Winter Stew Of Braised Lamb Red Onions And Macaroni Food

BRAISED LAMB STEW

Steps:

• In a mixing bowl add 2 tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. Add the cubed lamb to the bowl and toss around to coat well. Cover and set aside.
• Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb.
• Add onions and carrots to the pot and sweat for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Stir in the tomato paste and chick peas, then return the lamb to the pot and stir in the lemon zest, chicken stock, apricots, and honey.
• Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender. Sprinkle the stew with chopped fresh cilantro and serve right out of the pot.

LAMB AND WINTER VEGETABLE STEW

Steps:

• Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.
• Mix in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.
• In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.
• Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.

WINTER STEW OF BRAISED LAMB, RED ONIONS AND MACARONI

Steps:

• Preheat the oven to 375 degrees.
• Heat vegetable oil in a large, heavy-bottomed saucepan over medium flame. Season lamb, and brown it evenly on all sides, 8 to 10 minutes. Remove lamb from pan, and discard excess fat.
• Return pan to heat, and add cubed celery, cubed carrots, cubed onions and whole garlic cloves. Saute for one minute. Add lamb along with wine, sachet of herbs and veal stock. Bring to a simmer, and skim any foam or residue that comes to the surface.
• Cover, and place pot in oven for about 50 minutes to an hour, or until lamb is very tender. Remove lamb from sauce, and strain liquids back into saucepan, discarding vegetables and sachet.
• When meat is cool enough to handle, shred lamb into strips. Cover and let stand.
• Bring a large pot of lightly salted water to a boil. Cook pasta until just short of al dente. Drain, and hold at room temperature.
• Meanwhile, to finish the dish, heat the 2 tablespoons olive oil in a heavy saucepan over medium setting. Add remaining celery, carrots, onion and chopped garlic. Saute for 2 to 3 minutes. Add tomatoes, parsley and reserved shredded lamb along with 3 cups of the strained lamb-braising liquid. Bring to a boil, and add cooked pasta. Bring to a simmer, and cook gently, stirring, for 2 minutes. Check seasonings.
• Serve immediately in a flat soup plate.

LAMB AND RED WINE STEW

Steps:

• Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.
• Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.

SWEET BRAISED LAMB PASTA

Steps:

• Season the lamb shanks with salt and pepper, to taste. Heat the oil in large heavy pot over medium-high heat. Working in batches, if necessary, to not overcrowd the pan, sear the shanks on all sides until deep brown, about 7 minutes. Remove the shanks to a plate and add the port. Bring to a simmer, scraping any brown bits off bottom of pan and reduce by 1/3. Add the mulling spices, wrapped in cheesecloth or in a muslin tea bag. Return shanks to the pot, adding water if needed, to cover the meat. Cover and simmer until the meat is tender, about 2 1/2 hours. Remove the shanks to a cutting board and let rest. Discard the mulling spices. Simmer the braising liquid until reduced and thickened, about 20 minutes.
• Meanwhile, cook the pasta to al dente according to package directions in a large pot of salted boiling water, about 4 minutes. Pull the meat from the bones, chop it and add it to the sauce. Drain the pasta, and add it to the meat and sauce. Toss and serve immediately. Enjoy!

RED WINE-BRAISED LAMB SHANKS

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add lamb shanks to skillet and cook until brown, turning occasionally, about 12 minutes.
• Transfer lamb to plate. Reduce heat to low. Add onion and garlic to skillet and sauté until tender, about 6 minutes. Return lamb to skillet. Pour in tomatoes with their juices and red wine. Stir in marjoram. Season generously with salt and pepper. Cover and simmer until lamb is very tender, turning lamb shanks occasionally, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Return to boil before continuing.)Uncover and boil liquid until reduced to sauce consistency if necessary.

