Braised Potatoes With Pork Food

ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Season the lamb shanks all over with salt and pepper.
• Heat the canola oil in a large Dutch oven over medium-high heat.
• Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
• Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
• Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
• Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
• Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
• Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
• About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
• Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
• Fold in the butter, sour cream, and heavy cream until smooth and light.
• Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
• To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
• Enjoy!

OVEN ROASTED PARMESAN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
• Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
• Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
• Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

BRAISED POTATOES AND CARROTS

Steps:

• In a large saute pan, heat 4 tablespoons of the oil over medium heat. Add the potatoes and carrots. Cook until browned, about 10 minutes. Add the onion and cook another 5 minutes. Add the garlic and the remaining oil. Cook for 2 more minutes.
• Add the sage, rosemary, and thyme. Add salt and pepper to taste. Add the wine and 1/4 cup water. Bring to a boil, reduce heat, and simmer covered for about 8 minutes. Uncover and continue cooking about 4 minutes until the potatoes are tender and the liquid has thickened enough to coat the vegetables.
• (If you need to, you can add more water or wine to coat the vegetables. **Also, I always grind up my rosemary into a powder because I don't like little twigs in my food! HA!).

BRAISED POTATOES

Steps:

• Cut potatoes into 5mm thick slices.
• Heat 1 tablespoon oil in a large frying pan. Add onions and bacon & cook, stirring until onions are golden brown & bacon is cooked. Remove from pan.
• Heat remaining oil and butter in the same pan. Add potatoes & cook, turning occasionally until browned all over. Remove from pan.
• Drain oil mixture from pan. Return potatoes & onions to the pan with garlic and stock.
• Bring to the boil and then simmer, covered, for about 10 minutes, or until potatoes are tender.
• Stir in frozen vegetables and mushrooms and cook, covered, for a further 5 minutes.
• Stir in parsley & season with salt & pepper.
• Serve with grain mustard.