LAMB SHANKS WITH CARAMELIZED ONIONS
This recipe comes from Leetal and Ron Arazi, owners of New York Shuk, a food company specializing in Sephardic and Middle Eastern Jewish cuisines. Serve it with tanzeya, a spiced chutney made with dried fruit and spices.
Provided by Joan Nathan
Categories dinner, main course
Time 3h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Sprinkle lamb shanks with salt to taste; if using kosher lamb, less salt will be needed. In a large, wide casserole with a lid, heat oil over medium-high heat until shimmering. Working in batches, brown lamb shanks on all sides. Transfer lamb to a plate and set aside.
- Add onions to pan and sauté until they begin to soften, about 3 minutes. Add 1 cup of water and 1 teaspoon salt. Cover, reduce heat to low and simmer until onions are very soft, about 30 minutes. Meanwhile, heat oven to 275 degrees.
- Mix saffron with 1/4 cup water and add to pan. Stir to mix well, 2 to 3 minutes. Add lamb to the onions and mix well. Cover and transfer to oven. Bake until lamb is very tender, about 2 hours.
- Stir 1 cup of the tanzeya into onions. Return pan to the oven and bake, covered, until mixture is reheated, about 15 minutes. Garnish with toasted almonds and serve by itself or over couscous.
SLOW-ROASTED SHOULDER OF LAMB
Perfectly marinated meat that melts in the mouth is a guaranteed crowd-pleaser. Cook this roast for five hours, rest, then sprinkle with zesty gremolata
Provided by Rosie Birkett
Categories Dinner, Main course
Time 5h15m
Yield Serves 4 with leftovers
Number Of Ingredients 19
Steps:
- Make the marinade. Blitz 1 halved shallot, 4 garlic cloves, 4 cherry tomatoes, 2 anchovies, ½ tsp toasted cumin seeds, ½ tsp toasted coriander seeds, ½ tsp pink peppercorns, 2 tbsp rosemary leaves, leaves from 1 thyme sprig, chopped leaves from a small bunch mint, 70ml white wine, 4 tbsp olive oil, 1 tbsp brown sugar and zest of juice of 1 lemon in a food processor.
- Pierce 2kg lamb shoulder all over with a sharp knife, put it in a large roasting tin and slather the marinade onto the meat, coating thoroughly.
- Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.
- Take the lamb out of the fridge at least half an hour before you cook it to bring it to room temperature. Heat oven to 160C/140C fan/gas 3.
- Put 3 onions, each sliced into 3 thick disks, in the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hrs, basting the meat occasionally.
- Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.
- Return the tin of onions and marinating juices to the oven to keep warm.
- Combine zest ½ lemon, 1 crushed garlic clove and 1 tbsp finely chopped mint in a bowl.
- Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.
- Skim off any fat from the juices and serve alongside the lamb.You can use the leftover meat in Rosie's lamb shoulder flatbread recipe (see 'goes well with').
Nutrition Facts : Calories 776 calories, Fat 56 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.6 milligram of sodium
ROASTED SHOULDER OF LAMB
Steps:
- Preheat oven to 350 degrees. Push garlic (3 to 4 slivers) into the shoulder of lamb. Cover with sprigs of rosemary, salt and a little olive oil. Roast uncovered for 3 1/2 to 4 hours. Remove lamb and leave to rest. Drain off the excess fat. Over the heat, add the flour to the pan of juices and cook for 1 to 2 minutes. Gradually add red wine or vegetable stock, stir until thick.
ROAST SHOULDER OF LAMB WITH CARAMELIZED BABY ONIONS AND HONEY
A favorite joint for a family roast in Morocco is a shoulder of lamb, and honeyed onions are a specially delicious accompaniment. The lamb is cooked very slowly for a long time, until it is so tender that the meat can be pulled away from the bone with the fingers. In the past, the lamb was cooked on the spit in the family courtyard or taken to the public oven. A shoulder roast of young spring lamb is always fatty, but most of the fat melts away during the long cooking, keeping the meat moist and succulent. If an older lamb is too fatty, carefully remove some of the fat with a sharp knife before cooking. Use the smaller amount of honey to begin with, and add more, to taste.
Yield serves 4 to 5
Number Of Ingredients 5
Steps:
- Put the lamb skin side up in a baking dish or roasting pan. Sprinkle with salt and pepper and roast in an oven preheated to 475°F for 15 minutes. Then lower the heat to 350°F and cook for 3 hours, until the skin is crisp and brown and the meat is juicy and meltingly tender. Pour off the fat after about 2 hours.
- Blanch the baby onions or shallots in boiling water for 5 minutes, drain, and when they are cool enough to handle, peel off the skins and trim the roots.
- Heat the olive oil in a wide pan, and put in the onions. Half-cover with about 1 cup water and add a little salt and pepper. Braise for about 35 minutes, covering the pan at first, then removing the lid to reduce the liquid. Cook, stirring occasionally, until all the liquid has disappeared and the onions are soft and brown in the sizzling oil. They will be ready when the point of a sharp knife goes in easily. Add the honey and cook, stirring often, for 15 minutes, until the onions are caramelized and soft enough to, as they say in Morocco, "crush with the tongue."
- Serve very hot. Accompany the lamb with the onions, and pass around salt and pepper for the meat, which is needed to mitigate the sweetness of the onions.
