Braised American Lamb Shanks

Recipe provided by | ALEXIS DEBOSCHNEK

Servings: 6

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INGREDIENTS

• 6 American Lamb shanks

• Kosher salt

• Freshly ground black pepper

• 2 tablespoons olive oil

• 2 yellow onions, quartered

• 4 carrots, roughly chopped

• 6 cloves garlic, minced

• 2 teaspoons finely chopped rosemary

• 1 teaspoon finely chopped thyme

• 2 cups dry red wine

• 2 cups chopped tomatoes

• 1 bay leaf

• 4 cups beef or chicken stock

• 2 tablespoons sherry vinegar

• 1/2 cup parsley, to serve

• 1/2 cup cilantro, to serve

DIRECTIONS

1. Preheat oven to 325˚F.
2. On a cutting board, generously season the lamb shanks with salt and pepper on all sides.
3. Heat the oil in a large pot over medium high heat. Once the oil begins to shimmer, add the lamb shanks, working in batches, and brown on each side, about 4 minutes
4. Transfer the lamb shanks to a plate.
5. Add the onions, and carrots to the pot and stir to combine. Cook for about 10 minutes, until softened. Season with salt and pepper.
6. Add the garlic, rosemary, and thyme and stir to combine. Cook until the garlic is fragrant and softened, about 2 minutes.
7. Add the red wine and scrape up any brown bits on the bottom of the pan and bring to a boil for 3 minutes, or until you can no longer smell the alcohol.
8. Add the tomatoes and stir to combine. Nestle the lamb shanks and bay leaf into the sauce. Add the beef stock and bring to a boil.
9. Place the lid on the pot and transfer to the oven. Braise for 2½ to 3 hours, or until the meat easily pulls apart from the bones.
10. Remove the lamb shanks and from the braising liquid and set in a bowl to reserve. Discard the bay leaf.
11. Bring the braising liquid to a boil over medium high heat and cook for 30 minutes, until reduced by half to three fourths.
12. Add the vinegar and continue to cook for 5 minutes.
13. Pour the sauce over the shanks. Serve topped with cilantro and parsley.

Apple Cider Braised American Lamb Shanks

Recipe provided by | RUNNING TO THE KITCHEN

Servings: 4-6 Preparation time: 10 Minutes Cook time: 2 hours and 45 Minutes

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INGREDIENTS

4 American lamb shanks

1 tablespoon olive oil

salt and pepper

2 tablespoons freshly chopped rosemary

1 tablespoon fresh thyme leaves

2 tablespoons tomato paste

3 cloves garlic, minced

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1 tablespoon peppercorns

1 bay leaf

1 large Granny smith apple, sliced

2 large shallots or 1 medium yellow onion, sliced

2 cups apple cider

1 cup broth of choice (beef, chicken, vegetable)

DIRECTIONS

Season the lamb generously with salt and pepper.

Combine rosemary, thyme, tomato paste, garlic, cinnamon and allspice in a small bowl. Stir together until a well combined paste forms.

Rub the paste liberally all over each lamb shank.

Place olive oil in a large pot or Dutch oven on the stove over medium-high heat.

Place lamb shanks in the pot once hot and brown on all sides.

Add the peppercorns, bay leaf, apple slices and shallots (or onions) to the pot.

Pour the apple cider and broth over top and gently stir.

Bring to a boil then cover the pot, reduce the heat to low and cook for 2.5 hours turning the shanks every 30 minutes or so while cooking. *Alternatively, you can cook in the oven at 325°F for the same time.

Notes
*Cooking inside the oven will result in a slightly more caramelized, thickened/reduced sauce (think lots of crispy bits) than the stove-top method. Either work wonderfully, it just depends on your preference for the dish.

Slow Cooker Harissa American Lamb Tacos

Recipe provided by | THE FORKED SPOON

Servings: 10 Preparation time: 20 Minutes Cook time:10 hours

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INGREDIENTS

FOR THE SLOW COOKER HARISSA LAMB

4 pounds American Lamb leg, shank, sirloin

6 tbsp harissa paste divided (homemade or store-bought)

1 tbsp olive oil

2 yellow onions thinly sliced

1.5 cups low-sodium chicken broth

fresh chopped cilantro for serving, optional

FOR THE POMEGRANATE SALSA

1 small red onion minced

1 cup green onion chopped

1 cup fresh cilantro roughly chopped

1.5 cups pomegranate arils

3 oranges peeled and chopped

1 lime juiced

FOR THE TACOS

Tortillas

3 large avocados

1 large lime plus more for serving

1 large jicama peeled and cut into matchsticks

DIRECTIONS

FOR THE SLOW COOKER HARISSA LAMB

Rub the entire surface of the lamb with 2 tablespoons Harissa paste.

