Moussaka Lamb Shanks Casserole Recipes

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MOUSSAKA: EGGPLANT CASSEROLE



Moussaka: Eggplant Casserole image

Greek Moussaka is an eggplant casserole with layers of roasted eggplant and spiced meat sauce, topped with creamy bechamel sauce. Once baked, be sure to allow the moussaka a few minutes to rest before cutting through, the casserole needs to settle so it does not fall apart when you slice into it. More tips in the post and recipe notes.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 21

2 large eggplants, (sliced lengthwise into 1/4 inch-thick slices, end slices discarded)
salt
Private Reserve extra virgin olive oil
4 tablespoon breadcrumbs
1 large yellow onion, (finely chopped)
1 pound ground lamb (or beef)
1 tablespoon dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon paprika or hot paprika
1/2 cup red wine
14 ounce can diced tomato
1 teaspoon sugar
1/2 cup hot beef broth
1/3 cup + 2 tablespoons extra virgin olive oil
2/3 cup all-purpose flour
1/2 teaspoon salt, (more if you like)
1/4 teaspoon ground nutmeg
4 cups 2% milk, (warmed)
2 large eggs

Steps:

  • Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
  • Turn the broiler of your oven on.
  • Prepare a large sheet pan or two and brush with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. Brush generously with olive oil.
  • Place the sheet pan about 6 inches away from the broiler. Broil the eggplant briefly, turning over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.
  • Prepare the meat sauce. Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return to the skillet. Add the dried oregano, cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar, and broth. Simmer over medium-low heat for 20 to 30 minutes.
  • Meanwhile, heat the oven to 350 degrees F and work on the bechamel.
  • Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. (You should have a creamy, thick and smooth bechamel sauce.)
  • Assemble the moussaka. When ready, lightly oil a 9 ½" x 13" oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.
  • Bake. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
  • Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. Enjoy!

Nutrition Facts : Calories 309.9 kcal, Sodium 259.4 mg, Fat 20 g, SaturatedFat 6.4 g, TransFat 0.1 g, Carbohydrate 19.4 g, Fiber 3.5 g, Protein 12.3 g, Cholesterol 61.2 mg, UnsaturatedFat 10.5 g, ServingSize 1 serving

LAMB AND EGGPLANT CASSEROLE (MOUSSAKA)



Lamb and Eggplant Casserole (Moussaka) image

Provided by David Kamen

Categories     Tomato     Bake     Dinner     Casserole/Gratin     Ground Lamb     Eggplant     Fall     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 27

Eggplant:
2 to 3 medium eggplants (about 3 pounds total), peeled and sliced into 1/2-inch rounds
Kosher salt
1/2 cup olive oil, or as needed
Meat sauce:
2 tablespoons olive oil
1 large onion, peeled and diced
1 1/4 pounds ground lamb (or beef, turkey, pork, or a combination)
2 cloves garlic, peeled and minced
1 28-ounce can diced tomatoes
2 tablespoons tomato paste
1/4 teaspoon ground cloves
1 pinch ground allspice
1-inch cinnamon stick
1 bay leaf
Kosher salt and freshly ground black pepper
1/4 cup dry red wine
Cheese sauce:
5 tablespoons unsalted butter
5 tablespoons all-purpose flour
2 1/2 cups milk
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 large egg yolks
1/2 cup grated Parmesan cheese
Assembly:
1/3 cup plain breadcrumbs

Steps:

