Winter Stew Of Braised Lamb Red Onions And Macaroni Recipes

BRAISED LAMB STEW

Steps:

• In a mixing bowl add 2 tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. Add the cubed lamb to the bowl and toss around to coat well. Cover and set aside.
• Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb.
• Add onions and carrots to the pot and sweat for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Stir in the tomato paste and chick peas, then return the lamb to the pot and stir in the lemon zest, chicken stock, apricots, and honey.
• Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender. Sprinkle the stew with chopped fresh cilantro and serve right out of the pot.

STOUT-BRAISED LAMB SHANKS

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.

LAMB AND WINTER VEGETABLE STEW

Steps:

• Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.
• Mix in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.
• In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.
• Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.

WINTER STEW OF BRAISED LAMB, RED ONIONS AND MACARONI

Steps:

• Preheat the oven to 375 degrees.
• Heat vegetable oil in a large, heavy-bottomed saucepan over medium flame. Season lamb, and brown it evenly on all sides, 8 to 10 minutes. Remove lamb from pan, and discard excess fat.
• Return pan to heat, and add cubed celery, cubed carrots, cubed onions and whole garlic cloves. Saute for one minute. Add lamb along with wine, sachet of herbs and veal stock. Bring to a simmer, and skim any foam or residue that comes to the surface.
• Cover, and place pot in oven for about 50 minutes to an hour, or until lamb is very tender. Remove lamb from sauce, and strain liquids back into saucepan, discarding vegetables and sachet.
• When meat is cool enough to handle, shred lamb into strips. Cover and let stand.
• Bring a large pot of lightly salted water to a boil. Cook pasta until just short of al dente. Drain, and hold at room temperature.
• Meanwhile, to finish the dish, heat the 2 tablespoons olive oil in a heavy saucepan over medium setting. Add remaining celery, carrots, onion and chopped garlic. Saute for 2 to 3 minutes. Add tomatoes, parsley and reserved shredded lamb along with 3 cups of the strained lamb-braising liquid. Bring to a boil, and add cooked pasta. Bring to a simmer, and cook gently, stirring, for 2 minutes. Check seasonings.
• Serve immediately in a flat soup plate.

WINTERTIME BRAISED BEEF STEW

Steps:

• Preheat oven to 350°. Toss beef with flour and steak seasoning., In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches; remove with a slotted spoon., In same pan, heat remaining oil over medium heat. Add onion, celery, parsnips and carrots; cook and stir until onion is tender. Add garlic; cook 1 minute longer. Stir in tomatoes, wine, jelly, bay leaves, oregano and beef; bring to a boil., Bake, covered, 1-1/2 hours. Stir in beans; bake, covered, 30-40 minutes longer or until beef and vegetables are tender. Remove bay leaves and oregano sprigs. If desired, sprinkle with parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD

Steps:

• Preheat oven to 375F degrees.
• Sprinkle lamb on all sides with salt and pepper.
• Heat oil in heavy large pot over high heat.
• Add lamb, cook until brown turning occasionally; about 10 minutes.
• Transfer to plate.
• Add 1 Tbls butter to dripping in pot.
• Add onions, carrots, parsnips, thyme and garlic.
• Sauté until vegetables soften and begin to brown.
• Add wine, boil until reduced almost to a glaze; about 4 minutes.
• Return lamb to pot, arrange in single layer.
• Add stock, orange, cinnamon and 1 tsp fennel seeds, bring to a boil.
• Place pot in the oven.
• Braise lamb uncovered until tender, turning and basting often; about 2 hours and 15 minutes.
• Meanwhile, rub cut sides of squash with 1 Tbls butter and sprinkle with salt and pepper.
• Arrange squash, skin side down on a baking sheet.
• Roast on sheet alongside lamb until tender; about 1 hour and 15 minutes.
• Scrape squash from skins into a bowl.
• Add nutmeg and 2 Tbls of butter.
• Mash with a fork until almost smooth, season with salt and pepper.
• Transfer lamb to a plate, strain braising liquid into a bowl; spoon off the fat if desired. Return liquid to pot.
• Add fresh fennel, orange peel and 1 tsp fennel seeds.
• Simmer until fennel is tender and sauce is thick enough to coat a spoon.
• Rewarm lamb shanks, covered, over medium heat; about 15 minutes.
• Rewarm squash in a saucepan over low heat, stirring often; about 10 minutes.
• While the lamb and squash heat, cut out the center stem from the chard leaves, discard.
• Coarsely tear the leaves.
• Melt butter in a heavy skillet over high heat.
• Add chard and toss until it wilts; about 4 minutes.
• Season with salt and pepper.
• Divide chard and squash among 4 plates.
• Arrange the lamb atop the vegetables, spoon sauce with fennel over the top.