Heat the olive oil in a large skillet over medium-high heat. Add the lamb to the skillet and brown on all sides until golden brown, approximately 3-5 minutes on each side. Transfer the lamb to the slow cooker and brush with 2 more tablespoons harissa paste.

Return the skillet to medium-high heat and add the sliced onion. Sauté the onions in the lamb grease until they just start to soften, approximately 3 minutes. Stir frequently.

Add the sautéed onions and the chicken broth to the slow cooker and cook on high for 5 hours, or low for 8 hours.

Once the lamb has finished cooking, transfer to a clean plate to cool. Scoop out the cooked onions into a large, clean bowl and set aside. Reserve half the cooking juices leftover in the slow cooker and mix with the final two tablespoons harissa paste. *

Shred the lamb using two forks (or your hands) and transfer to the bowl with the cooked onions. Pour the broth and harissa mixture over the shredded lamb and gently stir to combine. Top with chopped cilantro and green onion, if desired. Set aside.

FOR THE POMEGRANATE SALSA

To a medium bowl combine the red onion, green onion, cilantro, pomegranate arils, orange, and fresh lime juice. Gently toss to combine.

FOR THE TACOS

Just before serving, add the peeled and pitted avocado to a bowl. Use a fork to smash the avocado until creamy, but not quite smooth. Stir in the juice from one lime and season with salt and pepper, if desired.

Build each taco- start with your favorite tortilla (flour or corn) and a generous layer of avocado. Top each with a scoop of shredded harissa lamb, pomegranate salsa, and jicama sticks. Enjoy!

Braised American Lamb Shanks with Pomegranate and Fennel

Recipe provided by | FEASTING AT HOME

Servings: 6 Preparation time: 2-1/2 hours Cook time: 2 hours

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INGREDIENTS

6 American Lamb shanks, 1 pound each

salt and ground pepper

2 tablespoons oil

2 large onions, cut into wedges, or 2 pounds pearl onions (in the freezer section of your grocery store)

6 garlic cloves, peeled and whole

2 large fennel bulbs

5 rosemary sprigs or 3 bay leaves

One 750-milliliter bottle ruby port

3 cups chicken or beef stock

1 teaspoon whole fennel seeds

1 teaspoon whole peppercorns

1 teaspoon salt

2 cups pomegranate juice

1/2 cup pomegranate seeds

DIRECTIONS

Preheat oven to 350°F. Slice the top inch of the meat down, releasing it from the bone. Generously salt and pepper the lamb shanks on all sides.

Heat oil in an extra-large, heavy-bottom Dutch oven. Working in batches, brown the shanks on all sides over medium-high heat. Take your time and do this well. Set the shanks aside.

Lower heat to medium, add onions, garlic,  fennel bulbs, and herbs to the same pan. Add port and stock, scraping up the browned bits and bring to a simmer. Place the shanks back in the liquid, meaty side down, bring to a boil, cover well, and place the Dutch oven, covered, in a 350°F for 1.5 hours.

In a small pot, reduce the pomegranate juice by half, simmering on medium heat, uncovered until it reduces to down to 1 cup, about 20 minutes. When shanks are tender, add 1 cup of the strained shanks cooking liquid to the remaining pomegranate juice. Plate the shanks and drizzle a little pomegranate sauce over the top, garnishing with fresh pomegranate seeds.

Tip: This dish pairs really well with a soft, creamy, Parmesan polenta. The shanks can be cooked ahead, refrigerated in the cooking liquid, then reheated, as well as the sauce.

