Braised Lamb Shanks with Escarole and Radicchio
If you have roughly 3 hours to spend in the kitchen, Braised Lamb Shanks with Escarole and Radicchio might be a great gluten free and dairy free recipe to try. For $3.76 per serving, you get a main course that serves 6. One serving contains 338 calories, 31g of protein, and 12g of fat. 112 people found this recipe to be yummy and satisfying. This recipe from Foodnetwork requires carrots, kosher salt, honey, and garlic. Overall, this recipe earns a tremendous spoonacular score of 96%. Try Braised Lamb Shanks, Braised Lamb Shanks, and Braised Lamb Shanks for similar recipes.
Servings: 6
Preparation duration: 60 minutes
Cooking duration: 120 minutes
Ingredients:
2 carrots, peeled and chopped
2 stalks celery, chopped
2 tablespoons Dijon mustard
1 small head escarole, cleaned and chopped into 1-inch pieces
2 sprigs fresh rosemary
1 cup full-bodied dry red wine, such as Barolo
3 cloves garlic, peeled and smashed
2 tablespoons honey
Freshly grated horseradish, to finish
Kosher salt
4 pounds lamb shanks (about 4 shanks)
2 1/2 cups low-sodium chicken broth
1 onion, peeled and chopped
2 sprigs fresh oregano
1 head radicchio, halved and chopped into 1-inch pieces
1/4 cup tomato paste
3 tablespoons vegetable oil
Equipment:
oven
frying pan
wooden spoon
whisk
bowl
Cooking instruction summary:
Preheat the oven to 300 degrees F. Heat a large braiser pan over medium-high heat and add the oil. Sprinkle the lamb shanks all over with 2 teaspoons salt. When the pan and oil are hot, sear the shanks on all sides until deep brown, rotating often, about 8 minutes. Remove the lamb to a plate. To the pan, add the carrots, celery, onions and garlic and cook, stirring often with a wooden spoon, until the vegetables are soft and beginning to brown, about 5 minutes. Add the oregano, rosemary and tomato paste and cook, stirring constantly, for 3 minutes to caramelize the paste. Deglaze the pan with the wine and simmer for 3 minutes. Stir in the chicken stock, then add the lamb shanks back to the pan. Bring to a simmer, reduce the heat to medium-low, and cover the pan. Transfer the pan to the oven and cook until the lamb is fork tender, about 2 hours, turning the shanks halfway through. Meanwhile, in a large bowl, whisk together the honey, Dijon and 1/4 teaspoon salt. Add the escarole and radicchio and toss well to coat. Arrange the bitter greens on a large serving platter. When the lamb is tender, remove the shanks to the platter with the greens. Simmer the sauce until reduced slightly, an additional 10 to 15 minutes. Spoon some of the sauce over the lamb. Serve the remaining sauce on the side, for guests to help themselves. Finish the platter by grating some fresh horseradish over the lamb.
Step by step:
1. Preheat the oven to 300 degrees F.
2. Heat a large braiser pan over medium-high heat and add the oil. Sprinkle the lamb shanks all over with 2 teaspoons salt. When the pan and oil are hot, sear the shanks on all sides until deep brown, rotating often, about 8 minutes.
3. Remove the lamb to a plate.
4. To the pan, add the carrots, celery, onions and garlic and cook, stirring often with a wooden spoon, until the vegetables are soft and beginning to brown, about 5 minutes.
5. Add the oregano, rosemary and tomato paste and cook, stirring constantly, for 3 minutes to caramelize the paste. Deglaze the pan with the wine and simmer for 3 minutes. Stir in the chicken stock, then add the lamb shanks back to the pan. Bring to a simmer, reduce the heat to medium-low, and cover the pan.
6. Transfer the pan to the oven and cook until the lamb is fork tender, about 2 hours, turning the shanks halfway through.
7. Meanwhile, in a large bowl, whisk together the honey, Dijon and 1/4 teaspoon salt.
8. Add the escarole and radicchio and toss well to coat. Arrange the bitter greens on a large serving platter.
9. When the lamb is tender, remove the shanks to the platter with the greens. Simmer the sauce until reduced slightly, an additional 10 to 15 minutes. Spoon some of the sauce over the lamb.
10. Serve the remaining sauce on the side, for guests to help themselves. Finish the platter by grating some fresh horseradish over the lamb.
Nutrition Information:
covered percent of daily need
