Braised Lamb Shoulder With Garlic And Cinnamon Recipes

BRAISED LAMB SHOULDER CHOPS

Steps:

• Serve the lamb chops with the cooking juices. This dish goes well with mashed potatoes and cabbage, or another side vegetable, along with warm biscuits or a loaf of hearty bread.

BRAISED LAMB SHOULDER

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.

BRAISED LAMB SHOULDER CHOPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.
• Saute onion and garlic in reserved drippings until tender, about 5 minutes.
• Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
• Bake in preheated oven for 3 hours.
• Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.

BRAISED LAMB WITH GARLIC AND CINNAMON

Steps:

• Put oil in a large, deep skillet over medium-high heat. A minute later, add as many chunks of lamb as will fit without crowding (cook in batches, if necessary). When meat browns (3 to 4 minutes) turn chunks and sprinkle them with salt and pepper. Adjust heat so pieces brown as rapidly as possible without burning. After each has browned on 2 sides, remove from pan and add another piece or two until all meat has been browned (10 to 15 minutes).
• When all meat has been removed from pan, turn off heat and allow the pan to cool a bit. Turn heat back to medium and add garlic and cinnamon. Cook for about 30 seconds, then add the wine; raise heat to high and let wine bubble away for a minute. Add the tomatoes and cook, stirring occasionally, for about a minute. Return meat to pan and cover; adjust heat so mixture bubbles very gently. (If it cooks too quickly, you may have to add a little water.)
• Cook, undisturbed, until meat is very tender, about 1 1/2 hours. Taste and adjust seasoning, then serve over rice or buttered noodles, with lemon wedges.

BRAISED LAMB SHOULDER WITH THYME, CARROTS, AND FENNEL

Steps:

• Preheat oven to 350°F. Trim fat from lamb and discard. Cut each chop lengthwise along bones into 3 separate pieces, leaving bones attached to meat. Sprinkle lamb with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in large ovenproof pot over high heat. Working in batches, add lamb to pot and sauté until browned on all sides, about 8 minutes per batch. Transfer lamb to bowl. Add onions, 2 chopped carrots, halved head of garlic, and 6 thyme sprigs to pot and sauté until onions are brown, about 7 minutes. Add tomatoes and stir 2 minutes. Return lamb and any accumulated juices to pot. Stir in 1 1/2 cups water. Sprinkle with salt and pepper. Bring mixture to simmer. Cover pot tightly; transfer to oven and bake until lamb is very tender, adding up to 3/4 cup more water if juices evaporate, about 2 hours 15 minutes.
• Using tongs, transfer lamb to medium bowl; discard bones. Pour vegetable mixture from pot into strainer set over large bowl. Press on solids to extract as much vegetable pulp and pan juice as possible. Return strained pulp and juice to pot. Spoon off fat from surface. Return lamb to pot; bring mixture to simmer. Season to taste with salt and pepper.
• Melt 2 tablespoons butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add sliced carrots, 2 thyme sprigs, fennel, and bay leaf and sauté until vegetables begin to soften, about 5 minutes. Reduce heat to medium-low; cover and simmer until vegetables are very tender, stirring often, about 35 minutes. Discard thyme and bay leaf. Season with salt and pepper. Serve with sautéed vegetables.

BRAISED SHOULDER OF LAMB WITH JEWELLED STUFFING

Steps:

• To make the stuffing, soak the dates, apricots and cranberries in boiling water for 30 mins, then drain and squeeze dry gently. Mix with the rest of the stuffing ingredients and salt and pepper.
• Season the lamb well on both sides. Spread on the stuffing, then roll into shape and secure with string. Heat the oil in a large, lidded ovenproof pan. Add the lamb and brown on all sides. Remove to a plate.
• Heat oven to 150C/130C fan/gas 2. Brown the onions in the remaining fat for 5 mins, add the garlic and sizzle for 30 secs. Now pour in the cider and as it bubbles, scrape up any caramelised bits at the bottom and sides of the pan. Add enough of the stock to come ¹/³ of the way up the lamb, and the orange zest, cinnamon and bay leaves.
• Cover with a piece of crumpled baking parchment and cook for 2½-3 hrs, turning halfway through, until the meat is completely tender. Remove and wrap with foil. Strain the juices and spoon off any fat that comes to the top, then put into a wide pan and boil to reduce for 5-10 mins, until slightly thickened and rich in flavour. Season with salt, pepper and a squeeze of lemon or orange juice, if necessary. Slice the lamb and serve with the sauce, and parsley sprinkled over.

BRAISED LAMB (SHOULDER) WITH GARLIC AND CINNAMON

Steps:

• Put oil in a large, deep skillet over medium-high heat.
• A minute later, add as many chunks of lamb as will fit without crowding(cook in batches, if necessary).
• When meat browns, (3 to 4 minutes)turn chunks and sprinkle them with salt and pepper. Adjust heat so pieces brown as rapidly as possible without burning.
• After each has browned on 2 sides, remove from pan and add another piece or two until all meat has been browned (10 to 15 minutes).
• When all meat has been removed from pan, turn off heat and allow the pan to cool a bit. Turn heat back to medium and add garlic and cinnamon.
• Cook for about 30 seconds, then add the wine;.
• raise heat to high and let wine bubble away for a minute. Add the tomatoes and cook, stirring occasionally,for about a minute.
• Return meat to pan and cover; adjust heat so mixture bubbles very gently. (If it cooks too quickly,.
• you may have to add a little water.) Cook, undisturbed, until meat is very tender, about 1 1/2 hours.
• Taste and adjust seasoning, then serve over rice or buttered noodles, with lemon wedges.