Ming Tsai's Braised Curried Lamb Shanks
David Waltuck's Moroccan Lamb Shanks
Barbara Kafka's Oven-Braised Lamb Shanks With White Beans
Ming Tsai's Braised Curried Lamb Shanks
(6 servings)
6 lamb shanks (about 1 pound each)
Salt and freshly ground black pepper to taste
2 tablespoons fennel seeds
1/4 cup coriander seeds
11/2 cups flour
1/4 cup curry powder
11/2 teaspoons ancho chili powder
About 3 tablespoons canola oil
2 large onions, cut into 1/2-inch dice
2 celery stalks, cut into 1/2-inch dice
2 large carrots, peeled and cut into 1/2-inch dice
1/4 cup finely chopped ginger root
1/4 cup finely chopped garlic
750-milliliter bottle dry red wine
1 cup dark soy sauce
2 bananas, peeled and sliced or mashed
4 Thai chili peppers, or to taste (may substitute serrano chili peppers)
3 springs fresh thyme (may substitute 1 tablespoon dried thyme)
Pat the shanks dry and season generously with salt and pepper. Set aside.
In a spice or coffee grinder, grind the fennel and coriander seeds. In a
large shallow dish, combine the ground fennel and coriander with the flour
and the curry and chili powders. Stir to combine. Working 1 at a time,
dredge the shanks in the flour mixture, shaking to remove any excess.
Transfer to a plate. Place a large pot or Dutch oven large enough for the
shanks to fit comfortably without touching over medium-high heat. Add 2
tablespoons of the oil and swirl to coat the bottom of the pot. When the
oil shimmers, add the shanks in batches, being careful not to crowd the
pot, and cook, turning as necessary, until well browned on all sides,
about 8 minutes total. Return the shanks to the plate and repeat with the
remaining shanks, adding additional oil if necessary. Pour or spoon the
fat from the pot and discard. Wipe out the pot. Return it to medium heat,
add the remaining 1 tablespoon oil and swirl to coat the bottom of the
pot. Add the onions, celery, carrots, ginger and garlic and cook, stirring
frequently, until the vegetables are softened, 6 to 8 minutes. Add the
wine and salt and pepper to taste, bring to a simmer and cook until the
liquid is reduced by half, 15 to 20 minutes.
Add the soy sauce, bananas, chili peppers and thyme and stir to combine.
Return the shanks to the pot, add enough water to almost cover the shanks
and season the liquid with salt. Increase the heat to medium-high and
bring to a simmer. Cover, reduce the heat to medium-low or low and simmer
very gently until the meat is tender and almost falling from the bone, 3
to 4 hours. Transfer the shanks to a platter; cover with foil to keep
warm. Spoon off and discard any fat that has accumulated on the surface
of the liquid. Increase the heat to medium-high and simmer the cooking
liquid until it has reduced slightly, about 10 minutes. If using fresh
thyme, remove and discard the sprigs. Remove the pot from the heat; set
aside to cool for at least 10 minutes.
Working in batches, transfer the mixture to a food processor or blender
and puree. Return the puree to the pot and heat until warmed through.
Taste and adjust the seasonings accordingly. To serve, place the shanks
on individual plates and ladle the sauce over and around the shanks.
Per serving: 967 calories, 72 gm protein, 30 gm carbohydrates, 58 gm fat,
243 mg cholesterol, 22 gm saturated fat, 1,090 mg sodium, 7 gm dietary
fiber
David Waltuck's Moroccan Lamb Shanks
(6 servings)
6 lamb shanks (about 1 pound each), trimmed of visible fat
4 tablespoons extra-virgin olive oil
2 medium onions, coarsely chopped
3 large cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon kosher salt
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika, preferably sweet Hungarian
1 teaspoon saffron threads
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
2 cups white wine
2 cups chicken stock or broth
2 bay leaves
Preheat the oven to 475 degrees. Pat the shanks dry and rub with 2
tablespoons of the oil. Place the shanks in a roasting pan large enough
for them to fit comfortably without touching. Roast the shanks, turning
about every 10 minutes, until well browned, about 40 minutes total. Pour
or spoon the fat from the pan and discard. Leave the shanks in the pan and
set aside. Reduce the oven temperature to 375 degrees. In a medium,
nonreactive saucepan over medium heat, heat the remaining 2 tablespoons
oil. Add the onions and garlic and cook, stirring occasionally, until
softened and lightly browned, 6 to 8 minutes. Add the lemon juice, salt,
cumin, coriander, paprika, saffron, turmeric and ginger and stir until
completely incorporated. Add the wine, stock and bay leaves, increase the
heat to medium-high and bring to a boil. Remove the pan from the heat
and carefully pour the mixture over the lamb shanks. Cover the roasting
pan tightly with aluminum foil and roast for 1 hour.
