Pressed Lamb Food

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SLOW BRAISED LAMB SHANKS



Slow braised lamb shanks image

Slow braised lamb shanks in a delicious, rich red wine sauce is the kind of showstopping comfort food cravings are made of.

Provided by Alida Ryder

Categories     Dinner

Time 3h15m

Number Of Ingredients 12

2 tbsp olive oil
4 lamb shanks
1 large onion (finely chopped)
2 large carrots (peeled and finely chopped)
2 celery ribs/sticks (finely chopped)
4 garlic cloves (thinly sliced)
2 sprigs fresh rosemary
1 bay leaf
2 tbsp tomato paste
1½ cups red wine
2 cups lamb/beef stock
salt and pepper to taste

Steps:

  • Pre-heat the oven to 160ºC/320ºF.
  • Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside.
  • In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine and stock. Allow to come to a simmer then add the lamb shanks back into the sauce.
  • Cover with a lid and place in the oven. Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks half-way through cooking and add more stock if necessary.
  • Remove from the oven and serve.

Nutrition Facts : Calories 277 kcal, Carbohydrate 8 g, Protein 28 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 84 mg, Sodium 318 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

PRESSED LAMB



Pressed Lamb image

Make and share this Pressed Lamb recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time P10D

Yield 6 serving(s)

Number Of Ingredients 11

1 lb salt
1/2 teaspoon saltpeter
1/4 cup sugar
2 1/2 quarts boiling water
1 lamb breast, double
1 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1 tablespoon onion, grated
3 tablespoons chopped parsley
1 teaspoon saltpeter

Steps:

  • To prepare brine: add salt, sugar, and saltpeter to boiling water; stir until all are dissolved.
  • Remove from heat and chill.
  • Remove bones and sinew from meat and wash and dry thoroughly.
  • Sew pieces together for large square or rectangle.
  • Flatten out and sprinkle on entire surface salt, pepper, allspice, onion, parsley, and saltpeter.
  • Also be sure to cut off all the meat from the bones and spread scraps over the surface.
  • Roll very tightly and hold with a meat fork while sewing ends and sides.
  • Tie around as you would a rolled roast and place in the brine, which should be chilled thoroughly.
  • After 10 days, remove meat from brine and cover with boiling water.
  • Boil slowly for 2 hours.
  • Place in press until cold.
  • If you do not have a press, place between two flat surfaces and place a weight on top.
  • The weight should be evenly distributed.
  • Slice thin as a cold cut or on open-faced sandwiches.

Nutrition Facts : Calories 34.5, Sodium 30502.9, Carbohydrate 8.8, Fiber 0.2, Sugar 8.4, Protein 0.1

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