#Braised lamb

[omnivorescookbook]

Chinese Red Braised Lamb (红烧羊肉) Try this Chinese-style braised lamb cooked in a savory sauce with very simple seasonings until tender and juicy. It will have everyone asking for seconds!

Recipe: https://omnivorescookbook.com/red-braised-lamb/

[afinickyguide]

end of heroes’ feast cookbook || episode eighty-seven: braised lamb 🥩🧅🧄

end of an era everyone!! thank you all for joining me on this journey through this heroes’ feast cookbook! be sure to check back next week where i’ll be announcing what i’ve got planned for my next project! 💖

[petermorwood]

Sunday lunch, or - since what with one thing and another we ate closer to dinnertime, it might be more of a Sunday dinch. :->

It was Moroccan-style braised lamb shanks, and it was really good; after 24 hours or marination and about three hours of slow cooking, the lamb was literally off-the-bone edge-of-the-fork tender.

Because the spicing was so complex (though NB like most North African dishes, not hot) we went for a simple accompaniment, plain couscous with a few strips of home-made preserved lemon to balance the deep, rich flavours.

I also included a dab of harissa with mine, and a couple of pickled chillis for zing.

Meat and recipe both came from Irish on-line source James Whelan.

I think this would work well in a slow-cooker.

BTW, on-line recipes like this can change with the seasons, so I'm adding it below the cut.

*****

For a more fragrant and pungent dish, the lamb can be covered in clingfilm and marinated in the fridge for up to 24 hours to allow the spices to penetrate the meat. The accompanying couscous can be jazzed up with pistachio nuts and dried fruits.

Moroccan Style Braised Lamb Shanks – Printer Friendly Download

Ingredients

4 lamb shanks, well trimmed

1 tablesp. paprika

1 teasp. each ground coriander, cumin, cinnamon and turmeric

Sea salt and cracked black pepper

2 tablesp. olive oil

1 large onion, roughly chopped

2 garlic cloves, chopped

2½ cm piece peeled fresh root ginger, chopped

450ml chicken or lamb stock

2 x 400g cans chopped tomatoes

1 tablesp. clear honey

Squeeze of lemon juice

Serve with a bowl of couscous

Serves: 4

To Cook

Cooking Time: 2¾ hours

Preheat the oven to Gas Mark 3, 160ºC (325ºF).

Heat a large frying pan.

Mix together the paprika, coriander, cumin, cinnamon, turmeric and one teaspoon of pepper in a large bowl.

Add the lamb shanks and using your hands rub in the spices.

Add a little of the olive oil to the heated pan and quickly brown off two of the spiced lamb shanks.

Transfer to a casserole dish with a lid and repeat with the remaining lamb shanks.

Meanwhile, place the onion, garlic and ginger in a food processor or mini-blender and pulse until finely minced.

Add another tablespoon of the olive oil to the pan, then add the onion mixture and sauté for 3-4 minutes until well softened and coloured from the spices left in the bottom of the frying pan.

Pour a little of the stock into the pan, stirring to combine and then tip over the lamb shanks.

Add the remaining stock with the tomatoes and honey, stirring gently until evenly combined.

Cover with the lid and cook for 2-2½ hours until the lamb shanks are meltingly tender and the meat is ready to fall off the bone.

Add a squeeze of lemon juice and season to taste.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. 

[dostoyevsky-official]

i love my beautiful daughter dutch oven

[secretmessages1983]

early birthday dinner for me i went and got lebanese food 😋😋😋

[delicious-in-kitchen]

Braised Lamb Shanks with Spring Pea Risotto from Padella Pasta

[joshuameals]

Joshua Tree AU - Freshly Cooked Restaurant quality meals in Gold Coast – Joshua Tree Au We provide restaurant quality big Aussie portioned meals made by local chefs. Delivered on the same day of cooking. Fast delivery in Gold Coast & Queensland. Order now.

