Szechwan Lamb Wnuts Zwt Ii Recipes

ITALIAN LAMB SHANKS (ZWT II)

Steps:

• Trim lamb shanks of any excess fat. Place shanks in a sturdy plastic bag lrg enough to hold all 4 shanks & pour the Italian salad dressing over them. Refrigerate at least 5 hrs, occ rearranging the meat & marinade to get complete & equal coverage.
• Remove lamb & reserve the marinade.
• Mix 1/2 cup cheese, flour, parsley flakes, salt & onion salt. Coat lamb w/the cheese mixture & reserve any that remains.
• Heat shortening in 12-inch skillet or dutch oven til melted. Cook lamb in hot shortening (turning occ) till browned on all sides. Drain all hot shortening from skillet (See Note).
• Sprinkle any remaining cheese mixture over the lamb. Add reserved marinade to the pan & enough water for a slow simmer.
• Bring the liquid to a boil, cover pan & reduce heat to simmer.
• Cook till tender (about 2 1/2 hrs), turning occ & adding water to pan as needed. Serve w/additional grated Parmesan cheese on the side.
• NOTE: While the recipe calls for the use of shortening, we all know it's rarely used now. Feel free to sub your oil of choice.

SZECHUAN LAMB WITH PEPPERS AND SPINACH

Steps:

• Slice the lamb across the grain into strips 1/2 inch thick.
• In a medium bowl or resealable plastic bag, mix 2 tsp soy sauce, all of the hoisin sauce, 2 of the minced garlic cloves, and 1/4 tsp of the red pepper flakes; add lamb and marinate in the refrigerator for 2 hours.
• During this time, thaw the spinach and allow to come to room temperature; press out as much moisture as possible.
• Heat a wok over high heat and add 1 tsp of the oil; when the oil is hot, add the lamb and stir-fry until the pink color is gone, about 2-3 minutes.
• Remove the lamb to a plate and set aside.
• Add the remaining 2 tsp oil to the wok and when warm stir in ginger, remaining garlic and pepper flakes.
• Cook, stirring constantly, until fragrant, about 1 minute.
• Stir in the pepper and scallion strips and remaining 2 tsp soy sauce; reduce heat slightly and stir-fry for one minute.
• Add 1 TBS water and stir-fry for 1 minute more.
• Stir in the spinach and mix well with other ingredients.
• Add the cornstarch to the chicken broth, mixing well, then add this to the wok, along with the lamb and any juices that have collected on the plate.
• Cook, stirring frequently (or it will stick!) until the lamb and spinach is heated through and the juices are thickened, about 1 minute.
• Serve immediately.