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How To make Curried Lamb Shanks In Wine
4 tb Oil
4 Lamb shanks
4 tb Flour
1 1/2 ts Curry powder
1 c Water
1 c Dry white wine
Salt, garlic salt and pepper 1 Onion slice thinly
I cook lamb occasionally in my Asian recipes, but not often as no one but myself likes it here. The main thing to remember about lamb is that it should be medium rare. Actually, I like it seared on the outside and nearly raw in the middle, but these days that's not such a hot idea. Heat oil in a heavy skillet with a tight-fitting lid. Add shanks and brown slowly on all sides. Remove shanks form pan. Add flour and curry powder to drippings and blend well; add water and wine, stirring, until thickened. Return shanks to pan, season with salt, garlic salt and pepper. Top with onions. Cover and simmer gently for 1 1/2 hours until tender. Serves 4. San Francisco Chronicle, 3-21-90. Posted by Stephen Ceideberg; September 28 1992.
How To make Curried Lamb Shanks In Wine's Videos
Slow Cooked Lamb Shanks | Jamie Oliver
This slow and low one pot recipe guarantees perfect melt in the mouth lamb that will satisfy even the hungriest of diners. Tender shanks cooked in a thick, silky sauce and served with creamy mash and a fresh mint oil. This is such a tasty, comforting dish you’ll be asked to make it again and again.
This recipe first aired on Channel 4 in 2011 as part of the Jamie’s Great Britain series.
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Braised Lamb Shanks in Red Wine - Oven Braised.
These braised lamb shanks are slow-cooked in the oven with red wine gravy. A delicious and simple recipe that needs only 20 minutes to prep and 2 hours to cook. Served over mashed potato and sides for a complete meal.
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How To Perpare Easy Slow Cooked Lamb Shanks in White Wine Sauce || Lammkeulen in Weißweinsauce ||
Lamb shanks are the king of all lamb cuts, and Slow cooked until meltingly tender in a rich depth of flavour in this delicious gravy with Onion, carrot, thyme and best white wine, and Serve it along side some potatoes, pasta dish to soak up all that sauce or over basmati rice.
FOR LAMB SHANKS
3 X Lamb Shanks
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80ml -Olive Oil
450ml -White Wine
750ml -Vegetables Stock
1tbs -Tomato Paste
1med -Yellow Onion
2med -Carrots
3 -Stick of Celery
4 -Cloves of Garlic
4 -Bay Leaves
2 -Sprigs of Thyme
1 -Handful Purpose Flour
Salt and Pepper to Taste
------------------------------
FOR GARNISHES
1x -Handful Parsley Chopped
2tbs -Anchovys Fish Fillets Chopped
2tbs -Green Olives Chopped
8-10 -Cherry Tomatoes
1tbs -EV Olive Oil
1tsp -Fresh Lemon Juice
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LAMB SHANKS SLOW COOKER - QUICK AND EASY RECIPES
For today's quick and easy recipe I am making curried lamb shanks in a slow cooker. If you enjoy this video please give it a thumbs up + share, subscribe and turn on notifications bell so you don't miss my next Super Tasty Recipe!
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INGREDIENTS
2 to 3 lamb shanks
2 Tbsp. olive oil - or cooking oil of your choice.
1 large onion - roughly diced
4 to 5 garlic cloves
1 cup strained or diced tomatoes (unsalted and unseasoned)
1 - 2 Tbsp. tomato paste
1 1/2 cups chicken stock
1 Tbsp. ground cumin
1 Tbsp. ground coriander
1 Tbsp. garam masala
1 tbsp. curry powder
Salt and pepper to taste
This recipe can be made in a Dutch oven on top of the stove or use the braising method in the oven.
For slow cooker method you can cook on high setting for 4 hours - or cook on low setting for 6 to 8 hours.
This recipe stores well in the fridge for several days and tastes even better the next day. You can also store in the freezer up to 6 months in an air tight container.
Thanks for watching and hope you give this recipe a try!
Kristina - Super Tasty Bites
Braised Lamb Shanks with Red Wine on the Stovetop
Braised lamb shanks are delicious and fairly easy to prepare. Indeed, it’s perhaps the perfect cut for those who like their meat cooked long, fork-tender, and full-flavored. This is slow-cooked on the stovetop for 2 hours.
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Home & Family - Braised Lamb Shanks with Red Wine Sauce Recipe
Chef Fabio Viviani hits the kitchen to cook a fall-off-the-bone tender braised lamb shank in red wine sauce. He allows the lamb to marinate overnight in the fridge with garlic cloves, chili flakes, olive oil, and red wine. The following day, he bakes the dish in beef stock for three hours.