Lamb Shanks Cooked With Wine Apricots Recipes
Recipe copied from House Beautiful (chef Simon Rimmer)
Recipe From justapinch.com
Provided by JR Mattsen
Categories Roasts
Time 2h45m
Number Of Ingredients 13
Recipe From cooking.nytimes.com
Provided by Molly O'Neill
Categories dinner, weekday, one pot, main course
Time 3h30m
Yield Four servings
Number Of Ingredients 18
I have another recipe for Moroccan lamb shanks that we really enjoy, but I thought I would experiment a bit more the other day with some more flavours. We really enjoyed how they turned out and for us the flavour had just the right amount of spice. I cooked ours on the stove top on a really low heat for about 4 1/2-5 Hours and the lamb came out falling off the bone as lamb shanks should. I am not sure how long these would need in a slow cooker as I do not own one, so if anyone does them that way please let me know.
Recipe From food.com
Provided by The Flying Chef
Categories Lamb/Sheep
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 17
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- Set a large, heavy 5 ½-quart ovenproof pan (such as a Dutch oven or a covered flameproof casserole) over medium high heat. Add 1 ½-tablespoons of the oil. When it is hot, working in 3or 4 batches, cook the lamb shank pieces, turning them occasionally, until they are lightly and evenly browned, about 10 minutes per batch. With a slotted spoon, transfer the browned shanks to a bowl. Add an additional ½ tablespoon oil to the pan if needed to prevent sticking.
- Pour off the oil from the pan but do not clean it. Add the remaining 2 tablespoons oil and set the pan over low heat. Stir in the onion, carrot, garlic, cumin, cardamom, cinnamon stick, thyme, ginger, coriander, black pepper, cayenne, paprika and bay leaf. Cover and cook, stirring once or twice and scraping the bottom of the pan, for 10 minutes. Return the lamb to the pan. Add the 2 ½ cups stock, wine, tomatoes and ½ teaspoon salt. Bring to a simmer, stirring once or twice. Cover the pan, set it in the oven and bake for 1 hour, stirring occasionally. Uncover the pan, stir in the apricots, and continue to cook, stirring once or twice, until the lamb is tender and beginning to fall from the bones, about 1 hour more.
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From cooking.nytimes.com
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From bbcgoodfood.com
In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning.
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In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning.
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From bbcgoodfood.com
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