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:

Quickview
338k Calories
31g Protein
12g Total Fat
20g Carbs
59% Health Score
Limit These
Calories
338k
17%

Fat
12g
19%

  Saturated Fat
7g
47%

Carbohydrates
20g
7%

  Sugar
10g
11%

Cholesterol
85mg
29%

Sodium
522mg
23%

Alcohol
4g
24%

Get Enough Of These
Protein
31g
62%

Vitamin K
306µg
292%

Vitamin A
5278IU
106%

Zinc
8mg
58%

Vitamin B12
3µg
52%

Selenium
33µg
47%

Vitamin B3
9mg
46%

Folate
178µg
45%

Phosphorus
344mg
34%

Manganese
0.65mg
32%

Potassium
1070mg
31%

Copper
0.5mg
25%

Vitamin B2
0.41mg
24%

Iron
4mg
24%

Vitamin B6
0.4mg
20%

Fiber
4g
19%

Vitamin B5
1mg
19%

Vitamin E
2mg
18%

Vitamin C
14mg
18%

Magnesium
69mg
17%

Vitamin B1
0.25mg
16%

Calcium
103mg
10%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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