  • To prepare the eggplant:
  • 1. Place the eggplant in a colander, toss liberally with salt, and let sit for about 1 hour to drain away extra water. Squeeze out the excess water and pat dry with a kitchen towel.
  • 2. In a large skillet over medium-high heat, add the olive oil. Working in batches, fry the eggplant slices, turning as necessary, until tender and light brown, 4 to 5 minutes total. Transfer the cooked slices to a rack set over a baking sheet to drain while you sauté the remaining eggplant. Set aside.
  • To prepare the meat sauce:
  • 1. In a large skillet over medium heat, add the olive oil. Add the onion to the pan and cook, stirring occasionally, until very tender, about 10 minutes. Add the ground meat and cook, stirring occasionally, until just browned, about 5 minutes.
  • 2. Add the garlic, tomatoes, tomato paste, cloves, allspice, cinnamon, bay leaf, and 1/2 cup water and bring the liquids to a boil. Reduce the heat to medium-low, season with salt and pepper, and simmer, stirring occasionally, until most of the liquid has reduced and the sauce is very thick, about 30 minutes.
  • 3. Add the red wine and continue simmering until the wine has reduced and developed a sweet aroma, 2 to 3 minutes. Remove and discard the bay leaf and cinnamon stick. Set the sauce aside.
  • To prepare the cheese sauce:
  • 1. In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk until it is dissolved and the mixture resembles a smooth paste, about 2 minutes.
  • 2. Gradually whisk in the milk about 1 cup at a time, working out any lumps that form. Bring the sauce to a full boil, then reduce the heat to low and gently simmer, stirring frequently, until thickened, about 30 minutes. Remove the sauce from the heat. Season with nutmeg, salt, and pepper to taste.
  • 3. In a medium bowl lightly beat the egg yolks. Whisk about 1 cup of the hot milk mixture into the yolks to bring them up to the same temperature. Slowly add the yolk mixture to the rest of the milk mixture, then add the cheese and blend well. Set aside and keep warm.
  • To assemble the moussaka:
  • 1. Preheat the oven to 350°F.
  • 2. Scatter the breadcrumbs in a deep, rectangular baking dish. Arrange about half of the eggplant slices in an even layer over the breadcrumbs. Add all of the meat sauce over the eggplant and spread into an even layer. Arrange the remaining eggplant in an even layer over the meat sauce. Pour the cheese sauce over the eggplant.
  • 3. Bake the moussaka until the cheese sauce is thick and golden brown and the eggplant is very tender, about 45 minutes. Let the moussaka rest for 25 minutes before serving.

MOUSSAKA



Moussaka image

Provided by Bobby Flay

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 29

1/4 cup dried currants
1/4 cup Greek extra-virgin olive oil, divided
1 pound ground lamb
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon cayenne
Kosher salt and freshly ground black pepper
1 large yellow onion, halved and thinly sliced
1 red bell pepper, stemmed, cored, and thinly sliced
1 serrano chile, finely diced
5 cloves garlic, finely chopped
2 tablespoons tomato paste
1 cup red wine
1 (28-ounce can) plum tomatoes, pureed until smooth with their juices
1/4 cup chopped fresh flat leaf parsley, plus more for garnish
2 tablespoons chopped fresh oregano
Honey, if needed
1 1/2 cups canola oil
1 1/2 pounds eggplant, cut crosswise into 14-thick slices
6 tablespoons unsalted butter
1/2 cup flour
2 1/2 cups milk
1 bay leaf
1/8 teaspoon freshly grated nutmeg
3 egg yolks
1/2 cup soft goat cheese
1 cup grated Romano
1 lemon, zested

Steps:

  • For the lamb: Soak the currants in warm water for 30 minutes. Drain.
  • Heat 1 tablespoon of the olive oil in a 6-quart saucepan over high heat. Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. Transfer the lamb to a large strainer set over a bowl and drain; discard any liquid left in the pan. Return the pan to the heat and add the remaining 3 tablespoons olive oil and heat until it begins to shimmer. Add the onions and bell pepper and cook until soft, about 5 minutes. Add the serrano and garlic and cook for 1 minute. Add the tomato paste and cook for 1 minute.
  • Return the lamb to the pan, add the wine, and cook, stirring occasionally, until almost completely evaporated, about 5 minutes. Add the tomato puree and currants and bring to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Stir in the parsley and oregano and season with salt and pepper and honey, if needed. Remove from the heat.
  • For the eggplant: Heat the canola oil in a 12-inch skillet over medium-high heat. Season the eggplant slices on both sides with salt and pepper. Working in batches, add the eggplant slices and fry until tender and lightly golden brown on both sides, about 5 minutes. Transfer the eggplant slices to paper towels.
  • For the bechamel: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until pale and smooth, 2 minutes. Still whisking constantly, add the milk and bay leaf and cook until thickened. Season with salt, pepper, and nutmeg and discard the bay leaf. Let the sauce cool for 5 minutes. In a small bowl, whisk together the egg yolks, goat cheese, and lemon zest and whisk into the bechamel sauce until smooth.
  • Preheat the oven to 400 degrees F. Butter a 3-quart baking dish or casserole dish.
  • To assemble: Put half the eggplant slices in the dish and cover with half the meat sauce. Top the sauce with the remaining eggplant slices, and then the remaining meat sauce. Pour the bechamel over the top of the meat sauce and spread evenly with a rubber spatula. Sprinkle Romano evenly over the top, place the dish on a baking sheet, and bake until browned and bubbly, 45 to 50 minutes. Top with more chopped parsley, if desired. Let cool for at least 20 minutes before serving.

