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Burgundy lamb shanks recipe

Burgundy lamb shanks recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb
  • Cuts of lamb
  • Lamb shank

For those who love fall-from-the-bone lamb. Burgundy wine adds a special touch to the sauce that's served alongside.

129 people made this

IngredientsServes: 4

  • 4 lamb shanks
  • salt and pepper to taste
  • 2 tablespoons dried parsley
  • 2 teaspoons minced garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon grated lemon zest
  • 75g chopped onion
  • 1 medium carrot, chopped
  • 1 teaspoon olive oil
  • 250ml Burgundy wine or beef stock
  • 1 teaspoon concentrated beef stock

MethodPrep:10min ›Cook:8hr15min ›Ready in:8hr25min

  1. Sprinkle lamb with salt and pepper. Place in a slow cooker. Sprinkle with the parsley, garlic, oregano and lemon zest.
  2. In a small saucepan, saute the onion and carrot in oil for 3-4 minutes or until tender. Stir in wine and beef stock concentrate. Bring to the boil, stirring occasionally. Pour over lamb. Cover and cook on low for 8 hours or until meat is tender.
  3. Remove lamb and keep warm. Strain cooking juices and skim fat. In a small saucepan, bring juices to the boil; cook until liquid is reduced by half. Serve with lamb.

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Reviews & ratingsAverage global rating:(34)

Reviews in English (29)

made this to-day.Very easy to do and it was yummy-23 Apr 2012

by HipHotel

I tested out my slow cooker for the 1st time tonight with this recipe. I used white wine instead of red and it was delicious. My guests were asking for more. The smell was amazing all day in the house and the meat fell off the bone. We Loved it - super tender lamb shanks served on a bed of mashed potato with broccolini on the side. Yum!-17 Aug 2007

by Desiree

My husband and I like lamb, and we absolutely loved this recipe! The lamb comes out very tender and just melts in your mouth! This is definitely a keeper!-11 Feb 2007

Burgundy Lamb Shanks

Recipe courtesy of California Ripe Olives.

Recipe Ingredients:

1 teaspoon olive oil
3 pounds lamb shanks, cracked
Kosher salt and ground black pepper to taste
1 tablespoon all purpose flour
2 cups frozen pearl onions
2 cups brown stock
1 1/4 cups red wine
1 cup California Ripe Olives, whole, pitted
1 tablespoon chopped sage
1 bay leaf
2 teaspoons chopped orange zest
2 cups (1-inch) diced carrots
2 cups Brussels sprouts, halved

Cooking Directions:

  1. Heat oil in a large high-sided sauté pan over medium-high heat.
  2. Season shanks with salt and pepper to taste, then dredge in flour. Place in pan and cook for 2 to 4 minutes on each side until well browned. Add onion and continue to cook, stirring occasionally for 3 to 4 minutes until golden.
  3. Pour in brown stock, red wine, California Ripe Olives, sage, bay leaf and orange zest and bring to a boil. Cover and cook on a low simmer for 2 1/2 hours, turning meat every 30 minutes to evenly cook.
  4. Add carrots and Brussels sprouts and continue cooking for 15 to 20 minutes until tender.

Nutritional Information Per Serving (1/4 of recipe):Calories: 502 Total Fat: 17g Cholesterol: 180mg Total Carbs: 22g Protein: 65g Sodium: 845mg.

Superior Farms Provides Lamb Shank Supper Recipe Perfect for Winter

Since 1964, Superior Farms has shown their commitment to providing sustainable and ethically sourced lamb to households everywhere. Superior Farms holds the ideology that, when livestock is treated kindly and with respect, it has a profound effect on the flavor of the meat. In this article, Superior Farms provides the recipe for one of their most sought-after winter recipes, a delectable lamb shank supper.

If you need a hearty and warming dis h for the onset of the winter season, look no further than this lamb shank supper recipe provided by Superior Farms. Superior Farms suggests using these ingredients to create the perfect winter lamb shank recipe:

· 1 tbsp extra-virgin olive oil

· 4 garlic cloves, finely chopped

· 3 carrots, peeled and sliced ¼ inch thick on the diagonal

· 1 fennel, quartered lengthwise and sliced ¼ inch thick (without core)

· 2 bottles (24 oz.) of light to medium beef (chicken broth can be substituted)

· 1 can chopped petite tomatoes with juice (15 oz.)

