Braised Lamb With Vegetables Recipes

BRAISED LAMB WITH VEGETABLES

Steps:

• Rinse lamb, pat dry, season with with salt and pepper and place into a roasting pan. Brush with melted butter.
• Separate garlic cloves. Add garlic cloves and rosemary sprigs to the pan, add 2 cups of water and roast lamb in preheated oven at 180°C (approximately 350°F) for about 2.5 hours, baste meat with cooking juices often.
• Peel potatoes. Heat olive oil in a pan and saute potatoes until golden, season wth salt, pepper and rosemary.
• Cook beans in boiling salted water for about 6-8 minutes. Drain, rinse in cold water and drain again.
• Rinse artichokes, halve and remove hard stalks, drizzle with lemon juice. Heat olive oil in a pan and saute artichokes, cut side down, until golden brown.
• 10 minutes before the end of roasting, remove garlic cloves from the pan. Add tomatoes and peppers to the pan and finish roasting.
• Peel garlic and add pulp to the pan.
• Remove meat from the pan, let rest briefly and slice. Arrange meat with vegetables on plates and drizzle with cooking sauce. Serve.

BRAISED LAMB SHANK WITH VEGETABLES

Steps:

• Heat oil in a large saucepan over medium high heat. Brown shanks in oil, about 20 minutes. Add water to cover, reduce heat to low and simmer for about 1 hour.
• Add potatoes, carrots and onions and simmer for about 1 hour. In a small bowl blend flour into melted butter to make a roux, then stir this into simmering dish to thicken.

BRAISED LAMB WITH VEGETABLES

Steps:

• preheat oven to 350.
• heat oil in skillet.
• sprinkle lamb with salt& pepper and brown in skillet, in batches.
• transfer to a large baking dish.
• pour fat out of skillet, add onions and celery and cook until softened.
• add garlic, cumin and coriander.
• add water and bring to boil scraping up bits in the skillet, add to the lamb break up the canned tomatoes with your hands and add to the lamb with the juices cover and place in oven, cook for 1 1/2 hours.
• add carrots and cook for 1/2 hour.
• put pot back on stovetop and add spinach, stirring until wilted about 5 minutes season with salt& pepper.

BRAISED LAMB WITH VEGETABLES

Steps:

• Rinse and pat dry lamb.
• Peel onion and cut into wedges.
• Peel carrots and cut into diagonal slices.
• Peel and halve potatoes.
• Heat oil in a large saucepan and brown meat on all sides. Add onion, potatoes, crushed garlic and carrots and saute briefly. Add broth and season with caraway, nutmeg and salt and simmer, covered, for about 45 minutes. Rinse and shake dry thyme, pluck off leaves and add to the pan. Season to taste and serve garnished with thyme sprigs.

BRAISED LAMB SHOULDER CHOPS WITH ROOT VEGETABLES

Steps:

• Blanch the root vegetables:
• Place diced carrots, turnips, and parsnips in a large saucepan. Add sugar and salt and cover with cold water. Place over high heat and bring to a boil. Reduce heat to moderately high and simmer, uncovered, until tender, about 3 minutes. Drain, then immediately plunge into ice water to stop cooking. Drain again and pat dry. DO AHEAD: The root vegetables can be prepared in advance and refrigerated, in an airtight container, up to 24 hours.
• Roast the lamb:
• Position a rack in the middle of the oven and preheat to 275°F.
• Trim any excess fat from the lamb and sprinkle all sides with salt and pepper. In a large cast-iron pan or skillet over high heat, heat 1 tablespoon olive oil until smoking. Working in 3 or 4 batches (wipe the pan clean and add 1 tablespoon oil between batches), sear the lamb, turning with tongs, until golden brown on all sides, about 8 minutes per batch. Transfer as done to a large roasting pan. Add the garlic, carrots, celery, onions, rosemary, thyme, bay leaves, and lamb or beef stock. Place over high heat, using two burners, and bring to a simmer. Cover the roasting pan with foil, transfer to the oven, and roast until the meat is tender but not falling off the bone, about 2 hours.
• Allow the lamb to cool in its braising liquid for about 45 minutes. Using tongs, carefully transfer the lamb to a large bowl and cover with foil to keep warm. Pour the braising liquid through a fine-mesh sieve, pressing on any solids. Discard the solids and return the braising liquid to the roasting pan. Skim any fat from the braising liquid, then place over high heat on two burners and bring to a boil. Lower the heat to moderate and simmer, uncovered, until the braising liquid is slightly reduced, about 30 minutes. Check the seasoning, then lower the heat to low, return the lamb to the roasting pan, and cook until warmed through, about 15 minutes.
• While the lamb is heating, finish the root vegetables:
• In a medium sauté pan over moderate heat, melt the butter. Add the carrots, parsnips, and turnips, and cook, stirring occasionally until heated through, about 8 minutes. Season to taste with salt and pepper.
• To serve:
• Divide carrots, parsnips, and turnips among 8 plates. Arrange 1 lamb shoulder blade chop on each plate, then drizzle with reduced braising liquid and serve immediately.

BRAISED LEG OF LAMB WITH ROOT VEGETABLES

Steps:

• Trim any excess fat from the lamb and season with salt and pepper.
• In a large pot (with a tight-fitting lid), add the oil and heat it over a high flame.
• Place the lamb in the pot and let it sear on all sides until golden brown (about 12-15 minutes).
• Remove from the pot and drain off all of the oil except for 2 tablespoons.
• Add the garlic, rosemary, thyme, tomato paste and cook for 3-4 minutes.
• Add the wine to the pot and reduce by ¾.
• Place the lamb back into the pot and cover completely with chicken stock; bring to a simmer (about 15 minutes).
• Preheat oven to 400 degrees.
• Put the lid on the pot and place in the oven, and cook for 3 hours.
• Add the carrots, celery root, rutabaga and cippolini onions to the pot and cook for 1 more hour, until the meat is tender and falling off the bone.
• Remove the lamb and place it on a serving platter.
• Using a slotted spoon, remove the vegetables and arrange them around the lamb.
• Strain the remainder of the sauce and put it back in the pot; reduce by 3/4 (approximately 20 minutes) until thickened and richly flavored.
• Season with salt and pepper.