Spiced Braised Lamb With Carrots And Spinach Recipes

SPICY LAMB BOLOGNESE

Steps:

• Heat a medium Dutch oven over medium heat. Add the butter and oil and warm until the butter is melted. Add the carrots, celery, onions and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are soft but have no color, about 6 minutes. Add the beef and lamb and cook, breaking apart the meat with a wooden spoon, until the meat is cooked through and no longer pink, about 5 minutes. Stir the tomato paste, chili paste, red pepper flakes and garlic into the meat mixture. Cook the tomato paste, stirring often, about 2 minutes. Add the milk. Bring to a simmer and cook, stirring occasionally, until the milk is almost entirely evaporated, about 20 minutes.
• Add the wine, bay leaf, Parmesan rind, tomatoes and 1/2 teaspoon salt. Bring to a simmer and reduce the heat to low to just maintain a gentle simmer. Simmer the sauce, stirring occasionally to prevent sticking, 1 1/2 to 2 hours. Skim the oil from the surface.
• Spoon the sauce over the Creamy Polenta with Spinach, reserving any extra to serve on the side. Serve with the Parmesan sprinkled over the top and a drizzle of olive oil.
• In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
• Pour the polenta onto a large board or platter. Serve with grated Parmesan over the top.

BRAISED LAMB SHANKS WITH CARROTS, BLACK PEPPER AND MISO

Steps:

• Preheat the oven to 350 degrees F.
• Heat a Dutch oven over high heat and add the oil. Sprinkle the lamb on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the lamb in a single layer in the hot oil. Brown the lamb on all sides, 12 to 15 minutes total. Remove the lamb to a medium bowl.
• Stir the onions into the grease and sprinkle them lightly with salt. Cook until tender, 5 to 8 minutes. Stir in the carrots, garlic and parsnips. Season with salt and add the brown sugar. Cook until the vegetables become slightly tender, 5 to 8 minutes.
• Add the vermouth and cook until all of the liquid cooks out, an additional 5 to 8 minutes. Stir in the beef stock, miso paste and mustard. Add the lamb back into the stew. Cover and place in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 2 to 2 1/2 hours.
• Use a large spoon to skim any excess fat or impurities from the surface of the sauce. Taste for seasoning. Stir in the vinegar. Allow to rest for 15 minutes, then top with the coarsely ground pepper and parsley. Serve immediately.

SPICED BRAISED LAMB WITH CARROTS AND SPINACH

Steps:

• Preheat oven to 350°F.
• Pat lamb dry and sprinkle with pepper and 1 teaspoon salt. Heat 1 tablespoon oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then brown lamb in 5 batches, turning occasionally, about 4 minutes per batch, adding more oil as needed. Transfer as browned to an ovenproof 6- to 7-quart wide heavy pot.
• Pour off all but 1 tablespoon fat from skillet, then cook onion and celery in remaining fat over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic, cumin, and coriander and cook, stirring, 1 minute. Add 1 cup water and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute, then pour mixture over lamb in pot.
• Pour juice from can of tomatoes into stew, then coarsely chop tomatoes and add to stew along with remaining cup water and remaining 1/2 teaspoon salt and bring to a boil (liquid should almost cover meat).
• Cover pot and braise lamb in middle of oven 1 1/2 hours. Stir in carrots and continue to braise until carrots and lamb are tender, 20 to 30 minutes. Transfer pot to top of stove and, working over moderately high heat, stir in spinach by handfuls to soften it. Cook, uncovered, stirring occasionally, until spinach is tender, 5 to 8 minutes. Season with salt and pepper.