Best New Zealand Rosemary Lamb Shanks Recipes

ROSEMARY BRAISED LAMB SHANKS

Steps:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
• Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
• Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

BRAISED LAMB SHANKS WITH ROSEMARY

Steps:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
• Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.
• Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.

SLOW COOKER LAMB SHANKS

Steps:

• Add the broth to your slow cooker.
• Season the lamb shanks with salt, pepper, garlic powder, cumin, and rosemary. Place the shanks in your slow cooker.
• Cover and cook on HIGH for 4 hours or on LOW for 7 hours, until the lamb is very tender.
• When the lamb shanks finish cooking, set the slow cooker to WARM.
• Transfer the cooked lamb shanks to a plate. Strain the cooking liquids into a glass measuring cup, then return the lamb shanks to the slow cooker pan (carefully wipe it with warm moist paper towels if needed) and cover, to keep the meat warm while you thicken the gravy.
• Use a spoon to skim the fat layer off the top of the cooking juices. Pour them into a medium saucepan. Heat over medium-high heat until almost boiling but not quite, then turn the heat down to medium and simmer, whisking occasionally, until liquids are reduced into a rich gravy, 10-15 minutes.
• Transfer the lamb shanks to plates, spoon the gravy on top, and serve.

BAKED LAMB SHANKS WITH RED WINE AND ROSEMARY

Steps:

• Heat the oil in a heavy, cast-iron dish and gently sauté the vegetables for around 10 minutes.
• Push the veges to one side of the dish, then add the shanks to brown. You may have to add them two at a time, depending on the size of your dish.
• Add the wine, stock or water, rosemary, then salt and pepper. Cover tightly with the lid or a piece of foil and gently cook for 2 hours.
• Check now and then to make sure the shanks haven't dried up and add a little more water or stock as necessary. The shanks are cooked when the meat is almost falling off the bone.
• Garnish with the parsley and serve with mashed potato or roasted pumpkin.