BRAISED LAMB SHANKS WITH ROSEMARY
A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon.
Categories Garlic Herb Tomato Braise Lamb Shank Red Wine Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
- Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.
- Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.
IRISH STEW WITH GUINNESS
This is a rich and flavorful Irish Stew, made with a little wine, and Guinness. It orginally came from Bon Appetit, and has recently been posted at Simply Recipes, among others. Enjoy!
Provided by ElvisPresley99
Categories Stew
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
- While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
- Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).
Nutrition Facts : Calories 713.5, Fat 18, SaturatedFat 5.9, Cholesterol 70.7, Sodium 1138.8, Carbohydrate 69.6, Fiber 7.2, Sugar 8.2, Protein 31.4
LAMB TAGINE WITH CHICKPEAS AND APRICOTS
Recipe by The Bon Appétit Test Kitchen. Oct. 2011 Bon Appetit. Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit. If you like, steam the couscous with a large pinch of saffron. Read More http://www.bonappetit.com/recipes/2011/10/lamb-tagine-with-chickpeas-and-apricots#ixzz1cC9YLjMG
Provided by Queen Dana
Categories Lamb/Sheep
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight.
- Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2". Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside.
- Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a medium bowl. Add onion to pot; reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, Ras-el-Hanout, and ginger. Stir for 1 minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add 2 1/2 cups stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes.
- Stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots; simmer until heated through, about 5 minutes. Season with salt and pepper.
- Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over.
Nutrition Facts : Calories 580.4, Fat 41.2, SaturatedFat 16.4, Cholesterol 122.8, Sodium 110.7, Carbohydrate 19.3, Fiber 4.3, Sugar 7.2, Protein 32.6
BON APPETIT LAMB STOCK
I couldn't believe that, of 32,000++ recipes at Recipezaar, no lamb stock recipe existed! So allow me to fill that void. Recipe from Bon Appetit magazine.
Provided by Fido
Categories Stocks
Time 5h25m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- In a roasting pan, roast the bones and trimmings until well browned, about 45 minutes, stirring occasionally.
- Transfer the bones and trimmings to a stockpot, and degrease the roasting pan.
- Place over medium-high heat and stir in 4 fluid ounces of water, scraping up any browned bits.
- Pour these deglazed juices into the stockpot.
- Add the remaining ingredients and water to cover.
- Bring to a simmer over medium heat, reduce the heat to low, cover partially, and simmer for 3 to 4 hours, skimming frequently.
- Strain the stock into a bowl through a colander lined with a double layer of dampened cheesecloth.
- Gently press the solids to extract all the liquid; discard the solids.
- Cool.
- Remove fat from the surface.
- The stock can be stored for up to a week in a refrigerator, or longer if frozen.
Nutrition Facts : Calories 34.7, Fat 0.2, SaturatedFat 0.1, Sodium 36.2, Carbohydrate 8, Fiber 1.9, Sugar 3.5, Protein 1.1
SPRING LAMB STEW
Steps:
- Melt butter in heavy large Dutch oven over high heat. Season lamb with salt and pepper. Add lamb to pot and sauté until brown, about 5 minutes. Add flour and stir 2 minutes. Add onions, potatoes, carrots, bay leaves and thyme and stir 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover and simmer until lamb and vegetables are almost tender, about 1 hour.
- Uncover stew and simmer until gravy thickens and lamb and vegetables are very tender, about 15 minutes longer. Add parsley. Season stew to taste with salt and pepper.
PEANUT-CRUSTED LAMB WITH HUNAN SAUCE
Categories Garlic Ginger Lamb Nut Bake Lunar New Year Peanut Red Wine Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 18
Steps:
- FOR LAMB:
- Mix oil, 2 tablespoons hoisin, wine, garlic, ginger and red pepper in medium saucepan. Stir over low heat until warm, about 4 minutes. Cool. Place lamb in glass baking dish. Pour marinade over. Cover; chill at least 4 hours or overnight.
- Preheat oven to 375°F. Drain lamb; pat dry. Heat heavy large skillet over high heat. Add 1 lamb rack; sear on all sides, about 6 minutes. Transfer to baking pan. Repeat with remaining rack. Cool 15 minutes. Mix chili sauce and 8 tablespoons hoisin in small bowl. Brush over lamb. Press nuts onto lamb, coating completely. Bake until meat thermometer registers 130°F for medium-rare, about 20 minutes. Transfer to platter. Tent with foil.
- MEANWHILE, PREPARE SAUCE:
- Boil stock and wine in large skillet until reduced 3/4 cup, about 15 minutes. Add chili sauce and hoisin; boil until reduced to 1/2 cup, about 4 minutes. Remove from heat. Add butter; whisk just until melted.
- Cut lamb between ribs into double chops. Serve with sauce.
HERBED LAMB CHOPS WITH PINOT NOIR SAUCE
From Bon Appetit, October, 2005. This sounds so wonderful but it seems like a recipe for an experienced chef! I don't know if I'll ever make it. Maybe one day if I feel ready to challenge myself! Maybe you'll make it. I totally guessed the time.