Campfire Berber pizza, Aka, Moroccan American Lamb Pizza

Recipe provided by | GIRL CARNIVORE

Servings: 8 Preparation time: 15 minutes Cook Time: 30 minutes

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INGREDIENTS

FOR THE DOUGH

2 cups warm water

1 tablespoon active dry yeast

1 tablespoon sugar

4 cups bread flour

1 tablespoon EVOO

1 teaspoon coarse salt

FOR THE FILLING

1 tablespoon olive oil

2 onions

3 cloves garlic

1 large bell pepper

1 Guadjillo chili pepper

24 ounce ground American lamb

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon pepper

DIRECTIONS

First, make a fire and arrange your tri-pod according to the heat. You will want moderate heat for this cook and solid cast iron.

TO MAKE THE DOUGH:

Combine water, yeast, and sugar in a heavy bowl, mix thoroughly. Let sit until yeast bubbles, about 5 minutes.

Add 2 cups of flour and oil to the yeast mixture. Mix quickly with a sturdy spoon

Add salt and remaining flour, mixing until the dough becomes shaggy and loose.

Working with your hands, fold and shape together the dough until it forms a cohesive ball. Cover and set aside.

TO MAKE THE FILLING:

Wipe out your Dutch oven and heat it over the fire for about 30 minutes.

Coat the inside of the pan with olive oil and add the onions and peppers and saute about 5 minutes, until soft. Add the garlic and cook 30 seconds longer. Carefully remove from the pan.

In a large bowl, add lamb and spices to the onion mix.

FOR THE BERBER PIZZA ASSEMBLY:

On a clean lightly floured work surface, divide dough into two equal portions.

Shape one half of the dough into a ball.

With a pin or your hands, press and roll the ball of dough into a large flat circle, about 10” in diameter and 1/2” thick.

Dust a pizza peel or easily maneuvered cutting board with cornmeal or flour. Transfer the disk to the pizza peel.

Place the lamb filling onto dough, covering evenly, leaving a 3/4” border from the edge.

Shape the remaining dough into a ball and roll out into a similar round to the first.

Wet the outer edge of the lower dough with a bit of water, then cover the dough and filling with the second half, pressing to seal, and slightly rolling the edge under, on itself.

Carefully slide the pizza into Dutch oven and cover.

Check at 20 minutes, then more frequently. When the upper crust is dry and the bottom is crisp, it is done, raising or lowering from proximity to heat as your fire needs.

Carefully remove from heat and Dutch oven and allow to cool for 5 minutes before slicing and serving.

Red Wine Braised American Lamb Shanks with Butternut Squash

Recipe provided by | COOKING WITH COCKTAIL RINGS

Servings: 4

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INGREDIENTS

4 to 5 American lamb shanks, about 3 pounds

Kosher salt, as needed

Freshly ground black pepper, as needed

3 tablespoons extra-virgin olive oil

3 carrots, peeled and chopped

2 stalks celery, chopped

2 medium yellow onions, sliced

1 medium butternut squash, peeled, seeded and diced into 1” cubes

1 cup red wine

3 cups beef stock

1 cinnamon stick

1 bay leaf

2 sprigs thyme

DIRECTIONS

Heat oven to 325ºF. Season the lamb shanks all over with salt and pepper.

Heat a large Dutch oven over medium heat then add the olive oil and heat through. Add the lamb shanks and brown on all sides, about 4 minutes per side. Remove to a plate and set aside.

Return the Dutch oven to heat and add the carrots, celery, onion and squash, sautéing until the onions are soft, about 5 minutes.

Add the wine and bring to a boil. Add the beef stock, cinnamon stick, bay leaf and thyme. Return the lamb shanks to the pot and bring the mixture to a simmer then cover tightly and transfer to the oven. Braise the lamb shanks, turning once, until fork tender, about 2 hours. Discard the cinnamon, bay leaf and thyme sprigs.

Divide the lamb shanks between serving bowls and ladle vegetables and braising liquid over the top. Serve hot with mashed potatoes.