· 1 cup fat-free chicken broth

· 10 springs of fresh thyme

· Dash of salt and course pepper

After readying the ingredients, preheat your oven to 375°F. Season the lamb shanks generously with salt and pepper. In a large skillet, heat a pan with the oil over medium-high heat. Brown the lamb shanks on all sides until they appear golden brown (about 15 minutes). Remove the shanks from the pan, set pan aside, and place the shanks in a 13x9inch baking dish.

Using the skillet used to prepare the lamb shanks, combine garlic, onion, carrots, and fennel and sauté over medium heat for about 6 to 8 minutes until the vegetables appear slightly browned. Stir occasionally. Mix in the beer (or chicken broth), broth, tomatoes with juice, chicken broth, thyme, and bay leaves. Heat the mixture to a boil and pour it over the lamb shanks reserved in the baking dish

Place the baking dish in the oven set to 375°F and braise for 2 ½ hours. Baste and flip over the shanks every 45 minutes. Remove the dish from the oven and remove the thyme and bay leaves from the mixture.

Your lamb shank supper is now ready to serve! Serve the lamb shanks in large soup bowls with a few helpings of the sauce.

Recipe Courtesy of American Lamb Board

Now’s let’s spotlight some of the incredible families who make up the ownership group of Superior Farms:

The Bitners — Brian Bitner is a fourth-generation sheep rancher. What Brian Bitner learned from his dad is that taking care of the animals and the land they inhabit is the best part of being a rancher. As a fourth generational rancher, it’s important to Brian that he raises sheep the way his ancestors did. This means lambing on the open. Sheep live their best lives when they can run free. They need to eat weeds and brush be able to roam freely. The Bitners believe that Mother Nature is in control and it’s imperative that ranchers are willing to respect the earth and play by its rule.

The Caskeys — Much like Brian Bitner, Mike Casey of Superior Farms is a fourth-generation sheep producer. The Caskeys manage Pine Lawn Farms as a family. Mike Casey is committed to leveraging his 50 years of experience in the sheep business to achieve success. Caskey explains his family track record saying, “Our 50 years of records show that our performance bar keeps raising. Certain criteria that existed perhaps 10 years ago are no longer okay. We expect more — and get it — from our rams and ewes.”

The Dawsons — Dan Dawson of Roseburg, Oregon wishes every ewe on his land could have a set of twins. Dan runs a grass-feed sheep operation. Dan Dawson offers a 100 percent grass-based operation because nutrition has been linked to a higher chance of having twins. With more than 3,500 total acres of land, the Dawson’s utilize the sheep to keep plants, poisonous oak and wild blackberries from taking over. There’s no need for harmful sprays on the land as the Superior Farms sheep can manage the land without any manmade products.

The Gundersons — Bruce and Karla Gunderson of Westbrook, Minnesota have a sheep enterprise with more than 900 employees. The Gunderson’s are perfect for Superior Farms because they view every ewe as one of their employees. Unlike some of the other ranchers, the Gundersons aren’t part of a family lineage of ranchers. They started in 2002 and have been improving their lamb operation ever since.

Start off by seasoning the lamb shanks with kosher salt, pepper, garlic powder, turmeric, cinnamon, chili, oregano, paprika, and cumin. Heat some vegetable oil in a large dutch oven over medium-high heat and cook the lamb shanks for 4-5 minutes on each side. Remove the shanks from the pot and set aside. Add the veggies, season it and cook for 2-3 minutes. Stir in the tomato paste and fresh garlic, cook for 20 seconds. Add the red wine and let it reduce by half. Finally, add all of the remaining ingredients along with the lamb shanks. Bring it to a boil, cover, reduce the heat to medium-low, and cook for 2-3 hours or until the meat is fork-tender. Spoon the braising liquid over the shanks occasionally. Season generously with salt and pepper and serve with white rice or mashed potatoes.

  • If you don’t want to incorporate wine, simply omit it.
  • Pork shanks work just as good for this recipe.
  • Braised lamb shanks taste even better the following day. Refrigerate for up to 2-3 days and freeze in an airtight container for up to 3 months.
  • Add as many veggies as you’d like. Eggplant, carrots, zucchini, celery, etc.

The Best Lamb Shank Recipe… Ever!

Fancy something tasty for the weekend? Then have a go cooking up some succulent and juicy lamb shanks.

Filled with garlic and rosemary butter and coated with seasoned flour, these lamb shanks are so tender, the meat literally falls of the bone.

Read on and get the recipe for the best lamb shanks you’ll EVER have!

It’s hard to believe that in a few short months, it will be the end of the year, already.

Seriously, where did the days go?

This year has been quite interesting so far, to say the least but quite frankly, my whole entire life can be described as interesting (and that’s putting it mildly).

