Braised Lamb With Garlic And Cinnamon Recipes

BRAISED LAMB WITH ROSEMARY AND GARLIC

Steps:

• Toast coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill or mortar and pestle.
• Pound garlic, rosemary, oregano, and pepper with a mortar and pestle or pulse in a food processor until garlic and rosemary are broken into fine pieces or finely chopped. Mix in coriander, then, stirring constantly, stream in 1/2 cup oil. Mix until a thick paste forms. Season lamb all over with kosher salt and spread half of the rosemary paste over inside of lamb. Starting from a short end, roll up lamb so it's resting seam side down. Starting at the center, tie with kitchen twine at even intervals. Rub outside of lamb with remaining rosemary paste and place on a rimmed baking sheet. Chill at least 4 hours and up to 12 hours (letting the lamb marinate longer will really allow the flavors to meld and permeate the meat).
• Remove lamb from refrigerator and let sit to come to room temperature, about 1 hour (this facilitates even cooking).
• Preheat oven to 450°F. Roast lamb until well browned all over, 20-25 minutes. Remove from oven and reduce oven temperature to 300°F.
• Meanwhile, heat remaining 1/4 cup oil in a Dutch oven or other heavy pot large enough to fit lamb over medium. Add onion, fennel, carrot, and garlic and cook, stirring occasionally, until vegetables are soft and golden, 15-20 minutes. Add chiles de árbol and wine and bring to a simmer. Remove from heat.
• Carefully place lamb in pot and pour in water to come halfway up sides of meat. Place in oven and braise lamb, uncovered, until an instant-read thermometer inserted into the thickest part registers 120°F, about 1 hour. Transfer lamb to a cutting board and let rest 30 minutes.
• Slice lamb and transfer to a platter. Spoon some braising liquid over and sprinkle with sea salt. Serve with salsa verde and harissa.

BRAISED LAMB SHANKS WITH GARLIC AND VERMOUTH

Steps:

• Tip: After the long braise, the garlic cloves are tender enough to push through a sieve, creating a flavorful purée that thickens the pan sauce. Don't forget to scrape the pulp clinging to the bottom of the strainer.
• Vya and Noilly Pratt are preferred brands of vermouth.
• Position a rack in the lower third of the oven and heat the oven to 325°F If necessary, trim any excess fat from the lamb shanks, but don't trim away the thin membrane that holds the meat to the bone. Season the shanks all over with salt and pepper.
• Heat the oil over medium heat in a large Dutch oven or other heavy braising pot large enough to accommodate the lamb shanks in a snug single layer. When the oil is shimmering, add half the shanks and brown them on all sides, 12 to 15 minute total. Set the browned shanks on a platter. Repeat with the remaining shanks. When all the shanks are browned, pour off and discard the fat from the pan.
• Set the pan over medium-high heat and add the vermouth. As it boils, stir with a wooden spoon to dissolve any drippings. Return the shanks to the pan, arranging them as best you can so they fit snugly. Tuck the bay leaves in between the shanks and scatter the garlic over them. Cover and braise in the oven, turning the shanks every 45 min., until fork-tender, 1-1/2 to 2 hours.
• Transfer the shanks to a platter and cover with foil to keep warm. Tilt the braising pot to pool the juices at one end and skim off and discard any surface fat. Pour what remains in the pot into a medium-mesh sieve set over a bowl. Discard the bay leaves. With a rubber spatula, scrape over and press down on the garlic cloves so the pulp goes through but not the skins; be sure to scrape the pulp clinging to the bottom of the strainer into the sauce. Whisk in the lemon juice. Taste and add salt, pepper, and more lemon juice if needed. To serve, pour the sauce over the shanks and shower them with the chopped herbs and a little freshly ground pepper.
• Make Ahead Tips.
• The dish can be made up to three days ahead. After braising, transfer the shanks to a baking dish. Strain and season the sauce as directed in the recipe. Pour a little strained sauce over the shanks to moisten them. Refrigerate the shanks and the sauce separately, both tightly covered. Before serving, reheat the chilled sauce, pour it over the shanks in the baking dish, cover the dish with foil, and warm in a 325ºF oven for about 30 minute Finish with the herbs and black pepper, and serve.
• Serving Suggestions.
• Fill out the meal with a potato gratin and a refreshing heap of green beans.

WINE-BRAISED LEG OF LAMB WITH GARLIC

Steps:

• Preheat oven to 475°F. Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and pepper. Place halved heads of garlic around lamb, cut side up. Scatter 1 bunch thyme over and around lamb. Roast lamb 20 minutes. Reduce oven temperature to 350°F. Boil wine in large saucepan for 5 minutes. Pour wine around lamb. Cover and roast until lamb is very tender, about 2 hours 45 minutes longer. (Can be made 1 day ahead. Cool, uncovered, 1 hour. Cover and refrigerate. Rewarm, covered, in 350°F oven for 30 minutes before continuing.)
• Transfer lamb and heads of garlic to platter. Tent with foil. Using slotted spoon, remove thyme sprigs and garlic skins from pan juices. Place roasting pan over medium-high heat on stovetop. Bring juices to boil. Add butter and remaining minced garlic. Boil until juices thicken slightly, about 12 minutes. Season jus with salt and pepper. Slice lamb; spoon jus over.

BRAISED LAMB WITH GARLIC AND LEMON

Steps:

• Put the oil in a large deep skillet with a lid and turn the heat to medium-high. A minute later, add as many chunks of lamb as will fit without crowding (you will inevitably have to brown in batches). It will take 3 or 4 minutes for the pieces to brown; when they do, turn them and sprinkle them with salt and pepper. Adjust the heat so the pieces brown as rapidly as possible without burning. After each has browned on 2 sides, remove it from the pan and add another piece or two. The entire browning process will take 10 to 15 minutes.
• When all the meat has been removed from the pan, turn off the heat and wait a minute for the pan to cool a bit. Turn the heat back to medium and add the garlic; wash and slice one of the lemons and add it also. Cook for about 30 seconds, then add the liquid. Raise the heat to high and let the liquid bubble away for a minute. Return the meat to the pan and cover; adjust the heat so the mixture bubbles very gently. (If it cooks too quickly, you may have to add a little water once or twice.)
• Cook, undisturbed (you can stir occasionally if you want to, but it's unnecessary), until the meat is very tender, about 1 1/2 hours. Taste and adjust the seasoning, then serve over the rice with the other lemon cut into wedges.

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.