SPANISH-STYLE LAMB STEW WITH ROASTED RED PEPPERS
Lamb simmers for 1 1/2 hours in a mixture of paprika, cumin, dry red wine, and roasted peppers.
Provided by wp
Time 2h30m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Sprinkle lamb with salt and pepper. Pour 1 tbsp. olive oil into a large pot over medium-high heat. Working in batches, add lamb in a single layer; cook, turning as needed, until browned all over, 12 minutes per batch. Transfer to a bowl and add more oil between batches if necessary.
- Reduce heat to medium; if pan is dry, add a little more oil. Add onion and cook, stirring occasionally, until soft, 5 minutes. Add garlic, paprika, and cumin and cook until fragrant, 2 minutes. Add wine, 1 1/2 cups broth, and the tomato paste; bring to a boil, stirring to scrape up browned bits. Add lamb and juices; cover and simmer, stirring occasionally, until lamb is very tender when pierced, 1 1/2 to 1 3/4 hours. Add more broth if mixture gets too dry.
- Meanwhile, preheat broiler. Set pepper halves skin side up on a baking sheet. Broil 4 to 6 in. from heat until blackened all over, about 8 minutes. Remove from oven and let stand at least 10 minutes, then peel and thinly slice lengthwise. In a small bowl, mix parsley, olives, and capers.
- Stir roasted peppers into lamb mixture. If stew is too thick, add a little more broth. Cook, uncovered, until heated through. Season to taste with more salt and pepper and top with parsley mixture.
- Note: Nutritional analysis is per serving.
Nutrition Facts : Calories 352, Carbohydrate 11, Cholesterol 123, Fat 17, Fiber 1.7, Protein 39, SaturatedFat 5, Sodium 578
LAMB SHANK & SWEET PEPPER RAGù
This recipe, known as Ragù di Stinco d'Agnello con Peperoni in the southern-Italian region of Abruzzi, where it originated, benefits from the additioin of bell peppers; their sweetness provides a perfect counterpart to the gaminess of the shanks.
Provided by Biba Caggiano
Categories Main Course
Yield Yields 6 to 7 cups ragù.
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and heat the oven to 300°F.
- Put the can of tomatoes and their juices in a food processor and process until puréed. Using a spatula or the back of a ladle, press the purée through a medium-mesh sieve set over a bowl to remove the seeds
- Pat the lamb shanks dry with paper towels and season generously with salt and pepper. Spread the flour in a wide, shallow dish and dredge the shanks lightly in the flour.
- Heat 1/4 cup of the oil in a 7- to 8-qt. Dutch oven over medium-high heat. Add the shanks and cook, turning a few times, until they are golden brown on all sides, 8 to 10 minutes. Transfer the shanks to a large plate, discard the fat, and clean the pan with paper towels.
- Heat the remaining 1/4 cup oil in the pan over medium heat. Add the onion and cook, stirring frequently, until it's pale gold and soft, about 5 minutes. Add the garlic, bay leaf, and pepper flakes, stir for 1 minute, and add the bell peppers. Cook, stirring frequently, until the peppers begin to color and soften a little, 4 to 5 minutes.
- Return the shanks to the pan and stir them around with the pepper mixture. Increase the heat to high, add the wine, and stir until the wine is reduced approximately by half, 1 to 2 minutes. Add the tomatoes, 3/4 cup of broth, and 1/2 tsp. salt. Stir until the liquid begins to simmer.
- Turn off the heat, cover the pan tightly with a lid or heavy-duty aluminum foil, and put it in the oven. Cook, turning the shanks every half hour or so, until the meat begins to fall off the bone, 2 to 2-1/2 hours.
- Remove the pan from the oven and transfer the shanks to a cutting board. When the shanks are cool enough to handle, pull the meat off the bones, discarding any fat and connective tissue. Cut the meat into bite-size pieces. Stir the meat into the sauce and bring it back to a gentle simmer. Cook, stirring a few times, until the sauce has a medium-thick consistency and a rich, reddish color, 5 to 10 minutes. If the sauce seems too dry, stir in some or all of the remaining broth. Discard the bay leaf, adjust the seasoning with salt, and turn off the heat.
Nutrition Facts : Calories 230 kcal, Fat 130 kcal, SaturatedFat 3.5 g, TransFat 15 g, Carbohydrate 6 g, Fiber 1 g, Protein 13 g, Cholesterol 45 mg, Sodium 290 mg, UnsaturatedFat 10.5 g
LAMB SHANK AND ROASTED RED CAPSICUM (BELL PEPPER) RAGU
I bought myself heaps of quite old Australian Gourmet Traveller Magazines at a thrift shop. I haven't made these recipes, but can't store the magazines in our caravan so I'm posting the ones that interest me.
Provided by JustJanS
Categories Lamb/Sheep
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in a heavy based casserole and brown shanks over a medium heat, then remove from heat and set aside.
- Add one more tablespoon olive oil to the same pan and add onion, celery and garlic and stir over medium heat for 5 minutes. Add the wine and bring to the boil, scraping up any pieces stuck to the bottom of the pan.
- Return the lamb shanks to the casserole and simmer covered for 20 minutes over a low heat. Add the remaining ingredients except the chopped parsley and simmer a further 10 minutes.
- Transfer to a 180c oven and cook, covered, for 2 hours or until meat is almost falling from the bone.
- Remove lamb and parsley-discard parsley, cool lamb slightly then shred meat with fingers, discarding bones and fat.