So how has your year been thus far? Good or bad?

Either way, one thing I have noticed is that whilst going through life’s multitude of differing experiences, the whole purpose is to learn and grow from them, regardless of whether they have been pleasurable or painful.

I read an interesting fact a while back that the forty-year trip which Moses and the Israelites took from Egypt to get to the promised land was actually only supposed to take eleven days!

What was essentially an eleven day trip – just under a fortnight – ended up taking the Israelites forty years due to their stubbornness and inability to learn from the error of their ways.

By their own stubborn doings and through their own constant wrong choices, they literally ended up going round and round in circles… until they finally got it and as a result, reached their desired final destination.

This clearly suggests that we have to go round the mountain (or mountains) of life until we learn the necessary lessons vital for our growth, which will then enable us to move closer to our beautiful destiny (which I believe we are ALL promised).

Furthermore, the lessons gleaned along the way will undoubtably equip us with the wisdom to be able to appreciate all the good destined for us.

Good which would have otherwise been taken for granted – or not even acknowledged – had we not gone through the experiences where the lessons were ultimately learnt in the first place.

Some lessons are harder than others but ultimately, all of life’s experiences can be for our enlightenment.

I recently came across a brilliant post on Twitter that stated,

‘If you’re going through hell, keep going.’

Or you can choose to quit and just lie down. Right in the midst of hell…

You have to keep going.

Even if what was initially meant to be a simple trip turns into a tedious trek, full of mountains, terrains and valleys, just keep going.

Learn what needs to be learnt, ALLOW yourself to be strengthened and enlightened from the experience/s and keep going.

Life as a whole will get better.

All life wants is for your happiness… even more so than you realise.

However, to truly be happy, you cannot keep on making the same mistakes and expect a different outcome, hence why it is imperative that you learn from your mistakes in order to grow, move on and enjoy all the beauty waiting for you.

The only other alternative would be to remain stagnant and continue to receive the bad ultimately lying in wait for you…

Be humble, think big, be strong, live good, keep going and keep GROWING.

Just thought I’d put that out there for anyone who may be feeling a bit down and in need of some inspiration. ️

So, with that in mind, let’s get on with today’s recipe!

There’s no doubt that it can be quite hunger-inducing going through life to get to the wondrous destiny, so much so that only a hearty and meaty meal will do.

A meaty meal of succulent, melt-in-the-mouth lamb shanks!

I first made these a couple of months ago and was totally blown away with how delicious they were!

I managed to leave one out of the batch for the purposes of taking pictures for this specific post but felt that one plate of shanks and mash just wasn’t enough so really just had to go and buy another batch of lamb shanks in order to make the above full table layout… which admittedly I similarly devoured moments later!

I’ve had lamb shanks before (last time was in a pub on Whitehall some years ago) but none compare to these.

The red wine, rosemary, butter, seasonings and that home-made touch all combine to make these lamb shanks the best I’ve ever tasted.

Literally cooked in their own juices for several hours, what’s produced is mouth-watering lamb that falls of the gravy-filled bone, I’m telling you, everything about this meal is divine.

The gravy is so rich and sublime, one bite has you licking and smacking your lips with delight.

Perfect for a Sunday dinner, there’s no doubt that these lamb shanks will be a sure-fire winner!

Slow-Roasted Rosemary Garlic Lamb Shanks

Although not the most popular of meats in American cuisine, lamb has long been a favorite in dishes around the world, especially in Mediterranean cuisine. Easy to prepare and flavorful, lamb gives a sweeter, earthier taste to recipes that call for beef. Lamb shanks are cut from the leg of the animal, containing a central bone surrounded by hearty meat. They are more inexpensive than other cuts of lamb.

While some cuts of lamb are delicious cooked briefly at high heat (like grilling), lamb shanks are a different matter. Braising is a better option since the meat tends to be a little tougher, and low and slow cooking renders it fork-tender. This slow-roasted lamb shank recipe is such a great and easy way to enjoy lamb. It only requires a few ingredients, and even though it takes some time, it's almost all hands-off.

You'll need to plan a few hours to prepare ahead for this recipe to allow the lamb to slow-roast, but it will be time well-spent. Serve with mashed potatoes or grain to soak up the juices.

