Braised Lamb With A Sour Orange Marinade Recipes

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BALSAMIC-BRAISED LEG OF LAMB



Balsamic-Braised Leg of Lamb image

Provided by Guy Fieri

Categories     main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 12

One 5- to 6-pound leg of lamb, deboned (ask the butcher to remove the bone and cut it into 3 or 4 pieces)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 cloves garlic
1 bulb fennel, sliced
1 jalapeno, roughly chopped (with seeds)
1 yellow onion, roughly chopped
1 red bell pepper, roughly chopped
1/2 cup tomato paste
1 quart low-sodium beef stock
2 cups balsamic vinegar
2 tablespoons molasses

Steps:

  • Cut the leg of lamb into 4 even pieces.
  • Heat 2 to 3 tablespoons olive oil in an 8-quart stovetop pressure cooker over medium-high heat. Sprinkle the lamb pieces and bones all over with salt and pepper. Working in batches (to not overcrowd the pot), sear the meat and bones in the hot oil until well browned on all sides. Remove from the pot and set aside. Pour off excess oil from the pot and then add the garlic, fennel, jalapenos, onions and red bell peppers. Sweat for 2 to 3 minutes. Add tomato paste; cook for 2 minutes. Deglaze with the beef stock and balsamic vinegar. Add the seared lamb and bones back the pot, close the pressure cooker and cook on low heat until fork tender, 45 minutes.
  • Remove the lamb from the braising liquid and pull into large chunks. Remove the bones from the pot, and discard. Strain the braising liquid and then add it back to the pot. Cook over medium heat until the liquid is reduced by half. Turn off the heat, add the lamb back to the pot and spoon the reduced liquid over the top to glaze. Keep warm until ready to serve.

ORANGE BRAISED LAMB SHANKS



Orange Braised Lamb Shanks image

Make and share this Orange Braised Lamb Shanks recipe from Food.com.

Provided by PetsRus

Categories     Lamb/Sheep

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 15

4 lamb shanks
1 carrot, diced finely
1 medium onion, diced finely
2 celery ribs, diced fine
2 -3 tablespoons olive oil
2 -3 sprigs fresh thyme
2 bay leaves
2 garlic cloves, finely chopped
2 oranges, juice and zest of, finely grated (no pith)
1 lemon, juice and zest of, finely grated (no pith)
1 tablespoon tomato paste (concentrated tomato puree)
1 1/2 cups white wine
1 cup lamb stock (or water)
salt and pepper
1/2 cup fresh parsley, chopped

Steps:

  • Preheat oven to 300°F.
  • In a suitable casserole dish, sweat the diced vegetables in some of the olive oil without browning until tender.
  • Add the thyme, bay leaves, garlic, tomato, wine and lamb stock or water, along with most of the orange zest and juice (retain a few pinches of zest and 1 tbsp of juice).
  • Bring to the boil and lower to a gentle simmer.
  • Heat a little more olive oil in a separate pan and brown the lamb shanks on all sides, seasoning with a little salt and pepper as you go.
  • Transfer to the casserole dish and cover with its lid.
  • Transfer to the oven and cook for approx 2hours or until the meat is completely tender and coming off the bone.
  • Remove the shanks from the pan and keep warm while you finish the sauce.
  • Skim off some of the fat that is floating on it. Taste for seasoning and to assess its intensity, boil to reduce if you think it needs it.
  • Stir in the reserved juice to refresh the citrus flavour.
  • Serve one lamb shank on each warmed plate with a generous amount of sauce spooned over.
  • Sprinkle each shank with a little parsley and a pinch of the reserved zest.

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