Bon Appetit Lamb Stock Recipes

RAGOUT OF LAMB AND SPRING VEGETABLES WITH FARRO

Ragout of Lamb and Spring Vegetables with Farro image

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

Provided by Chef Seamus Mullen

Categories Soup/Stew Lamb Kid-Friendly Asparagus Pea Turnip Spring Boil Small Plates

Yield 6 Servings

Number Of Ingredients 18

Ingredients

4 sprigs oregano
4 sprigs thyme
2 sprigs rosemary
2 bay leaves
1/4 cup olive oil, plus more
2 pounds lamb shoulder, cut into 1" pieces
Kosher salt, freshly ground pepper
0 freshly ground pepper
8 ounces pearl onions, peeled
4 garlic cloves, thinly sliced
2 tablespoons balsamic vinegar
1 cup dry red wine
6 cups low-sodium chicken broth
1 cup semi-pearled farro or wheat berries, rinsed
1 3/4 pounds baby turnips, trimmed, scrubbed, halved if large
1 bunch asparagus, trimmed, cut into 1" pieces on a diagonal
2 cups fresh (or frozen, thawed) peas
1 bunch dandelion greens, trimmed

Steps:

Tie together oregano, thyme, rosemary, and bay leaves with kitchen twine.
Heat 1/4 cup oil in a large heavy pot over medium-high. Season lamb with salt and pepper. Working in batches, cook, turning occasionally, until browned, 12-15 minutes per batch. Transfer to a plate as you go.
Add onions to pot and stir to coat. Season with salt and pepper and cook until starting to brown, about 4 minutes. Stir in garlic; cook 30 seconds before adding vinegar. Cook, scraping up browned bits, until syrupy, about 1 minute.
Add wine, bring to a boil, and cook until reduced by about one-fourth, about 4 minutes. Add broth, lamb, and herb bundle. Bring to a boil, reduce heat, and simmer gently, partially covered, until lamb is tender, 75-85 minutes.
Stir in farro and cook until nearly al dente, 15-20 minutes. Remove herb bundle; add turnips. Cook until farro is cooked through, turnips are tender, and lamb is almost falling apart, 30-40 minutes. Mix in asparagus and peas; cook until crisp-tender, 2 minutes. Add greens and stir to wilt. Season with salt and pepper. Serve drizzled with oil.

BON APPETIT LAMB STOCK

Bon Appetit Lamb Stock image

I couldn't believe that, of 32,000++ recipes at Recipezaar, no lamb stock recipe existed! So allow me to fill that void. Recipe from Bon Appetit magazine.

Provided by Fido

Categories Stocks

Time 5h25m

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients

lamb bone, and trimmings from 2 racks of lamb or equivalent
4 fluid ounces water, plus more as needed
1 cup tomatoes (fresh or canned)
1 medium onion, chopped
2 large carrots, chopped
2 stalks celery, trimmed and chopped
5 cloves garlic, chopped (or more)
1/2 teaspoon dried thyme
2 bay leaves
6 black peppercorns

Steps:

Preheat the oven to 400°F.
In a roasting pan, roast the bones and trimmings until well browned, about 45 minutes, stirring occasionally.
Transfer the bones and trimmings to a stockpot, and degrease the roasting pan.
Place over medium-high heat and stir in 4 fluid ounces of water, scraping up any browned bits.
Pour these deglazed juices into the stockpot.
Add the remaining ingredients and water to cover.
Bring to a simmer over medium heat, reduce the heat to low, cover partially, and simmer for 3 to 4 hours, skimming frequently.
Strain the stock into a bowl through a colander lined with a double layer of dampened cheesecloth.
Gently press the solids to extract all the liquid; discard the solids.
Cool.
Remove fat from the surface.
The stock can be stored for up to a week in a refrigerator, or longer if frozen.

Nutrition Facts : Calories 34.7, Fat 0.2, SaturatedFat 0.1, Sodium 36.2, Carbohydrate 8, Fiber 1.9, Sugar 3.5, Protein 1.1

MOROCCAN SLOW-COOKED LAMB

Moroccan Slow-Cooked Lamb image

Goes great with: Couscous flavored with chopped mint, toasted slivered almonds, and grated lemon peel. What to drink: Australian Shiraz or red Faugères from the Languedoc in France.

Categories Soup/Stew Ginger Lamb Tomato Stew Dinner Apricot Chickpea Winter Cinnamon Coriander Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 18

Ingredients

1 tablespoon ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon fennel seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces
4 tablespoons olive oil, divided
1 large onion, finely chopped
1 tablespoon tomato paste
2 cups low-salt chicken broth
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 cup dried apricots (about 5 ounces)
2 large plum tomatoes, chopped
2 cinnamon sticks
1 tablespoon minced peeled fresh ginger
2 teaspoons (packed) grated lemon peel
2 tablespoons chopped fresh cilantro

Steps:

Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch. Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.) Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.

SPRING LAMB STEW

Spring Lamb Stew image

Provided by Danielle Brackett

Categories Soup/Stew Lamb Onion Potato Sauté Stew High Fiber Carrot Winter Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 10

Ingredients

2 tablespoons (1/4 stick) butter
1 pound lamb stew meat
2 tablespoons all purpose flour
12 boiling onions, peeled
5 medium russet potatoes, peeled, quartered
2 large carrots, peeled, cut into 1-inch pieces
10 small bay leaves
2 teaspoons dried thyme
2 cups canned beef broth
1/2 cup chopped fresh parsley

Steps:

Melt butter in heavy large Dutch oven over high heat. Season lamb with salt and pepper. Add lamb to pot and sauté until brown, about 5 minutes. Add flour and stir 2 minutes. Add onions, potatoes, carrots, bay leaves and thyme and stir 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover and simmer until lamb and vegetables are almost tender, about 1 hour.
Uncover stew and simmer until gravy thickens and lamb and vegetables are very tender, about 15 minutes longer. Add parsley. Season stew to taste with salt and pepper.

LAMB SHANKS BRAISED WITH ANISE AND ORANGE

Lamb Shanks Braised with Anise and Orange image

Categories Citrus Onion Vegetable Braise Orange Lamb Shank Winter Anise Bon Appétit

Yield Serves 6

Number Of Ingredients 12

Ingredients

8 whole star anise
6 lamb shanks (about 1 pound each), fat and sinew trimmed
3 tablespoons olive oil
3 cups chopped onions
2 1/2 cups chopped celery
1 1/2 cups chopped carrots
2 tablespoons chopped garlic
4 cups chicken stock or canned low-salt chicken broth
4 cups beef stock or canned beef broth
1 cup orange juice
2 1/2 tablespoons grated orange peel
1 tablespoon honey

Steps:

Finely grind star anise in spice grinder or in mortar with pestle. Rub half of ground star anise over lamb shanks. Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add lamb to pot; brown on all sides, about 12 minutes per batch. Transfer lamb to bowl. Add 1 tablespoon oil to pot; add onions, celery, carrots and garlic and sauté until golden, about 10 minutes. Return lamb to pot. Add all stock, orange juice, peel and remaining star anise. Bring to boil. Reduce heat; cover and simmer until lamb is tender, about 1 hour 45 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before continuing.)
Transfer lamb to large bowl. Cover with foil. Working in batches, transfer cooking liquid and vegetables to processor; puree until smooth. Return liquid to pot. Boil until liquid is reduced to 6 cups, about 20 minutes. Mix in honey. Season to taste with salt and pepper. Pour over lamb and serve.

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