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Creole Lamb Shanks Recipe

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This recipe for Creole Lamb Shanks, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, October 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Marinade:
1 1/2 cups Cabernet Sauvignon, Zinfandel, Merlot, or Shiraz wine
3/4 cup orange juice
4 cloves garlic, crushed
2 Tbs. Tabasco Caribbean steak sauce, or Pickapeppa
2 sprigs fresh rosemary, lightly crushed
1 Tbs. mixed peppercorns

2 lamb shanks, 1 1/2 to 2 lbs. each
Creole seasoning
3 Tbs. olive oil
1 medium onion, sliced
2 ribs celery, cut into one-inch chunks
1/2 tsp. thyme
1 large or 2 small ripe tomatoes, cubed
1 1/2 cups chicken broth

Directions:
Directions:
A day before cooking, combine all the marinade ingredients and divide into two portions. Put each lamb shank into a one-gallon food storage bag along with half of the marinade. Seal the bags and place them into the refrigerator eight hours to overnight. Three hours before serving time, remove the shanks from the marinade. Strain and save the marinade. Preheat the oven to 325 degrees. Heat the olive oil in a large oven-proof skillet over medium-high heat. Season the shanks with Creole seasoning and salt. Brown the shanks all around in the skillet, then remove the shanks. Lower the heat and add 1/2 cup of the reserved marinade. Bring to a boil while whisking the pan to dissolve the crusty bits from the lamb. Cook for about three minutes. Then add the onions, celery, tomatoes, thyme, chicken stock, and lamb shanks. Cover the skillet loosely with aluminum foil, and place into the preheated 325-degree oven. Every half hour or so, turn the shanks and, if the liquid contents of the pan are drying out, add a bit of water. Continue braising the shanks for two to two and a half hours, or until the meat begins falling off the bone. Remove the shanks. Place the skillet back onto the stove and sprinkle in 1 Tbs. flour. Stir the pan contents and season with salt, pepper, and Worcestershire sauce to taste. Reduce to sauce
consistency (it may already be there), and serve around the shanks. Serve the shanks with pasta or rice.

Number Of Servings:
Number Of Servings:
Serves two to four.
Personal Notes:
Personal Notes:
This dish needs to cook for a long time to get the flavors to emerge and for the meat to become tender. ***also look at recipe below***

Braised Lamb Shanks

6 lamb shanks, Frenched, 1 1/4 to 1 1/2 pounds each
coarse salt
freshly ground pepper
1/2 cup olive oil
3 tablespoons olive oil
2 ribs celery, coarsely chopped
1 carrot, coarsely chopped
1 large yellow onion, coarsely chopped
1/2 cup tomato paste
5 sprigs of fresh thyme
1 bay leaf
1 tablespoon black peppercorns
3 anchovy fillets
1 garlic head, cut into halves
2 cups dry red wine
1/3 cup white vinegar
1 teaspoon sugar
2 cups beef broth or rich stock
2 cups chicken broth or stock

6 lamb shanks, Frenched, 1 1/4 to 1 1/2 pounds each
coarse salt
freshly ground pepper
1/2 cup olive oil
3 tablespoons olive oil
2 ribs celery, coarsely chopped
1 carrot, coarsely chopped
1 large yellow onion, coarsely chopped
1/2 cup tomato paste
5 sprigs of fresh thyme
1 bay leaf
1 tablespoon black peppercorns
3 anchovy fillets
1 garlic head, cut into halves
2 cups dry red wine
1/3 cup white vinegar
1 teaspoon sugar
2 cups beef broth or rich stock
2 cups chicken broth or stock

Season the lamb shanks liberally with salt and pepper. Brown the shanks on both sides in 1/2 cup olive oil in a skillet over medium-high heat. Place in a roasting pan.

Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the celery, carrot and onion and cook for 8 to 10 minutes or until tender. Add the tomato paste and cook for 1 to 2 minutes. Stir in the thyme, bay leaf, peppercorns, anchovies and garlic and cook for 2 to 3 minutes.

Stir in the wine, vinegar and sugar. Bring to a boil over high heat. Reduce the heat to medium. Add the beef and chicken broths and bring to a simmer. Pour over the lamb shanks. Bake, covered, at 325 degrees for 1 hour. Remove the cover and bake for an additional 3 hours or until the lamb is tender, turning the shanks every 30 minutes.

Place the shanks on a serving platter. Strain the liquid and skim the fat from the liquid. Stir in hot water to make the sauce thinner if desired. Serve with the lamb shanks. You may substitute 6 pounds beef short ribs for the lamb shanks.

6 servings

***looking at alternates***

 

 

 

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