Braised Leg Of Lamb With Root Vegetables Recipes

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BRAISED LAMB SHOULDER CHOPS WITH ROOT VEGETABLES



Braised Lamb Shoulder Chops with Root Vegetables image

Provided by Cathal Armstrong

Categories     Lamb     Braise     Sauté     St. Patrick's Day     Dinner     Root Vegetable     Carrot     Parsnip     Turnip     Winter     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 19

For the root vegetables:
10 small carrots, peeled and cut into medium dice
8 small turnips, peeled and cut into medium dice
8 small parsnips, peeled and cut into medium dice
3 tablespoons sugar
3 teaspoons fine sea salt
3 tablespoons unsalted butter
For the lamb shoulder chops:
8 (1-inch-thick) lamb shoulder blade chops (also called round bone lamb shoulder chops)*
3 to 4 tablespoons olive oil
2 heads garlic, cloves peeled and left whole
6 medium carrots, peeled and roughly chopped
4 medium celery stalks, roughly chopped
2 medium onions, roughly chopped
5 sprigs fresh rosemary
10 sprigs fresh thyme
4 whole dried bay leaves
3 quarts lamb or beef stock
* If lamb shoulder blade chops are unavailable, substitute bone-in lamb loin chops.

Steps:

  • Blanch the root vegetables:
  • Place diced carrots, turnips, and parsnips in a large saucepan. Add sugar and salt and cover with cold water. Place over high heat and bring to a boil. Reduce heat to moderately high and simmer, uncovered, until tender, about 3 minutes. Drain, then immediately plunge into ice water to stop cooking. Drain again and pat dry. DO AHEAD: The root vegetables can be prepared in advance and refrigerated, in an airtight container, up to 24 hours.
  • Roast the lamb:
  • Position a rack in the middle of the oven and preheat to 275°F.
  • Trim any excess fat from the lamb and sprinkle all sides with salt and pepper. In a large cast-iron pan or skillet over high heat, heat 1 tablespoon olive oil until smoking. Working in 3 or 4 batches (wipe the pan clean and add 1 tablespoon oil between batches), sear the lamb, turning with tongs, until golden brown on all sides, about 8 minutes per batch. Transfer as done to a large roasting pan. Add the garlic, carrots, celery, onions, rosemary, thyme, bay leaves, and lamb or beef stock. Place over high heat, using two burners, and bring to a simmer. Cover the roasting pan with foil, transfer to the oven, and roast until the meat is tender but not falling off the bone, about 2 hours.
  • Allow the lamb to cool in its braising liquid for about 45 minutes. Using tongs, carefully transfer the lamb to a large bowl and cover with foil to keep warm. Pour the braising liquid through a fine-mesh sieve, pressing on any solids. Discard the solids and return the braising liquid to the roasting pan. Skim any fat from the braising liquid, then place over high heat on two burners and bring to a boil. Lower the heat to moderate and simmer, uncovered, until the braising liquid is slightly reduced, about 30 minutes. Check the seasoning, then lower the heat to low, return the lamb to the roasting pan, and cook until warmed through, about 15 minutes.
  • While the lamb is heating, finish the root vegetables:
  • In a medium sauté pan over moderate heat, melt the butter. Add the carrots, parsnips, and turnips, and cook, stirring occasionally until heated through, about 8 minutes. Season to taste with salt and pepper.
  • To serve:
  • Divide carrots, parsnips, and turnips among 8 plates. Arrange 1 lamb shoulder blade chop on each plate, then drizzle with reduced braising liquid and serve immediately.

ROASTED LAMB WITH ROOT VEGETABLES



Roasted Lamb with Root Vegetables image

This recipe makes a fantastic holiday meal, but everyone likes it so much that you won't wait for a holiday to make it again. Impressive as it looks and tastes, it is actually quite simple to make, and it's basically a meal in one roasting pan so even clean-up is a breeze.

Provided by DarlisJ

Categories     Meat and Poultry Recipes     Lamb

Time 3h40m

Yield 8

Number Of Ingredients 17

1 (6 pound) leg of lamb
5 cloves garlic, minced
2 teaspoons coarsely ground black pepper
1 teaspoon crushed red pepper flakes
1 bay leaf, crushed
1 tablespoon chopped fresh rosemary
½ cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons coarse salt, or as needed
8 carrots, peeled and trimmed
16 small potatoes, unpeeled
1 large beet, peeled and cut into wedges
1 yam, peeled and cut into wedges
8 baby turnips, peeled
2 tablespoons olive oil
salt to taste

Steps:

  • Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
  • Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
  • Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
  • Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
  • Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.

