Slow Cooked Portuguese Lamb Food

SLOW-COOKED LAMB SHANKS WITH LENTIL RAGOUT

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.

SLOW COOKED CROCK POT ROMAN LAMB

Steps:

• Bone and dice the legs of lamb into apple size chunks.
• Drain & chop the lamb's kidneys if using into small dice.
• Heat up small quantities of olive oil and butter together & brown the lamb pieces over a very high heat until nutty brown and completely sealed. DO NOT overcrowd the pan - take your time!
• Place the lamb into a crock pot as you brown them.
• If using the kidneys, brown them quickly over a high heat too & add to the lamb.
• In a food mixer, mix together the following: anchovies, rosemary leaves - not the branches, the peeled cloves garlic, salt & pepper, balsamic & red wine vinegars & cup of water. Blitz until thoroughly blended & smooth.
• Add the food mixer blend to the lamb & kidneys in the crockpot. Stir well.
• Don't worry if the mixture looks too thick - we still have all the lamb juices to cook into it all!
• Cook on automatic for up to maximum time - 8-12 hours OR on high for 4 hours & then low for up to 6 hours. The meat will be meltingly tender & have made a thinner sauce/gravy.
• This can be kept warm for up to 2 hours too - and it freezes beautifully!
• Serve with fresh rosemary garnish and with simple fresh vegetables such as greens & steamed or mashed potatoes.
• Can also be eaten Summer style with fresh crusty bread or pasta and salad.

CHANFANA LAMB -

Steps:

• In a large heavy pot or casseole dish place some onion & 1/4 garlic & a layer of lamb pieces.
• sprinkle with rock salt, white pepper, torn bay leaf & sweet paprika.
• repeat until lamb is all used.
• Pour over red wine to cover lamb.
• Cover pot & marinate for at least 4 hours.
• DO NOT REFRIGERATE.
• When ready to cook you may need to top up wine as the meat will soak up some during the process.
• pour over the olice oil & place the bunch of parcely on top.
• cover with a tight lid or foil.
• Pre heat oven to 200c.
• Cook for 45 minutes( or until you can smell the aroma).
• Then reduce to 180c & cook for 2.25hrs.

GIGOT A LA CUILLèRE - FRENCH SLOW COOKED SPOON LAMB

Steps:

• TRADITIONAL OVEN METHOD.
• Preheat the oven to 120 degrees C or 248 F, gas mark 1/2. Season the leg of lamb with salt and pepper to taste.
• Put the casserole or roasting tin on the hob and brown the lamb thoroughly on all sides (it is important to do this now as the meat will not brown in the oven). If the lamb sticks add a little oil to the casserole. Use the cooker extractor fan to disperse any smoke. Drain away any fat that has gathered in the bottom of the pan.
• Add the vegetables to the casserole along with the white wine and stock. Season and bring to the boil.
• Put on the lid or cover tightly with tin foil and place in the pre heated oven. Bake for 7 hours, turning twice during this time. The meat will be cooked after 5 hours and offer no resistance to the knife.
• The meat requires no resting time when cooked in this way. Transfer the meat and vegetables to a serving platter. Strain the meat juices into a jug and pour or blot away the fat with kitchen paper. Pour the juices into a pan and boil vigorously until reduced by a quarter.
• Adjust the seasoning and add the Armagnac or Madeira. Garnish the lamb with the sprigs of thyme and serve with the sauce. Use a spoon to carve and serve the lamb - a la cuillere as the French call it. It will be tender, succulent and delicious !
• CROCK-POT COOKING METHOD.
• Carry out steps 3 and 4 as shown above; then place into the crock-pot and cook on high for 2 hours and then on low for about 6 hours, or until the lamb is cooked as instructed above - soft and spoonable!
• Serve as before.