Slow Braised Lamb Recipes

SLOW-BRAISED LAMB SHANKS

Steps:

• In a large skillet, brown shanks well in oil; this will take as long as half an hour (you can cover the pan to avoid spattering). Sprinkle with salt and pepper as they cook.
• Lower the heat, pour off the excess fat, add the wine or stock. Simmer over low heat for 1½ to 2 hours, covered, turning and adding water, about ¼ cup at a time, as necessary, until the meat is falling of the bone.
• Cool. Take meat off the bone and reserve the liquid. When the liquid is cool, skim the fat and reserve the juice. Use meat and juice in the following recipes: Tomato Sauce With Lamb and Pasta; Indian Lamb Curry With Basmati Rice; Chinese Braised Lamb Shanks.

BRAISED LAMB SHOULDER CHOPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.
• Saute onion and garlic in reserved drippings until tender, about 5 minutes.
• Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
• Bake in preheated oven for 3 hours.
• Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.

SLOW BRAISED LAMB SHANKS

Steps:

• Pre-heat the oven to 160ºC/320ºF.
• Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside.
• In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine and stock. Allow to come to a simmer then add the lamb shanks back into the sauce.
• Cover with a lid and place in the oven. Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks half-way through cooking and add more stock if necessary.
• Remove from the oven and serve.

SLOWLY BRAISED LAMB

Steps:

• Season the lamb with salt and pepper. Preheat the oven to 250 degrees.
• Heat the oil in a casserole large enough to hold the lamb. Brown the lamb on all sides over medium heat; it should take at least 15 minutes. Remove the lamb from the pan and set aside.
• Add the onions and leeks to the casserole and sautee over medium-low heat until they are tender and just turning golden. Stir in the garlic.
• Return the lamb to the casserole and add the stock, wine, lemon juice, tarragon and scallions. Bring to a simmer, cover and place in the oven.
• Bake the lamb for five hours; by then it should be extremely tender. Remove the lamb from the casserole.
• Strain the sauce into a heavy saucepan. Skim off as much fat as possible. Place the solids in a blender or food processor along with 1 tablespoon of the minced parsley. Puree, adding a little of the sauce if necessary. Add this puree to the sauce, reheat and check seasonings.
• Remove the strings from the lamb. Slice the roast down the middle the long way, then cut it into chunks. Layer the meat into a bowl or loaf pan that holds 5 to 6 cups, then unmold onto a warm serving platter. Sprinkle the remaining minced parsley over the top, garnish the platter with parsley sprigs and serve, with the sauce on the side.