Hommus ma Lahm

Recipe provided by | Chef Michael Kosta

Servings: 4 Preparation Time:10 minutes Cook Time: 15 minutes

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INGREDIENTS

SPICED GROUND LAMB

1 teaspoon canola oil

1 pound ground American Lamb

Kosher salt, to taste

1 tablespoon tomato paste

1 teaspoon all-purpose flour

1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly ground allspice

1/2 teaspoon freshly ground cumin

2 cups chicken stock

3 cups hommus

1 teaspoon sesame seeds, lightly toasted

2 tablespoons pine nuts, roasted in oven until lightly browned

2 sprigs fresh mint leaves, chopped

1/2 cup pickled vegetables

1 tablespoon extra-virgin olive oil

4 pita bread, warmed

DIRECTIONS

Hommus ma Lahm

In a 12-inch sauté pan over medium-high heat, heat oil. Add lamb and season with salt; cook until browned, about 5 minutes. Remove lamb and drain off excess fat. Reduce heat to medium-low. Add tomato paste; cook until a crust forms on bottom of pan, about 2 minutes. Add flour; cook until incorporated, about 1 minute. Add pepper, allspice and cumin; cook until fragrant, about 30 seconds. Add 1 cup stock; scrape bottom of pan, whisking together with stock until smooth. Add remaining stock and lamb; cook to combine and thicken, about 5 minutes. Season to taste with salt.

To serve: In 4 wide, shallow bowls, spread hommus equally; sprinkle with sesame seeds.  Spoon lamb into bowls. Top with nuts, mint, vegetables and oil. Serve with warm pita bread.

Honey-Bourbon Braised American Lamb Shanks

Recipe provided by | Chef Jennifer Jainski

Servings: 6 Preparation Time:30 minutes Cook Time: 3 hours to overnight

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INGREDIENTS

6 American Lamb shanks

to taste salt and pepper

2 ounces canola oil

1 rib celery, coarsely chopped

1 small Spanish onion, coarsely chopped

1 carrot, coarsely chopped

1 teaspoon black peppercorns

3 to 4 sprigs fresh thyme (whole)

1 bay leaf

2 cups bourbon

1-1/2 quarts chicken stock

1 quart lamb or veal demiglace (or beef stock)

1/3 cup honey

Wilted mustard greens and roasted turnips, for serving

DIRECTIONS

Preheat the oven to 180°F for overnight braising, or 350°F for faster braising. Season lamb shanks with salt and pepper. In a large sauté pan, heat oil; sear shanks on all sides to golden brown. Remove to a deep roasting dish. In the same sauté pan, add celery, onion and carrot; sauté until lightly caramelized. Add peppercorns, thyme and bay leaf. Deglaze with bourbon; reduce until dry. Add stock and demiglace; bring to a simmer. Once simmering, pour over seared lamb shanks. Cover tightly with foil; braise until tender and the meat easily falls from the bone, about 3 hours at 350˚F or overnight at 180˚F.

Remove shanks from braising liquid; strain liquid and discard solids. Over medium-high heat, reduce braising liquid to a jus consistency. Stir in honey and adjust seasoning with bourbon, salt and pepper. Pour hot liquid over shanks.

Place a warm lamb shank in bowl over wilted mustard greens with braising liquid spooned over top. Serve with roasted turnips.

Colorado American Lamb Birria Tacos

Recipe provided by | Chef Alex Seidel, Frutition Restaurant and Mercantile Dinning and Provision

Servings: 8 Preparation Time: 1 hour Cook Time: 3 to 4 hours

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INGREDIENTS

3 to 4 pounds American Lamb shanks, whole

4 dried guajillo chiles, stems removed and

coarsely chopped or torn

3 dried ancho chiles, stems removed and

coarsely chopped or torn

2 canned chipotle chiles in adobo sauce

6 whole cloves garlic, peeled

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon dried oregano

2 yellow onions, 1 diced and 1 finely chopped

2 cups canned diced tomatoes

3 sprigs fresh thyme

2 bay leaves

2 sprigs fresh marjoram

Salt and pepper, to taste

8 cups lamb or beef stock

1 yellow onion, finely chopped

1 bunch cilantro, minced

16 fresh corn tortillas, warm

DIRECTIONS

In a food processor, combine guajillo, ancho and chipotle chiles with garlic, cumin, coriander and oregano and pulse to make a coarse paste.

Coat bottom of a large heavy-bottom stockpot with oil and heat over medium heat. Add chile-garlic mixture and diced onions and gently cook, stirring occasionally, until onions are soft, about 5 minutes. Add tomatoes, thyme, bay leaves and marjoram; season with salt and pepper. Add lamb shanks and stock. Gently simmer until lamb is tender and pulls away from the bones of the meat. Using a strainer, remove lamb and pick meat from bones. Roughly chop lamb and return meat to liquid. Season to taste with salt and pepper.

