Lamb With Fennel Sardinia Recipes
LAMB WITH FENNEL (SARDINIA)
This dish makes lamb lovers out of lamb haters. I have also made it with beef as for stew, and it still tastes great. From the magazine 'Brigitte'. Easy too!
Provided by TJW2725
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dredge the lamb cubes in the flour, mixed with salt and pepper.
- Brown the lamb well in a pan with 2 TB oil over medium high to high heat.
- Remove the lamb, and add the carrots, onions, and garlic and sauté until the onions are translucent.
- If the tomatoes are whole in the can, cut them in half inside the can with a sharp knife.
- Add the grape juice and the tomatoes and bring to a boil.
- Add the lamb and the fennel whites and bring back to a boil, reduce heat, cover and simmer for about an hour, or until the lamb falls apart with a fork.
- Garnish with the green fennel and serve with macaroni pasta.
Nutrition Facts : Calories 1098.7, Fat 72.2, SaturatedFat 27.9, Cholesterol 204.7, Sodium 313.2, Carbohydrate 61.5, Fiber 9.4, Sugar 39.3, Protein 52.3
BRAISED LAMB SHANKS WITH FENNEL, TOMATOES, TURNIPS AND CARROTS
Categories Lamb Tomato Braise Marinate High Fiber Fennel Leek Carrot Turnip Red Wine Winter Parsley Jam or Jelly Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 24
Steps:
- For topping: Mix all ingredients in medium bowl to blend. (Can be prepared 8 hours ahead. Cover and refrigerate.)
- For lamb: Whisk chicken broth, beef broth, 1/2 cup wine, 1/3 cup currant jelly, herbes de Provence, vinegar and garlic in large glass baking dish to blend. Add lamb shanks; turn to coat. Cover and chill overnight, turning occasionally.
- Preheat oven to 325°F. Remove lamb from marinade; reserve marinade. Pat lamb dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat. Working in batches, add lamb; cook until brown on all sides, about 8 minutes. Transfer to large roasting pan. Add all vegetables to roasting pan.
- Pour reserved marinade into same skillet. Bring to boil, scraping up any browned bits. Pour over lamb. Cover; bake until lamb and vegetables are very tender, turning occasionally, about 2 hours. Using slotted spoon, transfer lamb and vegetables to large serving bowl. Tent with foil.
- Spoon fat off top of cooking liquid. Melt butter in heavy large saucepan over medium-high heat. Add flour. Stir until golden, about 5 minutes. Whisk in cooking liquid. Add 1/3 cup wine, 1/3 cup jelly and tomato paste. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 10 minutes. Season with salt and pepper. Spoon sauce, then topping, over lamb and vegetables.
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- Cut the lamb into 6cm chunks and put it in a bowl. Season it with salt and pepper. Sprinkle over the flour, fennel seeds and saffron and turn the lamb to make sure all the pieces are coated.
- Add a little more of the oil to the casserole dish if necessary, turn down the heat and fry the onion until it’s soft and translucent. Add the garlic and cook for a further minute or so, then add the chilli flakes and pared zest.
- Put the lamb back in the casserole dish, then pour in enough of the stock to just cover the lamb. Add the tomatoes and the bouquet garni. Bring to the boil, then turn down the heat to a low simmer.
- Meanwhile, prepare the fennel. Trim the top, cutting off any fronds and saving them for later. Trim as little as possible from the base of the fennel, then cut the bulb in half, lengthways.
- When the lamb has cooked for an hour, add the fennel. Continue to cook, uncovered, for a further 20 minutes, until the fennel is very tender and the liquid has reduced down a little.
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- 1 In a large non-stick frying pan, heat 2 teaspoons of the oil over medium-high. Place lamb in pan and cook turning, for 2–3 minutes. Transfer to a 4.5-litre (18-cup) slow cooker.
- 2 In the same pan, heat another 2 teaspoons of the oil over medium. Add onion, fennel and celery and cook, stirring occasionally, for 2–3 minutes. Add garlic, rosemary and lemon zest, and cook, stirring, for 1 minute. Add lemon juice and white wine, and simmer for 2 minutes. Add stock, ½ cup water and potatoes and bring to a boil. Transfer mixture to the slow cooker.
- 3 Cook, covered, on high for 4 hours (or low for 8 hours), until lamb is very tender and falling off the bone. Add cannellini beans in last 30 minutes of cooking time.
- 4 When ready to serve, in a large non-stick frying pan heat remaining 2 teaspoons of oil over high. Cook kale, tossing with tongs, for 2–3 minutes, or until wilted. Serve shanks with the wilted kale.
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