SLOW-COOKED LAMB SHANKS WITH LENTIL RAGOUT
A magazine find that I plan to try soon. Our lamb shanks vary a lot in size, so you may need to serve 2 sometimes.
Provided by JustJanS
Categories Stew
Time 2h20m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to moderately slow (160c).
- Toss lamb shanks in seasoned flour, heat oil in a large saucepan and brown shanks in batches for 4-5 minutes or until browned all over. Transfer to a plate.
- Saute onion, carrot, celery and chili in same pan for 4-5 minutes until onion is tender. Stir through lentils, tomatoes water, wine and vinegar and bring to the boil.
- Place the lamb and sauce mixture into a large oven proof casserole dish; bake covered, stirring a couple of times for 1 1/2 hours.
- Uncover and cook a further hour or until meat is almost falling off the bone.
- Stir parsley through and serve over mashed potatoes with green vegetables if desired.
LAMB WITH BRAISED LENTILS
An everyday lamb dish with a subtle blend of flavours, that you can enjoy at any time of the year, without needing to either heat the oven or set up the BBQ. Adapted from English chef Louise Blair's 'Low GI Cookbook'. Like garlic, lemon in recipes is one of those ingredients that most people seem to either love or hate. If you're not fond of lemon juice, omit the lemon rind and juice; fry the lamb steaks in 1/4 tablespoon olive oil and consider substituting a little of the vegetable stock for wine, perhaps a merlot or a dry white.
Provided by bluemoon downunder
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the lemon rind, rosemary, sage and garlic and rub over the lamb steaks, then squeeze the lemon juice over the lamb steaks.
- Heat a large non-stick pan until hot and, over a medium-high heat, add the lamb steaks (and some of the lemon juice that has dripped off them when you transferred them to the pan) and fry for 1 minute on each side.
- Remove the lamb from the pan, and set aside.
- Add the bacon, onions, carrot and celery to the pan and fry for 2-3 minutes or until they are beginning to soften.
- Add the lentils and the stock - and any of the herbs and garlic that didn't make it into the pan earlier when you were browning the lamb steaks - and, over a high heat, return the lamb to the pan and bring the mixture to the boil.
- Reduce to a low-medium heat and simmer gently for 30-40 minutes or until the lentils are tender and most of the stock has been absorbed.
- Serve the lamb with potatoes mashed with buttermilk or low-fat milk. If the potatoes have been made ahead of time - and if you like spinach - mix through the mashed potatoes a packet of frozen spinach, which has not only been thawed, and thoroughly-drained but has also had all excess moisture squeezed from it.
- Chef's Note: Since I posted this recipe and last made this dish, I have found and posted the most fabulous recipe for vegetable stock, which is now my standard vegetable stock recipe: Vegetable Stock Recipe #135453.
Nutrition Facts : Calories 254.8, Fat 0.8, SaturatedFat 0.2, Sodium 16.9, Carbohydrate 45.7, Fiber 20.6, Sugar 4.7, Protein 17
LAMB SHANKS WITH DU PUY LENTILS
Steps:
- Preheat oven to 400 degrees F. Place the lamb shanks, tomatoes, stock, sugar, and oregano in a large baking dish and cover tightly. Bake for 45 minutes, then turn the shanks, add the lentils, and bake, covered, for a further 45 minutes or until the lamb is soft.
- To serve, spoon the lentils and shanks onto serving plates and top with the pan juices. Serve with creamy mashed potatoes if you wish.
- Note: Ask your butcher to trim both ends of the shank bones for you.
SLOW ROASTED LAMB SHANKS WITH BRAISED LENTILS
Steps:
- Preheat oven to 500°F. Spread onions, celery, and carrots over bottom of large roasting pan. Rub thyme and mint over lamb shanks; sprinkle generously with salt and pepper. Place lamb shanks atop vegetables. Drizzle 3 tablespoons oil over. Roast uncovered 30 minutes. Pour 1 cup chicken stock over lamb and vegetables in pan. Reduce oven temperature to 425°F. Continue to roast uncovered until lamb is very tender and almost falls off bones, adding 1 cup stock to pan every 30 minutes and turning and basting lamb occasionally, about 3 hours longer. Using tongs, transfer lamb shanks to bowl; cover to keep warm.
- Transfer vegetables and pan juices to large saucepan; skim fat from surface. Add remaining 1 cup stock, wine, juniper berries if desired, and bay leaf to saucepan. Simmer 10 minutes to blend flavors. Strain, pressing on solids to extract as much vegetable pulp and liquid as possible. Return strained liquid to same saucepan; bring to boil. Mix flour and butter to blend in small bowl. Add to saucepan; whisk until sauce thickens slightly and is reduced to 2 cups, about 2 minutes. Season sauce with salt and pepper.