To serve, ladle birria into bowls. Top with finely chopped onion and cilantro. Serve with warmed tortillas.

Braised Italian American Lamb Shanks with Garlic Parmesan Polenta

Recipe provided by | COUPLE IN THE KITCHEN

Servings: 4

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INGREDIENTS

ITALIAN LAMB SHANKS

4 American lamb shanks

Drizzle of olive oil

2 sweet onions, sliced

1 red pepper, sliced

1 small head of garlic, minced

6oz can of tomato pasta

8oz can of tomato purée

1 cup chicken stock

1 cup Italian red wine

1 teaspoon of dried rosemary

1 teaspoon of dried basil

1 teaspoon of dried oregano

1 teaspoon of dried thyme

Fresh basil for garnish

Fresh lemon juice

Salt and pepper, to taste

CREAMY PARMESAN POLENTA

1 cup polenta (grits or cornmeal)

3 tablespoons butter

3 cloves of garlic, minced

1 quart of chicken broth

1/3 cup shredded parmesan cheese

Salt and pepper, to taste

DIRECTIONS

 ITALIAN LAMB SHANKS

Start by preheating your oven to 325 degrees and prepping your lamb shanks by seasoning them generously with salt and pepper.

In a dutch oven, add 2-3 tablespoons of olive oil and sear the lamb for 2-3 minutes per side until the meat starts to turn light brown with a nice sear.

Remove the lamb from the dutch oven. Add onions and peppers and cook for 2-3 minutes until they start to soften. Now add your garlic and saute for about a minute. Add the chicken stock, red wine, tomato puree and tomato paste to the pan, scraping off any brown bits from the lamb as you mix in the liquids. Now add the dried rosemary, basil, oregano, and thyme and stir until well combined.

Pop your lamb shanks back into the dutch oven and replace the cover. Cook at 325 degrees for 2 hours, turning the lamb every 30 minutes or so. Garnish your slow cooked lamb shanks with fresh lemon juice, fresh basil, and additional salt and pepper.

CREAMY PARMESAN POLENTA

To make the polenta for under your Italian red wine lamb shanks, start by melting the butter in a saucepan. Then add the minced garlic and cook for about one minute.

Next, add the quart of chicken broth and bring the liquid to a boil.

Once boiling, start to add the polenta, about ⅓ cup at a time. Stir to combine. Reduce heat to medium and cook for 15-25 minutes (stirring every few minutes) until the polenta has thickened to your desired consistency.

Stir in the cheese and finish the dish with salt and pepper.

Serve immediately or the polenta will start to firm up into a polenta cake.

This lamb dish will be fall-off-the-bone, yet not overcooked. Spoon the reserved sauce in the dutch oven on top of your lamb shank and cheesy polenta prior to serving. We love to make it with our parmesan polenta, but it would also be terrific with some mashed potatoes!

Pomegranate Roasted American Lamb Shanks

Recipe provided by | TWO PURPLE FIGS

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INGREDIENTS

8 pounds of American lamb shanks, trimmed

1/4 cup of Pomegranate Molasses (see note)

1 tablespoon of Kosher salt

2 tablespoons of freshly ground black pepper

1 tablespoon of nutmeg

1 teaspoon of cinnamon

2 tablespoons of olive oil

2 large red onions, sliced

8 cloves of garlic, smashed

1 cinnamon stick

1 cup of beef. chicken or veggie stock

Garnish

Fresh Pomegranate arils for sprinkling

Fresh minced parsley leaves for shrinking

Fresh sliced chilli peppers for sprinkling

DIRECTIONS

Preheat the oven to 400 degrees.

In a large 3 quart oven safe dish, place the lamb shanks and season them with the pomegranate molasses, salt, pepper, nutmeg, cinnamon and drizzle the olive oil.

Use tongs (or your hands) to toss the lamb shanks very well with all the seasonings.

Add the sliced onions and crushed garlic cloves to the baking dish and tons them with the lamb shanks—keeping most of the onions and garlic at the bottom of the dish so they act like a bed for the lamb shanks.

