Lamb With Merlot Butter Sauce Food
LAMB SHANKS WITH MERLOT RECIPE
There are few more alluring -- and satisfying -- dishes than braises, especially now that there's a little chill in the air. Inevitably, they're fork-tender and flavorful, glossy with rich, aromatic sauces of stock and wine. That's why it's hard to resist the braised veal cheeks at Maple Drive, the pork shanks at Jar or the short ribs at Melisse. Or osso buco anywhere.Chefs will have you believe that braising is a technique that requires years of practice, but the truth is, anyone who can brown a piece of meat and add some liquid can make a great braise.We're not talking Grandma's pot roast. Once you understand a few simple principles it's easy to create braises as elegant and flavorful as those you find in great restaurants.As a technique, braising couldn't be simpler. You just brown whatever it is you're going to braise (in oil or butter), add liquids -- wine, stock or even cider or Armagnac -- cover, and cook slowly until it's tender. Add aromatics to the liquid -- onion, carrots, herbs, spices -- and the flavors will suffuse whatever you're braising. The simmering can happen on top of the stove or in the oven. The bonus? The marvelous aromas that fill the house as a veal shank or pork shoulder roast simmers slowly throughout a lazy afternoon.The secret to achieving superlative braised meat dishes is twofold.First, make sure to brown the meat really well. Use olive oil or butter, depending on the flavor you're looking for -- or a combination, if you want the old-world richness of butter and the flavor of olive oil. Use a heavy pan, but preferably not a nonstick one so you can deglaze the pan and release all the caramelized flavor that was cooked into the braising liquid, which will become the sauce.Second, use flavorful liquids to braise. Red or white wine and homemade stocks ensure delicious results. And don't be afraid to raid the liquor cabinet: Vermouth, Armagnac, Cognac, Calvados -- all these can add elegance and depth of flavor to a braise.The word "braise" comes from the French word for glowing embers. Once upon a time, braziers -- heavy, round pots with heavy lids -- were used to cook meat and vegetables slowly while suspended over coals with a small amount of liquid inside. The pots were tightly covered so the moisture -- and all the flavor -- stayed trapped inside. On top of the lid was a depression on which more hot coals could be placed, allowing the braise to cook slowly from above and below. In those days, braziers were used in place of ovens, which most people didn't own, but braising in an oven has much the same effect.Braising is forgiving. You can easily overcook a lamb chop, but when you braise, you can't really make any mistakes. You could braise a shoe in veal stock and red wine and that would probably taste good. Although the process takes a couple of hours, it's not at all labor-intensive: Once the pot is simmering on top of the stove or in the oven, the braise cooks itself.As the braising progresses, the flavors of the meat, seasonings and aromatic vegetables infuse the cooking liquid, which can then easily be turned into a sauce. Fennel seeds, garlic and sliced fresh fennel work gorgeously with pork; thyme or rosemary are naturals with lamb. Adding tomato to just about any meat takes a sauce into a different dimension. Bay leaves, mirepoix (diced onion, carrot and celery), dried fruit -- the possibilities are endless.Making the sauce can be as simple as skimming the fat from the braising liquid, then reducing it a little (as with our cider-braised pork with fennel). Or, if it wants body, you might whisk in a little beurre manie, a bit of flour blended into softened butter with a fork. Flouring the meat before browning it achieves a similar effect, though sometimes it's nice to brown meat without flouring it.Braising is ideal for do-ahead cooking -- in fact, most braises are even better the next day. They're the perfect thing to make on a weekend, when you can take your time and bask in the aromas. The next day (or a couple of days later) the flavors will have deepened, and you can breeze in after a long work day, lift off any solidified fat, reheat the dish and enjoy an amazing, warming dinner.But last-minute types shouldn't ignore the technique; it's a great -- and quick -- way to add a measure of glamour to winter vegetables such as kale, cauliflower, celery hearts or bok choy. You can even quickly braise fish or shellfish.Many different meats respond well to braising. You can use a large cut such as a bottom round roast for the classic boeuf a la mode (OK, it's a forgotten classic). For this dish, the beef is larded, then marinated in wine, garlic, onions and herbs, then braised. Or you can braise small pieces, as in stew meat. Or try something in-between: lamb or veal shanks or cut-up chicken or duck.Where larger cuts of meat are concerned, tough or fatty ones work best. The fat in the meat is a natural baster in the long, slow cooking process that tenderizes tough cuts and melds all the flavors. For stew, using meat with enough fat is essential for ensuring tenderness.To braise meats, choose a covered, heavy pan that isn't too much larger than