Beer Braised Lamb Stew With Winter Vegetables And Kale Cream Recipes

BEER-BRAISED LAMB STEW WITH WINTER VEGETABLES AND KALE CREAM

Steps:

• Peel and cut the onions into 1/2-inch wedges. Peel and cut carrots and parsnips into bite-sized pieces. Scrub or peel potatoes and cut into 2-inch chunks. Rip cabbage into large pieces.
• Put the flour in a large bowl and season generously with salt and pepper. Add the lamb cubes in 2 batches, tossing to coat thoroughly.
• Heat a 6-quart heavy-bottomed pot over medium heat. Add 2 T oil and half of the lamb cubes and cook until browned, about 6 minutes. Transfer to a plate. Add 2 T oil to the pot and brown the second half of the lamb. Reduce the heat if the bottom of the pot browns too much. Transfer to the plate.
• Heat the remaining 2 T oil in the pot over medium heat and sauté onions, carrots and parsnips until the onions are golden. Return the lamb to the pot and add the potatoes. Season with salt and pepper, and add the beer to deglaze. Stir occasionally, cooking the beer down until the pot is almost dry. Add enough water to just cover the lamb and vegetables, and simmer for 30 minutes.
• Meanwhile, make the kale cream. Rip kale into 1-inch pieces. Pulse it with the remaining ingredients in a food processor until slightly chunky. Season with salt and pepper. Refrigerate until ready to use.
• Add the cabbage to the stew and simmer for an additional 30 minutes or until the lamb is very tender. Season with salt and pepper.
• Serve the stew in heated bowls with kale cream on the side.

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.

BEER-BRAISED LAMB SHANKS

Steps:

• Season lamb shanks with salt and pepper.
• Heat olive oil in a deep-sided pan or pot over medium-high heat. Add lamb and cook, turning as needed, until browned, about 5 minutes. Remove from pan and reduce heat to medium.
• Place chopped onion, carrot, celery, and garlic in the pan. Season with a large pinch of salt. Cook and stir until vegetable juices start to come out, about 2 minutes. Add tomato paste and stir to coat, about 1 minute. Pour in beer and stir in rosemary. Raise heat to high and bring sauce mixture to a simmer.
• Toss lamb shanks in with the sauce mixture. Reduce heat to low. Cover and simmer until lamb is nearly fork-tender, flipping lamb after 1 hour, about 2 hours. Remove from heat and let cool to room temperature, at least 30 minutes. Refrigerate, 8 hours to overnight.
• Skim the fat off the top of the sauce, if desired. Cover and bring lamb to a simmer over low heat. Flip and continue simmering until meat is fork-tender and nearly falling off the bone, about 45 minutes. Place lamb shanks in a bowl to keep warm.
• Bring sauce to a boil over high heat. Boil until reduced by half but not too thick, about 3 minutes. Season with salt and cayenne pepper. Plate the lamb shanks and spoon sauce on top.

CROCK POT LAMB AND BARLEY STEW

Steps:

• Place the meat, onion, turnips and carrots in the crock pot.
• Stir in the broth, beer, barley and all seasonings.
• Cover and cook on low for 8-10 hours.
• Stir in the parsley before serving.