Add in the cinnamon stick and pour the stock over the lamb mixture. Roast the shanks for one hour, and then cover the pan with foil (add extra stock if you’d like a saucy lamb shank). Roast (covered) for another 45 minutes- 1 hour until the shanks are tender.

Remove the pan from the oven, sprinkle some pomegranate arils over the lamb shanks, sprinkle parsley and chilli peppers too! Serve and enjoy!

Note: Pomegranate Molasses is available at the ethnic aisle of most grocery stores. It’s made out of pure Pomegranate juice, some sugar and lemon juice that are boiled and reduced to a consistency of a syrup. Homemade recipe below.

Homemade Pomegranate Molasses:
3 cups of Pure Pomegranate juice
6 tablespoons of granulated sugar
2 Tablespoons of lemon juice

Place all the ingredients in a medium size pot over medium high flame and bring to a boil. Reduce the heat to low and allow the mixture to simmer for about 50-60 minutes until it has ra syrup consistency and has reduced to about 1 cup in total.

Cool the molasses for about half an hour before storing it in an airtight container in the fridge for about 6 months.

Use it on lamb, chicken, salads, drinks, sauces and for baking!

Mediterranean-Style Wine Braised American Lamb Shanks with Vegetables

Recipe provided by | THE MEDITERRANEAN DISH

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INGREDIENTS

FOR SPICE MIX

2 1/4 tsp garlic powder

tsp sweet Spanish paprika

1 tsp salt

1 tsp freshly ground black pepper

3/4 tsp ground nutmeg

FOR LAMB

6 American Lamb Shanks

2 tbsp olive oil

1 medium yellow onion, roughly chopped

2 celery ribs, chopped

3 large carrots, peeled and cut into large pieces

1 lb baby potatoes, scrubbed

2 cups dry red wine (don’t use expensive wine here)

3 cups low-sodium beef broth

28-oz can peeled tomatoes

2 cinnamon sticks

4 springs fresh thyme

2 springs fresh rosemary

DIRECTIONS

 Preheat the oven to 350 degrees F.

In a small bowl, add all the spice mix ingredients and mix to combine.

Pat the lamb shanks dry and season with the spice mix on all sides.

In a large Dutch oven pot like this one, heat 2 tbsp olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 mins or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat.

Now add the onions, celery, carrots and potatoes. Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits. Cook briefly so that the wine reduces a bit.

Add the broth, tomatoes, cinnamon sticks, thyme, and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 minutes. Turn heat off.

Cover the pot and transfer to the 350 degrees F-heated oven. Cook in the oven for 2 1/2 hours (It’s a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.)

While the lamb shanks are cooking, prepare rice according to this recipe, or prepare 2-3 cups of orzo pasta according to package instructions.

Serve the lamb shanks hot with a little of the veggies and braising sauce on top of rice or orzo pasta. You might also like to prepare a side salad like this 3-ingredient Mediterranean salad or Fattoush. Enjoy!

NOTES

Prepare Ahead Instructions

These braised lamb shanks can be prepared 1 day ahead. Once cooked, let the lamb cool. Store the lamb shanks separate from the vegetables and braising liquid. Cover in a tight lid container and keep chilled in the fridge.

Bring to room temperature before heating. Place the lamb shanks in an oven-safe dish with 1/2 cup broth or water. Cover and heat in a 350 degree F heated-oven. Meanwhile, place the vegetables and braising liquid in a pot, add a little broth or water. Cover and warm over medium heat.

When ready to serve, you can transfer the lamb shanks to a platter and spoon the vegetables and liquid on top.
Slow Cooker Instructions

If you prefer to employ your slow cooker for this lamb shank recipe, use 1 less cup of wine. Follow the recipe until you boil everything together stove-top. Instead of transferring the pot to the oven, carefully transfer everything to the insert of your largest slow cooker. Set the slow cooker on low for 8 hours.

