trimmed, peeled
- 8 ounces sugar snap peas, strings removed
- 2 tablespoons (1/4 stick) butter
- 3 ounces fresh pea tendrils
Sprinkle lamb shanks generously with salt and pepper; dust with flour. Heat oil in heavy large deep pot over medium-high heat. Working in 2 batches, if necessary, add lamb to pot and cook until browned on all sides, turning often, about 10 minutes per batch. Transfer lamb to large bowl. Add onions, carrots, and celery to same pot; sauté until vegetables begin to soften, about 10 minutes. Add garlic and tomato paste; stir 1 minute. Stir in broth, wine, parsley, thyme, and bay leaves. Return lamb to pot; bring to boil (liquid may not cover lamb completely). Reduce heat to medium-low; cover and simmer until lamb is very tender and begins to fall off bones, turning occasionally, about 3 hours.
Using tongs, transfer lamb to platter. Discard bay leaves and parsley sprigs. Spoon off fat from surface of pan juices; discard. Using immersion blender, puree pan juices until almost smooth. Season with salt and pepper. Return lamb shanks to pan juices. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.
Mix all ingredients in small bowl. DO AHEAD Can be made 2 hours ahead. Cover and chill.
Bring large pot of salted water to boil. Add potatoes; cook until tender, about 18 minutes. Using slotted spoon, transfer potatoes to medium bowl. Add carrots to same pot; cook until tender, about 5 minutes. Using slotted spoon, transfer carrots to bowl with potatoes. Add sugar snap peas to same pot; cook 1 minute. Drain. Add to bowl with potatoes and carrots. Let stand at room temperature.
Bring lamb and pan juices to simmer over medium heat until heated through.
Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add all vegetables; sauté about 5 minutes. Season with salt and pepper.
Transfer lamb and pan juices to large platter or bowl. Surround with vegetables; scatter pea tendrils over vegetables. Sprinkle lamb with gremolata and serve.
Green garlic has a more delicate flavor than mature garlic. The tops of green garlic look like green onions; the root ends are white and light purple. Look for green garlic at farmers' markets during the spring months.
With the braised lamb, pour an earthy Côtes du Rhône. We like the black-cherry flavors of the Cécile Chassagne 2006 Séguret ($14).
Slow Braised Lamb Shanks for All Seasons (with Sauce and Vegetables)
These slow braised lamb shanks are perfect for any occasion, and certainly at Easter. Meltingly tender meat falling off the bone is accompanied with a ready-made sauce and vegetables, all cooked in the same pot.
Estimated reading time: 5 minutes
Ingredients for slow cooked lamb shanks
- Kosher Salt
- Black Pepper
- Dried Thyme
- Lamb Shanks
- Olive Oil
- Beef Broth (or Bouillon)
- Red Wine
- Tomato Paste
- Bay Leaves
Before we get too deep into this, I want you to know that making lamb shanks in the dutch oven is my preferred method. That doesn&rsquot mean you can&rsquot or shouldn&rsquot do it in the crock pot or Instant pot. You can, and I&rsquove provided instructions for all three methods. But hear me out&hellip
Gremolata on lamb shanks
4 lamb shanks or drums
2 Tbsp flour
2 Tbsp canola oil
1-2 cloves garlic, crushed
2 onions, chopped
3 stalks celery, chopped
150 ml vegetable stock
freshly ground black pepper, to taste
1 cup chopped Asian greens stalks
1 cup chopped Asian greens leaves
finely grated rind of 1-2 lemons
1-2 cloves garlic, peeled and finely chopped
½ bunch parsley, finely chopped
Dust lamb shanks with flour.
Heat oil in a large heavy-based saucepan. Add shanks and brown on all sides. Remove from pan and set aside.
Add more oil to pan if needed. Heat oil and add garlic, onions and celery and cook for 5 minutes until soft, but not browned. Add stock, salt and pepper.
Return lamb to the saucepan, cover with a lid and simmer gently for about 1½ hours until lamb is tender. Add a little more stock from time to time if needed.
Add the Asian greens stalks, heat to steaming hot and cook for a further 5-10 minutes. Stir through Asian greens leaves.
Serve lamb topped with gremolata with mashed kūmara and green beans on the side.
To make gremolata: Place lemon rind, garlic and parsley into a bowl and stir well.
Alternatively: Bake in preheated oven at 180°C in ovenproof dish for 1½ hours.
