VIETNAMESE LAMB SHANKS WITH SWEET POTATOES
Meltingly tender and full of classic Asian flavours, these lamb shanks are perfect for freezing
Provided by Diana Henry
Categories Dinner, Main course
Time 3h20m
Number Of Ingredients 16
Steps:
- Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and add the onions. Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min. Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Bring to the boil.
- Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more. The lamb should be completely tender and almost falling off the bones. Stir in the fish sauce, lime juice and 1 tsp sugar to just lift the flavour, then scatter with the mint, basil and the sliced chilli to serve.
LAMB SHANKS WITH SWEET POTATO RISOTTO AND SERRANO VINEGAR SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Season shanks on both sides with salt and pepper, to taste. Heat oil in a large rondeau until almost smoking. Add shanks and sear on both sides until golden brown. Remove shanks to a plate.
- Add onion, carrots, celery, and thyme to the pan, season with salt and pepper and cook until the vegetables are golden brown. Return the lamb to the pan, add the wine, and cook until completely reduced. Add stock to cover and bring to a boil. Cover and place in the oven. Cook for approximately 2 1/2 hours or until the meat is very tender.
- Strain sauce through a fine strainer into a medium saucepan. Add the serrano, sugar, and vinegar and cook until reduced by 1/2. Season with salt and pepper, to taste.
- Serve with Sweet Potato Risotto with Roasted Chanterelles.
- Place water in a medium saucepan and bring to a boil. Heat oil and butter in a medium high-sided saute pan. Add onion, season with salt and pepper, and cook until soft. Add rice and toss to coat in the mixture. Add wine and cook until completely reduced. Add 2 cups of the boiling water and cook until absorbed. Continue adding 1 cup of water at a time and cook, stirring often, until all liquid is absorbed. Repeat until rice is al dente.
- Stir in the sweet potato and mix until combined. Add the butter and Parmesan, and season with salt and pepper, to taste. Fold in the pine nuts and reserved chanterelles, and scrape the mixture into a bowl. Drizzle with the balsamic glaze and the white truffle oil.
- Preheat oven to 425 degrees F.
- Place mushrooms in a medium baking pan, toss with oil and season with salt and pepper, to taste. Roast until golden brown, about 15 to 20 minutes.
VIETNAMESE LAMB
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here it's marinated in a Vietnamese marinade overnight, then broiled or grilled into fantastic submission.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 15m
Number Of Ingredients 8
Steps:
- Combine cilantro, mint, fish sauce, lime juice, sugar, chile (like japaleño), and black pepper. Rub half of the mixture over 2 pounds of lamb shoulder chops or chunks, and marinate overnight.
- Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side. Serve with the remaining sauce.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 7 grams, Sodium 991 milligrams, Sugar 5 grams
LAMB SHANKS AND POTATOES
Take it easy: Your slow cooker or oven can work delicious magic with our lamb dinner to fix and forget.
Provided by Martha Stewart
Categories Lamb Recipes
Time 8h20m
Number Of Ingredients 11
Steps:
- In a 5- to 6-quart slow cooker, stir together tomatoes and puree, tomato paste, jam, garlic, orange zest, rosemary, ginger, and cinnamon. Season with salt and pepper. Add lamb and potatoes, stirring to combine.
- Cover, and cook on low for 8 hours (or on high for 5 hours), until lamb and potatoes are tender. Season again with salt and pepper, if desired. Serve.
- Preheat oven to 350 degrees. Follow step 1 (above), using a 5-quart Dutch oven or heavy pot with a tight fitting lid instead of the slow cooker. Add 2 cups water, and cover. Transfer to oven; cook until lamb and potatoes are tender, 2 to 2 1/2 hours.
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