- Simmer sauce until reduced by one third, then return lamb to pan and heat through (about 5 minutes).
- Season to taste with freshly ground black pepper, stir the sliced parsley through and serve over a pasta such as papperdelle (a wide, flat one) with parmesan or pecorino cheese.
Nutrition Facts : Calories 778.6, Fat 34.1, SaturatedFat 13.8, Cholesterol 242.1, Sodium 210.6, Carbohydrate 18.2, Fiber 4.7, Sugar 10.4, Protein 73.9
LAMB SHANK RAGù WITH ANSON MILLS GRITS
Steps:
- Make ragù:
- Pat lamb shanks dry and season with kosher salt (rounded 1/2 teaspoon) and 1/4 teaspoon pepper. Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown shanks on all sides, 6 to 7 minutes, then transfer to paper towels to drain. Add remaining 2 tablespoons oil to pot, then cook onion, garlic, plum tomatoes, sun-dried tomatoes, celery, mushrooms, and fennel with thyme, red pepper flakes, and 1/2 teaspoon pepper, stirring occasionally, until softened, 4 to 5 minutes.
- Return lamb shanks to pot with stock, bourbon, vinegar, Worcestershire sauce, soy sauce, and honey and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 3 to 3 1/2 hours.
- Remove meat from bones, discarding bones, and skim fat from cooking liquid, then return meat to pot. Simmer ragù, uncovered, stirring frequently, 15 minutes.
- Just before serving, stir in radicchio and scallion.
- Make grits while ragù finishes cooking:
- Bring stock, water, and milk to a boil in a 2-quart heavy saucepan. Add grits in a stream, whisking, then cook over low heat, uncovered, stirring frequently, until grits are tender and thickened to the consistency of loose oatmeal, about 20 minutes.
- Toward end of cooking, finely grate one fourth of cheese (1 cup) and add to grits along with sour cream, sea salt, and pepper to taste. Stir until cheese has melted. If grits are too thick, stir in some additional milk.
- Serve ragù over grits and top with shavings of cheese.
PASTA WITH BRAISED LAMB SHANK RAGù
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Heat oil in 4-quart ovenproof casserole. Add pancetta, lightly brown and remove. Add lamb shanks, brown on all sides and remove. Lower heat; add onions, garlic and rosemary. Sauté until soft. Add white wine. Scrape pan, return pancetta and lamb to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once.
- Remove lamb from casserole. Cut meat from bones, trimming off fat and gristle. Finely dice meat and add to casserole. Add tomatoes and red pepper. Simmer on top of stove one hour. Check seasoning.
- Boil pasta until al dente, drain, toss with sauce, and serve with pecorino for dusting.
ROASTED LAMB SHANKS
Lamb shanks are very moist, flavorful and an affordable cut of meat. They're perfect for entertaining a larger crowd since no carving or slicing in necessary. Roasting really makes things super simple. Here's what you will need to create this deliciousness at home:
Provided by Dimitra Khan
Number Of Ingredients 11
Steps:
- Preheat oven to 450 °F, 230 °C.
- Spread the garlic cloves on the bottom of the roasting pan to create a bed for the lamb shanks.
- Place the lamb shanks on top of the garlic. Drizzle some olive oil over them. Season with salt and black pepper on both sides.
- Combine all of the dry spices together and mix. Sprinkle both sides of the lamb shanks with the spices.
- Place in the preheated oven uncovered for 30-35 minutes until the lamb gets a nice brownish color.
- Reduce the oven temperature to 350 °F, 180 °C.
- Remove the lamb from the oven.
- Mix the olive oil with the lemon juice and oregano. Pour over the lamb with a cup of water. Place a piece of parchment paper over the lamb and aluminum foil on top of that to seal.
- Roast for 2 and 1/2 hours or until the meat is very soft and falling off the bone.
- Serve with Mediterranean Rice Pilaf, Roasted potatoes, or your favorite sides. Enjoy!
LAMB FETA PEPPERS
Since I am Greek, I have learned many good Greek recipes over the years! This is one of my favorites. It's a savory combination of lamb, rice and feta cheese stuffed into sweet green bell peppers and smothered with tomato sauce.
Provided by Taseia Armstrong
Categories World Cuisine Recipes European Greek
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute.
- Slice tops off peppers and remove seeds. Stand peppers upright in a a 9x12-inch baking dish.
- In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.
- Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil.
- Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C).
Nutrition Facts : Calories 273.1 calories, Carbohydrate 19.3 g, Cholesterol 49.8 mg, Fat 16.8 g, Fiber 3.1 g, Protein 12.4 g, SaturatedFat 8 g, Sodium 912 mg, Sugar 7.1 g
MOROCCAN SPICED LAMB STUFFED BELL PEPPERS
I found this recipe online but I haven't tried it. It sounds delicious. Let me know how it turns out.
Provided by FDADELKARIM
Categories One Dish Meal
Time 40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Cut the tops of the peppers, remove the core & seeds.
- Place the peppers in a large saucepan with salted water. (The water should cover the peppers.).
- Bring the water to a boil, then cover and simmer on low 5 minutes. Drain peppers upside down on paper towels.
- Brown lamb and garlic in a large skillet over medium heat.
- Remove from heat; stir in lemon juice, mint, spices, cooked rice and 3/4 cup of the broth.
- Stuff peppers with mixture. Stand stuffed peppers in remaining broth in a large saucepan.
- Bring to a boil then reduce heat to low. Cover and simmer 15-20 minutes until peppers are just tender.
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