Ten Hour Braised Lamb Neck With Wilted Creasy Greens Recipes

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BRAISED LAMB SHANKS WITH SWISS CHARD



Braised Lamb Shanks with Swiss Chard image

Provided by Jean Anderson

Categories     Lamb     Vegetable     High Fiber     Dinner     Meat     Lamb Shank     Winter     Chard     Party     Bulgur     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 6 servings

Number Of Ingredients 16

1 cup all purpose flour
2 teaspoons ground cinnamon, divided
1 3/4 teaspoons ground cardamom, divided
6 1- to 1 1/4-pound lamb shanks
1/4 cup extra-virgin olive oil
12 green onions, chopped, divided
6 large garlic cloves, chopped
1 14.5-ounce can diced tomatoes in juice
1 3/4 cups (14 ounces) beef broth
1/4 cup golden raisins
1 tablespoon tomato paste
1/4 teaspoon saffron threads, crumbled
Large pinch of ground cloves
1 to 1 1/4 pounds Swiss chard (about 2 bunches)
1/4 cup chopped fresh Italian parsley
2 5.25-ounce packages bulgur (about 2 cups), prepared according to package directions

Steps:

  • Preheat oven to 325°F. Whisk flour, 1 teaspoon cinnamon, 1 teaspoon cardamom, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper in pie dish to blend. Working with 1 lamb shank at a time, coat shanks in seasoned flour. Heat oil in heavy large skillet over medium-high heat. Add 3 lamb shanks. Sauté until brown, turning occasionally, 8 to 10 minutes. Transfer lamb to large roasting pan. Repeat with remaining 3 lamb shanks.
  • Add half of green onions to same skillet. Reduce heat to low; stir 2 minutes. Add garlic; stir 30 seconds. Add tomatoes with juice, broth, raisins, tomato paste, remaining 1 teaspoon cinnamon, 3/4 teaspoon cardamom, saffron, and cloves. Increase heat and bring to boil, scraping up browned bits. Pour broth mixture over lamb.
  • Cover roasting pan with foil; place in oven. Braise lamb until tender, turning every 30 minutes, about 2 1/2 hours. Transfer lamb to large rimmed baking sheet. Set pan aside.
  • Meanwhile, cut center rib (including stem portion) from each chard leaf. Cut chard ribs crosswise into 1/2-inch-wide pieces. Stack several leaf halves at a time and cut crosswise into 1-inch-wide strips.
  • Tilt roasting pan and spoon off all fat from top of sauce that pools at lower end. Set roasting pan over 2 burners. Add chard ribs and remaining green onions and bring to boil over medium-high heat. Return lamb to roasting pan. Cover and return to oven. Braise until chard ribs are tender, about 20 minutes. Uncover; mix chard leaves into pan juices. Return pan to oven and roast uncovered until chard softens, stirring occasionally, about 5 minutes.
  • Transfer lamb to rimmed platter. Season chard mixture in pan to taste with salt and pepper. Spoon chard mixture over lamb. Sprinkle with parsley; serve with bulgur.

CREAMED BRAISING GREENS



Creamed Braising Greens image

Everyone knows creamed spinach, but not everyone knows that the luxe preparation works equally well with heartier greens like collards, kale, chard and mustard. Eating your greens never felt so decadent.

Provided by Julia Moskin

Categories     side dish

Time 30m

Yield 8 servings

Number Of Ingredients 7

6 tablespoons butter
2 cloves garlic, minced
1 shallot, thinly sliced
1 cup heavy cream
Pinch freshly grated nutmeg
Salt
3 to 4 pounds young greens, like collards, kale, chard or mustard, stemmed and finely shredded.

