Braised Lamb Stew Recipes

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BRAISED LAMB STEW



Braised Lamb Stew image

Macros per serving: • 782 Calories • 45g of Fat • 72g of Protein • 13g of Carbs

Provided by Vicky Abrams

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

2 lbs leg of lamb
1 onion
3 carrots
1 bulb garlic
1 tomato
2 tbsp butter
1 cup bone broth
1 cup white wine
2 sprigs rosemary
1 tsp thyme
1 tsp salt
1/2 tsp pepper

Steps:

  • Put your dutch oven on a high flame to warm up. The dutch oven is made of a very thick material and takes longer to warm up that your regular pot or pan. Give it about 5-10 minutes before putting anything in there.
  • While your dutch oven is heating, take your legs of lamb and rub them with olive oil, salt and pepper. When the dutch oven is hot, put the lamb legs in and let them get nice and brown on each side (flipping once).
  • While your legs are browning, chop up your veggies very roughly. This is a chunky stew if there ever was one!
  • When both sides of the lamb legs are brown, set them aside on a plate and throw in your veggies. Let them cook until the onions become translucent and they start to take some of the browning that was left behind by the lamb you just took off.
  • When the veggies are tender, pour in your bone broth and wine and add the rosemary. As the mixture heats up a bit, start to gently scrape some of the browning that was left behind and incorporate it into your broth. Tasty stuff can't go to waste!
  • Submerge your resting lamb legs into the mixture and... you can pretty much take a break for about 4 hours! Clean your house, work out, have a snack... you want to let this lamb really simmer on a low flame for as long as you can. The longer you let it simmer, the softer it'll be.
  • While you're waiting, consider making some home-made tzaziki sauce! It's the perfect, fresh and cooling, Greek pairing to a zesty lamb stew!
  • After about 3-4 hours, you should notice the lamb becoming very soft in your broth. Remove the meat from the broth carefully (if it's as soft as it should be, using a fork will break it all apart. Try using a spatula or tongs at least).
  • Place the lamb on a plate and scoop up some veggies. Pour some of that tasty broth on too! Pair it with some tzatziki sauce and dig in!

Nutrition Facts : ServingSize 1 serving, Calories 782 kcal, Fat 45 g, Carbohydrate 13 g, Protein 72 g

STOUT-BRAISED LAMB



Stout-Braised Lamb image

This stout-braised lamb is most delicious made at least one day and up to three days ahead. If making the same day, skim excess fat from surface of braising liquid with a spoon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 5h35m

Number Of Ingredients 12

One 5-pound butterflied boneless lamb shoulder, trimmed of excess fat and cut in half
Coarse salt and freshly ground pepper
3 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
1 large onion, peeled and coarsely chopped
6 cloves garlic, minced (3 tablespoons)
2 sprigs rosemary
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 bottle (11.2 ounces) stout beer, such as Guinness
1 3/4 cups low-sodium chicken broth
Store-bought tomato jam or fruit chutney, for serving

Steps:

  • Preheat oven to 325 degrees. Season lamb generously with salt and pepper. Sprinkle evenly with flour. Heat oil in a braiser pan or large deep-sided skillet over medium-high. Working in 2 batches, sear lamb, fat-side down first, until browned all over, 5 to 7 minutes a batch. Transfer to a platter.
  • Reduce heat to medium. Add onion to pan and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in garlic, rosemary, and tomato paste. Cook, stirring, until fragrant, about 1 minute.
  • Add Worcestershire, stout, and broth. Bring to a boil, scraping up browned bits from bottom of pan. Return lamb, fat-side up, and any accumulated juices to pan and return to a boil.
  • Cover pan and transfer to oven. Cook, spooning juices over lamb every 30 minutes, until meat is fork-tender, 2 1/2 to 3 hours. Remove from oven; uncover and let cool completely. Cover and refrigerate at least 1 day and up to 3 days.
  • Remove solidified fat from top. Place pan over medium-low and gently simmer, covered, until lamb is warmed through, about 15 minutes. Remove rosemary. Using 2 forks, shred meat into large pieces. Transfer to a tureen or other serving vessel. Pour braising liquid over lamb. Serve with jam or chutney.