Massaman lamb shanks

1 tablespoon peanut oil
4 lamb shanks (or 2, if they are very large)
1 brown onion
400ml (14 fl oz) can coconut milk
⅓ cup (4 tablespoons) massaman curry paste
2 star anise
1 cinnamon stick
1 cup beef stock
400g (14 oz) small new potatoes
½ tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon palm sugar, grated (or brown sugar)
chopped cashews, to serve
fresh coriander (cilantro) leaves, to serve

Heat the peanut oil in a broad pan big enough to accommodate all the lamb in a single layer over medium-high heat and brown the lamb shanks all over. Take your time with this, sealing the meat well and letting it develop deep colour. Remove and transfer to a plate.

Halve and slice the onion thickly and fry it until soft. Open the can of coconut milk without shaking it, and spoon the top third of it into the pan. Add the massaman curry paste, stirring until well combined and fragrant.

Add the remaining coconut milk, the star anise and cinnamon stick. Pour in the beef stock and return the lamb to the pan, along with any juices which have collected on the plate. Bring everything up to the edge of a boil and turn down to very low, cover and cook for 1½ hours.

Quarter the potatoes and add to pan. Stir in the fish sauce, lime juice and brown sugar and bring up to a lively simmer. Let it cook, uncovered, for 20 minutes, until the potatoes are tender and cooked through.

Stanley’s Shish Kebab & Baked Lamb Shanks

Stanley Kooyumjian’s story and recipes recently appeared in The Armenian Mirror-Spectator. I share this with you, thanks to Christine Datian.

Stanley Kooyumjian’s story:
The original concept for Stanley’s famous Armenian Cuisine Restaurants was developed at the Home Market, an old downtown Fresno grocery store that opened in 1903. It was later owned by George Kooyumjian, Stanley’s hard-working immigrant father.

George came to America and settled his family in Fresno at the time of the Armenian Genocide. He began working at the Home Market as a butcher, preparing lamb cuts and marinated shish kebab. George’s prized recipe for shish kebab had been passed down by father to son in the Kooyumjian family for generations. The Home Market’s popularity grew with Fresno’s local Armenian community in the 1930s and 1940s, as it specialized in featuring a variety of Armenian foods like rice, bulgur, beans, lamb, bread [lavash], cheese, grape leaves, and plenty of fresh fruits and vegetables.

George became a respected caterer for local Armenian church dinners and picnics throughout the San Joaquin Valley.

On his father’s death in the summer of 1958, young Stanley Kooyumjian and his devoted, talented mother, Gladys, took over the family business, worked together for years. They eventually opened Stanley’s Armenian Cuisine Restaurant in downtown Fresno, and later, a second location, Stanley’s on Shaw Avenue. Both very popular, Stanley’s restaurants were known for featuring delicious Armenian cuisine, impeccable service, and for an endless choice of fine wines and spirits. Like his father, Stanley specialized in catering services for many local Fresno businesses, special events, and weddings, and was an expert in wine and the preparation of lamb. His catering services served as many as 1,500 people at a single setting, with Stanley often cooking his family’s traditional shish kebab recipe over his own barbecue.

When Stanley sold the family business, he did not abandon fine cuisine, lamb, or wine. He retired from the restaurant business in 1983 and joined the American Sheep Producers Association as the West Coast marketing director. In 1998, at an Armenian Studies Banquet at California State University, Fresno (CSUF), Stanley served as a special guest chef, preparing a memorable braised-lamb shanks dinner for over 250 guests for His Beatitude Archbishop Torkom Manoogian, Armenian Patriarch of Jerusalem.

Here are two of Stanley’s recipes- Shish Kebab and Kouzou Kuzartma (Baked Lamb Shanks). Enjoy!

It’s not only incredibly healthy. Lamb shank is also reasonably priced and tastes awesome. I love lamb, and every time I say that I think of this guy:

    Lamb isn’t just a great source of protein but is also high in omega-3s, B12, CLA, selenium, B3, and zinc. It’s a particularly great protein if you’re planning on getting knocked up (which I am) or if you’re already knocked up. I now plan on eating this slow cooker lamb shank several times a month. So many nutrients!

I served it over a mixture of mashed Japanese yams and white potatoes. It was seriously amazing.

From the Kitchen of Hospitality Manager Patty Grantham.

Braised Beef Burgundy

Slow Roasted Leg of Lamb

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White Chili with Ground Pork & Avocado Cream

From the Kitchen of Hospitality Manager Patty Grantham.

Summer Citrus Ceviche

Click on picture to see Six Sigma Wine Club Manager Lauren Wulff’s seafood dish, the perfect appetizer pairing with Marianne’s Rosé Wine.

Braised Lamb Shanks

Click on picture to see Six Sigma Ranch Chef Mark Linback’s recipe for Braised Lamb Shanks, a lovely pairing with Six Sigma Tempranillo.