Lamb Braised In White Wine Food

BRAISED LAMB SHANKS WITH TOMATOES AND ROSEMARY

Steps:

• Pat the lamb shanks dry, season them with salt and pepper, and in a large heavy kettle brown them, 3 at a time, in the oil over moderately high heat, transferring them as they are browned to a roasting pan just large enough to hold them in one layer. To the kettle add the onion, cook it over moderate heat, stirring, until it is softened, and stir in the garlic. Cook the mixture for 3 minutes, stir in the tomatoes, the wine, the broth, the dried rosemary, the allspice, and salt and pepper to taste, and bring the sauce to a boil. Ladle the sauce over the lamb shanks. Braise the shanks, covered tightly with foil, in the middle of a preheated 350°F. oven for 1 1/2 hours, or until they are tender, transfer them to a heatproof platter, and keep them warm, covered. Pour the sauce into the kettle, cleaned, and boil it for 10 minutes, or until it is reduced to about 4 cups. The lamb shanks and the sauce may be made 2 days in advance, cooled to room temperature, and both kept in the roasting pan, covered and chilled. Heat the lamb shanks in the sauce in a preheated 350°F. oven until they are hot and transfer the shanks to the heatproof platter. Into the sauce stir 2 teaspoons of the parsley and 2 teaspoons of the fresh rosemary. Divide the shanks among 6 heated plates, spoon the sauce over them, and sprinkle it with the remaining parsley and fresh rosemary.

WINE-BRAISED LEG OF LAMB WITH GARLIC

Steps:

• Preheat oven to 475°F. Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and pepper. Place halved heads of garlic around lamb, cut side up. Scatter 1 bunch thyme over and around lamb. Roast lamb 20 minutes. Reduce oven temperature to 350°F. Boil wine in large saucepan for 5 minutes. Pour wine around lamb. Cover and roast until lamb is very tender, about 2 hours 45 minutes longer. (Can be made 1 day ahead. Cool, uncovered, 1 hour. Cover and refrigerate. Rewarm, covered, in 350°F oven for 30 minutes before continuing.)
• Transfer lamb and heads of garlic to platter. Tent with foil. Using slotted spoon, remove thyme sprigs and garlic skins from pan juices. Place roasting pan over medium-high heat on stovetop. Bring juices to boil. Add butter and remaining minced garlic. Boil until juices thicken slightly, about 12 minutes. Season jus with salt and pepper. Slice lamb; spoon jus over.

LAMB SHANK BRAISED IN WHITE WINE WITH ROSEMARY

Steps:

• In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate.
• Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.

BRAISED LAMB WITH ANCHOVIES, GARLIC AND WHITE WINE

Steps:

• Cut lamb shoulder into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
• To the skillet, add shallot, garlic, and a few anchovy fillets; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.

LAMB BRAISED IN WHITE WINE

Steps:

• Preheat the oven to 325°F
• Melt the butter in a frying pan and add a dash of olive oil. Put the garlic and rosemary (or thyme) in the pan and fry for a few minutes on a low heat to flavour the oil and butter. Using a slotted spoon, remove the herbs and garlic and set aside.
• Season the lamb steaks with salt and pepper. Fry the lamb to brown it on both sides. Add the halves of garlic and allow them to colour slightly in the pan. Transfer everything to a roasting tin, along with the reserved herbs and sliced garlic.
• Heat the wine in a small saucepan and then pour it over the lamb. Cover the tin with foil and place in the oven to cook for 45 minutes - 1 hour, or until the meat is meltingly tender.
• Once cooked, remove the meat, cover and keep warm. Set the garlic halves aside too. If the liquid doesn't look thick enough for a sauce, strain the wine and cooking juices into a saucepan, squeezing the juices from the rosemary and garlic skins.
• Simmer the juices until thickened. To thicken the sauce even more, you can mix together equal quantities of flour and butter in a small bowl. Whisk this mixture into the sauce and cook until the taste of flour is removed. Add salt and pepper to taste.
• Serve the lamb with the baked garlic, mashed potatoes and the sauce poured over.

