Braised Leg Of Lamb With Celery Root Pure Recipes

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BRAISED LEG OF LAMB WITH OLIVES AND CELERY ROOT



Braised Leg of Lamb With Olives and Celery Root image

This dish is based on the traditional Seven Hour Lamb, but has been modified for today's lamb, which is generally younger and more tender to begin with. It will be meltingly tender after about 4 to 5 hours in the oven. The lamb is served on a celeriac puree that is almost like a sauce. Adapted from Melissa Clark, NY Times.

Provided by threeovens

Categories     Lamb/Sheep

Time 5h

Yield 8-10 serving(s)

Number Of Ingredients 19

4 1/2 lbs leg of lamb, bone-in rinsed and patted dry
3 tablespoons olive oil
kosher salt & freshly ground black pepper
2 cups chicken stock
750 ml fruity white wine
3 small onions, thinly sliced into half moons
3 large carrots, sliced into 1/2-inch rounds
1 large parsnip, sliced into 1/2-inch rounds
2 fresh rosemary sprigs
2 fresh sage sprigs
1 bay leaf
1/2 cup chopped green olives, pitted and coarsely chopped
2 garlic cloves, minced
3 1/2 lbs celeriac, bulbs peeled and diced
4 garlic cloves, peeled
2 bay leaves
2 tablespoons kosher salt, more to taste
8 tablespoons butter
fresh nutmeg, grated to taste

Steps:

  • Preheat oven to 450 degrees F.
  • Rub the lamb all over with 1 tablespoon of oil and season with salt and pepper.
  • Heat a medium saucepan, over medium high heat, and bring the stock and wine to a boil and let reduce for 10 minutes.
  • Meanwhile, heat 2 tablespoons of oil in a large Dutch oven, over medium heat.
  • Add onions to pot and cook, stirring occasionally, until softened, about 10 minutes.
  • Add carrots, parsnip, 1/4 teaspoon salt, 1/4 teaspoon pepper, rosemary, sage and bay leaf; turn off heat and add enough stock to just cover the vegetables.
  • Place the lamb, fatty side up, on the vegetables, and place in oven for 25 minutes.
  • After 25 minutes, add remaining stock, cover pot, and reduce heat to 325 degrees F; cook 1 1/2 hours (pot should barely simmer, reduce heat, if necessary).
  • Turn lamb over and cook an additional 1 1/2 hours, covered.
  • Turn lamb over again, uncover pot and stir in olives; cook another half hour, turn lamb, and cook, uncovered a half hour more or until lamb is soft enough to cut with a spoon!
  • Meanwhile, after the lamb has cooked about 3 hours, start the puree.
  • In a large saucepan, combine celery root, peeled garlic, and bay leaves; pour in 12 cups of water and 2 tablespoons kosher salt.
  • Turn burn to medium high heat and bring to a boil; reduce heat and simmer until tender, 20 to 25 minutes.
  • Drain, discard bay leaves, and transfer to a food processor.
  • Add butter and nutmeg; process until smooth.
  • Taste and add salt, if needed.
  • When ready to serve, mash the minced garlic with 1/4 teaspoon salt to form a paste; stir into the lamb's pan juices.
  • Serve with a bed of celery root puree, top with a piece of lamb, scatter some of the vegetables, and drizzle with pan juices.

Nutrition Facts : Calories 878.4, Fat 53.7, SaturatedFat 23.3, Cholesterol 203.3, Sodium 2411, Carbohydrate 29.1, Fiber 5, Sugar 7.4, Protein 52.8

BRAISED LEG OF LAMB WITH CELERY ROOT PURéE



Braised Leg of Lamb With Celery Root Purée image

A five-hour braise yields a tender, intense and velvety leg of lamb, soft enough to cut with the edge of a spoon. Carrots and parsnips lend sweetness to the pot, while tomatoes and a handful of chopped green olives add a bracing bite. Serve on a bed of garlicky celeriac puréed so smooth it could double as a creamy sauce.