Nutrition Facts : Calories 926.5 calories, Carbohydrate 96.1 g, Cholesterol 136.8 mg, Fat 39.1 g, Fiber 14.6 g, Protein 49 g, SaturatedFat 11.3 g, Sodium 2018.9 mg, Sugar 17.4 g

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

EASY BRAISED LAMB SHANKS RECIPE



Easy Braised Lamb Shanks Recipe image

Super tender, perfectly spiced braised lamb shanks and vegetables in a rich red wine sauce. Cooking lamb shanks is easier than you might think. Simply season, sear, and braise! It's the perfect lamb shank recipe for a small gathering! A dry red wine is your best bet for the red wine sauce. (Merlot is my favorite here, but a Cabernet Sauvignon would work well, too.) Serve rosemary lamb shanks with couscous, Lebanese rice, or pita to soak up all the delicious sauce. Start this rich, meaty dinner with a big bright salad like arugula salad or white bean salad.

Provided by Suzy Karadsheh

Categories     Entree

Time 3h

Number Of Ingredients 17

2 1/4 teaspoon garlic powder
1 teaspoon sweet Spanish paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
3/4 teaspoon ground nutmeg
6 American lamb shanks
2 tablespoon extra virgin olive oil
1 medium yellow onion, (roughly chopped)
2 celery ribs, (chopped)
3 large carrots, (peeled and cut into large pieces)
1 pound baby potatoes, (scrubbed)
2 cups red wine like Merlot
3 cups low-sodium beef broth
28- ounce can peeled tomatoes
2 cinnamon sticks
4 sprigs fresh thyme
2 sprigs fresh rosemary

Steps:

  • Preheat the oven to 350 degrees F.
  • In a small bowl, add all the spice mix ingredients and mix to combine.
  • Pat the lamb shanks dry and season with the spice mix on all sides.
  • In a large Dutch oven pot like this one, heat 2 tbsp olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 mins or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat.
  • Now add the onions, celery, carrots and potatoes. Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits. Cook briefly so that the wine reduces a bit.
  • Add the broth, tomatoes, cinnamon sticks, thyme, and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 minutes. Turn heat off.
  • Cover the pot and transfer to the 350 degrees F-heated oven. Cook in the oven for 2 1/2 hours (It's a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.)
  • While the lamb shanks are cooking, prepare rice according to this recipe, or prepare 2-3 cups of orzo pasta according to package instructions.
  • Serve the lamb shanks hot with a little of the veggies and braising sauce on top of rice or orzo pasta. You might also like to prepare a side salad like this 3-ingredient Mediterranean salad or Fattoush. Enjoy!

Nutrition Facts : Calories 447.5 kcal, Sugar 6.6 g, Sodium 974.4 mg, Fat 11.3 g, SaturatedFat 3 g, Carbohydrate 27.8 g, Fiber 5.3 g, Protein 44.4 g, Cholesterol 127.3 mg, UnsaturatedFat 7.1 g, ServingSize 1 serving

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 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 LAMB SHANK WITH VEGETABLES



Braised Lamb Shank with Vegetables image

Lamb shanks braised and cooked with potatoes, carrots and onion.

Provided by Chef Ralph

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 2h30m

Yield 7

Number Of Ingredients 8

7 (1 pound) lamb shanks
2 tablespoons vegetable oil
water to cover
1 ½ pounds potatoes, peeled and diced
1 ½ pounds carrots, peeled and diced
1 ½ pounds onions, peeled and diced
1 ounce all-purpose flour
2 ounces butter, melted

Steps:

  • Heat oil in a large saucepan over medium high heat. Brown shanks in oil, about 20 minutes. Add water to cover, reduce heat to low and simmer for about 1 hour.
  • Add potatoes, carrots and onions and simmer for about 1 hour. In a small bowl blend flour into melted butter to make a roux, then stir this into simmering dish to thicken.