HONEY-CARAMELIZED ONIONS
This is stupidly easy, and looks fancy! Makes an attractive side dish on a holiday table, but be sure to make lots if your family likes onions - they'll eat it up fast!
Provided by Cinnamom in Illinois
Categories Onions
Time 25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Drain onions and place in small sauté/fry pan.
- Add honey and butter.
- Cook over MEDIUM heat, stirring carefully until honey and butter are completely coating onions and start to caramelize or brown. The coating should be a little bit thick and sticky, and very little moisture should remain in the pan. This should take about 15 to 20 minutes.
- Serve in a smaller, heavy bowl with a SMALL spoon, so that by the time you get to the table there will still be some left!
- Good with roasted poultry and pork.
SLOW ROASTED LAMB SHANK WITH CARAMELISED ONION
Make and share this Slow Roasted Lamb Shank With Caramelised Onion recipe from Food.com.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a pan and add lamb cook until browned all over. In a large baking dish pour a little oil and heat over medium heat add crushed garlic cook for about a min stirring constantly so garlic doesn't burn. Stir wine, sugar and stock bring to boil place lamb shanks bake in dish. for the cooking you can either heat the oven to slow 130-150 and cook for 4-41/2 hours turning meat twice during cooking, or you can cook over slow heat on the stove for the same time also turning during cooking.
- Approx 1hr into cooking add rosemary,thyme and tomato paste.
- Melt butter in a pan and cook onion and celery until soft. Boil or microwave chopped carrots until tender. set both of these aside to add at the end.
- Once lamb is cooked remove and wrap in foil to keep warm, strain liquid to discard herbs,fat and any bits that have come off lamb. Return to pan and heat over stove. Mix cornflour with water to form a paste and add to liquid stir constantly until mixture starts to thicken and to finish it off just add a few gravy granules for extra flavour and to also thicken some more. Place lamb shanks in serving dish with carrot and celery,onion mix and pour sauce over the top.
- Melt butter in pan and add onion stirring until onion is soft about 10-15 minutes Add sugar and vinegar and stir until mixture has caramelised about another 10-15 minute Place in serving bowl and put on table to be spooned over lamb shank.
- Can serve lamb with creamy soft polenta or mash potato.
- Bon Appètit.
TAGINE OF LAMB WITH CARAMELIZED BABY ONIONS AND PEARS
Steps:
- Cut the meat into 6 or 8 pieces, and put it into a wide pan with 2 tablespoons oil over medium heat; turn to brown the pieces all over. Add the chopped onion and barely cover with water. Stir in salt and pepper, ginger, cinnamon, and saffron, and simmer, covered, over a low heat for 1 1/2 hours, turning the pieces over a few times.
- To peel the onions or shallots, blanch them in boiling water for 5 minutes and, when cool enough to handle, peel off the skins and trim the roots. Sauté them in a skillet in 2 tablespoons oil over a low heat for 5 to 10 minutes, shaking the pan, until the onions have slightly colored. Then add them to the meat and cook for a further 30 minutes, until the meat is very tender and the baby onions are so soft that, as they say in Morocco, "you can crush them with your tongue." Toward the end of the cooking time, cook uncovered to reduce the sauce. There should be only a small amount of liquid remaining.
- Wash the pears. Quarter and core them but do not peel them. Sauté them in a large skillet in a mixture of butter and the remaining tablespoon of oil over medium heat until their cut sides are slightly brown and caramelized. If they have not softened right through (that depends on their size and degree of ripeness), put them into the pan over the meat, skin side up, and continue to cook, covered, until they are very tender. It could be 15 minutes, but you must watch them as they can quickly fall apart.
- Serve the meat with the pears, arranged skin side up, on top.
- variations
- Stir in 1 to 1 1/2 tablespoons of clear honey when you put in the pears, and adjust the seasoning so that there is enough salt and plenty of pepper to mitigate the sweetness.
- Add 1/2 cup blanched almonds to the meat at the start. They will soften during the cooking.
- Instead of pears, sharp green apples, such as Granny Smiths, may be used.
- Use veal instead of lamb.
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ROAST SHOULDER OF LAMB WITH HERBS AND HONEY RECIPE
From bbc.co.uk
Servings 4Category Main Course
- With the tip of a sharp knife, make shallow scores through the outer layer of skin and fat of the lamb shoulder, but not into the meat, cross-hatching the entire surface.
- Mix the dried camomile, the thyme, rosemary, sage and oregano together in a bowl. Season well with salt and freshly ground black pepper.
- Press a handful of the herb mixture into the skin of the lamb, massaging it in well all over the flesh of the lamb.
- Sprinkle some of the herb mixture across the bottom of a casserole with a lid. Place the lamb into the casserole, then squeeze the lemon juice over the top, before sprinkling with any remaining herb mix.
- Pour the water into the casserole, then put the lid on. Transfer to the oven and cook for 2½ hours. Check the dish after one hour - the lamb should be taking on a little colour.
- After the 2½ hours cooking the lamb meat should pull away easily from the bone.
- To serve, using a knife and fork, pull large pieces of meat away from the bone and arrange on a large serving place. Drizzle the meat with any pan juices and allow guests to help themselves.
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