Or this Lamb Tenderloin variation:
- 3 tablespoons olive oil
- 12 pc. Lamb tenderloin 3-4 oz. each
- 12 pc cremini mushrooms - cut in half
- 12 pc cippolini onion - cut in half
- 12 pc grape tomato
- 1/2 cup lamb stock or low sodium beef broth
- 2 lbs. spinach leaves - de-stemmed coarsely chopped
- 1/4 lb. arugula
- 1/4 cup white wine
- 2 cups balsamic vinegar reduced to ¼ cup
- 1 clove garlic
- 1 pc finger hot pepper ( or jalapeno ) seeded
- 1 bunch basil
- 1/4 cup olive oil
- Pulse all marinade ingredients (garlic, hot pepper, basil, 1/4 cup olive oil) in food processor until smooth - consistency is reached, coat tenderloin thoroughly, and marinade overnight.
- Set heavy fry pan on medium high heat, add oil. Sear lamb tenderloin and add onion and mushroom. Reduce heat to medium and add grape tomato.
- Cook for five minutes, turning lamb and vegetables occasionally. Deglaze pan with white wine and add stock. Reduce stock by one half.
- Serve over spinach, arugula and drizzle balsamic reduction over top.
Whole Leg of Lamb
We turn to the esteemed Jamie Oliver for leg of Lamb inspiration and recipe.
- Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 400ºF .
- Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
- Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
- Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on a rack in a tray, leaving room below the rack for the potatoes, and put in the preheated oven.
- Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
- Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Place the potatoes into tray under the lamb to catch all the lovely juices.
- Cook the lamb for 10 to 20 minutes per pound or until internal temperature is 140 F (pink) to 160 F (medium).
- Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
- When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.
Boneless Leg of Lamb
Create the herb rub in a food processor. Pulse the olive oil, rosemary, garlic, shallots, thyme, pepper and salt together until you have a thick paste. Spread out the leg of lamb and rub half of the herb rub all over the exposed side of the lamb. Roll up and securely tie the leg of lamb together with kitchen twine.
In the roasting pan, spread out the carrots, potatoes, onions, and garlic cloves. Rest the leg of lamb on top of the vegetables. Pour the rest of the herb rub all over the leg of lamb, spread out so it coats evenly. Roast at 450°F for 50 - 60 minutes or until the internal temperature reads 130°F to 135°F for medium rare.
Remove the leg of lamb and let it rest of 20 minutes before you remove the kitchen twine and before you carve.
Serve with the roasted vegetables.
11 Easter Lamb Recipes
Whether you decide to cook a leg of lamb or lamb shanks, you simply can’t go wrong with the traditional Easter lamb recipes.
If you’re confused about how to prepare a delightful Easter dinner or Sunday feast with lamb, look no further to make your Easter lamb the showstopper at your dinner table with these 11 recipes for Easter lamb.
Easter Roasted Boneless Leg of Lamb Recipe
Starting the list with a very simple Easter lamb recipe that encapsulates the perfect flavor of Easter and the spring. Try this roasted boneless leg of lamb recipe for your Eater dinner this year. With rosemary, lemon juice, dijon mustard and garlic seasoning, this Easter lamb recipe will make your Easter meal more flavorful.
Herb Crusted Easter Lamb Recipe
Try this beautiful recipe of herb crusted Easter Lamb leg served with mint gremolata for your Easter dinner this year. Looks so colorful and what more, it can even be prepped ahead. The minty herb crust adds a delicious aroma and look to the classic Easter lamb leg recipe. Roast it over vegetables and enjoy a wholesome Easter dinner.
Italian-Style Slow Cooker Meatloaf
Serve your traditional Easter lamb in a creative way with this recipe of Italian style Lamb and beef meatloaf. Slow cooked, easy-to-make with a classic Italian flair to it, this Easter lamb recipe will become the showstopper at your Easter dinner.
Easter herb-roasted lamb with apricots and nuts
Try this stand-out recipe of Easter lamb with apricots and nuts by New Zealand chef, Peter Gordon. The flavorful dried apricots, nuts and herbs perfectly compliment the roasted lamb to present a delicious Easter dinner.
Easter Lamb cooked in a salt crust
Introduce this super tender recipe of Easter lamb cooked in a salt crust to wow your guests. Not only does it look extremely creative and delicious, but it also packs in all the flavorful juices from cooking to make this Easter lamb joint extremely good.
