Lamb Shank Stifado With Sauteed Potatoes Food

LAMB SHANK STIFADO WITH SAUTEED POTATOES

Steps:

• 1. Preheat oven to 350°F.
• 2. In a 9-quart heavy ovenproof kettle cook sugar on top of stove over moderate heat, without stirring, until it begins to melt. Continue to cook sugar, stirring with a fork until melted and cook without stirring, swirling kettle, until a deep golden caramel.
• 3. Add vinegar and stir until caramel is dissolved. Stir in tomatoes with juice, wine, rosemary, cinnamon, and bay leaf and bring to a boil.
• 4. Add lamb shanks and braise, covered, in middle of oven until tender, about 2 hours.
• 5. NOTE: Braised lamb shanks improve in flavor if made 1 day ahead. Cool mixture, uncovered, and chill, covered. Skim and discard fat from mixture and reheat on top of stove before proceeding.
• 6. In a saucepan of boiling water blanch onions 10 minutes, or until just tender, and drain. Cool onions and peel.
• 7. Quarter potatoes and in a steamer set over simmering water steam potatoes, covered, 8 to 10 minutes, or until just tender. In a large non-stick skillet cook garlic in oil over moderate heat, stirring, until pale golden. Add potatoes with salt and pepper to taste and sauté mixture over moderately high heat 5 minutes, or until potatoes are golden.
• 8. Transfer meat with a slotted spoon to a platter. Discard cinnamon stick and bay leaf. Add onions to sauce and boil until sauce is thickened slightly. Spoon sauce and onions over meat and surround with potatoes.

LAMB SHANKS WITH SWEET POTATO RISOTTO AND SERRANO VINEGAR SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Season shanks on both sides with salt and pepper, to taste. Heat oil in a large rondeau until almost smoking. Add shanks and sear on both sides until golden brown. Remove shanks to a plate.
• Add onion, carrots, celery, and thyme to the pan, season with salt and pepper and cook until the vegetables are golden brown. Return the lamb to the pan, add the wine, and cook until completely reduced. Add stock to cover and bring to a boil. Cover and place in the oven. Cook for approximately 2 1/2 hours or until the meat is very tender.
• Strain sauce through a fine strainer into a medium saucepan. Add the serrano, sugar, and vinegar and cook until reduced by 1/2. Season with salt and pepper, to taste.
• Serve with Sweet Potato Risotto with Roasted Chanterelles.
• Place water in a medium saucepan and bring to a boil. Heat oil and butter in a medium high-sided saute pan. Add onion, season with salt and pepper, and cook until soft. Add rice and toss to coat in the mixture. Add wine and cook until completely reduced. Add 2 cups of the boiling water and cook until absorbed. Continue adding 1 cup of water at a time and cook, stirring often, until all liquid is absorbed. Repeat until rice is al dente.
• Stir in the sweet potato and mix until combined. Add the butter and Parmesan, and season with salt and pepper, to taste. Fold in the pine nuts and reserved chanterelles, and scrape the mixture into a bowl. Drizzle with the balsamic glaze and the white truffle oil.
• Preheat oven to 425 degrees F.
• Place mushrooms in a medium baking pan, toss with oil and season with salt and pepper, to taste. Roast until golden brown, about 15 to 20 minutes.

LAMB SHANKS WITH POTATOES, PARSNIPS AND KALAMATA OLIVES

Steps:

• Sprinkle lamb with salt and pepper. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Working in batches, cook lamb until brown, about 8 minutes. Transfer to large bowl.
• Reduce heat to medium. Add carrot rounds, onions and celery to pot. Sauté until vegetables are tender and golden, about 10 minutes. Add garlic, rosemary and oregano. Sauté 1 minute. Stir in tomatoes with juices, 2 cups water, wine and orange peel. Return lamb to pot, pressing to submerge. Bring to boil. Reduce heat to low. Cover; simmer until lamb is just tender, about 2 hours 15 minutes.
• Add potatoes, 2-inch carrot pieces, parsnips and olives to pot. Simmer uncovered until vegetables are tender and lamb is very tender, about 30 minutes longer. Using slotted spoon, transfer lamb and vegetables to platter. Boil juices in pot until thickened enough to coat spoon, about 5 minutes. Discard orange peel. Season sauce with salt and pepper.
• Spoon sauce over lamb and vegetables and serve.

KLEFTIKO-STYLE LAMB SHANKS

Steps:

• Put the lamb shanks in a large bowl with the garlic, rosemary, thyme, dried oregano, cinnamon, bay leaves, lemon juice (drop in the juiced halves as well), and olive oil. Season well, then toss everything together. If you have time, chill overnight.
• Heat the oven to 190C/170C fan/ gas 5. Tip the potatoes and peppers into a large roasting tin, then pour over the wine. Remove the lamb from the marinade and set aside, then pour the leftover marinade over the veg. Toss to combine, then arrange the lamb on top of the veg. Cover tightly with foil and bake for 2 hrs 30 mins. Remove the lamb from the tin, turn all the veg over, then turn the lamb over and return to the tin on top of the veg. Drizzle over a little more oil, if the tin seems dry. Bake for 30 mins more, uncovered, until the lamb is falling off the bone and the potatoes are golden around the edges. Leave to rest for 5 mins, then scatter over the feta and fresh oregano, if using.