Braised Leg Of Lamb With Olives And Celery Root PurÉe Recipes

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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 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 OLIVES AND CELERY ROOT PURÉE



BRAISED LEG OF LAMB WITH OLIVES AND CELERY ROOT PURÉE image

Categories     Lamb     Braise

Yield 6 servings

Number Of Ingredients 22

FOR THE LAMB:
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
FOR THE CELERY ROOT PURéE:
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:

  • 1. 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. 2. In a medium saucepan over medium-high heat, bring the stock and wine to a boil; allow to reduce for 10 minutes. 3. 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. 4. 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. 5. After the lamb has cooked for about 3 hours: 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. 6. 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. 7. 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.

BRAISED CELERY ROOT PURéE WITH MUSHROOMS



Braised Celery Root Purée With Mushrooms image

Provided by Jill Santopietro

Categories     side dish

Time 1h30m

Yield Serves 6

Number Of Ingredients 14

3/4 ounce dried porcini mushrooms
Juice of 2 lemons
2 1/2 pounds (about 2 large) celery root
1/2 cup extra-virgin olive oil
1 large leek, white and light green parts only, cleaned and roughly chopped
1 medium onion, peeled and roughly chopped
1 clove garlic, peeled
3 sprigs thyme, plus 1 1/2 teaspoons chopped thyme
1 bay leaf
Salt and freshly ground black pepper
2 cups whole milk
1 1/4 pounds mixed mushrooms (cremini, button or shiitake), cut into 1/4 -inch slices
Truffle oil, optional
Shaved Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees. In a small pot, bring 3 cups water to a boil. Remove from the heat, add the porcini and let sit for 30 minutes. Strain through a fine-mesh sieve set over a bowl and set aside. Rinse and chop the mushrooms.
  • Fill a large bowl with cold water and add all but 2 tablespoons of the lemon juice. Peel, quarter and cut the celery root into 1/4-inch-thick slices and add to the water.
  • Place a large, ovenproof pot over medium-high heat. Heat 1/4 cup of the oil, then add the leek, onion, garlic, thyme sprigs, bay leaf and a pinch each of salt and pepper. Sauté until the onions are translucent.
  • Drain the celery root and add it to the onion mixture with the reserved mushroom broth and milk. Bring to a boil, cover tightly and transfer to the oven. Braise until the celery root is tender, about 40 minutes.
  • Remove the bay leaf and thyme sprigs. Using a blender or immersion blender, carefully blend the mixture to a smooth purée. (For a finer texture, strain through a fine-mesh sieve.) Place the pot over low heat and simmer until it reaches the consistency of porridge. Add the remaining 2 tablespoons lemon juice and season to taste with salt and pepper.
  • In a large skillet over medium-high heat, heat the remaining 1/4 cup oil. Add the fresh mushrooms and sauté until the water releases and evaporates. Add the rehydrated porcini and chopped thyme. Season with salt and pepper to taste.
  • To serve, place a few spoonfuls of the purée on each plate and drizzle with truffle oil, if using. Top with mushrooms and Parmesan.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 16 grams, Carbohydrate 35 grams, Fat 22 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 1037 milligrams, Sugar 11 grams

LAMB BRAISED WITH GREEN OLIVES



Lamb Braised With Green Olives image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 2h

Yield Four to six servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
2 sprigs rosemary, needles stripped from the branches and minced
2 cloves garlic, minced
1/8 teaspoon red-pepper flakes
3 pounds lamb shank, trimmed of fat and cut into 2-inch cubes
1 cup dry white wine
1/2 cube chicken bouillon or cup chicken broth
1 large ripe tomato (about pound), peeled, seeded and chopped
3/4 cup green olives in brine, drained, rinsed and pitted
salt and freshly ground black pepper to taste

Steps:

  • Warm the oil in a large heavy skillet or Dutch oven, and saute the rosemary, garlic and red-pepper flakes over low-medium heat for 4 or 5 minutes, until the garlic begins to turn golden. Add enough lamb to fit comfortably in the pan, and saute, turning several times, until it is evenly browned. Transfer it to a platter. Repeat until all the lamb is cooked, adding oil as needed.
  • Add the wine and the bouillon cube or broth to the skillet and cook over medium-high heat until the liquid has reduced by about half. Return the lamb to the pan, add the tomato, cover and cook over very low heat for about 1 hour, until the lamb is easily pierced with the tip of a knife.
  • Let the lamb sit for a few hours or overnight and reheat it. Skim off any fat, cover and simmer for half an hour, stirring in the olives during the last 5 to 10 minutes. Adjust the seasoning with salt and pepper and serve.