whatever you're braising; that way you won't need too much liquid and the flavors will concentrate. Dutch ovens work well.Braising is the ideal treatment for lamb shanks, which are wonderfully rich, meaty and inexpensive; they're terrific braised in red wine. For our version, we chose Merlot, but Cabernet, Zinfandel or Syrah would work just as well. Chicken and beef broth are combined with the wine (though straight beef broth would be fine, too). Prunes macerated in Port deepen the flavor and, along with dried apricots, add a touch of faintly North African sweetness. The result is a meltingly tender, very rich dish with a beautiful, deep, dark sauce. Serve it with couscous or mashed turnips.When preparing lamb shanks for braising, remove any tough silver skin from the outside of the shanks. Use the tip of a small knife to loosen and pull it off. Once the shanks are seasoned and coated with flour, brown them in oil. Try to get a good even browning over the shanks; the browning will give the sauce a rich color and seal the juices in the meat.Pork pot roasts are wonderful braised, and hard cider is a natural medium. Pork butt (actually part of the shoulder) has enough fat and flavor to yield very rich, tender, delicious slices of meat when prepared this way. We garnish them with sliced braised fennel and a little fleur de sel mixed with fennel seed.Our osso buco is a fairly classic version of everyone's favorite veal shank dish. Pancetta and cipollini (an onion-like bulb) are sauteed, along with colorful mirepoix, and added to the shanks braising in veal stock. (You can make your own veal stock, pick up a good frozen one at a well-stocked supermarket or even substitute a good chicken stock.) We've foregone the traditional garnish of gremolata -- chopped parsley, garlic and lemon zest -- in favor of serving it with parsley-flecked lemon risotto.When preparing osso buco for braising, be sure to tie a string tightly around each veal shank to hold the meat on the bone as it cooks. When turning the veal, do so gently, so the precious marrow doesn't fall out of the bone. You want it intact, so you can scoop it out with a spoon and savor every last bit.If you want to break out of the rut of spartan lightly steamed vegetables, try braising them. One of our favorite sides to accompany Asian-style fish or pork dishes is braised baby bok choy. It couldn't be simpler. Slice the bok choy in half lengthwise. Heat a little peanut or canola oil in a saute pan. Place the bok choy flat side down and let it sear till it's just a little brown. Sear on the other side, add a little chicken stock and tamari, cover and simmer until just tender. A drizzle of toasted sesame oil -- or toasted sesame seeds -- finishes it.For a light starter, braise whole trimmed leeks in nothing more than salted water -- these don't even need to be browned first -- then dress them in a simple vinaigrette, add a drizzle of crushed pink peppercorns, and serve them at room temperature.Celery hearts completely change character when braised. Quarter and trim the hearts, brown them in a little butter or olive oil, add chicken stock, maybe a little white wine and a branch of thyme and simmer, uncovered, about 25 minutes, until the liquid is almost gone. They'll be nicely glazed.You may never settle for raw celery sticks again.First step for flavorBrowning the meat before braising creates a golden-brown crust that seals in the flavor. Season and flour the meat, then cook it in oil or butter over medium heat, turning it to brown evenly on all sides. To deglaze the pan, turn the heat to high and pour in a small amount of wine or stock. Stir to loosen all the small bits of caramelized meat that have stuck to the pan. Then add braising liquid and meat.
Provided by Leslie Brenner
Categories MAINS
Time 2h50m
Yield Serves 4
Number Of Ingredients 19
Steps:
- Place the plums in a small bowl and pour the Port over them. Set aside.
- Remove any tough silver skin from the lamb shanks by lifting it with the tip of a knife, then peeling and cutting it off. Rub the surface of each shank with the garlic cloves. Season with salt and pepper. Place the flour in a plastic bag. Add the lamb shanks one at a time and shake to coat.
- Heat the olive oil in a large skillet over medium heat. Add the lamb shanks and cook until brown on all sides, about 25 to 30 minutes. Transfer the lamb from the skillet to a roasting pan large enough to hold the shanks in a single layer.
- Add the onion, carrot, celery and minced garlic to the drippings in the skillet and saute about 5 minutes. Stir in the minced rosemary. Blend the tomato paste with 2 tablespoons of the chicken broth and stir in. Add the remaining chicken broth, beef broth and Merlot.
- Drain the Port from the plums (reserving the plums) and add. Season the mixture with salt and pepper to taste. Pour the mixture over the lamb shanks. Add the soaked plums, the apricots and the bay leaf.
- Cover the roasting pan, place on the middle rack of a 325-degree oven and braise for 1 hour, basting after about 30 minutes. Remove the pan from the oven and turn the shanks over in the broth. Braise for an additional 45 minutes to 1 hour, basting after 30 minutes, until the lamb is fork tender.
