Braised Lamb Shoulder With Thyme Carrots And Fennel Food

BRAISED LAMB SHOULDER

Steps:

• Preheat the oven to 325 degrees. Season lamb all over with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over high heat. Add lamb shoulder, and cook, turning occasionally, until lamb is browned all over, 8 to 10 minutes. Remove lamb; set aside. Pour out any excess oil, and discard. Add remaining tablespoon oil and heat over medium-high heat. Stir in garlic, celery, carrot, onion, herbs, nutmeg, and cloves. Season with salt and pepper. Cook for 1 minute. Return lamb to Dutch oven. Add wine and tomatoes. Bring to a boil, cover, and transfer to the oven. Cook until fork-tender, 2 1/2 to 3 hours.
• Remove from oven. Transfer lamb to a platter, and keep warm. Make sauce: Place the Dutch oven over low heat, and cook the liquid until it has reduced and thickened, about 3 minutes. Remove twine from lamb, and slice; serve with sauce.

BRAISED LAMB SHOULDER WITH THYME, CARROTS, AND FENNEL

Steps:

• Preheat oven to 350°F. Trim fat from lamb and discard. Cut each chop lengthwise along bones into 3 separate pieces, leaving bones attached to meat. Sprinkle lamb with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in large ovenproof pot over high heat. Working in batches, add lamb to pot and sauté until browned on all sides, about 8 minutes per batch. Transfer lamb to bowl. Add onions, 2 chopped carrots, halved head of garlic, and 6 thyme sprigs to pot and sauté until onions are brown, about 7 minutes. Add tomatoes and stir 2 minutes. Return lamb and any accumulated juices to pot. Stir in 1 1/2 cups water. Sprinkle with salt and pepper. Bring mixture to simmer. Cover pot tightly; transfer to oven and bake until lamb is very tender, adding up to 3/4 cup more water if juices evaporate, about 2 hours 15 minutes.
• Using tongs, transfer lamb to medium bowl; discard bones. Pour vegetable mixture from pot into strainer set over large bowl. Press on solids to extract as much vegetable pulp and pan juice as possible. Return strained pulp and juice to pot. Spoon off fat from surface. Return lamb to pot; bring mixture to simmer. Season to taste with salt and pepper.
• Melt 2 tablespoons butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add sliced carrots, 2 thyme sprigs, fennel, and bay leaf and sauté until vegetables begin to soften, about 5 minutes. Reduce heat to medium-low; cover and simmer until vegetables are very tender, stirring often, about 35 minutes. Discard thyme and bay leaf. Season with salt and pepper. Serve with sautéed vegetables.

HONEY-BRAISED LEG OF LAMB WITH CARROTS AND FENNEL

Steps:

• In a small bowl, combine the mint, rosemary and garlic. Open up the lamb flat on a baking sheet and top with some salt and pepper, about 2 tablespoons of the honey and about three-quarters of the herb-garlic mix. Roll up the lamb and tie it with butcher's twine, then top with the remaining honey and herb-garlic mix. Refrigerate, uncovered, for about 2 hours to marinate, then let the lamb come to room temperature before cooking.
• Preheat the oven to 325 degrees F.
• Add the chicken broth, white wine, carrots, onions and fennel to a large Dutch oven, then set the lamb on top of the vegetables. Roast until the lamb registers an internal temperature of 130 degrees F (medium rare) on an instant-read thermometer, about 2 hours.
• Let the lamb rest on a cutting board for 15 minutes. Using a slotted spoon, transfer the vegetables to a serving platter.
• In a small bowl, use a fork to mash the butter and flour together to form a smooth paste. Place the Dutch oven with the pan juices over medium heat and bring to a simmer, then whisk in the butter and flour mixture. Bring to a boil and heat until thickened, about 3 minutes.
• Slice the lamb and serve with the vegetables and pan sauce spooned over.

BRAISED LAMB SHOULDER CHOPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.
• Saute onion and garlic in reserved drippings until tender, about 5 minutes.
• Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
• Bake in preheated oven for 3 hours.
• Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.

BRAISED LAMB SHOULDER CHOPS

Steps:

• Trim fat from chops.
• Heat oil in large deep non stick frypan or Dutch oven; brown chops on both sides, about 5 minutes each side; remove from pan, set aside.
• In the same pan, add onion chunks, saute until soft, about 5 minutes.
• Add carrots, celery, salt and pepper and lemon slices, saute until caramelized, 15 to 20 minutes.
• Stir in wine or broth, bring to simmer and deglaze pan.
• Meanwhile, empty tomatoes, undrained, into a bowl, add curry powder, cumin, coriander, garlic and soy sauce.
• Stir to mix, pour tomato mixture into pan; stir to mix with caramelized veggies.
• Return chops to pan and spoon mixture over them.
• Bring to boil, reduce heat and simmer covered for 1 hour or until chops are fork tender.
• Make a slurry of cold water and cornstarch, stir into pan and bring to boil, simmer until juices are thickened.
• Sprinkle with chopped fresh mint.
• Serve over mashed potatoes or rice or noodles.

