Vegetable Stock For 10 Hour Braised Lamb Food

10-HOUR BRAISED LAMB

Steps:

• Preheat oven to 250 degrees.
• Place carrots, onion, and celery in an even layer in a roasting pan. Season lamb with 2 teaspoons salt and pepper. Set lamb on top of vegetables. Transfer to oven and cook for 6 hours.
• After about 5 1/2 hours of cooking, place Pinot Noir in a medium saucepan and simmer over medium-high heat until reduced to 1 1/2 cups.
• Remove roasting pan from oven and add wine to pan, along with stock and remaining 1/2 teaspoon salt. Cover roasting pan with parchment paper-lined foil and return to oven. Continue cooking until meat is almost falling off the bone, about 4 hours more.
• Remove lamb from braising liquid and use a fork to scrape meat away from bones. Divide meat among 4 plates and serve immediately.

BRAISED LAMB SHANKS WITH ROASTED VEGETABLES AND BUCKWHEAT (KASHA) BREAD

Steps:

• For the lamb: In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot. Brown the lamb shanks 2 at a time. Remove them to a side platter. Add the onions and cook until lightly colored. Add the garlic and cook for 1 more minute. Return the lamb shanks to the pan and cover 2/3 up with chicken stock. On low flame, cook for 1 hour, repositioning the shanks for even cooking until very tender. Remove the shanks and strain the stock. Preheat oven to 400 degrees. Skim off most of the fat and bring stock to slow boil in the pan. Blanch the potatoes in the stock for 2 minutes. Transfer to roasting pan and set in oven. Blanch and transfer carrots, then parsnips and then zucchini in same manner. Roast vegetables for 10 minutes. Add lamb shanks to roasting pan with vegetables after 5 minutes and roast them for the final 5 minutes. Add balsamic vinegar to stock and reduce over high heat until thickened. Adjust vinegar to taste. Serve shanks with vegetables and sauce.
• For the bread: Preheat oven to 375 degrees Lightly coat a 9 by 9-inch baking pan with 2 teaspoons of the butter. Put the cornmeal in the pan and shake to coat. In a bowl, stir together the kasha, flour, baking powder and salt. Mix in eggs, onion and buttermilk, then the remaining butter. Transfer to prepared pan and bake for 18 minutes or set and crusty. When cool enough, cut into squares.

BASIC VEGETABLE STOCK

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
• Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
• In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
• Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
• Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
• Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).

LAMB SHANKS WITH BUTTERNUT SQUASH RECIPE

Steps:

• Heat half the olive oil in a large pot or stove-top safe casserole dish.
• Season the lamb shanks with salt and pepper, add them to the casserole and brown well. Transfer the shanks to a plate.
• Preheat the oven to 350°F and arrange two racks in the oven, one to hold the casserole and one to hold a baking sheet with the squash.
• Add the unpeeled garlic cloves, celery, carrots and onion to the casserole. Cook over moderate heat, stirring occasionally, until golden brown, about 5 minutes.
• Add the tomatoes and cook, stirring, for about 2 minutes. Add the wine and boil over high heat until the liquid is very syrupy, about 10 minutes.
• Return the shanks to the casserole and add the stock and orange zest. Bring to a simmer.
• Cover the casserole and braise the shanks in the oven for 2-3 hours until the meat is very tender. Turn the shanks from time to time as they cook.
• Meanwhile, on a large rimmed baking sheet, toss the squash with the remaining 2 Tbsp of olive oil.
• Season with salt and pepper and bake in the oven (along with the lamb) for about an hour, or until tender.
• In a small bowl, mix the minced garlic with the parsley and lemon zest (the "gremolata"). Set aside.
• Remove the shanks from the oven and transfer to a plate. Pass the sauce through a coarse strainer, pressing hard on the vegetables. Discard the vegetable pulp. Skim the fat from the surface of the sauce.
• Return the sauce to the casserole, season with salt and pepper and bring to a boil over moderately high heat until the sauce thickens as much as you like. I boil it for at least 10 minutes.
• Add the lamb shanks and squash; simmer just until warmed through. Add the cannellini beans if using, cover and remove from heat.
• Let stand for a few minutes to allow for the flavors to blend.
• Spoon the vegetables and sauce into 2 large shallow bowls and set the lamb shanks on top.
• Garnish with the gremolata and serve.