- Arrange the lamb shanks on a platter and keep warm. Bring the sauce in the roasting pan to a boil over medium heat. Reduce the heat and simmer until sauce is slightly thickened, about 5 minutes.
- To serve, spoon the vegetables and some of the sauce over the lamb. Pour the remaining sauce into a gravy boat. Garnish the platter with a few sprigs of rosemary.
RACK OF LAMB WITH A MERLOT GLAZE AND CHERRY REDUCTION SAUCE
This is a truly special dinner entree. A bit labor intensive to start off with, but once you have the glaze and cherry sauce done the rest of the preparation goes together like a dream, and the taste is out of this world. If you really have some special guests you want to impress, then this is the perfect choice. I accompany mine with sea salt roasted baby potatoes and green beans.
Provided by MarieRynr
Categories Lamb/Sheep
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To prepare the sauce; combine the wine, cherries, garlic and shallot in a saucepan over high heat and reduce until the mixture is almost dry, about 10 minutes.
- Add the stock, decrease the heat to medium, and reduce until the sauce is thick and coats the back of a spoon, 10 to 15 minutes.
- Add the butter and stir until melted.
- Season to taste with salt and pepper.
- Keep warm until you are ready to serve.
- Preheat oven to 300*F.
- To prepare the glaze, combine the wine, vinegar, shallot and garlic in a saucepan over medium heat and reduce until about 1/2 cup liquid remains, 20 to 25 minutes.
- Set aside until you are ready to use it.
- To prepare the lamb, season the racks well with salt and pepper.
- Heat the oil in a large saute pan over high heat until smoking hot.
- Add as many of the racks as will fit without overcrowding the pan, meat side down, and sear well, 3 to 4 minutes; transfer to a sheet pan.
- Continue searing the remaining racks.
- Baste the racks well with the glaze.
- Set the pan in the oven and roast, basting every 5 minutes, until the meat reaches an internal temperature of 135*F for medium-rare doneness about 20 minutes.
- Remove the racks from the oven and let sit for about 5 minutes, then slice.
- To serve, place the slices on a warm serving platter and drizzle with some of the sauce.
- Garnish with rosemary sprigs and serve warm, with any extra sauce on the side.
Nutrition Facts : Calories 299.1, Fat 4.3, SaturatedFat 1.6, Cholesterol 5.1, Sodium 24.1, Carbohydrate 25.7, Fiber 1.1, Sugar 17.4, Protein 1.3
LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE
Steps:
- Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.
LAMB WITH MERLOT-BUTTER SAUCE
Make and share this Lamb with Merlot-Butter Sauce recipe from Food.com.
Provided by Lennie
Categories Lamb/Sheep
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400F degrees.
- Spread mustard on top and bottom of lamb, then sprinkle on rosemary, salt and pepper-- you will have to pat the rosemary gently to ensure it sticks.
- In a small bowl, mix together the breadcrumbs, garlic and parsley.
- Pat this mixture firmly onto lamb.
- In an oven-proof and stovetop-proof dish that will hold the lamb, heat enough olive oil over medium-high heat to lightly coat the bottom of the pan.
- Place lamb in pan and quickly sear on each side, about 4 minutes per side.
- Immediately place pan in oven and roast for about 20 minutes or until meat thermometer registers 135-degrees for medium-rare; cook longer if you wish.
- Remove lamb from pan and place on a warm plate; tent with foil and set aside.
- Place pan on stovetop, over medium-high heat.
- Pour in the Merlot and cook until reduced and slightly thickened, scraping up any browned bits-- it will take about 8 to 10 minutes.
- Add the butter to pan, whisking constantly until butter melts and melds into sauce.
- Remove foil from lamb and slice, cutting through middle of ribs.
- Arrange lamb on 2 individual plates and pour a small amount of sauce over meat; serve remaining sauce on the table.
- Serve immediately.
ROAST LEG OF LAMB WITH TARRAGON-MINT BUTTER
Provided by Betty Rosbottom
Categories Lamb Roast Easter Dinner Mint Family Reunion Tarragon Butter Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For herb butter:
- Stir butter, tarragon, mint, tarragon vinegar, and 2 teaspoons coarse salt in medium bowl until well blended. Transfer 1/4 cup herb butter to small bowl and reserve for vegetables. DO AHEAD: Can be made 1 day ahead. Cover both bowls and chill. Bring medium bowl of herb butter to room temperature before using.