Steps:

  • In a saucepan, heat 2 tablespoons of the butter over high heat until it foams. Add the garlic and shallot and cook over medium-low heat, stirring, until softened and golden, 5 minutes. Add the cream, bring to a simmer and cook until slightly thickened, 10 minutes. Add the nutmeg and salt to taste. Using a hand blender, purée until smooth.
  • In a large pot, heat the remaining 4 tablespoons butter over high heat until it foams. Add the greens and cook, stirring constantly, until tender but still bright green, about 5 minutes. Sprinkle with salt and add the cream mixture. Lower the heat, cover and let simmer until cooked through, 5 minutes more. Taste for nutmeg and salt, season to taste and serve hot.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 12 grams, Sodium 574 milligrams, Sugar 2 grams, TransFat 0 grams

LAMB NECKS BRAISED IN WINE WITH PEPPERS



Lamb Necks Braised in Wine With Peppers image

Provided by Florence Fabricant

Categories     dinner, main course

Time 3h

Yield 4 servings

Number Of Ingredients 17

2 lamb necks, about 4 1/2 pounds, each in 4 slices
2 1/2 cups dry red wine
1/4 cup extra virgin olive oil
4 tablespoons red wine vinegar
3 sprigs fresh rosemary
4 cloves garlic, smashed
Salt
black pepper
1 large onion, finely chopped
1 teaspoon Aleppo pepper (hot paprika can be substituted)
1 teaspoon ground cumin
1/4 teaspoon cinnamon
2 red bell peppers, cored, seeded, in 1/2-inch slices
2 green bell peppers, cored, seeded, in 1/2-inch slices
1 teaspoon honey
1 tablespoon tomato paste
1 tablespoon finely chopped flat-leaf parsley leaves

Steps:

  • Place lamb in a heavy sealable plastic bag. Combine wine, 1 tablespoon oil, 2 tablespoons vinegar, rosemary, garlic and salt and pepper to taste in a bowl and add to bag. Seal and refrigerate 3 to 4 hours. (Lamb can be marinated in a bowl, but more wine might be needed.) Remove lamb from marinade. Strain marinade, separately reserving the garlic and rosemary, and the marinade.
  • Heat 1 tablespoon oil in a heavy casserole large enough to hold lamb. Add onion, sauté on low until softened, and stir in Aleppo pepper, cumin and cinnamon. Add garlic and rosemary leaves (no stems) from the marinade. Add 1 1/2 cups of the marinade and boil down until nearly evaporated.
  • Heat oven to 300 degrees. Place lamb in casserole. Add remaining marinade. Cover and cook 2 hours, until tender. Meanwhile, heat remaining oil in a skillet. Add pepper strips and cook, stirring, on high heat until soft and lightly seared. Lower heat, stir in remaining 2 tablespoons vinegar and the honey. Season with salt and pepper, remove from heat and set aside.
  • When lamb is tender, transfer it to a serving platter. Heat sauce on top of stove, stir in tomato paste and season as needed with salt and pepper. Spoon around meat, scatter pepper strips on top and scatter on parsley.

Nutrition Facts : @context http, Calories 679, UnsaturatedFat 29 grams, Carbohydrate 19 grams, Fat 53 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 22 grams, Sodium 924 milligrams, Sugar 8 grams

WILTED GREENS



Wilted Greens image

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

2 1/2 pounds mixed greens, such as collard, mustard, kale, turnip, chard, or escarole
4 ounces sliced bacon, cut into 1-inch pieces
6 scallions, cut into 1/4-inch slices, or 1 cup sliced spring onions
1 garlic clove, minced
3 tablespoons cider vinegar, plus more to taste
Kosher salt and freshly ground black pepper

Steps:

  • Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside.
  • In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately.