[hearthandheathenry]

Easy Braised Lamb Chops With Veggies

I originally wasn't going to post a recipe on this, because it was my first time making it and I was a bit intimidated. However, after cooking it today and figuring out how easy it was to actually make, and how absolutely delicious it turned out, I feel like I can share this with confidence that anyone can also recreate it! Both my family and I were absolutely blown away at how tender, savory, and comforting this meal was and even my toddler stuffed her face full of it and asked for even more! Not only that, but I feel like you can recreate this recipe with many substitutions, using beef or whatever vegetables you'd like, along with whatever spices you would like, and it would equally turn out amazing! Although there is a lot of ingredients due to spices, actually cooking it is extremely easy and pretty hands-off, much like a dump-and-go meal! For this recipe, I did use a pressure cooker to speed up the process, because I wanted fall-off-the-bone-tender meat without having to wait 3+ hours. However, you can recreate this recipe using a slow cooker as well, if you don't have a pressure cooker. As long as your lamb reaches 145 degrees, then it is cooked through!

Ingredients:

(Makes about 2 servings)

1-2lb pack of lamb chops

1 carrot, chopped

1/2 a large white onion, chopped

2 stalks of celery, chopped

2 tablespoons of garlic, minced

4 cups of beef broth

1 1/2 tablespoons of tomato bouillon powder

3 tablespoons of balsamic vinegar

1 tablespoon of Worcester sauce

1 bay leaf

1/2 tablespoon cinnamon

1/2 tablespoon of oregano

1/2 tablespoon of basil

1/2 tablespoon of thyme

1/2 tablespoon of rosemary

1/2 tablespoon of fennel seed

1/2 tablespoon of salt

1/2 tablespoon of pepper

1/2 tablespoon of paprika

3 tablespoons of cornstarch

1 tablespoon of preferred oil

Instructions:

Chop all your veggies and place them aside to add later.

If you would like to, season your meat now with preferred seasonings. I used salt, pepper, paprika, garlic powder, and onion powder.

Turn your pressure cooker to the 'Sear' setting on high.

Add in your lamb chops to the pressure cooker and sear them on both sides until browned, then set aside.

Add your oil to the pot then toss your veggies and all your seasonings and bouillon into the pot, but not your liquids or cornstarch. Cook, stirring occassionally, until veggies have softened slightly.

Pour in your broth and all liquids into the pot and stir, then add your meat back into the pot as well.

Turn off Sear mode and turn on Pressure Cook instead, and set to high for 45 minutes, then begin cooking everything but the cornstarch.

Once timer goes off, allow to release steam naturally, then take off lid.

Take out meat and set aside, feel free to pick out the bones now.

Set pot back to sear on high.

Mix cornstarch with a little bit of cold water, then add into pot and stir until thickened. Turn off heat once done.

Serve meat and veggies smothered with the sauce and enjoy! Best served over mashed potatoes or rice.

Condensed Recipe for Pros:

Sear meat in pressure cooker, set aside.

Sear veggies in pressure cooker until slightly tender.

Add meat back to pot along with all liquids and seasonings, keep cornstarch out.

Pressure cook for 45 min on high

Once done, take meat out.

Turn pot back to sear and add in cornstarch mixed with a little bit of water, stir until thickened. Once thickened, turn off heat.

Plate meat and veggies smothered with the sauce over mashed potatoes or rice. Enjoy!

[bohobedlove]

Braised Leg of Lamb

[nochearecipebook]

Cordero al Vino (Braised Lamb Shank)

Another one of those meats that gives off an incredible and delicious smell as it cooks in wine sauce.

Sprinkle the 6 medium shanks with salt and ground black pepper, place inside medium steel pot and brown on all sides using olive oil. Lower the heat and add fresh minced garlic, diced white onions, ground leaf oregano, one bay leaf, and any other spice of your choice like Spanish paprika or sazón. Add one cup of red table wine, one cup of beef broth, sprinkle with two tablespoons of capers, cover and simmer for 1 1/2 hours turning them over and basting them half way through.

[cheffrybistro]

Wild Boar Delight: Cheffry's Bistro's Signature Pappardelle Pasta Perfection

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[michaelkellyphoto]

Braised Lamb Shank Fit for July

[curttu]

Port Braised Lamb Shankwith recipe link

[dirtydentistband]

Lamb Braised in Pomegranate In this lovely dish, chef John braises lamb chops in pomegranate juice. Serve with rice, potatoes, or polenta.

[15riots]

Braised Lamb Shanks w/ Rosemary

[delicious-in-kitchen]

Braised Dorset Lamb Shank with Saffron Risotto from Padella Pasta