Best Solar Braised Lamb Shanks With Herbs De Provence Recipes

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BRAISED LAMB SHANKS WITH FRESH HERBS



Braised Lamb Shanks With Fresh Herbs image

Bone-in lamb shanks are perfect for braising. The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking. In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body. You can braise this several days in advance, then reheat it on the stove. The flavors get even better after having a chance to meld. Just don't add the final herbal garnish until right before serving. A little bread, polenta or rice would be just the thing to soak up the heady sauce, though a spoon works, too.

Provided by Melissa Clark

Categories     dinner, soups and stews, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 22

1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons sweet paprika
1 teaspoon freshly ground black pepper
5 pounds lamb shanks (5 to 6 shanks)
Extra-virgin olive oil, as needed
1 large sweet onion (white or red), peeled, halved and thinly sliced
8 garlic cloves, roughly chopped
2 teaspoons coriander seeds, coarsely cracked
1/4 teaspoon cayenne
1/4 teaspoon ground allspice
1 1/2 cups dry white wine
2 bunches scallions, finely chopped (white and green parts)
2 cups chopped spicy greens such as mustard greens, mizuna, arugula, or radish tops
1 1/2 cups chopped cilantro (tender stems and leaves only)
1 cup chopped parsley (tender stems and leaves only)
1 cup chopped mint or dill or a combination (tender stems and leaves only)
1/2 cup chopped tarragon (tender stems and leaves only)
1/2 cup chopped chives
About 1 cup chicken or lamb stock, or water
2 to 3 tablespoons dried currants (optional)
3 tablespoons unsalted butter
Fresh lemon juice, as needed (optional)

Steps:

  • In a large bowl (or covered container) large enough to hold the lamb, mix together salt, paprika and pepper. Add shanks and rub all over with spice mix. Cover and marinate for at least 4 hours (or up to 24 hours) in the refrigerator.
  • Heat oven to 325 degrees. In a large skillet over medium heat, heat a very thin film of olive oil. Sear the lamb in batches to avoid overcrowding the pan, adding more oil as needed. Take your time with this, making sure to brown the lamb all over. Transfer browned lamb to a roasting pan.
  • When all the lamb is cooked, add onion to empty skillet and cook it in the lamb drippings, adding a more oil if pan looks dry, until limp and lightly browned at the edges, about 5 minutes.
  • Add garlic, coriander, cayenne and allspice and cook until the garlic is very fragrant and opaque, 1 to 2 minutes longer. Pour in wine and bring to a simmer, scraping up the browned bits on bottom of pan. Let mixture simmer until thickened and reduced by about a third (about 5 minutes). Pour over lamb.
  • In a bowl, toss together scallions, spicy greens, and herbs. Sprinkle lamb with half the herb mixture and set remaining half aside for serving. Cover pan with two layers of foil (or heavy-duty foil) and bake until meat is falling off the bones, 3 to 3 1/2 hours total, turning shanks every hour so they cook evenly. If the bottom of the pan starts to dry out before lamb is done, add a few tablespoons of the stock or water to moisten it.
  • When shanks are tender, transfer to a heated serving platter and cover with foil to keep warm. If you like, at this point you can tear the meat off the bones; or, serve the shanks bone-in.
  • On top of the stove, heat roasting pan over medium-low heat. If pan is dry, add remaining stock or water and bring to a simmer. (If drippings in pan seem very fatty, spoon off some of the fat.) Add currants and bring drippings to a simmer, scraping up the browned bits on bottom of pan.
  • Once the liquid is reduced to a thin glaze, add butter to pan along with all but 2 tablespoons of the remaining herbs (save those 2 tablespoons for garnish). Whisk sauce until smooth, then taste and add lemon juice as needed. Pour sauce over the lamb and garnish with chopped herbs. Serve immediately.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 28 grams, Carbohydrate 12 grams, Fat 57 grams, Fiber 4 grams, Protein 64 grams, SaturatedFat 24 grams, Sodium 1184 milligrams, Sugar 4 grams, TransFat 0 grams

BRAISED LAMB SHANKS WITH HERBS



Braised Lamb Shanks with Herbs image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h10m

Number Of Ingredients 14

4 lamb shanks (about 11/2 pounds each)
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
1/4 cup extra-virgin olive oil
2 ribs celery, sliced
1 medium onion, sliced
2 medium carrots, peeled and sliced
8 cloves garlic, smashed
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 cup red wine
5 cups low-sodium chicken broth or homemade
2 tablespoons roughly chopped fresh flat-leaf parsley
Hot cooked polenta, optional

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. Heat a large Dutch oven over medium-high heat. Season shanks with salt and pepper, dredge in flour, and shake off excess. Add oil to pan and brown shanks all over, about 15 minutes. Transfer to a plate.
  • 3. Add celery, onion, and carrots to pot and season with salt and pepper, to taste. Cook, stirring occasionally, until tender and brown, about 20 minutes. Stir in garlic, thyme, and rosemary and cook until fragrant, about 3 minutes. Add wine, increase heat to high, and scrape up browned bits in pan with a wooden spoon. Reduce heat and cook until wine lightly coats vegetables. Return shanks to pot, add broth, and bring to a simmer. Transfer pot to oven and cook, uncovered and turning shanks once about halfway through, until fork-tender, about 2 1/2 hours.
  • 4. Transfer shanks to a plate and cover with foil to keep warm. Let sauce settle on stove top, about 10 minutes; skim fat. Bring to a boil, and cook until slightly thickened, about 5 minutes. Season with salt and pepper, to taste. Return shanks to sauce; turn to coat and heat through. Spoon sauce and vegetables over meat, scatter parsley on top and serve. Serve shanks with polenta if desired.

