Pyrenees Style Lamb Braised With Red Pepper Recipes

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PYRENEES-STYLE LAMB BRAISED WITH RED PEPPER



Pyrenees-Style Lamb Braised With Red Pepper image

Make and share this Pyrenees-Style Lamb Braised With Red Pepper recipe from Food.com.

Provided by AmandaInOz

Categories     Lamb/Sheep

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 13

6 french-trimmed lamb shanks
sea salt
pepper
2 tablespoons finely chopped thyme
100 ml olive oil
2 onions, finely chopped
4 garlic cloves, finely chopped
5 red bell peppers, seeds removed, finely chopped
6 large vine-ripened tomatoes, peeled, seeds removed, chopped
3 fresh bay leaves
2 cups white wine
4 cups water
1/4 cup spanish sweet paprika

Steps:

  • Season the lamb shanks with sea salt, freshly ground black pepper and the thyme, and set aside.
  • Place the oil, onions and garlic in a large, heavy-based saucepan over low-medium heat and cook for 8 minutes or until soft but not browned. Add the capsicums and cook gently for 45 minutes or until very soft.
  • Add the tomatoes and bay leaves, and cook for a further 30 minutes or until the tomatoes break down and the mixture thickens.
  • Add the wine and water, increase the heat to high and bring to the boil. Stir in the paprika, then reduce heat and simmer for a further 30 minutes.
  • Preheat the oven to 180°C.
  • Place the lamb shanks in a single layer in a roasting pan or large baking dish and pour the red pepper sauce over the top. The sauce should just come to the top of the meat, so that the lamb browns as the sauce evaporates.
  • Cook for 2 hours, turning occasionally, or until the shanks are very tender.

Nutrition Facts : Calories 891.4, Fat 49.2, SaturatedFat 15.9, Cholesterol 242.1, Sodium 201.8, Carbohydrate 21.8, Fiber 6.6, Sugar 11.8, Protein 74.9

BRAISED LAMB WITH RED WINE AND PRUNES



Braised Lamb With Red Wine and Prunes image

Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here, it's braised in a flavorful mixture of prunes, red wine and spices until tender.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pounds lamb shoulder
1 cup pitted prunes
1 tablespoon minced garlic
Salt and pepper
1 chopped onion
2 teaspoons minced ginger
1/4 teaspoon cinnamon
1 1/2 cup red wine
1/2 cup stock or water

Steps:

  • Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
  • Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 33 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 652 milligrams, Sugar 13 grams

BRAISED LAMB SHANKS WITH PEPPERS



Braised Lamb Shanks With Peppers image

Hearty and aromatic, this braised lamb dish, adapted from my mother, Annette Gertner, takes inspiration from the Middle East by way of Eastern Europe. It simmers mostly unattended and even benefits from being made earlier in the day - or even a day or two in advance - and reheated. The four shanks yield four copious portions. (The recipe will serve six if every guest does not insist on having a bone.) Orzo alongside will sop up the sauce.

Provided by Florence Fabricant

Categories     meat, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 16

4 small-to-medium lamb shanks (3 to 3 1/2 pounds), excess fat and silver skin removed
2 tablespoons extra-virgin olive oil
Salt and ground black pepper
1 large green bell pepper, cored, ribs removed, cut in 1/2-inch strips
1 large red bell pepper, cored, ribs removed, cut in 1/2-inch strips
4 small yellow onions (about 1 pound), peeled and quartered vertically
3 large garlic cloves, smashed
1 teaspoon dill seed, crushed in a mortar
1 teaspoon paprika, preferably Hungarian
1/2 teaspoon ground cinnamon
1 cup chicken stock
1/2 cup dry red wine
3 tablespoons tomato paste
1 tablespoon dried oregano
3 tablespoons lemon juice
2 tablespoons minced fresh dill

Steps:

  • Pat dry lamb shanks. In a heavy casserole or Dutch oven that will hold all the shanks, heat oil on medium-high. Add lamb shanks and brown on all sides, about 10 minutes. Remove to a platter. Season with salt and pepper. Reduce heat to medium-low.
  • Add bell peppers and onions to the pan. Sauté, stirring, until the vegetables wilt and just begin to color, 5 to 6 minutes. Add garlic, dill seed, paprika and cinnamon. Stir. Add stock and wine. Bring to a simmer. Stir in tomato paste and oregano. Season with salt and pepper. Stir in lemon juice. Return lamb shanks to the pot along with any juices on the platter. Cover them with a piece of parchment or waxed paper, cover pot with lid, reduce heat to very low and cook about 2 hours, basting the shanks occasionally and turning them at least once until the meat is very tender when pierced with a knife.
  • Remove shanks from the pot. Increase heat to medium and reduce sauce by about a third, about 10 minutes. Taste and season with salt and pepper as needed. Return shanks to the pot, baste and reheat. Serve directly from the casserole or transfer to a serving dish. Strew with fresh dill before serving.

LAMB AND RED PEPPER STEW



Lamb and Red Pepper Stew image

A lip-smacking lamb stew in a wine sauce, served with meltingly sweet red and yellow peppers. Serve with creamy mash and seasonal veggies.

Provided by English_Rose

Categories     Lamb/Sheep

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 10

5 tablespoons olive oil
2 onions, finely chopped
2 garlic cloves, finely chopped
1 1/2 lbs lamb, boneless, cut into bitesize cubes
3 tablespoons flour
1 1/4 cups red wine
1 1/4 cups chicken broth
1 red pepper, deseeded and cut into 1in squares
1 yellow pepper, deseeded and cut into 1in squares
salt & freshly ground black pepper

Steps:

  • Heat 2 tablespoons of the olive oil in a large high-sided frying pan over medium heat. Add about three quarters of the onion and all of the garlic. Gently fry for about 5 minutes until soft.
  • Meanwhile, lightly dust the lamb with flour. Heat a little more olive oil in another pan over high heat. Add the lamb chunks in batches and cook, turning, until evenly browned. Season with salt and pepper and set aside.
  • Using the pan in which you've just cooked the lamb, turn up the heat, add one third of the wine, stirring and scraping the meat residue from the bottom of the pan. Allow to reduce for a minute or two.
  • Stir the lamb and the reduced wine into the onions. Cook over medium heat for 20 minutes.
  • Add the remaining wine to the lamb pan and allow the alcohol to evaporate. Then add the chicken broth and bring to a simmer.
  • Cover the pan and gently braise the lamb over very low heat for 1 hour 30 minutes, stirring every 30 minutes or so.
  • When the lamb has been cooking for about an hour, heat a little more oil in a pan over medium heat. Add the peppers and the remaining onion. Cover and cook over low heat for 15-20 minutes until soft.
  • Check the lamb seasoning before serving.
  • Place the peppers on individual serving plates and spoon the lamb on top. Finish with the cooking sauce and a touch of olive oil.

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