- Spoon Braised Lentils onto 4 plates. Drizzle remaining 2 tablespoons oil over lentils. Top each serving with 1 lamb shank. Spoon sauce over lamb.
- Available in the spice section of most supermarkets.
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SLOW-COOKED LAMB WITH PUY LENTILS - FOOD | DRINK | RECIPES
Remove the lamb from the oven, take off the foil and mix the lentils, tomatoes and mint into the juices around the meat. Cover with the foil again and return to the …
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Du Puy Lentils: These little gray-green lentils are considered the finest French lentils you can buy. Harvested in the town of Le Puy in the Auvergne region of France, these are AOC-protected by the French government. There …
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Heat the oil in a large frying pan and gently cook the onion for 10min until softened. Add the garlic and cook for 1min. Remove onion and garlic with a slotted spoon and set aside.
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- Reheat the pan. Season the cutlets with salt and freshly ground black pepper and fry for 2-3min on each side, depending on their size.
LAMB SHANKS WITH FRENCH GREEN LENTIL AND SWEET POTATO ...
Trim excess fat from lamb shanks. Add half of the shanks to the Dutch oven, and brown on all sides; remove. Repeat with remaining shanks. Carefully drain fat from Dutch …
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- Cook onion, celery, and garlic in hot olive oil in an 8- or 10-quart Dutch oven or kettle until tender. Remove from Dutch oven; set aside.
- Trim excess fat from lamb shanks. Add half of the shanks to the Dutch oven, and brown on all sides; remove. Repeat with remaining shanks. Carefully drain fat from Dutch oven. Return all shanks and cooked vegetables to the Dutch oven. Carefully add chicken broth, wine or reduced-sodium chicken broth, the four sprigs fresh rosemary, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for about 2 hours or until lamb is just tender.
- Stir lentils into Dutch oven. Simmer, covered, for 20 minutes. Add tomatoes, sweet potatoes or yams, and orange peel. Simmer, uncovered, 15 to 20 minutes more or until lentils and sweet potatoes are tender. Remove rosemary stems from pot; discard. Skim fat from broth.
- To serve, place a lamb shank in each of eight shallow pasta or soup bowls. Ladle ragout mixture into each. If desired, garnish with fresh rosemary sprigs. Makes 8 servings.
HUMMUS-CRUSTED LAMB WITH LENTIL SALAD RECIPE | BBC GOOD FOOD
Make the salad: in a bowl, combine the lentils, roasted peppers and spinach. Whisk together the oil, lemon juice and mustard to make a dressing, then stir into the lentils. STEP …
From bbcgoodfood.com
Cuisine BritishTotal Time 20 minsCategory Dinner, Main Course, SupperCalories 541 per serving
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- Make the salad: in a bowl, combine the lentils, roasted peppers and spinach. Whisk together the oil, lemon juice and mustard to make a dressing, then stir into the lentils.
- Heat grill to high and season the lamb. Grill for 3 mins on each side, then spoon 1 heaped tsp hummus on top of each cutlet. Grill for another min until the hummus starts to turn golden. Serve with the lentil salad and any extra hummus.
BRAISED LAMB SHANKS WITH LENTILS – THE BEST OF BRIDGE
Braised Lamb Shanks with Lentils; A hearty mid-winter meal of tender lamb and rich flavourful juices. This recipe is from nationally renowned food writer and cookbook author Julia Aitken. Ingredients. 6 lamb shanks (about 4 1/2 lbs) 1 tsp. salt; 1 tsp. pepper; 2 Tbsp. olive oil; 1 large onion, thinly sliced ; 2 1/4 cups beef broth; 2 cups red wine; 1/4 cup tomato paste; 3 …
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Lamb Shanks With Du Puy Lentils Recipes SLOW-COOKED LAMB SHANKS WITH LENTIL RAGOUT. A magazine find that I plan to try soon. Our lamb shanks vary a lot in size, so you may need to serve 2 sometimes. Provided by JustJanS. Categories Stew. Time 2h20m. Yield 4-8 serving(s) Number Of Ingredients 12. Ingredients; 8 lamb shanks: 2 tablespoons seasoned …
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LAMB SHANKS WITH DU PUY LENTILS
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Lamb shanks with du puy lentils recipe. Learn how to cook great Lamb shanks with du puy lentils . Crecipe.com deliver fine selection of quality Lamb shanks with du puy lentils recipes equipped with ratings, reviews and mixing tips. Get one of our Lamb shanks with du puy lentils recipe and prepare delicious and healthy treat for your family or ...
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