Beer Braised Lamb Shoulder With Onions And Turnips Recipes

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BEER-BRAISED LAMB SHANKS



Beer-Braised Lamb Shanks image

Lamb, a classic springtime meat, stars in this comforting dish that's perfect for the chilly, dreary days between winter and spring. Garnish with sliced green onions. Breaking up the cooking time yields a superior texture and flavor but you can also cook the lamb all at once, simmering until fork-tender for 2 1/2 to 3 hours.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 11h55m

Yield 2

Number Of Ingredients 12

2 lamb shanks
1 teaspoon salt, divided, or to taste
freshly ground black pepper to taste
1 tablespoon olive oil
1 onion, chopped
2 large carrots, cut into 1-inch pieces
1 large stalk celery, cut into 1-inch pieces
3 cloves garlic, finely chopped
2 teaspoons tomato paste
1 (12 fluid ounce) can or bottle beer
2 sprigs rosemary
1 pinch cayenne pepper

Steps:

  • Season lamb shanks with salt and pepper.
  • Heat olive oil in a deep-sided pan or pot over medium-high heat. Add lamb and cook, turning as needed, until browned, about 5 minutes. Remove from pan and reduce heat to medium.
  • Place chopped onion, carrot, celery, and garlic in the pan. Season with a large pinch of salt. Cook and stir until vegetable juices start to come out, about 2 minutes. Add tomato paste and stir to coat, about 1 minute. Pour in beer and stir in rosemary. Raise heat to high and bring sauce mixture to a simmer.
  • Toss lamb shanks in with the sauce mixture. Reduce heat to low. Cover and simmer until lamb is nearly fork-tender, flipping lamb after 1 hour, about 2 hours. Remove from heat and let cool to room temperature, at least 30 minutes. Refrigerate, 8 hours to overnight.
  • Skim the fat off the top of the sauce, if desired. Cover and bring lamb to a simmer over low heat. Flip and continue simmering until meat is fork-tender and nearly falling off the bone, about 45 minutes. Place lamb shanks in a bowl to keep warm.
  • Bring sauce to a boil over high heat. Boil until reduced by half but not too thick, about 3 minutes. Season with salt and cayenne pepper. Plate the lamb shanks and spoon sauce on top.

Nutrition Facts : Calories 387 calories, Carbohydrate 22.4 g, Cholesterol 82.2 mg, Fat 14.4 g, Fiber 4 g, Protein 29.8 g, SaturatedFat 3.9 g, Sodium 1362.8 mg, Sugar 7 g

BRAISED TURNIPS



Braised Turnips image

Provided by Amanda Freitag

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

4 tablespoons butter
2 pounds baby turnips with greens, turnips quartered and greens chopped
2 pounds baby turnips with greens, turnips quartered and greens chopped
1 cup chicken stock
2 tablespoons cider vinegar
Salt and freshly ground black pepper

Steps:

  • Add the butter to a large skillet set over medium-high heat. Add the turnips to the pan and cook until slightly browned and just tender, about 10 minutes. Add the greens and stock, and simmer until the turnips are cooked through and greens are tender, 10 to 12 minutes. Stir in the vinegar and season with salt and pepper to serve.

BRAISED SHOULDER OF LAMB



Braised Shoulder of Lamb image

Uncover your exotic side and create an authentic Thai Braised Shoulder of Lamb using Chang beer

Provided by changbeer

Time 3h30m

Yield Serves 4

Number Of Ingredients 19

200g lamb shoulder
330ml Chang Beer
250ml chicken or beef stock
100ml rice wine or cream sherry
2 tbsp fish sauce
1 tbsp dark soy sauce
1 tbsp palm sugar
3 shallots
1 tbsp fresh ginger
5 garlic cloves
6 chillies
½ tbsp white pepper
½ tbsp coriander seed
½ tbsp cumin powder
1 star anise
2 cardamom pods
4 cloves
1 tbsp coriander root stalk
¼ cup veg oil

Steps:

  • Brown off the lamb and remove from the pan
  • Add more oil if necessary and fry all of the spices for 3-4 minutes to release the aromas
  • Add all the other ingredients and bring the lamb and beer braising liquor to the boil and simmer for 10-15 minutes
  • Cover and bake for 3-4 hours at 150 degrees
  • When the meat is tender remove the lamb and set to one side
  • Over a low to medium flame, reduce the braising liquor to concentrate the flavour and consistency. Season with fish sauce and serve with Chang steamed sticky rice
  • Garnish with coriander leaves and deep-fried crisp shallots

BRAISED LAMB SHOULDER



Braised Lamb Shoulder image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 13

1 lamb shoulder (3 to 5 pounds), boned and tied
Coarse salt and freshly ground pepper
3 tablespoons olive oil
2 cloves garlic, finely chopped
2 stalks celery, finely chopped
1 carrot, finely chopped
2 small onions, finely chopped
3 sprigs fresh rosemary, needles removed and finely chopped
3 sprigs fresh thyme, leaves removed and finely chopped
1 pinch of freshly grated nutmeg
1 pinch of ground clove
1 bottle (750ml) dry Italian red wine
1 cup whole canned plum tomatoes, crushed

