Braised Lamb With Red Wine And Prunes Recipes
BRAISED LAMB WITH RED WINE AND PRUNES
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here, it's braised in a flavorful mixture of prunes, red wine and spices until tender.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
- Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 33 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 652 milligrams, Sugar 13 grams
LAMB SHANKS IN RED WINE WITH PRUNES
Earthy. Plummy. Balanced with acidity.These were my descriptions of the South African cabernet sauvignon wines we tasted. They reminded me of just how good cabernet can be when the winemaker does not aim for a skyscraper when 10 stories will do. I wanted to enjoy the wines with lamb, and hearty shanks braised with fruit and spice did the trick. The acid balance in many of the wines gracefully tamed the richness of the sauce. You should figure one shank a person, so try to buy smallish ones, about a pound each. And serve the dish with couscous.
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 2h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place prunes in a bowl, add wine and set aside. Heat oil in a 6-quart casserole or sauté pan. Add lamb and brown on all sides over medium heat. Remove. Stir in onion and garlic. Sauté on low until soft. Stir in bell pepper, cumin and paprika. Sauté a few minutes. Return lamb to pan, season with salt and pepper. Add thyme, prunes and wine. Cover and simmer 1 hour.
- Turn shanks in pan and baste. Add zest and cayenne. Cover and cook on low about 45 minutes more, until lamb is tender when pierced with a fork. Check seasoning. Serve with couscous.
Nutrition Facts : @context http, Calories 1015, UnsaturatedFat 29 grams, Carbohydrate 39 grams, Fat 58 grams, Fiber 6 grams, Protein 73 grams, SaturatedFat 25 grams, Sodium 1495 milligrams, Sugar 20 grams
BRAISED LAMB SHANKS WITH PRUNES
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Sprinkle lamb with salt and pepper. Heat 4 tablespoons oil in large wide ovenproof pot over medium-high heat. Add lamb in single layer; cook until brown on all sides, about 10 minutes total. Transfer lamb to rimmed baking sheet. Add 2 tablespoons oil to pot. Add onion and carrot and sauté until golden brown, about 10 minutes. Add prunes, garlic, and cardamom and stir 2 minutes. Add both broths and bring to boil. Return lamb to pot, cover, and transfer to oven.
- Braise lamb until tender, about 1 3/4 hours. Transfer lamb to rimmed baking sheet. Tilt pan and spoon off fat. Season sauce to taste with salt and pepper. Return lamb to pot, turning to coat. DO AHEAD: Lamb can be made 2 days ahead. Refrigerate uncovered until cold, cover, and keep chilled. Rewarm over medium heat before continuing. Place lamb shanks on plates. Spoon sauce over.
BRAISED LAMB WITH RED WINE, COFFEE, AND CARDAMOM
Make and share this Braised Lamb With Red Wine, Coffee, and Cardamom recipe from Food.com.
Provided by Boo Chef in West Te
Categories Scandinavian
Time 2h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Stir cardamom in large saucepan over medium-high heat until golden, about 4 minutes. Add all wine, 1/4 cup honey, and next 5 ingredients; bring to boil. Boil 10 minutes. Cool marinade.
- 2 Place lamb and marinade in resealable plastic bag. Chill overnight.
- 3 Preheat oven to 350°F Remove lamb from marinade, reserving marinade with spices. Pat lamb dry; sprinkle with 3 tablespoons flour, salt, and pepper. Melt butter in heavy large pot over medium-high heat. Add lamb; brown well, about 8 minutes. Pour marinade with spices over lamb and bring to boil. Cover pot; bake lamb until tender, turning occasionally, about 2 hours 15 minutes. Transfer lamb to platter; cut off stirng.
- 4 Strain lamb cooking liquid into large bowl; spoon off fat, reserving 2 tablespoons fat in small bowl. Mix 2 tablespoons flour into reserved fat. Return cooking liquid to pot and bring to boil. Mix in 1/4 cup honey. Whisk in flour mixture. Boil 5 minutes. Mix in chopped thyme. Season with salt and pepper. Slice lamb; serve with sauce.
Nutrition Facts : Calories 1793.3, Fat 121.4, SaturatedFat 54, Cholesterol 401.7, Sodium 391.2, Carbohydrate 37, Fiber 0.4, Sugar 25.2, Protein 89.3
BRAISED LAMB WITH PRUNES
The sweetness of the prunes sets off the taste of the lamb beautifully, luscious and comforting. From Silvena Rowe
Provided by lindseylcw
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a casserole dish add onion and saute until lightly browned.
- dust the lamb with the flour, salt and pepper and add to the onions. cook until meat is browned.
- add stock and simmer until until sauce has slightly thickened, about 20-30 minutes.
- add the sugar, vinegar, bay leaves, cinnamon, cloves and prunes.
- bring to a boil and simmer for about 20 mins more until meat is very tender.
- serve hot sprinkled with parsley with either rice or boiled potatoes.
Nutrition Facts : Calories 409.2, Fat 25, SaturatedFat 7.3, Cholesterol 67, Sodium 58.9, Carbohydrate 27.9, Fiber 3, Sugar 15.9, Protein 19.9
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