STOUT-BRAISED LAMB SHANKS
You can't have Irish stew for St Patrick's Day every year. If you feel like something a little different, but still fairly traditional, this hearty dish should fit the bill.
Provided by Nick Russell
Categories World Cuisine Recipes European UK and Ireland Irish
Time 2h50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven or large, wide pot over medium-high heat until the oil begins to smoke. Brown the lamb shanks in the hot oil on all sides until well browned, about 10 minutes. Remove lamb shanks and set aside. Pour the excess grease from the Dutch oven, reduce heat to medium, and stir in the onions and garlic. Cook and stir until the onions have softened and turned translucent, about 5 minutes. Stir in the carrots, celery, and tomato paste; continue cooking 5 minutes more.
- Return the lamb shanks to the Dutch oven, and pour in the stout beer and beef broth. Bring to a simmer over high heat. While you're waiting for the beer to simmer, use kitchen twine to tie together the thyme sprigs, parsley sprigs, and bay leaf into a secure bundle; add to the lamb shanks.
- Once the lamb shanks begin to simmer, reduce the heat to medium-low, cover, and simmer until the lamb is very tender and nearly falling off of the bone, 2 to 3 hours. Stir the lamb occasionally as it cooks, and add water if needed to keep the cooking liquid from becoming too thick. You want the cooking liquid to have reduced into a nice sauce by the time the lamb shanks are done. Stir in the rosemary sprig, and salt and pepper to taste during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 16.2 g, Cholesterol 89.3 mg, Fat 15.3 g, Fiber 3.3 g, Protein 30.2 g, SaturatedFat 5.3 g, Sodium 544.3 mg, Sugar 5.4 g
STOUT BRAISED LAMB DIP
Provided by Food Network
Time 5h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Rub the lamb with the spice blend and place in a slow cooker. Add all the chopped vegetables and garlic cloves over and around the lamb. Pour in 4 of the 6 bottles of stout beer, then add enough water just to cover the lamb. Turn the slow cooker on high, cover, and cook for 4 to 5 hours, or until the lamb easily shreds from the bone.
- While the lamb is braising, combine the mayonnaise and teriyaki in a small mixing bowl and store in the refrigerator until ready to use.
- When the lamb is within 1/2 hour or so of being done, start reducing the other 2 bottles of stout in a small pot or saucepan on medium to high heat, allowing the beer to reduce by 1/2. When fully reduced, add the sugar and stir. Taste your reduction; depending on your favorite stout you may need to adjust the amount of sugar to counteract the bitterness of the beer. When seasoned to your liking, turn the heat down to low and cover.
- When your lamb is ready (the meat is tender and shreds easily), remove the leg from the slow cooker and place in a baking pan. Allow the lamb to rest and cool while transferring your braising liquid from the slow cooker into a large pot. Be sure to pour the liquid through a strainer to remove the cooked vegetables. Discard the vegetables and skim clear the fat and oil from the top of the braising liquid. Put over medium-high heat and reduce by 1/4. When reduced, add the au jus mix, to taste. Stir thoroughly and place over medium heat.
- The first step of shredding your lamb is removing the three main bones (while shredding, wear gloves and have a bowl of ice water to cool your hands as the meat will still be very hot). Next, remove all non-edible connective tissue and cartilage. As you begin shredding the meat you will be able to identify what is good meat and what isn't. After discarding the bad from the good, you are ready to shred the rest of the meat.
- Place 6 to7 ounces of shredded lamb per serving in a saute pan over medium-high heat. Add a small ladle, or about 1/4 cup, of the stout reduction to the pan and cover. When the lamb comes back up to temperature, stir, then top with some shredded cheese and cover to melt.
- Toast your hoagie rolls to your liking and spread the teriyaki mayo on the rolls. Place the lamb on a hoagie. Cut in half and serve with the au jus and your favorite side.
STOUT-BRAISED LAMB
This stout-braised lamb is most delicious made at least one day and up to three days ahead. If making the same day, skim excess fat from surface of braising liquid with a spoon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 5h35m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Season lamb generously with salt and pepper. Sprinkle evenly with flour. Heat oil in a braiser pan or large deep-sided skillet over medium-high. Working in 2 batches, sear lamb, fat-side down first, until browned all over, 5 to 7 minutes a batch. Transfer to a platter.
- Reduce heat to medium. Add onion to pan and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in garlic, rosemary, and tomato paste. Cook, stirring, until fragrant, about 1 minute.
- Add Worcestershire, stout, and broth. Bring to a boil, scraping up browned bits from bottom of pan. Return lamb, fat-side up, and any accumulated juices to pan and return to a boil.
- Cover pan and transfer to oven. Cook, spooning juices over lamb every 30 minutes, until meat is fork-tender, 2 1/2 to 3 hours. Remove from oven; uncover and let cool completely. Cover and refrigerate at least 1 day and up to 3 days.