BRAISED LAMB SHANKS WITH CARAMELIZED ONIONS AND SHALLOTS

Steps:

• For lamb shanks:
• Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.
• Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches, all lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
• Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.
• For Mash:
• Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
• Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.
• Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce. Sprinkle lamb shanks with additional chopped fresh rosemary and serve.

BRAISED LAMB STEW (FRESH-HERB KHORESH)

Steps:

• Heat 4 tablespoons olive oil in a medium stockpot over medium heat. Add lamb, onions, and garlic, and cook, stirring occasionally, until meat is no longer pink and onions are softened, about 20 minutes. Add salt, pepper, turmeric, saffron water, whole dried Persian limes, and kidney beans; cook a few minutes more. Add the water. Bring to a boil, cover, and simmer over low heat, stirring occasionally.
• Meanwhile, heat a large nonstick skillet over medium-low heat. Add chopped parsley, chives, coriander, and fenugreek. Cook, stirring frequently, until they are wilted, about 10 minutes. Add remaining 2 tablespoons oil, and cook, stirring constantly, until the herbs are very fragrant, about 10 minutes more.
• Add sauteed herbs and lime powder to lamb mixture. Cover; simmer until meat and beans are tender, about 2 1/2 hours. Uncover stew, and cook until beans are very tender, and stew has thickened slightly. Adjust seasoning if necessary, and serve hot.

BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD

Steps:

• Preheat oven to 375°F. Sprinkle lamb on all sides with salt and pepper. Heat oil in heavy large pot over high heat. Add lamb; cook until brown, turning occasionally, about 10 minutes. Transfer to plate. Add 1 tablespoon butter to drippings in pot. Add onion, carrots, parsnips, thyme and garlic. Sauté until vegetables soften and begin to brown, about 8 minutes. Add wine; boil until reduced almost to glaze, about 4 minutes. Return lamb to pot, arranging in single layer. Add stock, orange, cinnamon and 1 teaspoon fennel seeds; bring to boil. Place pot in oven. Braise lamb uncovered until tender, turning and basting often, about 2 hours 15 minutes.
• Meanwhile, rub cut sides of squash with 1 tablespoon butter; sprinkle with salt and pepper. Arrange squash, skin side down, on baking sheet. Roast on sheet alongside lamb until tender, about 1 hour 15 minutes. Scrape squash from skins into bowl; add nutmeg and 2 tablespoons butter. Mash with fork until almost smooth; season with salt and pepper. Transfer lamb to plate. Strain braising liquid into bowl; spoon off fat, if desired. Return liquid to pot. Add fresh fennel, orange peel and 1 teaspoon fennel seeds. Simmer until fennel is tender and sauce is thick enough to coat spoon, about 15 minutes. Return lamb to sauce.
• Rewarm lamb shanks, covered, over medium-low heat, about 15 minutes. Rewarm squash in saucepan over low heat, stirring often, about 10 minutes.
• Chard and final preparation:
• While lamb and squash heat, cut out center stem from chard leaves; discard stems. Coarsely tear leaves. Melt butter in heavy large skillet over high heat. Add chard and toss until chard wilts, about 4 minutes. Season with salt and pepper.
• Divide squash and chard among 4 plates. Arrange lamb atop vegetables; spoon sauce with fennel over.