MOUSSAKA-LAMB SHANKS CASSEROLE



Moussaka-Lamb Shanks Casserole image

Make and share this Moussaka-Lamb Shanks Casserole recipe from Food.com.

Provided by Plainbil

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

6 lamb shanks
2 tablespoons olive oil
3 cups chopped onions
2 garlic cloves (chopped)
1 (33 ounce) can italian-style tomatoes with basil
1/2 cup chopped parsley
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon .black pepper
1 (1 lb) eggplant, 1/4 inch slices
4 potatoes, peeled and in 1/4 inch slices (about 1 3/4 lbs.)

Steps:

  • For quicker cooking, less shrinkage and easier serving, crack bone in lamb shanks. Hit shank bone once with a heavy mallet. Take care only to crack, not splinter the bone.( It is not essential to do this, but it means more meat for your money.).
  • In deep casserole, in olive oil brown lamb shanks. 2 or 3 at a time. Remove. Set aside. Add onion and garlic. Sauté until brown. Pour off surplus oil.
  • Stir in undrained tomatoes, parsley, oregano,salt and pepper.Heat 5 minutes. Remove from casserole.
  • Place half eggplant and potato slices in bottom of casserole. Add lamb shanks and tomato mixture. Top with remaining eggplant and tomato slices.
  • Cover and bake at 375°F for 45 minutes. Remove cover. Bake 15 minutes longer or until meat and vegetables are tender.

Nutrition Facts : Calories 808.2, Fat 38.4, SaturatedFat 14.4, Cholesterol 242.1, Sodium 578.8, Carbohydrate 37.3, Fiber 7.3, Sugar 6.3, Protein 75.8

THE BEST MOUSSAKA!



The Best Moussaka! image

I kept trying different Moussaka recipes, trying to find one that made Moussaka as good as what I had in a local Greek restaurant. Every recipe I tried was lacking something, so I ended up combining elements from several recipes to come up with this one, which I think is perfect. I serve it with Greek Salad and homemade bread from my bread machine. I often make it for company and they rave about it and call me a culinary genius. ;)

Provided by Rainberry Blues

Categories     Lamb/Sheep

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 22

1 tablespoon olive oil
1 lb ground lamb or 1 lb ground beef
1 onion, chopped
2 cloves garlic, crushed
1/4 cup chopped fresh parsley
1 tomatoes, peeled and chopped
1 tablespoon tomato sauce
1 beef bouillon cube, dissolved in
1/4 cup water
1/2 teaspoon ground nutmeg
salt and pepper
1 piece bread, made into crumbs
1 large eggplant
flour, as much as you need
olive oil, as much as you need
3 russet potatoes, boiled in skins for 30 minutes,then peeled and sliced
7 teaspoons butter
7 teaspoons flour
1 cup milk
salt and pepper
1 cup shredded mozzarella cheese
2 eggs, lightly beaten with fork

Steps:

  • Brown meat (either ground lamb or ground beef), onions, and garlic in olive oil.
  • Add parsley, tomato, tomato sauce, nutmeg, salt and pepper, and bouillon.
  • Cover and simmer 45 minutes.
  • Remove from heat and stir in breadcrumbs.
  • Meanwhile, preheat oven to 350 degrees F.
  • Thinly slice eggplant.
  • Dust with flour.
  • Heat olive oil in skillet and brown eggplant on both sides.
  • Cover bottom of greased large casserole dish (or greased small round roasting pan, which is what I use because I don't have a casserole dish big enough) with cooked, sliced potatoes.
  • Top potato layer with with meat mixture and top that with eggplant.
  • To make sauce, melt butter in saucepan.
  • Add flour.
  • Cook and stir 1 minute.
  • Stir in milk.
  • Cook on medium-low, stirring constantly, until thick and just starting to boil.
  • Remove from heat and stir in eggs and cheese.
  • Pour sauce evenly over eggplant layer in casserole dish.
  • Place casserole dish into a larger pan containing some water.
  • Bake, uncovered, for one hour.