Nutrition Facts : Calories 810, Fat 34 grams, SaturatedFat 9 grams, Cholesterol 313 milligrams, Sodium 602 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 101 grams

WINE-BRAISED LAMB SHANKS WITH HERBES DE PROVENCE



Wine-Braised Lamb Shanks with Herbes de Provence image

Categories     Herb     Lamb     Braise     Sauté     Red Wine     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

5 tablespoons olive oil, divided
2 large leeks (white and pale green parts only), chopped (about 2 1/2 cups)
6 large whole garlic cloves
6 large lamb shanks (12 to 14 ounces each)
All purpose flour
2 2/3 cups dry red wine
1 cup canned crushed tomatoes with added puree
1/4 ounce dried porcini mushrooms
1 1/2 tablespoons dried herbes de Provence
1 1/4 pounds slender carrots, peeled, cut diagonally into 1/2-inch-long pieces
1/2 cup chopped fresh parsley

Steps:

  • Heat 1 tablespoon oil in heavy wide pot over medium heat. Add leeks and garlic; sauté until leeks soften, about 5 minutes. Transfer leek mixture to small bowl.
  • Sprinkle lamb shanks with salt and pepper; dust with flour to coat. Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add lamb and cook until brown, turning occasionally, about 12 minutes. Add leek mixture, wine, tomatoes with puree, mushrooms, herbes de Provence, and carrots. Stir to coat lamb with vegetable mixture. Reduce heat to medium-low, cover, and simmer until lamb is very tender, turning twice, about 1 hour 30 minutes. Uncover and continue to simmer until sauce reduces slightly, about 10 minutes longer. Spoon off fat from pan juices. Season lamb to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered, over low heat before serving.)
  • Sprinkle with parsley and serve.

SOLAR BRAISED LAMB SHANKS WITH HERBS DE PROVENCE



Solar Braised Lamb Shanks with Herbs de Provence image

Number Of Ingredients 12

2 tablespoons olive oil, divided
2 leeks (white and pale green parts only), chopped
4 cloves garlic
4 lamb shanks (12 to 14 ounces each)
salt and pepper
all-purpose flour
2 cups dry red wine
1 cup canned, crushed tomato
1/4 ounce dried porcini or shiitake mushrooms
1 1/2 tablespoons dried herbes de provence
1 pound carrot, peeled, cut diagonally into 1/2-inch-long pieces
1/2 cup fresh flat leaf parsley, chopped

Steps:

  • Set Global Sun Oven out to preheat. Heat 1 tablespoon of oil in a large Dutch oven over medium heat. Add leeks and garlic, sauté until the leeks soften, about 5 minutes. Transfer leek mixture to a small bowl. Sprinkle lamb shanks with salt and pepper; dust with flour to lightly coat. Heat the remaining tablespoon of oil in the Dutch oven. Add lamb and cook until brown, turning occasionally, about 10 minutes. Add leek mixture, wine, tomatoes, mushrooms, herbs de Provence, and carrots. Stir to coat lamb with vegetable mixture. Cover and transfer to Sun Oven. Cook until the lamb is fork tender, about 2 hours. Using tongs remove shanks from pot, remove meat from bones, season with salt and pepper to taste, and keep warm. Spoon off the fat from the pan juices and discard. Divide sauce and meat on plates and sprinkle with parsley. Serve with polenta or mashed potatoes. If not serving same day refrigerate meat and sauce in separate, covered containers. Remove layer of fat before reheating.

Nutrition Facts : Nutritional Facts Serves

SOLAR BRAISED LAMB SHANKS WITH HERBS DE PROVENCE ON A BED OF SUN OVEN POLENTA



Solar Braised Lamb Shanks with Herbs de Provence on a Bed of Sun Oven Polenta image

Number Of Ingredients 12

1 tablespoon olive oil, divided
1 leek (white and pale green parts only), chopped
2 cloves garlic
2 lamb shanks
salt and pepper
all-purpose flour
1 cup dry red wine
1/2 cup canned, crushed tomato
4 to 5 pieces of dried porcini or shiitake mushrooms
2 teaspoons dried herbes de provence
4 carrots, peeled, cut diagonally into 1/2-inch-long pieces
2 tablespoons fresh flat leaf parsley, chopped

Steps:

  • Set Global Sun Oven out to preheat. Heat half of the oil in a large Dutch oven over medium heat. Add leeks and garlic, sauté until the leeks soften, about 5 minutes. Transfer leek mixture to a small bowl. Sprinkle lamb shanks with salt and pepper; dust with flour to lightly coat. Heat the remaining tablespoon of oil in the Dutch oven. Add lamb and cook until brown, turning occasionally, about 10 minutes. Add leek mixture, wine, tomatoes, mushrooms, herbs de Provence, and carrots. Stir to coat lamb with vegetable mixture. Cover and transfer to Sun Oven. Cook until the lamb is fork tender, 2 to 3 hours. Using tongs remove shanks from pot, remove meat from bones, season with salt and pepper to taste, and keep warm. Spoon off fat from pan juices. Divide sauce and meat on plates and sprinkle with parsley. Serve with polenta or mashed potatoes. If not serving same day refrigerate meat and sauce in separate, covered containers. Remove layer of fat before reheating.

Nutrition Facts : Nutritional Facts Serves

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