Nutrition Facts : Calories 694.9 calories, Carbohydrate 39.3 g, Cholesterol 196 mg, Fat 33.5 g, Fiber 6.4 g, Protein 57.8 g, SaturatedFat 13.9 g, Sodium 216.4 mg, Sugar 11.5 g

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2017-06-06 Step 1. To prepare the root vegetable puree, dice the potatoes and parsnip first and keep aside. Peel the garlic cloves and slice the carrots, onions and parsnip and keep aside.
From recipes.timesofindia.com


GRILLED AND BRAISED LEG OF LAMB - RICARDO
Preheat the grill, setting the burners to high. Brush the lamb with half the oil. Season with salt and pepper. Place the lamb on the grill. Grill on all sides. Transfer to a baking dish or Dutch oven. In a skillet, soften the onion and garlic in the remaining oil. Add the tomato paste, honey, harissa and spices.
From ricardocuisine.com


BRAISED LEG OF LAMB WITH ROOT VEGETABLES RECIPE - TEXTCOOK
1 (8 lb) leg of lamb (approximately 8 pounds)ccc, 2 heads garlic, split in halfccc, 2 sprigs fresh rosemaryccc, 10 sprigs fresh thymeccc, 10 ounces tomato pasteccc, 1 liter red wine (any full-bodied wine such as Cabernet or Syrah)ccc, 5 quarts low sodium chicken brothccc, 3 medium carrots, peeled and cut into large piecesccc, 1 large celery root, cut into large pieces (approximately 2 pounds ...
From textcook.com


RECIPE: BRAISED LAMB SHANKS & ROOT VEGETABLE PUREE - KITCHN
2012-02-13 Pour in the red wine, increase heat to high, and reduce until almost cooked out. Add the beef stock, demi-glace, thyme, and bay leaves. Nestle the shanks into the braising liquid.
From thekitchn.com


RECIPES FOR BRAISED LEG OF LAMB WITH ROOT VEGETABLES
Braised lamb with prunes 42; Braised lamb shanks 37; Braised lamb shank recipe 8; Braised lamb chops 6; Braised lamb shoulder chops 6; Braised lamb with vegetables 5; Braised lamb shanks with red wine sauce 5; Braised lamb shanks with peppers and garlic 4; Braised lamb with beans recipe 4; Braised lamb shanks with rosemary
From cooktime24.com


BRAISED LEG OF LAMB - DIGI SKYNET
Braised Leg of Lamb. Braised Leg of Lamb with Garlic Root Vegetables and Red Wine Sauce is a simple to-make non-vegan formula which is ready with sheep leg, cel
From digiskynet.com


6 BEST VEGETABLES THAT GO WITH LAMB - RECIPEFAIRY.COM
2021-05-17 It’s a simple, flavorful, and fresh side for your roast lamb. 5. Radishes. Here’s another vegetable that pairs fabulously with lamb. Here are the best radishes sides to serve with lamb: Pan-braised radishes and greens – radishes and their greens are pan-braised until moist and tender and mixed with lots of chopped tarragon. A small ...
From recipefairy.com


BRAISED LEG OF LAMB WITH GARLICKY ROOT VEGETABLE PUREE RECIPE | EAT ...
Braised leg of lamb with garlicky root vegetable puree from Favorite Recipes from Melissa Clark's Kitchen: Family Meals, Festive Gatherings, and Everything In Between (page 132) by …
From eatyourbooks.com


BRAISED LEG OF LAMB WITH WINTER ROOTS RECIPES | GOODTO
2017-01-02 With the tip of a knife make about 8 incisions into the lamb and push a few fresh rosemary sprigs into each hole. Place the lamb in a large roasting tin and arrange the turnips, carrots and garlic around the joint. Preheat the oven to 180°C (350°F, gas mark 4). Heat the oil in a frying pan and fry the shallots for 5 mins.
From goodto.com


BRAISED LEG OF LAMB WITH VEGETABLES AND MAPLE SYRUP | IGA RECIPES
Sear lamb on all sides. Add veal stock, remaining mustard mixture, vegetables and garlic bulbs. Cover and cook in oven for 1 hour and 30 minutes, or until meat and vegetables are tender. Increase oven temperature to 230°C (450°F) and roast lamb uncovered for 30 minutes. Serve the leg of lamb and the vegetables with slices of whole grain bread ...
From iga.net


ROASTED LEG OF PASTURE-RAISED LAMB WITH ROOT VEGETABLES
2022-03-08 Roast lamb 10-12 minutes per pound, until you reach internal temp of 135 (medium rare) or to 140 (medium). (Most lamb legs require about 1:15 for medium rare, and up to 1:30 for well done.) Turn the vegetables gently with a large spoon once or twice during the roasting period.
From lickskillet.farm


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