LAMB MOUSSAKA WITH CURRANTS



Lamb Moussaka with Currants image

Categories     Dairy     Lamb     Potato     Tomato     Bake     Yogurt     Casserole/Gratin     Eggplant     Bell Pepper     Winter     Bon Appétit

Yield Serves 8

Number Of Ingredients 16

5 tablespoons olive oil
3 large green bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 pounds ground lamb
2 cups chopped onion
2/3 cup dry red wine
1 teaspoon cayenne pepper
2 28-ounce cans Italian-style tomatoes, drained, chopped
1/2 cup dried currants
2 tablespoons tomato paste
Pinch of ground nutmeg
2 large eggplants (about 2 1/4 pounds total), cut lengthwise into 1/4-inch-thick slices
2 teaspoons sea salt
Olive oil
1 pound russet potatoes (about 2 medium), peeled
3 cups plain yogurt (do not use low-fat or nonfat)
3 large egg yolks

Steps:

  • Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add peppers and Sauté until tender and beginning to color, about 8 minutes. Transfer peppers to bowl. Heat remaining 3 tablespoons oil in same Dutch oven over medium-high heat. Add lamb and Sautéuntil cooked through, breaking up with back of spoon, about 6 minutes. Add onion and Sauté until onion is tender, about 6 minutes. Add wine and cayenne pepper and cook 2 minutes. Stir in tomatoes, currants, tomato paste and nutmeg. Reduce heat to medium. Cover and simmer until sauce is very thick and reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season to taste with salt and pepper.
  • Meanwhile, line large baking sheet with foil. Arrange eggplant slices in layers on prepared sheet, sprinkling each layer with sea salt. Let stand at room temperature 30 minutes.
  • Preheat broiler. Line another large baking sheet with foil. Pat eggplant slices dry with paper towels. Arrange some of eggplant slices in single layer on second prepared sheet. Brush lightly with olive oil on both sides. Broil until golden brown, about 4 minutes per side. Transfer to platter. Repeat with remaining eggplant.
  • Boil potatoes in large pot of salted water 5 minutes. Drain. Cool. Cut potatoes into 1/4-inch-thick slices.
  • Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with oil. Arrange potatoes in bottom of dish. Arrange half of eggplant slices over potatoes. Pour half of sauce over. Arrange Sautéed peppers over sauce. Arrange remaining eggplant over peppers. Pour remaining sauce over.
  • Bake moussaka until bubbling around edges, about 45. Spoon off any excess fat. Using back of spoon, press down on moussaka to compact layers. Whisk yogurt and egg yolks in medium bowl to blend. Pour over moussaka, covering completely. Bake until yogurt topping is softly set, about 15 minutes. Transfer baking dish to rack and let stand 20 minutes. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Rewarm in 400°F. oven until heated through, about 30 minutes.) Spoon moussaka onto plates.

MOUSSAKA (EGGPLANT AND LAMB CASSEROLE) RECIPE - (5/5)



Moussaka (Eggplant and Lamb Casserole) Recipe - (5/5) image

Provided by Episcopo

Number Of Ingredients 25

For the meat sauce:
2 or 3 eggplants, about 2 pounds.
Salt and fresh ground pepper
Olive oil
1/4 cup unsalted butter
2 onions, chopped
4 cloves garlic, finely minced
2 teaspoons cinnamon
2 teaspoons oregano
1 pound of ground lamb
1 cup (8 oz) tomato puree or 2-3 fresh, large tomatoes
2 tablespoons tomato paste
1/2 cup dry red wine
4 tablespoons parsley
salt and pepper
For the cream sauce:
2 cups milk
1/4 cup unsalted butter
1/4 cup plain flour
1/2 teaspoon grated nutmeg
salt and pepper
4 eggs, lightly beaten
1 cup cottage cheese
1/3 cup grated kasseri or parmesan cheese
1/3 cup dried bread crumbs, finely crumbled

Steps:

