BRAISED ESCAROLE WITH OLIVES AND RAISINS
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat a large straight-sided skillet over medium heat until hot. Add the oil, shallots, garlic and pepper flakes, if using, then season with 1/4 teaspoon salt. Stir with a wooden spoon until the shallots are soft and fragrant, about 3 minutes. Add the olives and raisins and stir to combine. Add the chopped escarole and season with the remaining 3/4 teaspoon salt. Stir to combine and coat the escarole in the flavors. Cover with the lid and allow to steam for 5 minutes. Remove the lid and increase the heat to medium-high. Cook, stirring often, until the liquid has evaporated and the greens are tender, another 3 minutes.
BRAISED LAMB SHANKS WITH GREEN OLIVES AND APRICOTS
Steps:
- First off, you want to marinate the lamb shanks for a few hours to really penetrate the deep flavor; the wine also tenderizes the meat. Put the shanks in a large glass bowl and season with salt and pepper. Break up the thyme and rosemary with your hands to release the oils and toss them on top of the lamb. Add the lemon peel, garlic, cloves, cinnamon, peppercorns, bay leaves, and sugar. Pour in the bottle of wine, cover and refrigerate for 4 to 6 hours.
- Line a few layers of paper towels on the counter. Pull the lamb shanks out of the wine marinade (reserving it for later), and lay them out on the paper towels, cover with more paper towels and pat the meat dry really well. Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the lamb shanks in the seasoned flour; tapping off the excess.
- Preheat the oven to 350 degrees F.
- Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add the oil. Sear the lamb shanks, turning carefully with tongs, so all sides are a brown caramel color. Drizzle with a little more oil if needed. Do this in batches if the shanks are big and look crowded in the pot. Strain marinade reserving the wine. Add the wine, remaining 2 sticks of cinnamon, remaining 2 sprigs of thyme and the stuff from the marinade. Cook until slightly reduced, about 5 minutes. Pour in the stock and add the onions, carrots, olives, and apricots; bring to a boil. Cover the pot. Place in the oven for 2 1/2 to 3 hours.
- Transfer the lamb shanks to a large platter. Spoon the onions, olives, and apricots over them. Strain the braising juices and season with salt and pepper. Pour the sauce over the platter and serve with some crusty bread.
GREEK LAMB WITH POTATOES & OLIVES
Entertain the easy way with this quick-to-prepare rustic one-pot - just serve with crusty bread
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Layer up half the potato, tomato and aubergine in a baking dish, scattering with garlic, oregano and olives, and drizzling with oil and seasoning as you go.
- Scatter over the feta, then repeat the layers until all the ingredients are used up. Finish with potatoes and a little oil.
- Bake for 50 mins or until the veg are tender (cover with foil if they're getting too brown). Top with the lamb steaks, rubbing with a little more oil and seasoning. Bake for 15-20 mins more until the lamb is cooked. Allow to rest and cool a bit before scattering with oregano and serving with crusty bread.
Nutrition Facts : Calories 772 calories, Fat 51 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 2.03 milligram of sodium
BRAISED VEAL SHANKS WITH GREEN OLIVES AND CAPERS
Steps:
- Make Braised Veal Shanks:
- Preheat oven to 425°F.
- Pit 1/4 cup olives and chop fine. Lightly crush remaining 1/2 cup olives with side of a large knife.
- Pat veal shanks dry between paper towels and season with salt and pepper. Dredge top and bottom (not side) of each shank in flour, knocking off excess. In a 12-inch heavy skillet heat 1 tablespoon oil and butter over moderately high heat until foam subsides and brown tops and bottoms of shanks in batches, about 2 minutes on each side. Transfer shanks as browned to a flameproof roasting pan.
- Wipe out skillet and add remaining tablespoon oil. Heat oil over moderate heat until hot but not smoking and cook onion, stirring, until golden. Add garlic and anchovy and cook, stirring, 1 minute. Add chopped olives, zest, capers, rosemary, and wine and boil 5 minutes. Add broth and crushed olives and bring to a boil.