RIGATONI WITH BRAISED LAMB RAGù

Steps:

• Preheat oven to 325°F. Heat oil in heavy large ovenproof pot over high heat. Sprinkle lamb shanks with salt and pepper. Add to pot and brown on all sides, about 12 minutes. Transfer lamb shanks to platter. Add onions, mushrooms, garlic, basil, rosemary and crushed red pepper to pot and sauté until vegetables are tender, about 8 minutes. Return lamb to pot. Add wine and boil until liquid has evaporated, about 6 minutes. Add 3 cups beef stock and tomatoes to pot; return to boil.
• Cover pot, transfer to oven and bake until lamb is tender, about 1 1/2 hours. Using tongs, transfer lamb to large bowl. Cool 10 minutes. Cut meat off bones into generous 1/2-inch pieces (discard bones). Return meat to sauce. Season to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold; cover and keep refrigerated. Rewarm over medium-low heat before continuing.)
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Transfer pasta to large serving bowl. Spoon sauce over pasta. Serve, passing Parmesan cheese separately.

LEMON SORBET

Steps:

• With a sharp paring knife, cut off the tops of the lemons (about one inch). With a teaspoon, remove the pulp from the lemons, being careful not to damage the shells.
• Extract the juice from the lemon pulp by pressing it through a sieve into a bowl. Reserve one cup of the juice.
• Put lemon shells including tops on a tray in the freezer.
• To make the sorbet, combine water and sugar in a heavy saucepan, and bring mixture to a boil. Boil for three minutes.
• Remove saucepan from heat and add lemon juice and lemon rind. Allow to cool.
• Put mixture into sorbet machine and freeze according to manufacturer's instructions.
• Beat the egg white and fold into the sorbet. Store in freezer.
• Just before serving, fill the lemon shells with the sorbet, decorate each with a mint leaf, and replace the tops.

SLOW BRAISED LAMB

Steps:

• Toss lamb chunks in seasoned flour, then shake off excess.
• Heat 2 tbsp of olive oil in a pan and fry lamb chunks all over to brown. Do this in batches. Remove from pan with a slotted spoon and transfer to a flameproof casserole.
• Add 2 tbsp more olive oil to the pan and fry onion to soften but not brown. Add to lamb. Next add carrots and celery and lightly brown. Add to lamb with garlic. Pour over stock and wine and bring to bubbling. Season with salt and freshly ground black pepper. Turn down to simmer, then cook over lowest heat for around 1 ¼ hours, or until lamb is tender. Sprinkle with parsley.
• Meanwhile, cook potatoes in lightly salted boiling water until soft to the point of a knife. Mash with extra virgin olive oil and egg to fabulous creaminess. Season with freshly ground black pepper. Briefly toss spinach in a pan with a little salted water to wilt. Drain.
• Serve lamb with mash and spinach on the side. Drizzle mash with more extra virgin olive oil.

ANCHOVY TAPENADE

Steps:

• Place olives in a food processor. Pulse until coarsely chopped. Stir remaining ingredients into olives. Set aside.

BRAISED RIBS OF BEEF WITH HORSERADISH DUMPLINGS

Steps:

• Preheat oven to 250 degrees.
• Heat oil in a 12-inch saucepot over medium-high setting. Season ribs and brown on both sides, about 10 minutes. Remove meat from pan, and set aside. Pour excess fat from pan, and add carrots, turnips, onion and shallots. Cook, stirring occasionally, until vegetables brown, about 15 minutes.
• Add red wine; stir and reduce by half, about 15 minutes. Add beer and place ribs back in pan. Cover with chicken stock. Cover, and place in a 250-degree oven for three to four hours, or until meat can be shredded with a fork.
• While meat is cooking, make dumplings (see recipe). Before serving, boil one quart of salted water. Cook carrots, parsnips and turnips about 15 minutes. At the same time, in another deep pan, braise kale (or vegetable of choice) in lightly salted water, about 5 minutes. When the root vegetables are done, add them to pot holding winter greens, and cook another minute.
• When meat is cooked, remove it from the pan, and set aside. Strain the braising broth through a fine sieve, and discard vegetables. Set aside.
• To serve, place braised ribs and reserved meat juices in a large saucepan with dumplings. Warm over medium heat. When warm, place on warmed serving plates, and surround with well-drained winter greens and root vegetables.

IRISH LAMB STEW

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
• Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
• Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.