  • Peel eggplants completely, cut into slices 1/3 inch thick, sprinkle with salt and set aside in a large colander for 1-2 hours. Pat the slices dry with paper towels and squeeze out any excess moisture. Brush eggplant slices lightly with oil, sprinkle them with pepper, and bake them at 400 degrees until golden on both sides, about 10-15 minutes. Preheat oven to 375 To make meat sauce, saute butter, onions, garic till translucent. Add lamb, and saute till brown. Add cinnamon, oregano, tomato puree (or tomatoes), tomato paste and wine; simmer till most liquid is absorbed. Add parsley, salt and pepper. To make cream sauce, warm milk in small saucepan and melt butter in large sauce pan. In large saucepan, stir flour in, then after 2-3 minutes, stir in hot milk. Let mixture come to boil, then remove from heat. Stir in nutmeg, salt, pepper. Beat in eggs and ricotta. In bowl, combine grated cheese and bread crumbs. Lightly oil 4 quart oven proof casserole. Sprinkle bottom with some of bread crumb and cheese mixture. Arrange 1/3 eggplant slices in a layer on top. Pour over 1/2 the meat sauce. Sprinkle evenly with remaining crumb and cheese sauce. Layer another 1/3d of eggplant slices. Cover with remaining meat sauce. Cover with last 1/3 of eggplant slices. Pour cream sauce over everything. Bake till golden with top set but quivery. 45-60 minutes. If top browns too quickly, cover w/ foil. Let cool for 15 minutes, cut into squares to serve.

SHORTCUT MOUSSAKA



Shortcut Moussaka image

Like a moussaka meets shepherd's pie, this cheater's version of the Greek spiced lamb casserole was born, Melissa Clark wrote, "out of a combination of hunger, ingenuity and a lack of time." Instead of a fussy béchamel, it is made with a creamy layer of mashed potatoes laced with kefalotiri or Parmesan cheese, and instead of frying the eggplant, it is cut into cubes and roasted. It isn't exactly a quick recipe, but it's far easier than the classic dish and equally satisfying.

Provided by Melissa Clark

Categories     dinner, main course

Time 2h

Yield 6 servings

Number Of Ingredients 17

2 medium eggplant about 2 pounds, cut into 3/4-inch cubes
1 tablespoon plus 2 teaspoons kosher salt
1/4 cup extra virgin olive oil
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
1/3 cup whole milk
1 large egg yolk
3/4 cup grated kefalotiri or Parmesan cheese
4 tablespoons unsalted butter, at room temperature
1/4 teaspoon grated nutmeg
1 pound ground lamb (or beef)
1 very large onion, finely chopped
2 cinnamon sticks
2 garlic cloves, finely chopped
1/4 teaspoon ground clove
2 medium tomatoes, cored and chopped
1/2 teaspoon pepper
3 tablespoons bread crumbs

Steps:

  • In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes.
  • Heat oven to 450 degrees Toss the eggplant with the oil and spread on a large baking sheet. Roast, turning occasionally, until golden and tender, about 40 minutes. Reduce oven temperature to 400 degrees.
  • Bring 6 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat. Lower heat and simmer until potatoes are tender, about 20 minutes; drain and return potatoes to the warm pot. In a small bowl, whisk together milk and egg yolk. Mash potatoes with milk-egg mixture, 1/2 cup cheese, butter, 1/4 teaspoon salt and nutmeg. Taste and adjust seasonings if needed.
  • In a very large skillet over medium-high heat, brown the lamb, breaking it up with a fork as it cooks. Season with 1/4 teaspoon salt. Push the meat to one side of the skillet and spoon off all but a thin layer of fat from the skillet. Add the onions and cinnamon sticks to the skillet. Cook until the onions are soft, about 5 minutes. Stir the lamb back into the onions and add the garlic and ground clove. Cook 2 minutes more. Stir in the tomatoes, 1/2 teaspoon salt, and pepper. Cook until tomatoes are soft and the mixture is thick, about 10 minutes. Stir in the eggplant.
  • Spoon into a 9-inch baking dish. Spread the mashed potatoes over the lamb. Sprinkle with bread crumbs and the remaining 1/4 cup cheese. Bake until top is golden brown and slightly crusty, about 30 minutes. Cool 10 minutes before serving.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 21 grams, Carbohydrate 39 grams, Fat 40 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 17 grams, Sodium 1145 milligrams, Sugar 11 grams, TransFat 0 grams