Provided by Melissa Clark

Categories     dinner, main course

Time 5h

Yield 6 servings

Number Of Ingredients 20

1 Shank end leg of lamb (4 1/2 pounds), bone-in, rinsed and patted dry
3 tablespoons olive oil
1 tablespoon, plus 1/2 teaspoon kosher salt
1 3/4 teaspoons pepper
2 cups chicken stock
1 bottle fruity white wine
3 small onions, peeled, halved and thinly sliced
3 large carrots, peeled, sliced into 1/2-inch rounds
1 large parsnip, peeled, sliced into 1/2-inch rounds
2 rosemary sprigs
2 sage sprigs
1 bay leaf
1/2 cup pitted and coarsely chopped green olives
2 garlic cloves, finely chopped
4 medium celeriac bulbs about 3 1/2 pounds, peeled and diced
4 garlic cloves, peeled
2 bay leaves
2 tablespoons kosher salt, more to taste
8 tablespoons butter
Freshly grated nutmeg, to taste

Steps:

  • To prepare the lamb: Heat oven to 450 degrees. Rub the lamb with 1 tablespoon of oil, and season it with 1 tablespoon salt and 1 1/2 teaspoons pepper.
  • In a medium saucepan over medium-high heat, bring the stock and wine to a boil; allow to reduce for 10 minutes.
  • Meanwhile, warm the remaining 2 tablespoons of oil in a large Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until soft, 7 to 10 minutes. Stir in the carrots and parsnips, 1/4 teaspoon salt, the remaining 1/4 teaspoon pepper, rosemary, sage and bay leaf. Turn off the heat and add just enough stock to cover the vegetables. Place the lamb, fatty side up, on top of the vegetables.
  • Transfer the pot to the oven, uncovered, and cook for 25 minutes. Then add the remaining stock, cover the pot and reduce heat to 325 degrees. Cook for 1 1/2 hours, at a bare simmer, reducing heat if necessary, then turn the lamb over. Cook 1 1/2 hours longer and turn the lamb over again. Uncover the pot and stir in the olives. Cook another hour, turning the lamb after 30 minutes. At this point the lamb should be soft enough to cut with a serving spoon. If not, cover the pot and continue to cook until it is.
  • After the lamb has cooked for about 3 hours, prepare the celery root purée: In a large saucepan, combine the celery root, peeled garlic cloves and bay leaves. Pour in 12 cups water and 2 tablespoons of kosher salt. Over medium-high heat, bring to a boil; reduce heat and simmer until tender, 20 to 25 minutes. Drain, discard the bay leaves and transfer the celeriac and garlic to a food processor. Add the butter and nutmeg; process until very smooth. Taste and add more salt if necessary. Keep warm.
  • Just before serving, mash the finely chopped garlic and the remaining 1/4 teaspoon salt to form a paste. Stir it into the lamb's pan juices.
  • To serve, make a bed of celery root purée on each plate. Cut the lamb with a serving spoon, and lay some of it over the celery root, along with some vegetables and pan juices.

Nutrition Facts : @context http, Calories 1005, UnsaturatedFat 31 grams, Carbohydrate 31 grams, Fat 64 grams, Fiber 7 grams, Protein 55 grams, SaturatedFat 28 grams, Sodium 1837 milligrams, Sugar 9 grams, TransFat 1 gram

BRAISED LAMB SHANKS WITH CELERY



Braised Lamb Shanks With Celery image

An easy tasty Lamb Shank Recipe which is suitable to freeze. You could also substitute fennel for the celery - about 600g of bulbs cut into quarters. This recipe is an adaption from a Womens Weekly recipe

Provided by Latchy

Categories     One Dish Meal

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 stalks celery
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, crushed
2 medium carrots, thickly sliced (about 240g)
1 tablespoon olive oil, extra
6 lamb shanks
1/2 cup dry white wine
2 tablespoons tomato paste
2 cups beef stock
2 tablespoons chopped fresh thyme

Steps:

  • Cut the celery into 4cm lengths.
  • Heat 1 tablespoon of oil in a pan and add the celery, onion, garlic and carrots and cook stirring until the onions are soft; remove the veggies from the pan.
  • Heat the other tablespoon of oil and add the lamb shanks and brown them well all over.
  • Stir in the wine, paste, stock and thyme and simmer covered for 1 hour.
  • Return the veggies to the pan and simmer covered for about 30 minutes until the shanks are really tender.