Steps:

  • Preheat the oven to 325 degrees. Season lamb all over with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over high heat. Add lamb shoulder, and cook, turning occasionally, until lamb is browned all over, 8 to 10 minutes. Remove lamb; set aside. Pour out any excess oil, and discard. Add remaining tablespoon oil and heat over medium-high heat. Stir in garlic, celery, carrot, onion, herbs, nutmeg, and cloves. Season with salt and pepper. Cook for 1 minute. Return lamb to Dutch oven. Add wine and tomatoes. Bring to a boil, cover, and transfer to the oven. Cook until fork-tender, 2 1/2 to 3 hours.
  • Remove from oven. Transfer lamb to a platter, and keep warm. Make sauce: Place the Dutch oven over low heat, and cook the liquid until it has reduced and thickened, about 3 minutes. Remove twine from lamb, and slice; serve with sauce.

LAMB BRAISED WITH WHITE BEANS AND TURNIPS



Lamb Braised With White Beans and Turnips image

Bordeaux is more distinctive for wines than food, though its vinously sauced dishes are famous, as is its lamb from Pauillac. Indeed, while tasting, it struck me that succulent lamb, with slightly gamy fat, would best unpin the tight embrace of the 2008 vintage from the Médoc. I braised chunks of lamb shoulder in wine, gave the dish an edge with lemon zest and white turnips, and added buttery white beans, a classic partner for lamb. If you like canned beans, rinse and drain them, and add in place of the cooked beans, with the turnips, during final simmering.

Provided by Florence Fabricant

Categories     dinner, main course

Time 2h15m

Yield 4 servings

Number Of Ingredients 11

2/3 cup dried white cannellini, Tarbais or great northern beans
2 tablespoons extra virgin olive oil
3 pounds lamb shoulder in 2-inch chunks, with bone
Salt and black pepper
8 medium white turnips (about 1 1/2 pounds), peeled and quartered
1 cup (about 2) finely chopped leeks
4 large cloves garlic, sliced
Grated zest of 1 lemon
1 tablespoon fresh rosemary leaves, plus sprigs for garnish
1 1/2 cups dry white wine
1 1/2 cups veal or chicken stock (a bit more if reheating; see Step 5)

Steps:

  • Place beans in a bowl, cover with water to a depth of 2 inches and soak 8 hours or overnight.
  • Heat oil on medium-high in a 4-quart stovetop casserole or deep sauté pan. Season lamb with salt and pepper, add to pan and brown. Remove to a platter. Add turnips and brown lightly. Remove to a bowl. Reduce heat to low. Add leeks and garlic, and sauté until softened. Stir in lemon zest, rosemary and wine. Return lamb to pan, cover and simmer on low 1 hour.
  • While meat cooks, drain beans, place in a saucepan with 3 cups water, bring to a simmer, cover and cook 1 hour. Beans should be tender; if not, cook another 15 minutes.
  • After 1 hour, lamb should also be tender. Remove it, leaving all liquid in the pot. Drain beans and add to the pot. Add turnips and 1.5 cups stock. Season with salt and pepper. Bring to a simmer. Tuck lamb back in, cover and cook on low 30 to 45 minutes, until all is very tender.
  • Transfer to a deep platter and serve, garnished with rosemary. Or set aside, reheat (you may need a little stock) and serve.

Nutrition Facts : @context http, Calories 1179, UnsaturatedFat 42 grams, Carbohydrate 31 grams, Fat 81 grams, Fiber 6 grams, Protein 64 grams, SaturatedFat 33 grams, Sodium 1813 milligrams, Sugar 9 grams

BEER BRAISED TURNIPS



Beer Braised Turnips image

Turnips are a tough sell, but I find myself liking the bitterness more as I get older! These are sweet, deep, and mark the first time I have ever heard the phrase 'Can I finish the turnips?' This is a great side for turkey or pork roast.

Provided by Jacqueline

Categories     Vegetable Side Dishes

Time 1h15m

Yield 2

Number Of Ingredients 5

1 large turnip - peeled, halved lengthwise, and sliced 1/2-inch thick
2 tablespoons butter, cut into small pieces
1 (12 fluid ounce) bottle dark beer, or amount to cover
1 pinch dried savory
salt to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Place the turnip in a pot with enough cold, salted water to cover. Bring the water to a boil and cook until the turnips are soft, about 7 minutes; drain. Transfer the turnips to a shallow baking dish. Dot the top of the turnips with pieces of butter. Pour enough of the beer into the dish to cover the turnips. Season with savory and salt.
  • Bake in the preheated oven until the beer is mostly cooked off and the turnip is tender, about 1 hour.

Nutrition Facts : Calories 205.3 calories, Carbohydrate 12.6 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 1.9 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 150.3 mg, Sugar 3.5 g

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