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2017-07-27 Add in the chopped tomatoes, oregano, salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, until thick. When the lamb sauce and aubergines are ready, layer up your moussaka: first put half the lamb sauce in the base of a casserole dish or cast iron pan, next add a layer of aubergines, then the rest of the sauce ...
From easypeasyfoodie.com


BEST LAMB MOUSSAKA RECIPES | FOOD NETWORK CANADA
2009-10-28 Set aside. Step 3. COOK lamb in large saucepan on high heat, breaking up with spoon, for 5 minutes. Drain off fat. Add onions, garlic and oregano. Cook on medium for 5 minutes. Add tomatoes, tomato paste and wine. Simmer 10 minutes, or until mixture starts to thicken. Stir in parsley, salt and pepper.
From foodnetwork.ca


WHEN YOU NEED EXTREME COMFORT, MAKE THIS MOUSSAKA - BON …
2017-09-24 Make this addicting moussaka recipe with eggplant, a classic Greek casserole under a blanket of béchamel. Read about the ingredients that will take it over the top. Read about the ingredients ...
From bonappetit.com


BEST LAMB SHANK RECIPE-PITA & MOUSSAKA | SALT AND VANILLA
Take roughly 3 cups of the liquid along with some of the cooked leeks, onions, garlic, cooked pistachios and add to it the parsley, dill, and 1/2 cup of pistachios. Puree the mixture in a vitamix for 1 1/2 minutes until bright green and smooth. Season the sauce with salt and lemon if need be. Set aside and keep warm.
From saltvanilla.com


SMOKED LAMB SHANK CASSEROLE | BUSH COOKING
2022-05-21 Directions. Place all the ingredients together in a baking dish or similar so the lamb shanks are fully covered by the wine and vegetables. Preheat the smoker to 250 degrees F (120 degrees C). Cook in the smoker unwrapped for 2 to 3 hours, then wrap foil over the top to stop the juices from evaporating off, then cook for an additional 3 hours.
From bushcooking.com


TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS (AUBERGINES) AND …
Butter the bottom and sides of the pan and layer the potatoes first (if you’re using them), then half the eggplants. Pour in all of the meat sauce and spread it out evenly. Add a second layer of eggplants, top with all of the béchamel sauce and smooth out with a spatula. Sprinkle with the remaining grated cheese.
From mygreekdish.com


MOROCCAN-STYLE LAMB SHANKS RECIPE - THE FOOD & WINE TEST …
Step 1. Preheat the oven to 325°. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Season the shanks with salt and pepper. Add them to the casserole, 2 …
From foodandwine.com


MOUSSAKA - GREEK GIRL GOURMET
2021-02-28 1 -16oz can tomato sauce. ⅔ cup red wine. Salt and pepper to taste. Directions. In a cast iron skillet, on medium heat, add onions, lamb, salt + pepper. Saute until meat is cooked, drain excess fat. Add the garlic and cook for 30 seconds. Next, add cinnamon, nutmeg, oregano, parsley, tomato sauce, wine and cook for 10 minutes.
From greekgirlgourmet.net


ROAST LAMB SHANKS RECIPE | A COUPLE FOR THE ROAD
2020-03-10 Preheat oven to 425° F. Trim as much of the outer fat from the shank as you can, set the fat aside, and then rub the shank with the lemon juice. Cut open 4-5 slits in the shank, located a few inches apart. Insert a clove of gresh garlic into each slit you cut. Put the prepped shank into a roasting pan, and surround with the onion, which has ...
From acouplefortheroad.com


LAMB MOUSSAKA : RECIPES - REDDIT
Preheat the fan oven to 250C, you will also need a couple of oven trays for this. Slice aubergine lengthways, not too thin nor too thick, drizzle with olive oil and balsamic glaze on both sides (aubergine will absorb it very quickly) Season with salt, pepper and oregano. Roast for around 15 minutes and remove from the oven.
From reddit.com


MOUSSAKA - A CLASSIC GREEK LAMB RECIPE | GREEDY GOURMET
2021-03-09 Instructions. For the Aubergine Layer: Preheat the oven to 200°C / fan 180°C / 350°F / gas mark 4. Brush both sides of the aubergine with olive oil and season. Place the slices in a single layer on a baking tray. Roast for 25 minutes, turning them halfway through.
From greedygourmet.com


