Italian Lamb Stew Food

ITALIAN SPRINGTIME LAMB

Steps:

• For the lamb: Remove the lamb from the refrigerator 30 minutes before cooking.
• Warm 2 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the garlic, rosemary, pepper flakes and walnuts. Toast until fragrant and beginning to brown. Add the chopped spinach and 1/2 teaspoon of the salt, and cook until wilted. Stir in the raisins.
• Preheat the oven to 350 degrees F.
• Spread the lamb out flat, fat-side down, on a board in front of you. If it is still very thick, gently pound it to an even, 1-inch thickness. Sprinkle with 1/2 teaspoon of the salt and the 1/2 teaspoon pepper. Spread evenly with the mustard; distribute the spinach mixture over the mustard. Starting from one side, roll up the lamb with the filling inside so that it maintains the shape of the leg. Tie with butcher's twine at 2-inch intervals. Season the outside with the remaining 1/2 teaspoon salt.
• Wipe out the saute pan and add the remaining tablespoon olive oil. Place the pan over high heat and allow it to get hot. Place the lamb in the pan and sear it on all sides until golden brown all over, about two minutes per side. Transfer the lamb to a rimmed baking sheet or a roasting pan and roast until the internal temperature registers 135 degrees F on an instant-read thermometer, about 1 hour 15 minutes. Remove to a cutting board and rest for at least 15 minutes before slicing.
• While the lamb is roasting, prepare the gremolata: In a small saute pan, heat the olive oil over medium-high heat. Add the panko and cook, stirring regularly, until golden brown. Add the parsley, lemon zest, pepper flakes and salt. Toss and set aside to let the flavors mingle.
• Serve the sliced lamb with a sprinkling of the breadcrumb gremolata.

LAMB AND RED WINE STEW

Steps:

• Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.
• Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.

ITALIAN LAMB STEW

Steps:

• Heat oil in a large, heavy bottomed pan on a medium - high heat.
• In a bowl, sprinkle lamb with salt and pepper, then add the flour. Using your hands toss the lamb in the flour until evenly coated.
• Add the lamb to the pan and brown in batches to ensure you keep the heat up. This ensures you seal the meat quickly and do not stew it, keeping the juices inches.
• Set the lamb aside on a plate.
• Add the garlic to the same pan and sauté until soft and fragrant (around 3-5 minutes).
• Add wine and red wine vinegar and simmer over medium to high heat until reduced by half.While stirring to scrape the brown bits from the bottom of the pan.
• Return the lamb to the pan, then add the tomatoes, tomato paste and beef stock. Stir. Cover partially and simmer on a low heat for about 1 hour until the lamb is getting tender.
• Add the onions, carrots and potatoes to the stew.
• Continue to simmer for another 30 minutes until the vegetables are cooked and serve. This recipe goes great with slices of garlic bread!

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.

ITALIAN LAMB STEW

Steps:

• Heat the olive oil in a Dutch oven or large, heavy-bottomed pot. Season the lamb with salt and pepper; cook in the hot oil until browned, 2 to 3 minutes. Add the garlic; cook and stir 1 minute. Pour the red wine and chicken broth into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Reduce the heat to medium-low; add the tomatoes, oregano, and bay leaf to the pot. Simmer gently until the lamb is tender, about 45 minutes.
• Raise heat to medium-high. Add the potatoes, green beans, red pepper, and zucchini to the pot. Cook until the vegetables are tender, another 15 to 20 minutes. Sprinkle the parsley over the soup. Remove the bay leaf and season with salt and pepper before serving.