Slow Cooked Lamb Shanks Delia

SLOW COOKED LAMB SHANKS IN RED WINE

Slow Cooked Lamb Shanks in Red Wine image

My slightly varied version of Gary Rhodes delicious Lamb Shank recipe. Truly mouth-watering moist and tender! I've made this a few times now. The first time I made this I used a medium bodied wine and it turned out just as fantastic. If you want to make this exactly like Gary's then only use 1 carrot, 2 cloves garlic, 1 sprig of rosemary, do all the stovetop and oven cooking in large stew pan or dutch oven, use beef consommé instead of beef stock and the thickening of the red wine sauce is optional. This is a truly wonderful meal and worthy of a dinner party, special occasion or just a romantic meal. I hope you like it as much as we do.

Provided by Summerwine

Categories Lamb/Sheep

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

Steps:

Preheat oven to 325 F degrees.
Season the lamb shanks with salt and pepper.
In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm.
In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.
Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.
Pour the wine mixture over the lamb shanks; top up with water if needed.
Cover; put in oven and cook for 2 1/2 - 3 hours until very tender.
Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices.
Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency.
Serve up on individual plates and enjoy.

Nutrition Facts : Calories 1741.9, Fat 85.1, SaturatedFat 34.8, Cholesterol 612, Sodium 923.2, Carbohydrate 15.5, Fiber 1.6, Sugar 7.3, Protein 181.9

Slow cooked leg of lamb image

Slow cooked, melt-in-the-mouth meat that needs seven hours in the oven but little more than seven minutes work from the cook

Provided by Orlando Murrin

Categories Dinner, Main course

Time 7h45m

Number Of Ingredients 8

Ingredients

Steps:

Heat oven to 120C/fan 100C/gas ½. Put your largest lidded casserole on the hob and brown the seasoned leg of lamb on all sides - do this very thoroughly until it is a good dark brown as it will not brown during the cooking. (If you don't do it now, it will end up beige.) If the lamb sticks, add a drizzle of oil - legs of lamb differ. Allow 10 mins on a high heat and put on the cooker fan to remove the smoke. Pour away any fat that has collected in the bottom of the pan.
Throw in the vegetables, followed by the wine and stock. Season and bring to the boil, then clap on the lid and put in the oven. Bake for 7 hrs, turning twice. After 5 hrs the meat will be cooked and offer no resistance to the knife.
There is no need to rest the meat when cooked in this way, but to finish the sauce, transfer the meat and vegetables to a serving dish. Strain the sauce into a jug and pour or blot away the fat with kitchen paper. Pour the sauce into a pan then boil the liquid hard to reduce by a quarter, by which time it will be rich and flavoursome. Adjust seasoning, add the Armagnac if you wish, and serve alongside the lamb, which should be served with a spoon, a la cuillère as the French call it.

Nutrition Facts : Calories 743 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 3 grams fiber, Protein 73 grams protein, Sodium 1 milligram of sodium

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From recipetineats.com
5/5 (200)
Total Time 5 hrs 30 mins
Category Main
Calories 605 per serving
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Total Time 12 hrs 45 mins

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3.3/5 (87)
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From recipetineats.com
5/5 (194)
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From waitrose.com
4/5 (138)
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Calories 421 per serving
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From deliaonline.com
Cuisine Greek
Category One-Pot Recipes, Mains, Autumn Lamb
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Estimated Reading Time 40 secs
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Total Time 6 hrs 30 mins
Category Main Dish
Calories 601 per serving

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From bbc.co.uk
Servings 6
Category Main Course

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