A PASTRY EXPERIMENT; LAMB SHANK WITH ASPARAGUS; MOUSSAKA OF …
2008-09-24 Cover with sauce from lamb shanks. Chop asparagus spears and pepper together and sprinkle over sauce. Half grape tomatoes and put on top of asparagus. Cover with rest of basil leaves. Throw in cheese cubes and cover with the rest of the eggplant slices. Put lid on dish and microwave for 5 minutes.
From foodie-calls.blogspot.com


LAMB SHANK MOUSSAKA - MARLENE VAN DER WESTHUIZEN
2019-06-03 Heat 150ml of the olive oil and 15ml of the butter in a large casserole and lightly brown the lamb shanks. Pour in the wine and simmer until the alcohol in the wine has evaporated. Add the bouquet garni, leeks and stock. Cover and cook the shanks for about 2 hours until they are completely tender. Remove the shanks from the casserole with a slotted …
From marlenevdw.co.za


ROASTED EGGPLANT MOUSSAKA WITH LAMB RECIPE | FOOD & WINE
Remove from heat. Discard cinnamon stick. Step 3. Stir together ricotta, mozzarella, egg, and remaining 1/2 teaspoon salt in a small bowl until combined. Set aside. Step 4. …
From foodandwine.com


CASSEROLE RECIPES LAMB SHANKS - FOOD NEWS
In deep casserole, in olive oil brown lamb shanks. 2 or 3 at a time. Remove. Set aside. Add onion and garlic. Sauté until brown. Pour off surplus oil. Stir in undrained tomatoes, parsley, oregano,salt and pepper.Heat 5 minutes. Remove from casserole. Place half eggplant and potato slices in bottom of casserole. Add lamb shanks and tomato mixture.
From foodnewsnews.com


MOUSSAKA RECIPE - MICHAEL PSILAKIS SALADS - DELISH
2009-03-11 Add olive oil, onions, garlic, and spices to same pan and sweat 6 minutes. Add tomato paste and meat. Add just enough water to prevent from sticking and cook until all water is evaporated. Reserve ...
From delish.com


YUMMY GREEK LAMB TRADITIONAL LAMB MOUSSAKA RECIPE - COOKING …
Instructions. In a large pot, heat 1 tbsp olive oil over medium heat. Add the onions and cook 5-6 minutes or until starting to soften. Add the garlic and cook additional 1-2 minutes. Next, add the lamb mince and brown over medium-high heat for 10 minutes, or until cooked through. Skim or pour off any excess fat.
From cookingwithbry.com


RECIPEDB - COSYLAB.IIITD.EDU.IN
By cooking processes, top 50 recipes similar to: Moussaka-Lamb Shanks Casserole. Recipe Title Region Country Similarity Index; A "not Quite Traditional" Moussaka
From cosylab.iiitd.edu.in


LAMB SHANK KLEFTIKO RECIPE ARTICLE 2022 | BAGLUNCH.NET
How do you cook Jamie Oliver lamb shanks?. Preheat your oven to full whack. Put the dried chillies, raisins and apple juice in a bowl, then set aside. Put the lamb shanks in a roasting tray, then rub all over with oil, sea salt and black pepper.Bang them in the oven for 20 minutes.
From wabake.juncotic.com


MOUSSAKA (LAMB AND EGGPLANT CASSEROLE) RECIPE - COOKEATSHARE
Peel the eggplants and slice lengthwise into 1/2-inch thick slices. Sprinkle salt on both sides and lay on paper towels for 30 min to "sweat". Dry thoroughly, then dip lightly in flour.
From cookeatshare.com


LEFTOVER GREEK LAMB MOUSSAKA - JUST A LITTLE BIT OF BACON
2017-03-30 Assembling and Baking the Moussaka. Preheat the oven to 400F. Grease a 9x13 casserole dish, or similar size. Layer 1/3 of the eggplant, then 1/3 of the meat sauce, then 2 tbsp of the parmesan cheese in the casserole dish. Make two more layers of 1/3, 1/3 and 2 tbsp. Ladle the bechamel sauce over into an even coating on the top.
From justalittlebitofbacon.com


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