Nutrition Facts : @context http, Calories 600, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 16 grams, Sodium 740 milligrams, Sugar 1 gram

BRAISED LEG OF LAMB WITH ROOT VEGETABLES



Braised Leg of Lamb With Root Vegetables image

Make and share this Braised Leg of Lamb With Root Vegetables recipe from Food.com.

Provided by chia2160

Categories     Lamb/Sheep

Time 5h

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (8 lb) leg of lamb (approximately 8 pounds)
2 heads garlic, split in half
2 sprigs fresh rosemary
10 sprigs fresh thyme
10 ounces tomato paste
1 liter red wine (any full-bodied wine such as Cabernet or Syrah)
5 quarts low sodium chicken broth
3 medium carrots, peeled and cut into large pieces
1 large celery root, cut into large pieces (approximately 2 pounds)
1 rutabaga, cut into large pieces (approximately 1 1/2 pounds)
18 cipollini onions, peeled and kept whole
1/4 cup vegetable oil
coarse salt
fresh ground black pepper

Steps:

  • Trim any excess fat from the lamb and season with salt and pepper.
  • In a large pot (with a tight-fitting lid), add the oil and heat it over a high flame.
  • Place the lamb in the pot and let it sear on all sides until golden brown (about 12-15 minutes).
  • Remove from the pot and drain off all of the oil except for 2 tablespoons.
  • Add the garlic, rosemary, thyme, tomato paste and cook for 3-4 minutes.
  • Add the wine to the pot and reduce by ¾.
  • Place the lamb back into the pot and cover completely with chicken stock; bring to a simmer (about 15 minutes).
  • Preheat oven to 400 degrees.
  • Put the lid on the pot and place in the oven, and cook for 3 hours.
  • Add the carrots, celery root, rutabaga and cippolini onions to the pot and cook for 1 more hour, until the meat is tender and falling off the bone.
  • Remove the lamb and place it on a serving platter.
  • Using a slotted spoon, remove the vegetables and arrange them around the lamb.
  • Strain the remainder of the sauce and put it back in the pot; reduce by 3/4 (approximately 20 minutes) until thickened and richly flavored.
  • Season with salt and pepper.

Nutrition Facts : Calories 1644.1, Fat 95.9, SaturatedFat 37.8, Cholesterol 405.2, Sodium 991.9, Carbohydrate 32.4, Fiber 3.4, Sugar 9.4, Protein 132.1

BRAISED LEG OF LAMB WITH POTATOES AND OLIVES



Braised Leg of Lamb with Potatoes and Olives image

For a leg of lamb that's moist, tender, and falling off the bone, try braising the meat instead of roasting it. New potatoes and olives can be cooked alongside the lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 10

1 bone-in leg of lamb (5 to 6 pounds)
10 garlic cloves, quartered
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 1/2 cups dry white wine
4 cups homemade or store-bought low-sodium chicken stock
4 sprigs rosemary
1 1/2 pounds small new potatoes, halved
1 cup oil-cured black olives
1/2 cup green Cerignola olives

Steps:

  • Preheat oven to 300 degrees. Make 10 slits in lamb using a paring knife, and insert a piece of garlic into each. Generously season lamb with salt and pepper.
  • Heat oil in a large Dutch oven over medium-high heat until shimmering. Sear lamb on both sides until golden brown, about 5 minutes per side. Remove from heat, and add wine. Return to heat, and simmer for 1 minute. Add stock, remaining garlic, and the rosemary; bring to a boil. Cover with lid, and braise in oven for 4 hours.
  • Add potatoes and olives, and continue to braise until lamb and potatoes are tender, 35 to 40 minutes more.
  • Transfer lamb to a platter. Transfer potatoes and olives to platter using a slotted spoon. Strain pan juices, and skim fat from top; return to Dutch oven. Simmer over medium heat until reduced by half, 5 to 6 minutes. Spoon sauce over lamb.

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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browse 23 butter, carrot, leg of lamb & olive oil recipes collected from the top recipe websites in the world. SuperCook English. ... celery bay leaf parsley thyme chicken stock peppercorn …
From supercook.com


BRAISED LAMB SHANKS WITH THYME BUTTER CELERY ROOT PUREE
Heat a pot over medium heat, once hot add butter and let butter begin to brown slightly, add thyme and cook for 15 seconds. Add onion and cook for 1 minute.
From kennethtemple.com


LEG OF LAMB – HEALTHY LIVING & WHOLESOME RECIPES
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 ¾ teaspoons pepper 2 cups chicken stock 1 bottle …
From lovewholesome.blog


FRENCH-STYLE BRAISED LEG OF LAMB - WAITROSE
Roast the lamb in a preheated oven at 220°C, gas mark 7 for 20 minutes, then reduce to 180°C, gas mark 4. Lightly fry the onion, carrots, celery and leeks in the oil for 5 minutes. Add the …
From waitrose.com


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