LAMB CHOPS WITH POMEGRANATE SAUCE AND SAFFRON PILAF
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the broiler and arrange the oven rack 8 inches from the broiler.
- Heat a large sauce pot over medium heat. Add the butter and let it melt, then add the orzo and stir. Toast the pasta until golden brown, 3 minutes, then add the rice and stir to combine. Add the saffron threads and stir in the stock. Bring the liquid to a boil, then reduce the heat to a simmer and cover the pot with a tight-fitting lid. Cook the rice until tender, about 15 to 18 minutes.
- Meanwhile, roll the pomegranate on the counter while applying pressure for a minute. Hold the pomegranate over a small pot and cut into it with a small sharp knife; the juice will come rushing out. Squeeze the pomegranate until 3/4 to 1 cup of juice is produced. Stir in the wine, Worcestershire, peppercorns, cloves, and bay leaf. Bring to a boil, lower the heat to a simmer and reduce the liquid by half, about 6 minutes. Pour a little sauce into a small bowl, stir in the cornstarch, and then pour the mixture into the sauce. Cook until thickened, about 1 minute. Remove and discard the peppercorns, whole cloves and the bay leaf.
- Arrange the chops on a broiler pan and season with salt and pepper, to taste. Broil for 3 to 4 minutes, or only 1 minute on each side for pink centers.
- When the chops go into the broiler, heat the extra-virgin olive oil in a medium skillet over medium heat. Add the garlic and stir for 2 minutes, then add the spinach and let it wilt. Season with salt, pepper, and nutmeg, to taste.
- Arrange 3 chops on each serving plate. Drizzle with pomegranate sauce, and serve the saffron pilaf and wilted spinach alongside.
ROSEMARY BRAISED LAMB SHANKS
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.
Provided by S. HODGE
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
- Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
- Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g
FLAVORFUL PERSIAN BRAISED LAMB SHANKS
This lamb shank is tender, juicy, and so flavorful. It is an authentic Persian recipe passed down from my father who was born in Tehran, Iran. It does take a lot of time to prepare but it's worth it. My friends and family say it's comparable to something served in a 5-star restaurant. Serve with seasoned lentils, white rice, dill rice, or rice with lima beans. This is a dish to impress, perfect for the holidays!
Provided by Andraya Winters
Categories World Cuisine Recipes Asian
Time 5h
Yield 4
Number Of Ingredients 21
Steps:
- Rub 1 tablespoon olive oil over lamb shanks and cover with salt.
- Mix turmeric, cinnamon, cardamom, black pepper, cumin, and nutmeg together in a small bowl. Sprinkle over lamb shanks. Let lamb shanks marinate for 1 hour at room temperature.
- Heat 1 tablespoon olive oil in a large pot. Cook and stir onion until browned, 10 to 15 minutes. Stir in garlic; cook and stir until fragrant, about 1 minute. Remove from heat.
- Whisk hot water, lime juice, rose water, and saffron together in a small bowl. Cover and let steep for 10 minutes.
- Heat remaining 2 tablespoons olive oil in a large pot over medium-high heat. Cook lamb shanks in batches until browned, 5 to 8 minutes per batch. Transfer lamb shanks to a plate.
- Whisk wine into the pot, scraping any browned bits off the bottom. Add onion and garlic mixture, steeped saffron mixture, parsley, thyme, lime zest, and bay leaves. Return lamb shanks to the pot. Cover with chicken broth. Bring to a boil; reduce heat to medium-low and simmer, covered, until lamb shanks are tender, about 2 1/2 hours.
- Preheat oven to 250 degrees F (120 degrees C).
- Uncover pot and simmer until broth reduces slightly, about 20 minutes. Transfer lamb shanks to an oven-safe dish.
- Place lamb shanks in the preheated oven to keep warm.
- Bring broth to a boil; simmer until thickened, about 10 minutes. Spoon broth over lamb shanks.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 12.6 g, Cholesterol 96.8 mg, Fat 27.2 g, Fiber 2.7 g, Protein 28.9 g, SaturatedFat 7.1 g, Sodium 8487.9 mg, Sugar 4 g
SAMEH WADI'S LAMB SHANKS WITH POMEGRANATE AND SAFFRON
This glossy, savory stew combines two staples of traditional Middle Eastern cooking: rich lamb and tangy, sweet-sour pomegranate. It makes a vivid main course, with each meaty shank garnished with bright pomegranate seeds - perfect for a festive dinner such as Eid al-Fitr, the feast day on the Muslim calendar that marks the end of daily fasting for Ramadan. Pomegranate molasses is easy to find in Middle Eastern markets. Date syrup or sherry or balsamic vinegar could also work, since the pomegranate juice in the recipe already provides the tannic flavors you are looking for in the sauce - but adjust the amount carefully to taste.
Provided by Julia Moskin
Categories dinner, roasts, main course
Time 3h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat oven to 325 degrees. Season lamb shanks with salt.
- In a large ovenproof pot with a lid, heat a thin film of oil. Working in batches to avoid crowding, and adjusting the heat to prevent scorching, brown the lamb shanks thoroughly over medium-high heat, about 3 minutes per side. Set aside on a rimmed baking sheet.
- Add onion, garlic and ginger to the hot pan, sprinkle with salt and cook over moderate heat, stirring occasionally, until the onions start to become translucent, about 5 minutes.
- Add the ras el hanout, saffron, ginger and pepper; cook for 1 minute, stirring continuously, until the spices smell fragrant. Add 1 cup stock and bring to a boil. Cook until syrupy, about 3 minutes, using a wooden spatula to scrape any browned bits from the bottom of the pan.
- Return the lamb and any drippings from the baking sheet to the pot. Add the remaining stock and the pomegranate juice. Bring to a boil, then cover and bake for 2 to 2 1/2 hours, or until the lamb is very tender. Remove from the oven and place on top of the stove.
- Transfer the lamb shanks to a baking sheet and cover with foil. Let the cooking liquid cool for 15 minutes, then skim off and discard the fat that has risen to the surface. Simmer the liquid until reduced to a sauce, stirring frequently, about 20 minutes.
- Season to taste with salt, then add the vinegar and pomegranate molasses a few teaspoons at a time, until the sauce is balanced to your liking between sweet and sour. Return the shanks to the sauce and bring to a simmer, spooning the sauce over the shanks until the meat is hot and richly glazed.
- To serve, place the lamb shanks on a platter or individual plates, and sprinkle with the pomegranate seeds, cilantro, pistachios and salt.
LAMB SHANKS WITH POMEGRANATE AND SAFFRON
Number Of Ingredients 15
Steps:
- heat oven to 325 degrees. Season Lamb shanks with salt
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