LAMB NECKS BRAISED IN WINE WITH PEPPERS

Steps:

• Place lamb in a heavy sealable plastic bag. Combine wine, 1 tablespoon oil, 2 tablespoons vinegar, rosemary, garlic and salt and pepper to taste in a bowl and add to bag. Seal and refrigerate 3 to 4 hours. (Lamb can be marinated in a bowl, but more wine might be needed.) Remove lamb from marinade. Strain marinade, separately reserving the garlic and rosemary, and the marinade.
• Heat 1 tablespoon oil in a heavy casserole large enough to hold lamb. Add onion, sauté on low until softened, and stir in Aleppo pepper, cumin and cinnamon. Add garlic and rosemary leaves (no stems) from the marinade. Add 1 1/2 cups of the marinade and boil down until nearly evaporated.
• Heat oven to 300 degrees. Place lamb in casserole. Add remaining marinade. Cover and cook 2 hours, until tender. Meanwhile, heat remaining oil in a skillet. Add pepper strips and cook, stirring, on high heat until soft and lightly seared. Lower heat, stir in remaining 2 tablespoons vinegar and the honey. Season with salt and pepper, remove from heat and set aside.
• When lamb is tender, transfer it to a serving platter. Heat sauce on top of stove, stir in tomato paste and season as needed with salt and pepper. Spoon around meat, scatter pepper strips on top and scatter on parsley.

SPRING LAMB SHANKS BRAISED IN WHITE WINE

Steps:

• Heat half the oil in a large, heavy, covered casserole or roasting pan, large enough to hold the lamb shanks. Add the lamb shanks, a few at a time, and brown them well on all sides over medium-high heat. Remove from the pan.
• Preheat the oven to 350 degrees.
• Add the remaining oil to the pan, lower the heat and saute the onion, leeks and celery until they are soft and lightly browned. Stir in all but 1/2 tsp of the garlic, then add the wine. Simmer for a few minutes, scraping the browned bits from the bottom of the pan.
• Stir in the rosemary, parsley sprigs and bay leaves. Season the mixture with salt and pepper, then return the lamb to the pan. Cover and place in oven to bake until the lamb is very tender, about 3 hours.
• While the lamb is baking, mix the remaining 1/2 tsp garlic with the minced parsley and lemon peel and set aside.
• When the lamb is tender, remove it from the pan. Bring the liquid to simmer on top of the stove and taste it for seasoning, adding more salt and pepper, if necessary. Dissolve the potato starch in the cold water and stir it in to thicken the sauce, then stir in the lemon juice.
• Return the lamb to the pan and baste it with the sauce. Can be prepared in advance and reheated before serving. Transfer the lamb to a platter and spoon the sauce over it. Sprinkle with the minced parsley, garlic and lemon peel mixture and serve.

SLOW ROAST LEG OF LAMB WITH WHITE WINE

Steps:

• Preheat the oven to 325°F.
• Pour the oil into a large, sturdy roasting tin and set it over the stove top.
• Slash the lamb with a sharp knife, use one of the sliced garlic cloves, and stick slivers into the meat.
• Season the lamb with salt and pepper then roll it in the flour.
• Brown the lamb all over in the hot oil for 5-10 minutes.
• Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.
• Add the garlic, white wine, stock, rosemary and redcurrant jelly, bring to a simmer, transfer to the the oven and cook for 2 hours covered, basting now and again with the juices.
• Uncover and cook for another 1 1/2-2 hours, basting again at intervals.
• Take the lamb out of the tin and place on a large board to rest in a warm place.
• If needed skim off and reduce the pan juices, mash up the onions a bit.
• Cut the lamb into thick slices - you'll find the meat falls away from the bone so you may end up with more chunks than slices.