- Pour broth mixture over shanks and cover tightly with foil. Braise shanks in oven 2 hours, or until meat is tender. Shanks may be prepared up to this point 2 days ahead and cooled, uncovered, before chilling, covered. Reheat shanks before proceeding.
- Reduce oven temperature to 325°F.
- Transfer shanks with a slotted spoon to another roasting pan or deep oven proof platter and keep warm, covered, in oven. Strain cooking liquid through a sieve into a 1-quart glass measuring cup and reserve solids, discarding zest. Let liquid stand until fat rises to top and skim and discard fat. (There should be about 1 1/2 cups liquid. If necessary, in a saucepan boil liquid until it is reduced.) Add reserved solids to liquid and pour over shanks.
- Serve shanks sprinkled with gremolata and garnished with caper berries.
- Make Gremolata:
- In a small bowl toss all ingredients together well. Makes about 1/3 cup.
GREEN OLIVE, LEMON, AND GARLIC-ROASTED LEG OF LAMB WITH POTATOES AND PAN GRAVY
Steps:
- Preheat oven to 450°F.
- With a vegetable peeler remove zest from lemon and reserve lemon. Pit olives. In a food processor finely chop zest, olives, garlic, and parsley with 2 tablespoons oil.
- Peel potatoes and cut into 1 1/2-inch pieces. In a large flameproof roasting pan toss potatoes with remaining 2 tablespoons oil to coat and season with salt and pepper. Arrange lamb on potatoes and with the tip of a sharp small knife cut small slits all over lamb. Rub olive mixture over lamb, pushing it into slits. Halve reserved lemon and squeeze juice over lamb. Season lamb with salt and pepper and roast with potatoes in middle of oven 20 minutes.
- Reduce temperature to 350°F.
- Roast lamb and potatoes, loosening potatoes from pan with a metal spatula and turning them occasionally, 1 hour more, or until a meat thermometer inserted into thickest part of meat registers 135°F. Transfer lamb to a cutting board and let stand while making gravy. Transfer potatoes to a large bowl and keep warm.
- Make gravy:
- In a cup with your fingers blend together flour and butter. Add wine and water to roasting pan and deglaze pan over moderately high heat, stirring and scraping up brown bits. Transfer mixture to a small saucepan and bring to a boil. Whisk in flour mixture, whisking until incorporated, and simmer gravy, stirring occasionally, 1 minute. With a slotted spoon remove any potato pieces from gravy.
- Garnish lamb with lemon halves and olive branches and serve with gravy and potatoes.
BRAISED LEG OF LAMB WITH POTATOES AND OLIVES
For a leg of lamb that's moist, tender, and falling off the bone, try braising the meat instead of roasting it. New potatoes and olives can be cooked alongside the lamb.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees. Make 10 slits in lamb using a paring knife, and insert a piece of garlic into each. Generously season lamb with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat until shimmering. Sear lamb on both sides until golden brown, about 5 minutes per side. Remove from heat, and add wine. Return to heat, and simmer for 1 minute. Add stock, remaining garlic, and the rosemary; bring to a boil. Cover with lid, and braise in oven for 4 hours.
- Add potatoes and olives, and continue to braise until lamb and potatoes are tender, 35 to 40 minutes more.
- Transfer lamb to a platter. Transfer potatoes and olives to platter using a slotted spoon. Strain pan juices, and skim fat from top; return to Dutch oven. Simmer over medium heat until reduced by half, 5 to 6 minutes. Spoon sauce over lamb.
LAMB SHANKS WITH CHICKPEAS AND OLIVES
Make and share this Lamb Shanks With Chickpeas and Olives recipe from Food.com.
Provided by misstasty
Categories One Dish Meal
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Finely slice the red onions and crush the garlic. mince up the anchovies.
- Combine with the chickpeas, lamb shanks, tin tomatoes, chili and rosemary in a slow-cooker or casserole dish.
- Season with salt and pepper. Cook in the slow cooker on low for 6-8 hours, or in the oven at 180C for 3 hours, stirring occasionally. You might need to add stock or water if cooking in the oven.
