Instant Pot Lamb Shank by Drizzle & Dip
Use your Instant Pot to create braised lamb shanks with red wine and bay leaves. The result is a succulent, tender lamb shank in half of the time with far less prep!
Instant Pot features a healthy stainless steel inner pot, thorough starter manual, 10 safety features and an advanced microprocessor with built in sensors to give you perfect results every time!
Spiced Lamb Shanks with Lentil Reduction and Almond, Apricot & Sultana Couscous | Lidjia's Kitchen
We’re excited to bring you Chef Lidjia’s @LidjiasKitchen spiced lamb shanks with lentil reduction and almond, apricot & sultana couscous, all details for the recipe below ????
For the Lamb and Lentils:
Ingredients:
4 Australian lamb shanks, removed from the refrigerator 30 minutes prior to cooking
3 tablespoons vegetable oil
1 onion, finely chopped
4 cloves garlic, minced
1 fat pinch of of salt
1 tablespoon turmeric
2 teaspoons cumin
1 teaspoon fresh ginger
1 dried red chili pepper (crumbled (or ¼ teaspoon dried chili flakes))
2 teaspoons ground cinnamon
¼ teaspoon nutmeg
Black pepper
6 tablespoons honey
2 tablespoon soy sauce
1 cup red lentils
Water to cover
Sliced toasted almonds to garnish
Directions:
Put 3 tablespoons of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks, in batches, in the pan. Set.
Fry the onion and garlic until soft. Stir in the turmeric, ground ginger, cumin chili, cinnamon and nutmeg, and season with some freshly ground pepper. Cook for 1 minute.
Add the honey and soy sauce.
Put the shanks back in the pan, add cold water almost to cover, bring to the boil. Put a lid on the pan, lower the heat and simmer very gently for 2½ to 3 hours or until the meat is tender, stirring occasionally.
Remove the shanks from the lentil sauce. Set aside and keep warm. Turn up the heat to medium/high and simmer the sauce until reduced by half. Return the shanks to the sauce and reheat prior to serving.
For the Almond, Apricot, and Sultana Couscous:
Ingredients:
2 tablespoons unsalted butter
1 shallot, minced
1 cup couscous
1 cup homemade chicken or vegetable stock
½ teaspoon salt
1/3 cup dried apricots
1/3 cup sliced almonds, lightly toasted
2 tablespoons flat leaf parsley, finely chopped
Directions:
Heat butter in a pan, add the shallots. Sauté until soft.
Bring Chicken stock to a boil. Add Couscous and salt. Cover and let sit for 15 minutes. Fluff with a fork. Add shallots, apricots, almonds, and parsley. Mix and serve with the lamb shanks.
Follow Lidjia's Kitchen on Instagram:
Check out more delicious recipes on our YouTube channel, or head over to lambandbeef.com to discover more tips, tricks, recipes, and information!
12 Hour Lamb Shoulder - Ultimate Slow Roasted Lamb!
A 3 hour lamb shoulder is great. A 12 hour lamb shoulder is better! The meat is more succulent because lower heat means less moisture loss.
And the flavour in that lamb Jus is just WOW! Better than gravy, you can't buy stock that good.
Excellent one for gatherings - make up to 4 shoulders in one oven. Entirely hands off overnight slow-roast at a very low temperature with lots of braising liquid so it's safe. The meat is so juicy it reheats 100% perfectly - I make it overnight, then reheat to serve that night.
PRINT RECIPE:
shoulder/
Delicious Lamb Shanks Recipe
#lambrecipe #lambshanks
Ingredients:
2 pcs. lamb shanks
1 1/2 cup dice carrots
1 can tomato
2 tablespoon tomato paste
1 large dice onion
1 1/2 cup celery
4 cloves of garlic
500 ml. beef broth (chicken broth)(water)
500 ml. red wine
2 tablespoon rosemary
3 pcs. bay leaves
1 teaspoon salt
1 teaspoon black pepper
music purchased from kinemaster
Braised Lamb Shank with French Lentils and Beet Salad with Fried Goat Cheese
Lamb shank with French lentils and roasted beet salad with warm goat cheese.
These are the perfect dishes to cook on Saturday and eat it on Sunday!
Life cannot get any better than that! Cooking it slow is the key to be successful with this dish.
While we wait for the lamb to become nice and tender, we will prepare a roasted beet salad with pan-fried goat cheese. The contrast between the cold salad and the warm goat cheese, makes this dish unique!
If you like lamb with lentils and you want to cook on Saturday and relax on Sunday in front of a delicious meal, this class is for you!