ROSEMARY AND THYME BRAISED LAMB SHOULDER

Steps:

• Roast lamb:
• Make slits in lamb shoulder all over at 2-inch intervals with a paring knife.
• Pound garlic with kosher salt, zest, and 1/2 teaspoon black pepper to a coarse paste with mortar and pestle (or mince and mash with a large knife), then stir together with oil and 1 tablespoon each of rosemary and thyme. Rub paste all over lamb. Put in heavy pot or roasting pan, then chill, covered, 12 to 24 hours.
• Bring roast to room temperature (about 1 hour).
• Preheat oven to 350°F with rack in lower third.
• Pour wine and water around lamb and add herb sprigs. Cover roast with a sheet of parchment. Cover pot with lid or cover roasting pan tightly with heavy-duty foil. Braise lamb in oven until tender but not falling off the bone, about 3 hours.
• Increase oven to 450°F and remove parchment, then braise lamb, covered with lid (or foil), until very tender and top is browned, about 1 hour more. Carefully transfer lamb to a platter and loosely cover with foil. Let it stand 10 minutes.
• Make sauce:
• Pour braising liquid through a fine-mesh sieve, then spoon off and discard fat remaining on liquid (you should have about 2 cups liquid; reserve pot). Whisk together flour and 1 cup liquid in a small bowl until smooth. Bring remaining liquid to a boil in uncleaned pot, then whisk in flour mixture and boil, whisking, until thickened, about 4 minutes. Stir in thyme and rosemary and season with salt and pepper.
• To serve:
• Remove and discard strings. Meat is too tender to slice with a carving knife; use a meat fork to pull meat into serving pieces.

BRAISED CARROTS AND FENNEL

Steps:

• Slice the carrots 1/2-inch thick on an angle.
• Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.
• Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.

BRAISED LAMB SHOULDER WITH POTATOES AND FENNEL

Steps:

• Preheat oven to 300° with rack the in lower third of the oven.
• In a medium bowl, combine breadcrumbs with chopped garlic, chopped rosemary, and chopped sage; drizzle with 2 tablespoons oil, and toss to combine and set aside. Using kitchen twine, tie together remaining sprigs of rosemary and sage to make an herb bouquet; set aside.
• Season lamb with salt and pepper.
• Heat remaining 3 tablespoons oil in a large Dutch oven over medium-high heat.
• Add lamb, searing on all sides until golden brown, 7 to 10 minutes.
• Remove lamb; set aside.
• Add potatoes, fennel, celery, sliced garlic, coriander, and reserved herb bouquet to the Dutch oven; sauté, stirring, for 5 to 6 minutes.
• Stir in tomatoes, lemons, chicken stock, and tomato paste.
• Return lamb to pot, and sprinkle reserved breadcrumb mixture evenly over lamb.
• Cover, and transfer to oven; cook for 1 hour.
• Using a pastry brush, baste the lamb, being careful not to disturb the crumb crust. Cover, and cook until crust is golden and crispy, about 30 minutes more.
• Transfer lamb and vegetables to a large serving platter; serve immediately.

BRAISED LAMB SHOULDER WITH POTATOES AND FENNEL

Steps:

• Preheat oven to 300 degrees with rack the in lower third of the oven. In a medium bowl, combine breadcrumbs with chopped garlic, chopped rosemary, and chopped sage; drizzle with 2 tablespoons oil, and toss to combine. Set aside. Using kitchen twine, tie together remaining sprigs of rosemary and sage to make an herb bouquet; set aside.
• Season lamb with salt and pepper. Heat remaining 3 tablespoons oil in a large Dutch oven over medium-high heat. Add lamb, searing on all sides until golden brown, 7 to 10 minutes. Remove lamb; set aside.
• Add potatoes, fennel, celery, sliced garlic, coriander, and reserved herb bouquet to the Dutch oven; saute, stirring, for 5 to 6 minutes. Stir in tomatoes, lemons, chicken stock, and tomato paste. Return lamb to pot, and sprinkle reserved breadcrumb mixture evenly over lamb.
• Cover, and transfer to oven; cook for 1 hour. Using a pastry brush, baste the lamb, being careful not to disturb the crumb crust. Cover, and cook until crust is golden and crispy, about 30 minutes more. Transfer lamb and vegetables to a large serving platter; serve immediately.