- Five minutes before serving stir through the pitted green olives coarsely chopped, and just before serving finish with stirring in the lemon zest and chopped parsley.
Nutrition Facts : Calories 942.1, Fat 45, SaturatedFat 17.5, Cholesterol 304.3, Sodium 1008.7, Carbohydrate 34.6, Fiber 7.4, Sugar 7.2, Protein 96.3
SAUTEED LAMB WITH GREEN OLIVES
Provided by Colette Rossant
Categories dinner, main course
Time 1h
Yield 6 - 8 servings
Number Of Ingredients 12
Steps:
- Pit the olives and blanch them in boiling water for 2 minutes. Drain and set aside. Blanch the tomatoes in boiling water for 2 minutes, then refresh them under cold water. Peel, quarter and seed the tomatoes and set aside.
- In a large, heavy casserole, heat the butter and oil over medium heat. Add the lamb. Raise the heat to high and brown the lamb on all sides. Sprinkle in the flour and stir and saute for 1 minute or until the flour adheres to the meat. Add the olives, tomatoes, bay leaves, thyme and crushed garlic. Season sparingly with salt and pepper. (The olives are salty.) Simmer, covered, for 45 minutes, stirring occasionally.
- Transfer the lamb, olives and the liquid to a deep serving bowl. Sprinkle with the chopped parsley. Serve with boiled potatoes or steamed rice.
BRAISED LEG OF LAMB WITH OLIVES AND CELERY ROOT
This dish is based on the traditional Seven Hour Lamb, but has been modified for today's lamb, which is generally younger and more tender to begin with. It will be meltingly tender after about 4 to 5 hours in the oven. The lamb is served on a celeriac puree that is almost like a sauce. Adapted from Melissa Clark, NY Times.
Provided by threeovens
Categories Lamb/Sheep
Time 5h
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 450 degrees F.
- Rub the lamb all over with 1 tablespoon of oil and season with salt and pepper.
- Heat a medium saucepan, over medium high heat, and bring the stock and wine to a boil and let reduce for 10 minutes.
- Meanwhile, heat 2 tablespoons of oil in a large Dutch oven, over medium heat.
- Add onions to pot and cook, stirring occasionally, until softened, about 10 minutes.
- Add carrots, parsnip, 1/4 teaspoon salt, 1/4 teaspoon pepper, rosemary, sage and bay leaf; turn off heat and add enough stock to just cover the vegetables.
- Place the lamb, fatty side up, on the vegetables, and place in oven for 25 minutes.
- After 25 minutes, add remaining stock, cover pot, and reduce heat to 325 degrees F; cook 1 1/2 hours (pot should barely simmer, reduce heat, if necessary).
- Turn lamb over and cook an additional 1 1/2 hours, covered.
- Turn lamb over again, uncover pot and stir in olives; cook another half hour, turn lamb, and cook, uncovered a half hour more or until lamb is soft enough to cut with a spoon!
- Meanwhile, after the lamb has cooked about 3 hours, start the puree.
- In a large saucepan, combine celery root, peeled garlic, and bay leaves; pour in 12 cups of water and 2 tablespoons kosher salt.
- Turn burn to medium high heat and bring to a boil; reduce heat and simmer until tender, 20 to 25 minutes.
- Drain, discard bay leaves, and transfer to a food processor.
- Add butter and nutmeg; process until smooth.
- Taste and add salt, if needed.
- When ready to serve, mash the minced garlic with 1/4 teaspoon salt to form a paste; stir into the lamb's pan juices.
- Serve with a bed of celery root puree, top with a piece of lamb, scatter some of the vegetables, and drizzle with pan juices.
Nutrition Facts : Calories 878.4, Fat 53.7, SaturatedFat 23.3, Cholesterol 203.3, Sodium 2411, Carbohydrate 29.1, Fiber 5, Sugar 7.4, Protein 52.8
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- In a large bowl, mix the olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, black pepper, cayenne, cloves, saffron, cinnamon stick and 1 tablespoon of kosher salt. Add the lamb and toss to coat. Refrigerate for 4 to 6 hours.
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