FRENCH ONION-BRAISED LAMB SHANKS WITH BARLEY AND GREENS



French Onion-Braised Lamb Shanks With Barley and Greens image

This warming stew starts with a mountain of lightly caramelized onions and leeks to combine the sweet-savory flavors of French onion soup with rich, red wine-braised lamb shanks. Onion soups can be delicious whether made with lightly caramelized onions or deep, dark, sweet onions, and achieving either is a simple matter of adjusting the cooking time on the onions. Barley and greens added toward the end of cooking make it a complete one-pot meal, though the stew would be equally delicious spooned over polenta or mashed potatoes. (If serving with potatoes or polenta, omit the barley and cook as directed.) Not into lamb (or can't find shanks)? Try the exact same recipe with beef short ribs or oxtail.

Provided by J. Kenji López-Alt

Categories     dinner, soups and stews, main course

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 13

3 1/2 to 4 pounds lamb shanks (about 4 large or 5 to 6 small or medium)
Salt and black pepper
2 tablespoons neutral oil, such as canola, vegetable or rice bran
3 pounds yellow onions, thinly sliced (see Tip)
1 pound leeks (about 2 large), white and pale green parts only, cut into 2- to 3-inch segments, then thinly sliced lengthwise (see Tip)
1 medium carrot (about 6 ounces), peeled and finely diced
8 garlic cloves, smashed and roughly chopped
1/4 cup tomato paste
2 cups dry red wine
6 cups chicken stock, preferably homemade (see Tip)
4 rosemary sprigs
1 cup pearled barley
1 bunch mature spinach or kale (remove the stems if using kale), roughly chopped

Steps:

  • Adjust oven rack to lower-middle position and heat oven to 275 degrees. Lightly season lamb with salt and pepper on all sides. Heat the oil in a 7- to 8-quart Dutch oven over medium-high until shimmering. Add the lamb shanks and cook, turning occasionally, until well-browned on all sides, about 10 minutes total. Transfer the lamb to a rimmed baking sheet or large plate, and set aside.
  • Add the onions, leeks and carrots to the Dutch oven. Reduce heat to medium. Season lightly with salt and cook, stirring frequently and scraping the bottom of the Dutch oven with a wooden spoon, until the onions and leeks are as caramelized as you'd like, about 20 minutes for lightly caramelized onions that give the stew a more savory flavor, or 45 minutes or longer for deeply caramelized onions that will make the stew sweeter. If browned bits start building up on the bottom of the pot, add water a tablespoon at a time, scraping them up and reincorporating them before continuing.
  • When the onions are ready, add the garlic, and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and stir until it evenly coats all of the vegetables. Add the wine, scrape the bottom and sides of the pot, and cook until the wine is reduced by at least half, a minute or two. Add the chicken stock and the rosemary. (Tie the rosemary into a bundle with kitchen twine if you want to make it easier on yourself later.)
  • Return the lamb shanks to the pot. Increase heat to high, bring the pot to a simmer, and transfer to the oven. Place a lid on top, leaving it cracked by an inch or so. Cook for 2 1/2 hours, then remove from oven. Flip the lamb, and stir the barley and spinach into the broth, making sure it's all submerged. Return to the oven, cover with the lid cracked, and continue cooking until a metal skewer inserted into the lamb meets very little resistance, the meat falls off the bone with a little tug, and the barley is fully cooked but still chewy, 30 to 45 minutes longer.
  • Transfer the pot to the stovetop, remove and discard the rosemary, and adjust the consistency to a saucy, stewlike mixture by simmering to thicken, or thin it out by adding water. Stirring as you go to prevent the bottom from sticking. Season to taste with salt and pepper, and serve.