- Remove solidified fat from top. Place pan over medium-low and gently simmer, covered, until lamb is warmed through, about 15 minutes. Remove rosemary. Using 2 forks, shred meat into large pieces. Transfer to a tureen or other serving vessel. Pour braising liquid over lamb. Serve with jam or chutney.
STOUT-BRAISED LAMB SHANKS
You can't have Irish stew for St Patrick's Day every year. If you feel like something a little different, but still fairly traditional, this hearty dish should fit the bill.
Provided by Nick Russell
Categories Irish Recipes
Time 2h50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven or large, wide pot over medium-high heat until the oil begins to smoke. Brown the lamb shanks in the hot oil on all sides until well browned, about 10 minutes. Remove lamb shanks and set aside. Pour the excess grease from the Dutch oven, reduce heat to medium, and stir in the onions and garlic. Cook and stir until the onions have softened and turned translucent, about 5 minutes. Stir in the carrots, celery, and tomato paste; continue cooking 5 minutes more.
- Return the lamb shanks to the Dutch oven, and pour in the stout beer and beef broth. Bring to a simmer over high heat. While you're waiting for the beer to simmer, use kitchen twine to tie together the thyme sprigs, parsley sprigs, and bay leaf into a secure bundle; add to the lamb shanks.
- Once the lamb shanks begin to simmer, reduce the heat to medium-low, cover, and simmer until the lamb is very tender and nearly falling off of the bone, 2 to 3 hours. Stir the lamb occasionally as it cooks, and add water if needed to keep the cooking liquid from becoming too thick. You want the cooking liquid to have reduced into a nice sauce by the time the lamb shanks are done. Stir in the rosemary sprig, and salt and pepper to taste during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 16.2 g, Cholesterol 89.3 mg, Fat 15.3 g, Fiber 3.3 g, Protein 30.2 g, SaturatedFat 5.3 g, Sodium 544.3 mg, Sugar 5.4 g
GUINNESS-GLAZED LAMB CHOPS
Provided by Ruth Cousineau
Categories Beer Lamb Broil Quick & Easy St. Patrick's Day Dinner Lamb Chop Winter Coriander Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Bring stout, sugar, coriander seeds, peppercorns, and 1/4 teaspoon salt to a boil in a 2-quart nonreactive saucepan, stirring until sugar is dissolved, then continue boiling (keep an eye on it and reduce heat to keep it from boiling over) until glaze is syrupy and reduced to about 1/2 cup, 20 to 30 minutes.
- Strain through a fine-mesh sieve into a bowl and discard solids.
- Preheat broiler.
- Pat chops dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Divide glaze between 2 small bowls and set 1 aside for use later. Brush both sides of chops with glaze (from remaining bowl) and arrange on rack of a broiler pan.
- Broil 5 inches from heat, 4 to 5 minutes on each side for medium rare. (Don't hesitate to cut and peek to check on the doneness of the meat.)
- Transfer chops to a platter and drizzle with reserved glaze.
STOUT-BRAISED SHORT RIBS WITH HORSERADISH & CARROTS
Cook these stout-braised ribs low and slow to get lovely, tender meat. It's easy to portion, plus it looks great on the plate - perfect for a family feast
Provided by Tom Kerridge
Categories Dinner
Time 4h
Number Of Ingredients 12
Steps:
- Heat the oven to 160C/140C fan/gas 2. Heat the oil in a casserole dish and brown the short ribs well on all sides - this will take about 10 mins. Remove the ribs to a plate, then fry the onion and celery in the dish for 5 mins. Stir in the herbs and flour, and cook for a few minutes, then stir in the sugar, stout and stock, and bring to a simmer. Add the horseradish cream and some seasoning, then nestle the ribs into the sauce. Cover the pan and cook in the oven for 1 hr.
- Peel the carrots, keeping them whole. Remove the stew from the oven, stir gently and add the carrots. Cover and return to the oven for 2 hrs more until the ribs are tender. You can now serve the stew in a rustic style, as is. Alternatively, gently remove the ribs and carrots to a board. Strain the sauce through a sieve into a saucepan and bring to the boil, skimming off any froth that rises to the surface. Simmer for 5 mins until reduced by a third. Tip the reduced sauce back into the casserole dish, add back the ribs and carrots, and simmer for a few minutes to reheat the meat. Divide between plates and serve.
Nutrition Facts : Calories 611 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 0.7 milligram of sodium
BRAISED LAMB CHOPS
my mother made something similar, this is a kicked up version. i hadn't cooked this in years, then i saw it at the butcher, served it with israeli couscous
Provided by chia2160
Categories Lamb/Sheep
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- heat oil in large pan on stovetop, med hi heat.