- For lamb:
- Using small sharp knife, make 1-inch-deep slits all over lamb. Insert 3 or 4 orange peel strips into each slit. DO AHEAD: Can be made 1 day ahead. Enclose lamb in plastic wrap and chill.
- Position rack in bottom third of oven and preheat to 450°F. Heat oil in very large skillet over medium-high heat. Sprinkle lamb with coarse salt and pepper. Add lamb to skillet; cook until brown on all sides, about 8 minutes. Transfer to roasting pan. Brush with 2 tablespoons herb butter. Roast lamb 15 minutes. Brush again with 2 tablespoons herb butter.
- Reduce temperature to 350°F. Continue to roast lamb until thermometer inserted into thickest part registers 135°F to 140°F for medium-rare, about 55 minutes. Transfer lamb to platter; reserve pan. Tent lamb loosely with foil; let rest 30 minutes.
- Spoon fat off any juices in roasting pan. Place pan over 2 burners on high heat. Add wine and broth and bring to boil, whisking to scrape up browned bits. Boil until sauce is reduced to 2 cups, about 5 minutes. Whisk in remaining herb butter and grated orange peel. Season sauce to taste with coarse salt and pepper.
- Spoon vegetables around lamb on platter; garnish with fresh herb sprigs. Serve with sauce.
MERLOT SAUCE
Steps:
- In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until a golden caramel. Remove pan from heat and carefully add vinegar down side of pan (caramel will steam and harden). Cook caramel over moderate heat, stirring, until dissolved, about 3 minutes, and remove pan from heat.
- In a heavy saucepan cook onion in butter over moderate heat, stirring, until golden, about 5 minutes. Stir in wine and boil until mixture is reduced to about 1 cup, about 15 minutes. Stir in stock or demiglace and boil until mixture is reduced to about 2 cups, about 10 minutes. Remove pan from heat and stir in caramel. Pour sauce through a sieve into a bowl. Sauce may be made 2 days ahead, cooled completely, and chilled, covered. Reheat sauce before serving.
FILET WITH A MERLOT SAUCE
Filet Mignon with an excellent Merlot wine sauce.
Provided by CANMAD7
Categories 100+ Everyday Cooking Recipes
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).
- In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
- Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 6.3 g, Cholesterol 96.1 mg, Fat 16.5 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 6.8 g, Sodium 353.6 mg, Sugar 1.5 g
HERB-COATED LAMB WITH PORT-RED WINE SAUCE
Categories Herb Lamb Mustard Roast Valentine's Day Port Red Wine Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 14
Steps:
- Make lamb:
- Preheat oven to 350°F. Place bread on baking sheet. Bake until slightly dry, about 5 minutes. Cool. Combine bread and herbs in processor. Blend until bread forms crumbs. Transfer crumbs to bowl. (can be made 1 day ahead. Chill.)
- Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Heat oil in heavy large skillet over high heat. Add lamb and brown well, turning occasionally, about 10 minutes. transfer lamb to baking pan. Roast until meat thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Let lamb cool 10 minutes. brush mustard all over lamb. Dredge in breadcrumbs, coating completely, Return lamb to baking pan, meant side up. Roast until crumb feel dry but are not colored, about 3 minutes. Let lamb rest 5 minutes at room temperature.
- Meanwhile, make sauce:
- Boil wine and Port in large saucepan until reduced to 1/3 cup, about 25 minutes. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper.
- Spoon yams and apples into center of 4 plates. Cut lamb between bones into chops. Stand 3 to 4 chops (bones facing up)in yams. Arrange onion rings atop bones. Spoon sauce around yam; serve.
GRILLED LAMB CHOPS WITH MERLOT MARINADE
Make and share this Grilled Lamb Chops With Merlot Marinade recipe from Food.com.
Provided by Lvs2Cook
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the onion, garlic, sage, wine and olive oil in a large ziplock bag and squish to mix well; add the lamb chops and marinate in the refrigerator for 8 to 12 hours.
- Drain the lamb chops, reserving marinade.
- Pour reserved marinade into a saucepan and bring to a boil; boil for 5 minutes.
- Arrange lamb chops on a grill rack.
- Brush with the cooked marinade and grill until chops are cooked through (about 10 minutes per side for well done but keep checking to make sure they are not overdone), basting occasionally with the cooked marinade.
- NOTE: If sage or rosemary grown in your garden, use a few sprigs as the marinade brush for extra flavor.
Nutrition Facts : Calories 755.3, Fat 64.1, SaturatedFat 24.2, Cholesterol 140.6, Sodium 109.5, Carbohydrate 3.5, Fiber 0.3, Sugar 1, Protein 31.4
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