10-HOUR BRAISED LAMB



10-Hour Braised Lamb image

Serve this savory braised lamb recipe -- adapted from " The Blackberry Farm Cookbook", by chef Sam Beall -- for your next special dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 8

2 large carrots, peeled and chopped
1 large white onion, chopped
2 ribs celery, chopped
1 lamb neck, about 1 1/2 pounds or 1 1/2 pounds lamb shank
2 1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
3 cups Pinot Noir or other light red wine
3 cups Vegetable Stock for 10-Hour Braised Lamb, or low-sodium, store-bought vegetable broth, heated

Steps:

  • Preheat oven to 250 degrees.
  • Place carrots, onion, and celery in an even layer in a roasting pan. Season lamb with 2 teaspoons salt and pepper. Set lamb on top of vegetables. Transfer to oven and cook for 6 hours.
  • After about 5 1/2 hours of cooking, place Pinot Noir in a medium saucepan and simmer over medium-high heat until reduced to 1 1/2 cups.
  • Remove roasting pan from oven and add wine to pan, along with stock and remaining 1/2 teaspoon salt. Cover roasting pan with parchment paper-lined foil and return to oven. Continue cooking until meat is almost falling off the bone, about 4 hours more.
  • Remove lamb from braising liquid and use a fork to scrape meat away from bones. Divide meat among 4 plates and serve immediately.

BRAISED LAMB SHANKS WITH WILTED GINGER AND HONEY CHARD AND GREEN



Braised Lamb Shanks With Wilted Ginger and Honey Chard and Green image

This is one of my best recipes--lots of flavours and different tastes in on the same plate. The sauce is the cooking liquor that had been thickened the tomato onion gravy. The swiss chard tastes great with ginger and honey as it bitter and honey make a great contrast. I like to serve this with lemony curry mashed potatoes.

Provided by chef ashish damle

Categories     Lamb/Sheep

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 36

6 lamb shanks
1 large onion (sliced)
2 garlic cloves, minced
1/2 tablespoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
30 ml sunflower oil
2 fresh bay leaves
1 teaspoon cracked black peppercorns
2 tablespoons lemon juice
salt
2 large onions, chopped fine
200 g tomatoes, chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 1/2 teaspoons cayenne pepper
1 tablespoon green peppercorn, in brine
50 ml cream (optional)
50 ml thick yogurt
1/2 cup chopped cilantro
salt
2 bunches swiss chard (washed and chopped)
15 ml oil
1 tablespoon chopped ginger
2 teaspoons honey
salt
250 g yukon gold potatoes (boiled and mashed)
2 lemons, juice of
1/4 cup chopped scallion
1/4 cup chopped cilantro
100 ml buttermilk
salt

Steps:

  • Wash and clean lamb shanks under cold running water.
  • Rub with the dry spice mixture and lemon juice (keep for 15 minutes).
  • In a pan heat oil and sauté the onions with bay leaves about 5 minutes.
  • Add the ginger, garlic and add the dry rubbed lamb shanks.
  • Sauté over low heat and allow the excess fate to render down.
  • When the shanks are brown all over, remove from the pan and set aside.
  • Drain excess fat and add in the rest of the onions and tomatoes.
  • Sauté till the mixture is fairly thick and moisture has reduced (12 minutes).
  • Add in the dry spices, ginger and garlic paste at once and sauté till the mixture starts sticking to the bottom (5 minutes).
  • Add the lamb shanks and cover completely with water.
  • Add the salt and cook covered in a 350°F oven for 2 hours or till tender and falling off the bone.
  • Remove the shanks and keep warm. Reduce the sauce skimming any extra fat and add in the peppercorns, cream and yougurt.
  • Check for seasoning and keep aside.
  • In a hot pan heat oil and sauté ginger briefly. Add in the washed chard and wilt it down. Cook covered for about 6 minutes; add in the honey and salt and pepper.
  • For the mashed potatoes, combine all ingredients in a MICROWAVE-PROOF dish and season with salt and pepper; enrich with buttermilk if desired.
  • On a plate:.
  • Scoop mashed potatoes in the center.
  • Place sautéed chard in front of the potatoes. Serve 1 shank per person neatly arranged over the chard and sauce served on the side.
  • You can garnish this dish with plantain chips to make a real hotel-style look.

