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.

LAMB SHANKS BRAISED WITH ANISE AND ORANGE



Lamb Shanks Braised with Anise and Orange image

Categories     Citrus     Onion     Vegetable     Braise     Orange     Lamb Shank     Winter     Anise     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

8 whole star anise
6 lamb shanks (about 1 pound each), fat and sinew trimmed
3 tablespoons olive oil
3 cups chopped onions
2 1/2 cups chopped celery
1 1/2 cups chopped carrots
2 tablespoons chopped garlic
4 cups chicken stock or canned low-salt chicken broth
4 cups beef stock or canned beef broth
1 cup orange juice
2 1/2 tablespoons grated orange peel
1 tablespoon honey

Steps:

  • Finely grind star anise in spice grinder or in mortar with pestle. Rub half of ground star anise over lamb shanks. Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add lamb to pot; brown on all sides, about 12 minutes per batch. Transfer lamb to bowl. Add 1 tablespoon oil to pot; add onions, celery, carrots and garlic and sauté until golden, about 10 minutes. Return lamb to pot. Add all stock, orange juice, peel and remaining star anise. Bring to boil. Reduce heat; cover and simmer until lamb is tender, about 1 hour 45 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before continuing.)
  • Transfer lamb to large bowl. Cover with foil. Working in batches, transfer cooking liquid and vegetables to processor; puree until smooth. Return liquid to pot. Boil until liquid is reduced to 6 cups, about 20 minutes. Mix in honey. Season to taste with salt and pepper. Pour over lamb and serve.

BRAISED LAMB SHANKS IN ORANGE-MERLOT SAUCE (PASSOVER)



Braised Lamb Shanks in Orange-Merlot Sauce (Passover) image

From Reform Judaism magazine, Spring 2007. "Since leg of lamb is technically not kosher (because the sciatic nerve runs through it), lamb shanks are the meat of choice when you want a flavorful lamb dish on your seder table. Slowly braising the shanks in an aromatic liquid flavored with kosher wine yields a moist, tender, fall-off-the-bone delicacy". This requires at least 2 hours (to overnight) marination. FYI-in Israel, and in some other parts of the world, the sciatic nerve is removed from the leg of lamb by butchers thus making it kosher! It is not kosher in the United States.

Provided by Oolala

Categories     Oranges

Time 4h

Yield 4 serving(s)

Number Of Ingredients 12

2 -4 lamb shanks
2 teaspoons basil, finely minced
2 teaspoons oregano, finely minced
2 teaspoons rosemary, finely minced
1 cup orange juice (can use the juice of 2 oranges)
1 whole orange, zest of
2 1/2 cups merlot
4 -6 garlic cloves, minced
salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
1 cup low sodium chicken broth, can use water

Steps:

  • Combine the basil, oregano, rosemary, orange juice, orange zest, Merlot and garlic and pour over the rinsed lamb shanks in a wide glass dish (shanks should be in a single layer).
  • Turn the shanks to coat and cover.
  • Marinate 2 hours at room temperature, turning the meat every half hour or marinate in the refrigerator, turning meat occasionally.
  • Remove the shanks from the marinade and dry them with paper towels. Reserve the marinade.
  • Preheat the oven to 450 degrees F.
  • Season the lamb with a pinch of salt and freshly ground black pepper.
  • Heat a large skillet over high heat for 20 seconds. Add the olive oil and heat for 10 seconds then lower the heat to medium-high and add the lamb shanks.
  • Cook each side for approximately 2 minutes until browned on all sides.
  • Place shanks in a single layer in a casserole dish and pour the chicken stock into the hot pan.
  • Scrape up any meat particles, add them to the reserved marinade and pour over the shanks in the casserole and cover with a lid (use foil if no lid).
  • Put casserole in the preheated oven and immediately reduce the heat to 350 degrees F. (The hot oven will sear the meat initially, but the mixture needs to cook at a lower temperature or the meat will toughen.).
  • Roast for 45 minutes then baste and cook for another 1-1 1/2 hours, or until the meat is very tender and easily pulls away from the bone.
  • If the liquid has reduced greatly, add 1/2 cup of water to the pan.
  • Remove the shanks to a serving platter and keep warm.
  • If the gravy is too watery, boil the liquid down 5-10 minutes, or until it is the consistency of tomato sauce.
  • Drizzle some of the sauce over the shanks and serve.

Nutrition Facts : Calories 527.3, Fat 24, SaturatedFat 7.9, Cholesterol 121, Sodium 112.7, Carbohydrate 12.1, Fiber 0.3, Sugar 6.2, Protein 37.5

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