Provided by Oolala
Categories Lamb/Sheep
Time 2h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For the sauce: Heat oil in heavy large pot over medium-high heat. Add lamb riblets and saute until deep brown, turning occasionally, about 18 minutes. Using tongs, transfer the lamb to a bowl.
- Add onions, carrots, garlic, and herbs de Provence to pot. Saute until vegetables are deep brown, about 8 minutes.
- Add wine and broth to pot; return lamb and any accumulated juices to pot. Bring to boil, reduce heat to medium-low, and simmer uncovered 1 1/2 hours.
- Strain into large bowl, pressing on solids in strainer to release all stock. Spoon off any fat from surface of stock; return stock to same large pot. Simmer until reduced to 1 1/3 cups, about 15 minutes.
- Mix butter and flour in a small bowl to smooth paste. Whisk paste into stock. Simmer sauce until slightly thickened and smooth, whisking constantly, about 1 minute longer. Season with salt and pepper. (Can be prepared 1 day ahead. Transfer to small saucepan, cover, and chill. Rewarm before using.).
- For lamb: Stir fresh herbs and pepper in medium bowl to blend. Add 2 tablespoons oil and mix until herbs are sticking together.
- Sprinkle lamb racks with salt. Firmly press 1/3 of herb mixture over rounded side of each rack to cover. (Can be prepared 1 day ahead. Place on large rimmed baking sheet; cover and chill.).
- Preheat oven to 350 degrees F. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add 1 lamb rack to skillet, herbed side down and saute until browned, about 4 minutes.
- Turn rack over and saute until browned about 3 minutes. Place rack, herbed side up, on rimmed baking sheet. Repeat, fitting remaining racks on same sheet.
- Roast lamb until thermometer inserted into center registers 135 degrees F. for medium rare, about 25 minutes. Let lamb rest on sheet 15-20 minutes. Cut lamb between the bones into individual chops.
- Arrange 3 chops per plate and drizzle with sauce and serve.
Nutrition Facts : Calories 1156.9, Fat 92.4, SaturatedFat 43.4, Cholesterol 210.7, Sodium 152.8, Carbohydrate 14, Fiber 2.2, Sugar 3.1, Protein 41.3
LAMB SHANKS BRAISED WITH ANISE AND ORANGE
Categories Citrus Onion Vegetable Braise Orange Lamb Shank Winter Anise Bon Appétit
Yield Serves 6
Number Of Ingredients 12
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.
EASY LAMB GOULASH | HUNGARIAN STEW
This delicious Lamb Goulash stew has a depth and richness of flavour that will satisfy your family on chilled nights.
Provided by Ayla Clulee
Categories Main Course
Time 2h
Number Of Ingredients 17
Steps:
- Add olive oil in a Dutch oven or a heavy-based pan over medium-high heat and brown the lamb pieces. Do it in batches to avoid overcrowding.
- Add the onions and sauté for a few minutes, until slightly softened and then add the peppers.
- Sauté the peppers for a few minutes and then add the garlic, sauté for another minute, stirring continuously.
- Stir in the tomato paste and flour then add the red wine.
- Deglaze the bottom of the pan with the red wine and let it evaporate before adding the chopped tomatoes, beef stock, paprika, freshly ground black pepper, salt, bay leaves and sugar.
- Bring the pan to a boil, reduce the heat to low-medium, cover and gently simmer for 1 hour and 45 minutes, or until the lamb is tender and falling apart when touching with a fork. Stir the pan every 15 minutes or so while cooking.
- Taste the seasoning and add some more salt if needed. Remove the bay leaves and serve on a bed of rice or mashed potatoes.
Nutrition Facts : Calories 338 kcal, Carbohydrate 18 g, Protein 31 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 81 mg, Sodium 1196 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 6 g, ServingSize 1 serving
More about "bon appetit lamb stock food"
ROAST LEG OF LAMB WITH POTATOES AND ONIONS ... - BON …
From bonappetit.com
5/5 (2)Servings 6-8
- Preheat oven to 400°F. Using small sharp knife, cut 1-inch-deep, 1/2-inch-long slits all over lamb. Insert garlic slices into slits. Rub oil all over lamb. Mix thyme, savory, rosemary, salt and pepper in small bowl. Rub herb mixture all over lamb. Set aside.
- Generously butter large roasting pan. Combine potatoes, onions and stock in large pot (stock will not cover vegetables). Bring to boil. Reduce heat, cover and simmer until potatoes are halfway tender, about 10 minutes. Transfer potato mixture to prepared pan; spread evenly in pan. Sprinkle with salt and pepper. Bake 10 minutes. Reduce oven temperature to 375°F.
- Place lamb in roasting pan atop potato mixture. Roast until thermometer inserted into thickest part of lamb registers 130°F for medium-rare, about 1 hour 50 minutes. Remove from oven. Tent with foil and let stand 15 minutes.