FOUR & THIRTY BRAISED LAMB



Four & thirty braised lamb image

A sensational Sunday lunch - why not try it for Easter

Provided by Good Food team

Categories     Dinner, Main course

Time 5h10m

Number Of Ingredients 12

1 large leg of British lamb, about 3.5kg/7.25lb
2-3 tbsp olive oil
1 large leek
1 bay leaf
a few sprigs of fresh thyme
2 inner sticks of celery
25g butter
1 large Spanish onion, cut into small dice
1 largish carrot, cut into small dice
3 large heads of garlic
500ml dry white wine
500ml lamb stock or stock made with 2tsp Marigold Swiss vegetable bouillon powder

Steps:

  • Using a sharp knife, trim the skin and as much fat as possible from the lamb. Smear lightly with olive oil and season. Heat 1 tablespoon of the oil in a very large frying pan over a medium-high heat. Brown the lamb thoroughly on all sides, turning it with a big pair of tongs, then put it in a large, but fairly snug-fitting, casserole (a 4.8 litre/8 pint oval one is ideal). Reserve the pan.
  • Slit lengthways through the first two layers of the leek, remove leaves and wash them. Put the bay leaf, thyme and celery inside one leaf and wrap with the other, to enclose the contents. Tie this 'faggot' with kitchen string and set aside. Rinse the rest of the leek and slice finely.
  • Put the reserved frying pan over a low-medium heat and melt the butter. Tip in the onion, carrot and sliced leek and cook gently for 10-15 minutes, stirring frequently, until the vegetables have softened. Add them to the casserole, draining off any fat first. Reserve the pan.
  • Preheat the oven to 150C/Gas 2/fan oven 130C. Break the garlic into cloves and place in a heatproof bowl. Cover with boiling water and leave for 1 minute, then drain, run under cold water and peel: the best way is to place a clove on a chopping board, nick off the root end and, without lifting the blade, pull the clove away. This removes the first bit of skin and the rest should come away easily. Set the cloves aside.
  • Discard any fat from the frying pan and put it over a very high heat. Pour in the wine, scrape up any bits from the bottom and boil furiously for 5 minutes. Pour the wine and stock into the casserole. Add the garlic cloves and leek faggot, making sure they are immersed - the lamb should be at least half-covered. Do not add salt.
  • Cover the casserole and put it into the oven. Braise for 4 hours, reducing the temperature to 140C/Gas 1/fan oven 120C for the last 2 hours and turning the lamb every hour. Remove the lamb, put it on a heated dish, drape loosely with foil and keep warm for up to 30 minutes.
  • Strain 1 litre/13⁄4 pints of the cooking juices into a pan and bring to the boil over a very high heat. Bubble madly for 8-10 minutes until the liquid has reduced by half. Meanwhile, tip the vegetable debris (but not the faggot) into a food processor and whizz to a smooth purée. Whisk this into the reduced liquid to make the sauce. Check the seasoning, then keep the sauce at a bare simmer until you are ready to serve.

Nutrition Facts : Calories 412 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium

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Top Asked Questions

How do you prepare celery root purée for Lamb?
After the lamb has cooked for about 3 hours, prepare the celery root purée: In a large saucepan, combine the celery root, peeled garlic cloves and bay leaves. Pour in 12 cups water and 2 tablespoons of kosher salt. Over medium-high heat, bring to a boil; reduce heat and simmer until tender, 20 to 25 minutes.
What's the best way to cook lamb leg of lamb?
A five-hour braise yields a tender, intense and velvety leg of lamb, soft enough to cut with the edge of a spoon. Carrots and parsnips lend sweetness to the pot, while tomatoes and a handful of chopped green olives add a bracing bite. Serve on a bed of garlicky celeriac puréed so smooth it could double as a creamy sauce.
How long do you braise leg of lamb?
A five-hour braise yields a tender, intense and velvety leg of lamb, soft enough to cut with the edge of a spoon. Carrots and parsnips lend sweetness to the pot, while tomatoes and a handful of chopped green olives add a bracing bite.
How to cook lamb tenderloin in oven?
To prepare the lamb: Heat oven to 450 degrees. Rub the lamb with 1 tablespoon of oil, and season it with 1 tablespoon salt and 1 1/2 teaspoons pepper. In a medium saucepan over medium-high heat, bring the stock and wine to a boil; allow to reduce for 10 minutes.

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