VEGETABLE STOCK FOR 10-HOUR BRAISED LAMB

Steps:

• Preheat oven to 400 degrees. Place onions, leeks, celery, parsnips, turnips, garlic, and mushrooms in a large roasting pan. Drizzle with olive oil and toss to coat. Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned, about 45 minutes.
• Transfer vegetables to a large stockpot. Add 2 cups water to roasting pan and scrape up browned bits from bottom of pan; pour into stockpot. Add 10 cups water to stockpot, along with parsley, thyme, bay leaf, peppercorns, wine, and salt. Bring to a boil over high heat, then reduce heat to low. Partially cover pot and gently simmer stock until vegetables are very soft, 30 to 45 minutes.
• Strain stock through a fine-mesh sieve into a large bowl; discard solids. Stir vinegar into stock and use immediately or cool to room temperature and transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months.

BRAISED LEG OF LAMB WITH ROOT VEGETABLES

Steps:

• Trim any excess fat from the lamb and season with salt and pepper.
• In a large pot (with a tight-fitting lid), add the oil and heat it over a high flame.
• Place the lamb in the pot and let it sear on all sides until golden brown (about 12-15 minutes).
• Remove from the pot and drain off all of the oil except for 2 tablespoons.
• Add the garlic, rosemary, thyme, tomato paste and cook for 3-4 minutes.
• Add the wine to the pot and reduce by ¾.
• Place the lamb back into the pot and cover completely with chicken stock; bring to a simmer (about 15 minutes).
• Preheat oven to 400 degrees.
• Put the lid on the pot and place in the oven, and cook for 3 hours.
• Add the carrots, celery root, rutabaga and cippolini onions to the pot and cook for 1 more hour, until the meat is tender and falling off the bone.
• Remove the lamb and place it on a serving platter.
• Using a slotted spoon, remove the vegetables and arrange them around the lamb.
• Strain the remainder of the sauce and put it back in the pot; reduce by 3/4 (approximately 20 minutes) until thickened and richly flavored.
• Season with salt and pepper.

FOUR & THIRTY BRAISED LAMB

Steps:

• Using a sharp knife, trim the skin and as much fat as possible from the lamb. Smear lightly with olive oil and season. Heat 1 tablespoon of the oil in a very large frying pan over a medium-high heat. Brown the lamb thoroughly on all sides, turning it with a big pair of tongs, then put it in a large, but fairly snug-fitting, casserole (a 4.8 litre/8 pint oval one is ideal). Reserve the pan.
• Slit lengthways through the first two layers of the leek, remove leaves and wash them. Put the bay leaf, thyme and celery inside one leaf and wrap with the other, to enclose the contents. Tie this 'faggot' with kitchen string and set aside. Rinse the rest of the leek and slice finely.
• Put the reserved frying pan over a low-medium heat and melt the butter. Tip in the onion, carrot and sliced leek and cook gently for 10-15 minutes, stirring frequently, until the vegetables have softened. Add them to the casserole, draining off any fat first. Reserve the pan.
• Preheat the oven to 150C/Gas 2/fan oven 130C. Break the garlic into cloves and place in a heatproof bowl. Cover with boiling water and leave for 1 minute, then drain, run under cold water and peel: the best way is to place a clove on a chopping board, nick off the root end and, without lifting the blade, pull the clove away. This removes the first bit of skin and the rest should come away easily. Set the cloves aside.
• Discard any fat from the frying pan and put it over a very high heat. Pour in the wine, scrape up any bits from the bottom and boil furiously for 5 minutes. Pour the wine and stock into the casserole. Add the garlic cloves and leek faggot, making sure they are immersed - the lamb should be at least half-covered. Do not add salt.
• Cover the casserole and put it into the oven. Braise for 4 hours, reducing the temperature to 140C/Gas 1/fan oven 120C for the last 2 hours and turning the lamb every hour. Remove the lamb, put it on a heated dish, drape loosely with foil and keep warm for up to 30 minutes.
• Strain 1 litre/13⁄4 pints of the cooking juices into a pan and bring to the boil over a very high heat. Bubble madly for 8-10 minutes until the liquid has reduced by half. Meanwhile, tip the vegetable debris (but not the faggot) into a food processor and whizz to a smooth purée. Whisk this into the reduced liquid to make the sauce. Check the seasoning, then keep the sauce at a bare simmer until you are ready to serve.

BRAISED LAMB SHANK WITH VEGETABLES

Steps:

• Heat oil in a large saucepan over medium high heat. Brown shanks in oil, about 20 minutes. Add water to cover, reduce heat to low and simmer for about 1 hour.
• Add potatoes, carrots and onions and simmer for about 1 hour. In a small bowl blend flour into melted butter to make a roux, then stir this into simmering dish to thicken.