Nutrition Facts : Calories 799.3, Fat 41.4, SaturatedFat 15, Cholesterol 243.9, Sodium 479.7, Carbohydrate 29, Fiber 5.3, Sugar 9.7, Protein 76.8

VEGETABLE STOCK FOR 10-HOUR BRAISED LAMB



Vegetable Stock for 10-Hour Braised Lamb image

This homemade vegetable stock from chef Sam Beall's "The Blackberry Farm Cookbook" is used to make his 10-Hour Braised Lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 3 quarts

Number Of Ingredients 15

2 large onions, peeled and quartered
2 medium leeks, trimmed, washed, and roughly chopped
2 ribs celery, roughly chopped
2 small parsnips, peeled and roughly chopped
2 small white turnips, peeled and roughly chopped
3 cloves garlic, smashed
1 cup mushrooms or mushroom stems
1/4 cup extra-virgin olive oil
1/2 cup lightly packed fresh flat-leaf parsley leaves and stems
2 teaspoons fresh thyme leaves
1 bay leaf
10 peppercorns
1/4 cup white wine
2 teaspoons coarse salt
1 tablespoon white-wine vinegar

Steps:

  • Preheat oven to 400 degrees. Place onions, leeks, celery, parsnips, turnips, garlic, and mushrooms in a large roasting pan. Drizzle with olive oil and toss to coat. Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned, about 45 minutes.
  • Transfer vegetables to a large stockpot. Add 2 cups water to roasting pan and scrape up browned bits from bottom of pan; pour into stockpot. Add 10 cups water to stockpot, along with parsley, thyme, bay leaf, peppercorns, wine, and salt. Bring to a boil over high heat, then reduce heat to low. Partially cover pot and gently simmer stock until vegetables are very soft, 30 to 45 minutes.
  • Strain stock through a fine-mesh sieve into a large bowl; discard solids. Stir vinegar into stock and use immediately or cool to room temperature and transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months.

TEN-HOUR BRAISED LAMB NECK WITH WILTED CREASY GREENS



TEN-HOUR BRAISED LAMB NECK WITH WILTED CREASY GREENS image

Categories     Lamb     Braise

Yield 4 people

Number Of Ingredients 11

For Lamb Neck
• 2 large carrots, coarsely chopped
• 2 celery ribs, coarsely chopped
• 1 large onion, coarsely chopped
• 1 1/2 lb lamb neck
• 3 cups Pinot Noir or other light red wine
• 3 cup vegetable stock, chicken stock, or lamb stock
For Greens
• 1 tablespoon vegetable oil
• 6 cups creasy greens, tender arugula, or watercress, tough stems discarded
•

Steps:

  • Preheat oven to 250°F with rack in middle. • BRAISE LAMB: Put carrots, celery, and onion in a small roasting pan or baking dish slightly larger than lamb neck. Season lamb neck with ¾ tsp salt and 1 tsp pepper and put on top of vegetables. Bake, uncovered, 6 hours. • About 30 minutes before lamb is done, boil wine in a 2-qt heavy saucepan over medium-high heat until reduced to 1½ cups, about 10 minutes. Add stock and return to a boil. • Remove lamb from oven and pour wine mixture into roasting pan. Cover pan with foil and braise in oven until meat is almost falling off the bone, about 4 hours more. • Remove lamb neck from braising liquid and use a fork to scrape meat away from bones (you should have about 3 cups meat). • COOK GREENS Heat oil in a 12-inch heavy skillet over high heat until it shimmers, then cook greens with a large pinch of salt and pepper, tossing, until just wilted, about 1 minute. • Serve lamb with greens. COOKS' NOTE: Lamb can be braised 2 days ahead and cooled in braising liquid, then chilled (covered once cool). Reheat in braising liquid, covered with foil, in a 325°F oven for 30 minutes before scraping meat from bones and serving. Photograph by Marcus Nilsson by Sam Beall, Blackberry Farm, Walland, Tennessee

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