- add onions and garlic, cook to soften.
- combine spices, rub on both sides of chops and brown on both sides.
- remove from pan.
- add wine, to deglaze the pan, reduce to half.
- add water, bring to boil.
- add chops and juices back to pan, cover, simmer 1 hour.
More about "stout braised lamb recipes"
STOUT BRAISED LEG OF LAMB - FRUGAL MOM EH!
From frugalmomeh.com
5/5 (2)
- Heat a large cast iron Dutch oven over medium-high heat until its hot. Add the lamb and sear on all side until browned all over. Remove the lamb to a plate.
STOUT-BRAISED LAMB SHANKS RECIPE WITH ROOT VEGETABLE PUREE
From cascadecreeklamb.com
STOUT BRAISED LAMB DIP VIDEOS RECIPE
From crecipe.com
STOUT BRAISED LEG OF LAMB | RECIPE | BRAISED LEG OF LAMB, GROUND …
From pinterest.com
IRISH RECIPE: STOUT-BRAISED LAMB SHANKS BY NICK RUSSELL – REDCIPES
From redcipes.com
BEER BRAISED LAMB CHOPS — SMALL BATCH DISPATCH
From smallbatchdispatch.com
ONE POT IRISH STOUT BRAISED CHICKEN THIGHS - GARLIC & ZEST
From garlicandzest.com
STOUT-BRAISED LEG OF LAMB BY SASSY RADISH - CRAFTBEER.COM
From craftbeer.com
STOUT AND CIDER-BRAISED LAMB SHANKS WITH CARROTS, ONIONS, AND MORE
From more.ctv.ca
STOUT-BRAISED LAMB SHANKS | WILLIAMS SONOMA
From williams-sonoma.com
STOUT-BRAISED LAMB - MARTHA.COM
From martha.com
OUR BEST LAMB RECIPES | MARTHA STEWART
From marthastewart.com
STOUT-BRAISED LAMB SHANKS - DAIRY FREE RECIPES
From fooddiez.com
COOKING WITH BEER: SMOKE-GRILLED LEG OF LAMB WITH STOUT …
From beerandbrewing.com
STOUT-BRAISED LAMB RECIPE | RECIPE | LAMB RECIPES, BRAISED LAMB, …
From pinterest.co.uk
LAMB SHOULDER SLOW-COOKED WITH STOUT BEER RECIPE
From lovefood.com
PATRICK MCMURRAY'S STOUT AND CIDER-BRAISED LAMB SHANKS - GUSTO TV
From gustotv.com
LONDON BROIL BRAISED IN STOUT RECIPE - THE SPRUCE EATS
From thespruceeats.com
STOUT BRAISED LAMB SHANKS - /NARRATIVE FOOD
From blog.narrativefood.com
STOUT BRAISED LAMB SHANKS | RECIPE | MEAT AT BILLY'S
From meatatbillys.com.au
STOUT-BRAISED LAMB RECIPE
From pinterest.ca
STOUT BRAISED LEG OF LAMB | RECIPE | BRAISED LEG OF LAMB, BEEF …
From pinterest.ca
STOUT-BRAISED LAMB - DAIRY FREE RECIPES
From fooddiez.com
BEER BRAISED LAMB SHANKS | METRO
From metro.ca
IRISH STOUT BEER BRAISED LAMB PIE - FOODWORTHFEED
From foodworthfeed.com
STOUT BRAISED LAMB SHANKS RECIPE
From crecipe.com
IRISH STOUT LAMB STEW - GARLIC & ZEST
From garlicandzest.com
SLOW-COOKED LAMB SHOULDER WITH STOUT | ROAST | SBS FOOD
From sbs.com.au
BRAISED LAMB SHANK RECIPE - HOW THE PROS DO IT – DALSTRONG …
From dalstrong.ca
LAMB SHANK: STOUT-BRAISED | RECIPE CLOUD APP
From recipecloudapp.com
STOUT BRAISED LAMB SHANKS RECIPE - SUPERIOR FARMS
From superiorfarms.com
STOUT BRAISED SUPERIOR FARMS LAMB SHANKS RECIPE - YOUTUBE
From youtube.com
STOUT-BRAISED LAMB SHANKS - IRISH - WORLDRECIPES.ORG
From worldrecipes.org
BRAISED LAMB SHANKS | OLIVE & MANGO
From oliveandmango.com
STOUT BRAISED LAMB DIP – RECIPES NETWORK
From recipenet.org
BRAISED LAMB SHANK RECIPE - HOW THE PROS DO IT – DALSTRONG UK
From dalstrong.co.uk
STOUT BRAISED LEG OF LAMB | RECIPE | BRAISED LEG OF LAMB, BRAISED, …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #lamb-sheep #european #comfort-food #meat #taste-mood #savory #4-hours-or-less
You'll also love