Remove the foil, reduce the oven temperature to 350 degrees and continue
to roast, turning the shanks occasionally, until the meat is tender and
almost falling from the bone and the sauce is reduced and thickened, about
1 hour. To serve, transfer the shanks to a serving platter or individual
plates and cover to keep warm. Remove and discard the bay leaves. Spoon
off and discard any fat that has accumulated on the surface of the liquid.
Taste the sauce
and adjust the seasoning accordingly. Spoon the sauce over the shanks.
Per serving: 528 calories, 66 gm protein, 6 gm carbohydrates, 23 gm fat,
201
mg cholesterol, 6 gm saturated fat, 607 mg sodium, 1 gm dietary fiber
Barbara Kafka's Oven-Braised Lamb Shanks With White Beans
(4 to 8 servings)
4 lamb shanks (1 to 11/4 pounds each), trimmed of visible fat
2 small onions, peeled
6 medium cloves garlic, peeled
1 cup water
2 pounds dried white beans, such as Great Northern or navy, soaked
overnight
in enough water to cover by 2 inches, then drained
1 bouquet garni (fashioned from a 2-inch sprig fresh rosemary, five 2-inch
sprigs fresh oregano, six 2-inch sprigs fresh thyme and 1/2 dried bay
leaf)
3 cups canned tomatoes with their juices, tomatoes chopped
1 cup red wine
2 cups chicken stock or broth
About 2 teaspoons kosher salt
Adjust the oven rack to the middle position and preheat the oven to 475
degrees. Pat the shanks dry and place in a roasting pan large enough for
the shanks to fit comfortably without touching. Roast the shanks for 20
minutes. Using tongs, turn the shanks. Add the onions to the pan and turn
to coat with the pan drippings. Return the pan to the oven and roast for
10 minutes. Add the garlic to the pan, turn to coat and continue roasting
until the shanks are crusty and brown, about 10 minutes longer. Using
tongs, carefully transfer the shanks, onions and garlic to a plate; cover
to keep warm. Pour or spoon the fat from the pan, reserving 2
tablespoons. Place the pan on top of the stove over medium-high heat, add
1 cup water and bring to a boil. Boil, using a wooden spoon to scrape the
bottom of the pan, for 3 minutes. Remove from the heat and set aside.
Reduce the oven temperature to 375 degrees.
Using the reserved 2 tablespoons fat, coat the bottom and sides of a large
pot or Dutch oven with a tight-fitting lid, such as a 7-quart casserole,
that is large enough for the shanks to fit comfortably without touching.
Place half the beans in the pan. Coarsely chop the roasted onions and
garlic and spread them over the beans. Place the shanks on top and add the
bouquet garni. (If you prefer, you may scatter the herbs between the
shanks instead of tying them into a bundle.) Spoon the remaining beans
over and around the shanks, spreading them in an even layer. Pour over the
tomatoes and their juice, the wine, stock and the reserved deglazing
liquid from the roasting pan and cover the pot. Place over medium-high
heat and bring to a boil.
Transfer the pot to the oven and roast for 2 hours, checking the level of
liquid occasionally and adding more water as necessary. (May cool to room
temperature and refrigerate for up to 24 hours. Return to room temperature
prior to proceeding.) Sprinkle the shanks and beans with the salt and,
using a wooden spoon, work or mix the salt into the mixture. Return the
pot to the oven and roast, uncovered, until heated through, about 20
minutes (adding more water as necessary). Remove and discard the bouquet
garni. To serve, either transfer the shanks to individual plates and spoon
the beans on top or spoon the beans into shallow bowls and shred the meat
over the top.
Per serving: 635 calories, 61 gm protein, 76 gm carbohydrates, 8 gm fat,
101
mg cholesterol, 3 gm saturated fat, 866 mg sodium, 19 gm dietary fiber
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