BRETON BRAISED LAMB & HARICOT BEANS



Breton braised lamb & haricot beans image

Our warming braised lamb and bean stew uses storecupboard ingredients to create a hearty family-sized dinner. This easy recipe is perfect for cold nights

Provided by Diana Henry

Categories     Dinner, Main course, Supper

Time 3h5m

Number Of Ingredients 13

250g haricot beans , soaked overnight and drained
2 large onions , 1 roughly chopped, 1 quartered
3 whole carrots , peeled, 1 halved lengthways, 2 diced
2 sticks celery , 1 halved, 1 diced
2 bay leaves
bunch of parsley , stalks and leaves separated, leaves chopped
6 black peppercorns
2 tbsp olive oil
1kg braising lamb (shoulder is good), cut into chunks
4 garlic cloves , finely chopped
400g can cherry tomatoes
1 tbsp tomato purée
400ml lamb stock or chicken stock

Steps:

  • Put the beans in a saucepan and cover with water. Add the quartered onion, the halved carrot and halved celery, the bay leaves, parsley stalks and peppercorns. Bring to the boil, reduce the heat and simmer for 30-40 mins until the beans are soft. Drain well and reserve the cooking liquid, discarding the onion, carrot and celery.
  • While the beans are cooking, heat half the olive oil in a heavy-based flameproof casserole. Brown the lamb in batches over a high heat. As each batch is cooked, remove it and set aside on a plate. Reduce the heat, add the chopped onion to the pan with the diced celery and carrot and cook until well coloured. Add the garlic and cook for another couple of mins.
  • Return the lamb to the pan and add all the remaining ingredients, except the beans. Bring to the boil, reduce the heat to very low and cover, then cook for 2 hrs. Add the beans 45 mins before the end of cooking time. Stir the lamb round every so often. If the lamb looks dry, add some of the bean cooking liquid.
  • Remove the lid for the last 30 mins of cooking time, and season. This helps the cooking liquid to reduce. You should end up with a thick stew of tender lamb and soft beans. Scatter over the parsley and serve.

Nutrition Facts : Calories 621 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 13 grams fiber, Protein 39 grams protein, Sodium 0.4 milligram of sodium

BRAISED LAMB STEW (FRESH-HERB KHORESH)



Braised Lamb Stew (Fresh-Herb Khoresh) image

This traditional Persian stew of lamb, kidney beans, and onions, is flavored with turmeric, saffron, coriander and Persian limes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 16

6 tablespoons extra-virgin olive oil
4 pounds boneless leg of lamb, cut into 1-inch cubes
4 medium onions, peeled and thinly sliced (about 1 1/2 pounds)
4 cloves garlic, thinly sliced
1 tablespoon coarse salt
2 teaspoons freshly ground pepper
2 teaspoons ground turmeric
1/2 teaspoon ground saffron, dissolved in 1 tablespoon hot water
6 whole dried Persian limes, pierced
1 cup dried kidney beans
4 cups water
6 cups finely chopped fresh flat-leaf parsley
2 cups finely chopped garlic chives or scallions
2 cups finely chopped fresh coriander
1 teaspoon ground fenugreek
4 tablespoons dried Persian lime powder or 1/2 cup freshly squeezed lime juice

Steps:

  • Heat 4 tablespoons olive oil in a medium stockpot over medium heat. Add lamb, onions, and garlic, and cook, stirring occasionally, until meat is no longer pink and onions are softened, about 20 minutes. Add salt, pepper, turmeric, saffron water, whole dried Persian limes, and kidney beans; cook a few minutes more. Add the water. Bring to a boil, cover, and simmer over low heat, stirring occasionally.
  • Meanwhile, heat a large nonstick skillet over medium-low heat. Add chopped parsley, chives, coriander, and fenugreek. Cook, stirring frequently, until they are wilted, about 10 minutes. Add remaining 2 tablespoons oil, and cook, stirring constantly, until the herbs are very fragrant, about 10 minutes more.
  • Add sauteed herbs and lime powder to lamb mixture. Cover; simmer until meat and beans are tender, about 2 1/2 hours. Uncover stew, and cook until beans are very tender, and stew has thickened slightly. Adjust seasoning if necessary, and serve hot.

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