Rosemary and Garlic Roasted Easter Lamb
A classic yet simple recipe of Easter lamb with rosemary and garlic will surely be enjoyed by everyone at your Easter dinner. The aroma of rosemary and the punch of garlic and mustard rub will give this Easter lamb recipe a wonderful and delicious flavor.
Moroccan Easter Lamb Recipe
Try this extremely delicious Morrocan recipe for Easter lamb infused with flavorful spices and harissa sauce. Comes out looking very delicious after slow cooked, this Easter lamb recipe will surely bring an Easter feel to your dinner table.
Greek Easter Lamb with Garlic and Lemon Sauce
Try this delicious recipe of greek Easter lamb, tender and half braised in a garlic lemon sauce.
An easy and hands-off meal to prepare which will surely win your Easter feast.
Braised Lamb with Herb-Scented Jus Recipe
This beautiful herb scented jus recipe of braised Easter lamb will surely become the showstopper at your Easter dinner or Sunday feast. Roast over some vegetables and focaccia to serve this delicious meal for your guests and family.
Slow Cooked Easter Lamb Shanks in Red Wine Sauce
A simple and straightforward recipe of slow cooked lamb shanks with red wine sauce is everything you need to steal the show at your Easter dinner. Tender lamb shanks in richly flavored red wine makes this Easter lamb recipe one of the must tries this year.
Orange-Tequila Easter Lamb Shanks
Try this Easter lamb shanks recipe with a twist of orange tequila to bring a creative Easter dinner this year. The tequila sauce gives this dish a mexican flavor with the heat of jalapeno peppers. Your guests won’t stop drooling over this easter lamb recipe.
Disclaimer: All images of recipes are owned by their respective owner/ creators.
Celebrate spring with our favourite recipes of the season. Make the most of fresh, seasonal ingredients such as asparagus, spring greens, rhubarb and more.
A simple, budget, spring salad that can add a healthy dose of vegetables to your midweek meal. This easy vegan dish also makes great leftover lunches
Spring greens spanakopita
Combine seasonal spring greens with creamy ricotta and fresh herbs, then wrap them in crisp filo pastry. Eating your greens has never been so enjoyable
Braised lamb with spring veg & gremolata
Treat your family to a Sunday roast of succulent lamb shanks and a tasty gremolata made with parsley, lemon zest and&hellip
Punchy spring greens
Anchovies and a grating of Parmesan add a savoury kick to these spring greens with crunchy hazelnuts, the perfect side to an Easter meal with the family
- 4 medium leeks (white and light-green parts only), halved lengthwise, washed, and cut into 1-1/2-inch lengths
- 4 medium carrots, halved lengthwise and cut into 1-1/2-inch lengths
- 4 (2-1/2-inch) sprigs fresh rosemary
- 4 (2-1/2- to 3-inch) strips orange zest (use a vegetable peeler)
- Crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 4 lamb shanks (about 1 lb. each), trimmed
- 1 Tbs. extra-virgin olive oil
- 1/2 cup dry vermouth or dry white wine
- 1-1/2 Tbs. unsalted butter, cut into 4 slices
How to Serve Braised Lamb Shanks
- Serve the shanks individually, bone-in for an impactful presentation or
- Simply strip the meat from the bones with a fork, arrange it on a serving platter, smother it with gravy and present it that way.
We love the first approach but truth be told we rarely eat all the meat, especially in the case of larger hindhsanks. Leftover meat makes for tasty gyros if reheated or can be added to bean stews or cooked lentils.
Garnishing with fresh herbs brings color to the dish and creates visual appeal (I have to admit that even though crazy delicious, gravy is not exactly delightful to look upon).
50 Best Passover Recipes for 2020
Passover, the Jewish weeklong spring holiday that commemorates the liberation of the Israelites from slavery in Ancient Egypt, is a solemn occasion, yet it’s also a delicious one.
At the Passover Seder, where the story of liberation in the Book of Exodus is read, wine is drunk, and food from the Passover Seder Plate, including bitter herbs, charoset, also called haroset, a dish with parsley, hard-boiled eggs and roasted lamb bones, are eaten. Traditional foods like matzo (or matzah or matza, depending on how you spell it), charoset, brisket, hummus, macaroons, and flourless cakes, are also enjoyed.
Whether you’re looking for Passover seder dinner ideas, easy Passover desserts, or a great homemade matzo recipe, Fine Cooking has delicious Passover recipes for families to come together, remember, celebrate, and nosh on some really yummy fare.