Southwest Braised American Lamb Shanks in Adobo Sauce

Recipe provided by | SHARED APPETITE

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INGREDIENTS

6 American Lamb shanks (approximately 4 pounds)

2 tablespoons olive or canola oil

8 garlic cloves, minced

4 dried ancho chiles*, stemmed and seeded

4 cups orange juice

2 tablespoons brown sugar

1 tablespoon dried oregano

2 tablespoons apple cider vinegar

2 teaspoons Kosher salt

2 teaspoons ground cumin

1 teaspoon ancho chile powder

1 teaspoon freshly ground black pepper

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

2 dried bay leaves

Creamy Cheddar Jalapeno Polenta (recipe below)

Cilantro, for garnish

FOR THE CREAMY CHEDDAR JALAPENO POLENTA

3 tablespoons butter

1 cup corn kernels

2 jalapeños, minced

1 cup whole milk

2-3 cups water

1 cup cornmeal (medium grind)

1 tablespoon extra virgin olive oil

1 cup sharp white cheddar cheese, shredded

Kosher salt

Freshly ground black pepper

DIRECTIONS

Preheat oven to 325°F. Sprinkle lamb shanks generously with Kosher salt. Heat oil in a heavy, large pot over medium-high heat and sear lamb shanks (in batches if necessary) on all sides until deep golden brown, about 3 minutes per side. Remove shanks and set aside.

Lower heat to medium low and add garlic and ancho chiles. Stir constantly until garlic is fragrant, about 30 seconds. Add orange juice, oregano, vinegar, salt, cumin, ancho chile powder, black pepper, cinnamon, cloves, and bay leaves. Stir to combine, bring to a boil, then reduce heat to maintain a simmer for about 10 minutes.

Using an immersion blender (or letting adobo mixture cool slightly and then carefully transferring mixture to a regular blender), puree until very smooth. Add adobo sauce back to pot and nestle lamb shanks in sauce in a single layer. Lamb shanks should be covered at least half way with sauce, so add some water if needed (I didn’t need it, but it depends upon the size of your pot).

Cover the pot with a lid and cook in oven for 1 hour. Remove from oven, turn lamb shanks, and cook for 1 additional hour without the lid. If meat is very tender at this point, it’s done! If not, allow to cook for an additional 30-60 minutes.

Transfer braised lamb shanks to a platter and top with adobo sauce. Sprinkle with cilantro and serve with Cheddar Jalapeno Polenta.

FOR THE CREAMY CHEDDAR JALAPENO POLENTA

Melt butter in a small skillet over medium heat. Add corn and minced jalapeno and cook until softened, about 5 minutes. Remove from heat and set aside.

Bring the milk, 2 cups of the water, and a very large pinch of salt to a boil in a medium saucepan. Reduce heat to a low simmer and add cornmeal in a slow and steady stream, constantly whisking to prevent lumps and avoid the polenta bubbling violently.

Polenta should be at a bare simmer, and cook for 8-12 minutes, stirring occasionally. If the mixture gets too thick (mine always does), add water, ½ cup at a time. I ended up doing this twice.

Remove polenta from heat, stir in the corn/jalapeno mixture, olive oil, and cheddar cheese. Season with Kosher salt and freshly ground black pepper.

NOTE: If needed, you can braise the lamb shanks ahead of time, allow to cool and refrigerate for one day. Reheat covered with lid in 325°F oven until lamb is heated through.

Lemon-Braised American Lamb Shanks

Servings: 12

INGREDIENTS

LEMON-BRAISED AMERICAN LAMB SHANKS

• 12 American Lamb hind shanks (12 ounces each)

• 2 tablespoons olive oil

• 2 quarts onions, sliced

• 1 cup garlic cloves 1 cup

• 1/2 cup fresh lemon thyme leaves

• 1 tablespoon crushed cumin seeds, toasted

• 3-1/2 cups Riesling wine

• 1-1/2 quarts American Lamb stock

• 1 tablespoon black pepper, ground

• 3 tablespoons fresh lemon zest

• 3 quarts lemon-Spinach Fettuccini (recipe follows)

• 3/4 cup fresh chives, chopped

LEMON-SPINACH FETTUCCINI

• 3 quarts cooked Fettuccini pasta (1-1/2 pounds dry)

• 3 quarts raw baby spinach or arugula

• 1/4 cup lemon olive oil

• 2 tablespoons fresh lemon zest

• 1 tablespoon cracked pepper

DIRECTIONS

AMERICAN LAMB

In a large rondo, heat oil over medium-high heat; add shanks in batches and brown on all sides. Remove shanks; hold. Add onions and garlic to pan; continue to cook, stirring often, until slightly caramelized, about 6 minutes. Mix in thyme and cumin; continue cooking 2 minutes. Add wine and bring to a boil; reduce mixture by half. Stir in stock, lemon juice and pepper; bring to a boil. Return browned shanks to pot in an even layer; cover and simmer over very low heat 3 hours or until very tender. Remove shanks from braising liquid; place in hotel pan, cover and refrigerate.