- Thinly slice lamb. Arrange lamb on large platter. Surround with potato mixture and any juices from pan and serve.
HOW TO BOIL LAMB - BOILINGTIME.COM
From boilingtime.com
BON APPéTIT: RECIPES, COOKING, ENTERTAINING, …
From bonappetit.com
10 BEST LAMB RIB STEW RECIPES - YUMMLY
From yummly.com
BLANQUETTE D’AGNEAU • LAMB BLANQUETTE – MM BON APPéTIT
From mmbonappetit.com
Cuisine FrenchCategory MainServings 6Total Time 2 hrs 10 mins
AUTHENTIC SLOW COOKED LAMB RAGU - COOKING GORGEOUS ...
From cookingorgeous.com
Ratings 1Category Main CourseCuisine Italian, MediterraneanTotal Time 2 hrs 10 mins
BON APPETIT ADULT DOG LAMB & SALMON & RICE DRY FOOD ...
From petshopdirect.co.uk
Brand Bon Appetit by NatykaPrice Range £12.26 - £40.76Offer Count 2Estimated Reading Time 5 mins
BON APPETIT RESTAURANT - DUBLIN, CO. DUBLIN | OPENTABLE
From opentable.com
5/5 (119)Accepted Payment AMEX, MasterCard, VisaAccept Reservations YesLocation 9 James's Terrace Malahide, Dublin, Ireland, Republic of, Co. Dublin
LAMB TAGINE WITH CHICKPEAS AND APRICOTS | EPICURIOUS
From epicurious.com
3.9/5 (45)Servings 6-8Cuisine Moroccan
BON APPETIT: THE FOOD LOVER'S CLEANSE: 140 DELICIOUS ...
From amazon.ca
4.3/5 (147)Price $29.51Brand William Morrow & CompanyAuthor Sara Dickerman
LAMB CHOPS - BON APPETIT
From thinkbonappetit.com
Offer Count 3Category Other GoodiesPrice Range $38.95 - $86.95
BLOOD ORANGE LAMB – BON APPETIT BABY!
From bonappetitbabyblog.com
Estimated Reading Time 3 mins
OLD-FASHIONED IRISH STEW RECIPE - FOOD.COM
From food.com
Servings 6Total Time 2 hrs 25 minsCategory StewCalories 143 per serving
TANGY MOROCCAN MEATBALLS – BON APPETIT BABY!
From bonappetitbabyblog.com
Estimated Reading Time 4 mins
LAMB TAGINE WITH CHICKPEAS AND APRICOTS | RECIPE | LAMB ...
From pinterest.com
3.5/5 (24)Servings 6-8
BON APPETIT - TEMPLEOFTHETONGUE
From templeofthetongue.com
LAMB BURGERS | BON APPéTIT | COOKING, FOOD CHALLENGE, FOOD ...
From pinterest.ca
BON APPETIT LAMB STOCK - PLAIN.RECIPES
From plain.recipes
HOW REBEKAH PEPPLER DINES AND ENTERTAINS LIKE A PARISIAN ...
From bonappetit.com
BON APPETIT LAMB POT ROAST WITH ORANGES AND OLIVES RECIPES ...
From ketofoodist.com
BON APPETIT BABY! – PAGE 4 – YES, ANOTHER FOOD BLOG.
From bonappetitbabyblog.com
LAMB STOCK NUTRITION INFORMATION
From nutritiondata.self.com
BON APPéTIT - YOUTUBE
From youtube.com
FORGET THE 2022 OSCARS. WATCH THESE FOOD MOVIES …
From bonappetit.com
10 BEST LAMB RIB STEW RECIPES | YUMMLY
From yummly.com
CAN YOU REHEAT SLOW COOKED LAMB SHANKS? - SIMPLE AND ...
From villaroyaledowntown.com
LAMB SHANK RECIPES & MENU IDEAS - BON APPETIT
From bonappetit.com
BON APPéTIT! - J. LOHR VINEYARDS AND WINES
From assets.jlohr.com
LAMB RECIPES & MENU IDEAS – PAGE 7 | BON APPETIT
From bonappetit.com
BON APPETIT MAGAZINE ARCHIVES - WILLIAMS MURRAY HAMM
From wmhagency.com
BON APPETIT LAMB STOCK RECIPE - WEBETUTORIAL
From webetutorial.com
LAMB | GOURMET DE-CONSTRUCTED
From gourmetdeconstructed.com
CAN YOU REHEAT COOKED LAMB TWICE? - I'M COOKING
From solefoodkitchen.com
LAMB RECIPES & MENU IDEAS - BON APPETIT
From bonappetit.com
GROUND LAMB RECIPES BON APPéTIT - GO FOOD RECIPE
From gofoodrecipe.com
BON APPETIT FOOD LOVER’S CLEANSE | SEASONS OF WINE
From seasonsofwine.wordpress.com
10 BEST LAMB RIB STEW RECIPES | YUMMLY
From yummly.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love