Italian Lamb Shanks Zwt Ii Food

ITALIAN LAMB SHANKS

Steps:

• In a large saucepan, heat oil, and butter. Add lamb shanks, salt and pepper, and cook turning occaissionally until browned on all sides. Remove shanks, and place in a large casserole dish. In same pan, add garlic, celery, onions, and carrots. Stir, and cook 10 minutes until softened. Add wine, and 1 cup chicken broth of necessary. Pour over lamb shanks. Cover with tomato sauce, and top with parsley and oregano. Cover with Aluminum foil, and cok at 350 degree for 3 to 4 hours. Serve one shank per person with a heaping spoon of sauce and veges.

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.

ITALIAN STYLE LAMB SHANKS

Steps:

• First, you need to roast the capsicums (bell peppers).
• Preheat the oven to 200C (400F) or, alternatively, set grill (broiler) to high temperature.
• Slice capsicums into quarters lengthwise and remove stem, seeds and membrane.
• Coat well with olive oil and place into a roasting tin, skin side up.
• Cook in a hot (200°C) oven or under a hot grill until the skin begins to blacken and bubble.
• Remove and place capsicum pieces into a plastic bag.
• Seal bag and set aside until capsicums are cool.
• When cool, open bag and remove as much peel as possible from capsicums and set aside until needed.
• *Ifthis sounds like too much trouble, you could substitute a bottle (210g approx) of roasted capsicums (drained).
• TO PREPARE THE LAMB SHANKS: Preheat oven to moderate 180C (350F).
• In a large jug, combine beef stock powder, garlic powder, soup mix, red wine, and hot water, mix well.
• Add entire (undrained) contents of the can of peeled tomatoes to the jug, and set aside until needed.
• Heat oil in a large frypan (preferably an ovenproof frypan) or in a dutch oven or similar.
• Add lamb shanks, turn to cover well with oil, then cook on a high heat until brown all over.
• Remove lamb shanks from the pan and set aside.
• Reduce heat in pan, pour off all but 1 tablespoon of oil, and add onion, garlic, thyme and tomato paste.
• Cook for 3-5 minutes, or until fragrant.
• Now pour the contents of the jug into the pan and stir to mix well.
• Add lamb shanks to the pan, turning to coat well with the sauce.
• Increase heat and bring liquid to the boil.
• When liquid is boiling, cover the pan and transfer it (if ovenproof) to the centre shelf of the pre-heated oven.
• *Ifyour pan is not ovenproof, simply tip the shanks and their sauce into a suitable dish before transferring to the oven.
• Cook shanks, covered, in the oven for 2 hours at 180C (350F).
• After 2 hours, add the capsicums.
• Cover and cook for a further 30 minutes.
• Skim any excess fat from the top of the sauce before serving.
• Before serving, add freshly ground black pepper and salt to taste.
• Serve with steamed rice, cous cous, or mashed potatoes.

SPAETZLE II

Steps:

• Sift flour into large bowl, make a depression in the center, and into it break the eggs.
• Add salt, pepper and nutmeg, and 1 cup water, or enough to make a medium batter.
• Beat the batter only until it is smooth.
• Pour the batter into a colander with large holes and let the Spaetzle fall directly into a pot of simmering stock.
• Stir gently so that they do not stick together.
• When the Spaetzle rise to the surface they are sufficiently cooked.
• Drain the Spaetzle well, put them in a heated vegetable dish, and pour 1/2 cup melted butter over them.

SZECHWAN LAMB W/NUTS (ZWT II)

Steps:

• Wash meat, pat dry & cut into 2cm cubes.
• Combine ingredients for marinade, mix w/meat & marinate for 15-20 minutes.
• Heat 2 tablespoons oil in a non-stick pan, add nuts for garnish & fry till golden brown. Drain & set aside.
• Add red chilies to pan & fry till dark. Lower heat, add garlic & fry for 1 minute.
• Sprinkle in chili powder & sesame oil.
• Add meat & fry over medium heat till oil bubbles on the surface.
• Pour in stock & cook for 2-3 minutes.
• Mix cornflour with 1/2 cup water, lower heat & add to meat. Mix well, bring to boil & cook for 1 minute more, stirring cont.
• Garnish w/spring onions & reserved fried nuts & serve w/noodles.