Lamb Hind Shank
For the Braised Lamb: Preheat oven to 300°F (150°C). In a small bowl, stir together coriander seed, fennel seeds, cumin, and smoked paprika until thoroughly combined. Season lamb shanks all over with salt and pepper, then rub spice mixture all over meat. Serious Eats / Vicky Wasik.
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Season the shanks with salt and pepper and brown them in a large, heavy-bottom pot. Set the meat aside and add aromatics such as onion, garlic, and herbs like fresh thyme and rosemary to the pot along with some beef stock. Scrape up all the brown bits, return the meat to the pot, cover it and cook in the oven at 350 degrees for about 1 1/2 to 2.
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Season lamb shanks with salt and pepper. Heat oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to a plate; set aside. Add carrots, onions, and garlic to the pot and sauté over medium heat until golden brown, about 10 minutes.
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Transfer the lamb to a large slow cooker. Add the vegetables, then add 1 cup wine (instead of 2), add broth and remaining ingredients. Cover the slow cooker. Set on Low and cook for 8 hours or on High and cook for 5 to 6 hours or until the shanks are fully cooked to fall-apart tender.
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Instructions. Preheat the oven to 180°C/350°F (all oven types - fan and standard). Season shanks - Pat the lamb shanks dry and sprinkle with salt and pepper. Brown - Heat 2 tablespoons of olive oil in a large heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes.
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Marinate lamb in herbs: Stir together in a small bowl the ground cumin, coriander, thyme, rosemary, curry powder, and salt. Mix in 1/4 cup olive oil. Place lamb shanks in large freezer bag. Add the spice oil to the bag. Rub spice oil all over shanks. Press the air out of the bag and seal the bag. Place in a dish to catch any leakage.
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Place covered Dutch oven into 400° oven and cook for 30 minutes. After 30 minutes, drop to temperature to 290° and cook for 1.5 hours. Then turn the lamb shanks over in the braising liquid. Return it to the oven and cook for an additional 1.5 hours.
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Preheat the oven to 180C/350F. In a large dutch oven or frying pan/skillet sear the lamb all over until well browned. Set aside. Fry the onion until lightly browned and then add the garlic and cook for a further minute. Add the wine and reduce by half. Then add the stock, mint sauce and rosemary and stir together.
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Braised Lamb Shanks. Download Article. 1. Preheat the oven to 325 °F (163 °C). 2. Wash and trim the shanks. Wash the shanks and use a sharp knife to remove some of the larger deposits of fat, but don't trim the shanks of all visible fat. The fat will render and contribute to the flavor of the final dish.
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Remove lamb from pot and place on a plate. Step 2 In the pot, melt 2 tablespoons butter over medium heat. Add onion and carrots and cook until soft, 4 minutes. Add garlic and cook until fragrant.
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Preheat. When ready, preheat your grill to medium heat ( 325°-375°F / 163°-191°C) and lightly oil the grates. Grill. Once hot, remove the lamb shanks from the marinade and place them onto the grill. Cook them until the outside has browned and the internal temperature is 125°F ( 52°C ), about 30 minutes per side. Rest.
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When oil is hot, add 2 lamb shanks and fry until nicely browned on all sides, about 5 minutes. Remove and set aside, then brown the 2 remaining shanks. Step 3. Meanwhile, put saffron in a small bowl with lime juice, 2 teaspoons rosewater and ½ cup warm water. Let steep for 10 minutes. Heat oven to 350 degrees. Step 4.
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1 teaspoon cumin, toasted and ground. 1/8 teaspoon ground cinnamon. 2 lamb shanks. 2 tablespoons olive oil. 4 cloves garlic. 1 large yellow onion, diced. 3 carrots, peeled and cut into chunks. 4 celery ribs, cut into chunks. 2 sprigs rosemary, de-stemmed and finely chopped.
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Hind shanks tend to be meatier than foreshanks, but a single shank of either type is large enough to feed a person. Those legs do a lot of work for the animal, which means that the shank meat is loaded with strong, collagen-rich connective tissue—a medium-rare lamb shank would be nearly impossible to chew.
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Add the remaining ingredients, put a lid on and lower the heat as low as you can and still see a slow simmer inside of the pot. Leave to braise for 2-hours. Gently remove the shanks and transfer into a roasting pan. In a low temperature oven of about 275-300 degrees, place the roasting pan in for 15-20 minutes.
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What Is Lamb Shank? Lamb shank is a tough cut from the lamb leg that becomes tender and juicy with slow and low cooking. The foreshank comes from the front legs and is smaller than the hind shank, which comes from the back legs and is much meatier. As with all hard-working muscles, lamb shank is full of connective tissue and collagen that.