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!
Time 8h20m Yield 2-4 serving(s) Number Of Ingredients 14 Steps:
Heat oil in pan over medium to high heat and brown lamb shanks on all sides. Season lamb shanks with pepper. Place sliced onions at bottom of crock pot and put lamb shanks on top drizzled with remaining oil and juices from the pan. Place mushrooms and garlic cloves over the top. Mix beer, Worcestershire sauce, stock powder, tomatoes, oregano, basil, thyme and bay leaf in a bowl. Pour mixture over the top of lamb shanks. Cook in crock pot on low for 6-8 hours depending on your crock pot. Remove bay leaves. Serve with vegetables and juices poured over the top of the shanks. I served over wholegrain bread but mashed potatoes would be the best match.
Time 7h45m Yield 4 serving(s) Number Of Ingredients 11 Steps:
In a 4 1/2 quart, or larger, electric crock pot, combine onion, bell pepper, celery, artichoke hearts,and olives. Rinse shanks and pat dry. Sprinkle all over with pepper. Place shanks in pot on top of vegetables. Add tomatoes with juice, add vinegar. Cover pot and cook until lamb is very tender. About 6-7 hours on low, less time on high. Remove shanks to a bowl and keep warm. Skim and discard fat from cooking liquid Turn crock pot to high. Mix cornstarch with 1 1/2 tablespoons water and pour into crock pot. Stir often until sauce bubbles (about 10 minutes). Spoon sauce and vegetables over lamb. Garnish with parsley.
Time 4h Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes (if using canned, break them up) and cook until they break down, 6 to 8 minutes. Place lamb shanks in pot in a single layer so each shank is covered by sauce. Bring to a boil, cover, then place pot in oven. Cook until meat is very tender and falling off bones, about 3 1/2 hours. Skim fat from cooking liquid and season lamb with salt and pepper. Serve lamb with sauce.