Chill pot with braising liquid. Remove layer of fat from top of liquid and discard.

Return pot with braising liquid to stove top and bring to a boil; reduce mixture by half.

Adjust seasonings. Stir in lemon zest; keep warm.

Heat lamb shanks covered in a low oven when ready to serve.

LEMON-SPINACH FETTUCCINI

In a bowl, toss together hot fettuccini, spinach, oil, lemon zest and pepper until mixed. Cover; keep warm.

In bottom of large soup plate, mound 1 cup of Lemon-Spinach Fettuccini and top with 1 hot American Lamb shank. Ladle 1/2 cup braising liquid over top and sprinkle with 1 tablespoon chives.

Red Wine-braised American Lamb Shanks with Butternut Squash and Parsnip Puree

Servings: 4-6 Preparation: 15 Minutes Cook Time: 3 hours

INGREDIENTS

AMERICAN LAMB

• 4 American Lamb shanks 1 to 1-1/2 pounds each

• Kosher salt and freshly ground black pepper, to taste

• 2 small onions, cut into 1/2-inch-thick slices

• 2 small bulbs fennel, cut into 1/2-inch-thick slices

• 8 cloves garlic, sliced

• 2 sprigs rosemary, coarsely chopped

• 1/2 stick unsalted butter

• 1-1/2 cups red wine

• 4 cups beef or chicken stock

BUTTERNUT SQUASH AND PARSNIP PUREE

• 1 medium butternut squash, about 1-1/2 pounds

• 2 small parsnips, about 8 ounces

• 1/2 tablespoon unsalted butter

• 1-1/2 teaspoons olive oil

• 1 large leek, thoroughly washed and dried

• 2 cloves garlic, sliced

• 1/2 cup dry white wine

• 1/2 cup water

• 1-1/2 teaspoons smoked paprika

• 1-1/2 teaspoons herbes de Provence (without lavender)

• Salt to taste

DIRECTIONS

AMERICAN LAMB

Liberally season the shanks with salt and pepper; set aside. In a large bowl, add onion,fennel, garlic and rosemary; toss to combine. Lay Lamb shanks on top of marinade,nestling each one into the vegetables until partially submerged. Pack marinade over and around shanks; refrigerate, uncovered, for 24 hours.

Remove shanks from marinade; set aside. In a large Dutch oven or heavy-bottomed ovenproof pan with a lid, melt butter over medium heat. When butter is foamy, add Lamb shanks; brown well on all sides, about 12 minutes total, in batches if necessary. Remove shanks to a plate.
Increase heat to medium-high; add marinade vegetables, cooking and stirring

occasionally until slightly softened. Add wine; increase heat. Cook, scraping the bottom of the pan with a wooden spoon to loosen any browned bits, until the wine has reduced by half. Add the stock and bring to a simmer; add Lamb shanks back to the pan. The liquid should come about halfway up the sides of the shanks. Put lid on the pan and place in oven. Cook at 350°F until lamb is fork tender and falling off the bones, 2 to 2-1/2 hours

BUTTERNUT SQUASH AND PARSNIP PUREE

Peel the squash, cut in half and remove seeds. Cut halves into 1-inch chunks; set aside. Peel and slice parsnips into 1-inch coins; add to squash. In a large saucepan with a lid, warm the butter and oil over medium heat. When butter begins to get foamy, add leek and garlic. Cook, stirring occasionally, until leek softens slightly and become translucent, about 7 minutes. Add wine, water, squash, parsnips, paprika, herbes de Provence and salt; stir to combine. Bring to a boil over medium heat; reduce heat to a simmer and cover. Simmer until vegetables are very soft, about 30 minutes. Remove pan from heat; allow contents to cool slightly. In a food processor, puree vegetables in batches to achieve a smooth and silky consistency. Season to taste with salt and serve warm with the braised Lamb shanks.