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Braised lamb shanks

14 years ago

We're scaling back Easter dinner since there will be just 5 of us and Dad is still recuperating from his surgery. He initially wanted a stuffed leg of lamb but because no one is interested in leftover lamb, I thought perhaps a braised lamb dish might be better.

Have you a good braised lamb dish that is not tomato based?

Thanks and have a good holiday.

Sue

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Comments (5)

jessyf
14 years ago
I made this one a few years ago for my Passover crowd (in Lori316's stoneware that she sent me in a swap, ah, memories). DS #2 demanded it again! I used lamb shanks instead of chops.

Lamb Chops with Dried Cherries and Port
Bon AppÃ©tit : April 2008

Bon AppÃ©tit Test Kitchen

Yield: Makes 2 servings

2 teaspoons olive oil
4 4-to 5-ounce loin lamb chops
1/3 cup chopped shallots
3/4 cup ruby Port
1/2 cup low-salt chicken broth
1/2 cup dried tart cherries
3 tablespoons cherry jam
1 tablespoon balsamic vinegar
1/2 teaspoon ground cardamom
Chopped fresh mint or parsley

Heat oil in heavy medium nonstick skillet over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to skillet; cook to desired doneness, turning often, about 10 minutes for medium-rare. Transfer lamb to plate. Pour off drippings from skillet. Add shallots to same skillet; sautÃ© 1 minute. Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 6 minutes. Season with salt and pepper. Spoon sauce over lamb. Sprinkle with mint.

Here is a link that might be useful: Epicurious recipe
lindac
14 years ago
Not to tell you what to have....but for a small crowd I love to get a very small boneless leg of lamb butterfly it and grill it like a steak....marinat8ing for about an hour in garlic...lots of chopped fresh garlic, rosemary and oregano ro thyme...lemon juice...fresh of course and olive oil.
5 people should consume pretty well all of a 3 1/2 pound boneless leg of lamb.
For braised shanks....I brown the shanks well in a little olive oil in a frypan on the stove top ( first remove any silver skin and most of the visible fat)
Then put them into a roasting pan with a cover...on top of a bed of sliced onions, toss in several cloves of chopped garlic, enough peeled carrots for everyone to have about 1 1/2 carrots, add a sprig of rosemary a good cup of dry red wine and top with very thin slices of lemon.
Cover and roast at 275 for about 4 hours....check once or twice and add a little chicken broth if it needs more liquid.
Linda c
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Oy vey, braised chicken breast shanks anyone?! A classic example of how my "eye for details" NOT gets me in big trouble. I pulled out of the freezer what I thought was a big ol' hunk of frozen turkey thighs, and put it in a bowl of water to thaw while I made some cookies. Now I see that I have thawed three chicken breasts, which I had bought for a totally different purpose! Now I have to make them for dinner either tonight or tomorrow night, and tomorrow (Thanksgiving) BF and I had planned on dining on roast chicken! So that means I either have to make the turkey tomorrow and BF will have to have a less than favored meal for Thanksgiving, or serve chicken for dinner two nights in a row. LUCKILY, BF is a paragon of patience and tolerance, and a man who, in his own words, "knows what he likes and sticks with it" so I think it may be chicken both days. Just yesterday he told me that he could eat chicken for dinner every night of the week. I don't know if he was being sarcastic or not, be careful what you wish for! M-rivergirl you got that right! I don't know what I would do anymore without BF to help me keep track of my keys, shoes, mail and other necessities of life. On the plus side, I bring excitement into his life! :) And I may not have an eye for details, but I can remember the name of that movie, you know the one, with that actor, you know the one who is on that TV show, you know the one with that blonde actress that he likes . . . C'mon, you must know what I am talking about!! If I ever do manage to make the turkey thighs, I think I will use the Julia Child approved recipe linked below, with maybe some dried mushrooms thrown in that I have in the pantry. Then I can serve it with this apple-mustard braised kale recipe in my "to try" folder. Here is a link that might be useful: Braised lamb shanks
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cookingrvc
Original Author
14 years ago
Thanks Linda and jessy.

No grill at Dad's. He's in a retirement community and they don't trust them with grills!
caliloo
14 years ago
OMG Jessy I must make that SOON! It combines so many of my favorite flavors.... but I have to ask, did you just forget about it for the cardamom thread????? It seems like it would have been a natural!!!!

Alexa (who is still looking for new ways to use cardamom)
jessyf
14 years ago
(yeah Alexa I forgot about it...geez, these days I forget about a LOT of things, and there are those that I WISH I could forget...)

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