Braised Lamb Ribs With Lentils Recipes

Steps:

• Cut lamb ribs apart and trim off heavy excess fat. With meat cleaver or sharp knife, cut each rib across into thirds so each piece is about 1 1/2 to 2 inches long.
• Wash lentils and pick over but do not soak.
• Place lamb ribs in cold skillet and gradually heat until they are frying and fat melts. Turn frequently so all sides brown.
• When lamb is golden brown on all sides, remove to 2-quart casserole or stew pot. Add onion and carrot to hot lamb fat in skillet and saute over moderate heat until golden brown. Stir in tomatoes and liquid, bring to boil and scrape in coagulated pan juices with wooden spatula. Pour over ribs in casserole. Add garlic, bay leaf, thyme, salt and pepper and 2 cups water.
• Bring to boil, then gently stir in lentils. Add enough additional boiling water to come just to level of lentils. Bring to boil, cover, reduce to simmer and cook steadily but gently for about 2 hours or until lentils and lamb are tender. Add boiling water as needed during cooking and stir gently every half-hour or so.
• Adjust seasonings, adding a few drops of vinegar if you like.
• This can be served with rice. One cup of raw rice cooked in boiling salted water will be about right.

Steps:

• Mix together the lemon rind, rosemary, sage and garlic and rub over the lamb steaks, then squeeze the lemon juice over the lamb steaks.
• Heat a large non-stick pan until hot and, over a medium-high heat, add the lamb steaks (and some of the lemon juice that has dripped off them when you transferred them to the pan) and fry for 1 minute on each side.
• Remove the lamb from the pan, and set aside.
• Add the bacon, onions, carrot and celery to the pan and fry for 2-3 minutes or until they are beginning to soften.
• Add the lentils and the stock - and any of the herbs and garlic that didn't make it into the pan earlier when you were browning the lamb steaks - and, over a high heat, return the lamb to the pan and bring the mixture to the boil.
• Reduce to a low-medium heat and simmer gently for 30-40 minutes or until the lentils are tender and most of the stock has been absorbed.
• Serve the lamb with potatoes mashed with buttermilk or low-fat milk. If the potatoes have been made ahead of time - and if you like spinach - mix through the mashed potatoes a packet of frozen spinach, which has not only been thawed, and thoroughly-drained but has also had all excess moisture squeezed from it.
• Chef's Note: Since I posted this recipe and last made this dish, I have found and posted the most fabulous recipe for vegetable stock, which is now my standard vegetable stock recipe: Vegetable Stock Recipe #135453.

Steps:

• Preheat oven to 325 degrees F.
• Trim away any excess fat from the beef, season liberally with salt and pepper, dust with flour. Braise the beef in a heavy-bottomed braising pan with 1/4 cup vegetable oil. Once the beef is browned, remove from the pan and place on paper towels to catch excess fat. Pour off all of the grease from the pan and then return the pan to the heat.
• Place about 1/4 cup of oil in the pan and add the carrot, onion, and celery. Lightly brown the vegetables over medium heat, stirring often with a wooden spoon. Once the vegetables begin to brown, add the tomato and garlic, and continue to saute until the juices have reduced and all of the vegetables are lightly browned and glazed.
• Deglaze the pan with the wine and simmer over medium heat, scraping the bottom of the pan with wooden spoon often to release any vegetables that may be sticking. Reduce the mixture until the wine is evaporated, the pan is dry, and the vegetables have a nice deep red wine glaze.
• Add the stock, bay leaves, and thyme to the pan. Bring the stock to a simmer, add the beef, and cover tightly with aluminum foil. Bake until tender, about 3 1/2 to 4 hours.
• Once the beef is tender, remove from the juice and set aside. Strain the juice into a saucepan and bring to a simmer. Skim any fat or particles that may rise to the surface. Reduce the liquid by 1/4 while continuing to skim the surface. Once reduced, strain the liquid and set aside until ready to serve.
• Serve with Portobello Mushrooms and Lentils.
• Remove the stems and gills from mushrooms. Brush each liberally with olive oil and season with salt and pepper. Grill the mushrooms over moderate temperature, just until tender, about 3 minutes on each side. Slice the cooked mushrooms into 1/4-inch slices and then toss with about 2 teaspoons of olive oil and thyme.
• Pick over the lentils to check for stones and other debris. Place lentils into sauce pan and cover with cold water. Quickly bring to a simmer and then strain and cool. Return lentils to pan and cover them with water. Bring to a boil and simmer until tender, about 15 to 20 minutes. Strain and spread them into one layer on a sheet tray. Set aside and reserve at room temperature. Cut the celery, carrot, and the leek into brunoise, and place in large mixing bowl. Add the still warm lentils to the mixture, toss evenly and briefly refrigerate. Whisk together the mustard, vinegar, and olive oil then toss with cooled lentil/vegetable mixture. Add the speck and chopped parsley. Reserve the mixture until ready to serve.

Steps:

• Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.

Steps:

• Preheat oven to 500°F. Spread onions, celery, and carrots over bottom of large roasting pan. Rub thyme and mint over lamb shanks; sprinkle generously with salt and pepper. Place lamb shanks atop vegetables. Drizzle 3 tablespoons oil over. Roast uncovered 30 minutes. Pour 1 cup chicken stock over lamb and vegetables in pan. Reduce oven temperature to 425°F. Continue to roast uncovered until lamb is very tender and almost falls off bones, adding 1 cup stock to pan every 30 minutes and turning and basting lamb occasionally, about 3 hours longer. Using tongs, transfer lamb shanks to bowl; cover to keep warm.
• Transfer vegetables and pan juices to large saucepan; skim fat from surface. Add remaining 1 cup stock, wine, juniper berries if desired, and bay leaf to saucepan. Simmer 10 minutes to blend flavors. Strain, pressing on solids to extract as much vegetable pulp and liquid as possible. Return strained liquid to same saucepan; bring to boil. Mix flour and butter to blend in small bowl. Add to saucepan; whisk until sauce thickens slightly and is reduced to 2 cups, about 2 minutes. Season sauce with salt and pepper.
• Spoon Braised Lentils onto 4 plates. Drizzle remaining 2 tablespoons oil over lentils. Top each serving with 1 lamb shank. Spoon sauce over lamb.
• Available in the spice section of most supermarkets.

Steps:

• For the lamb, sear in a casserole dish in the olive oil until well browned.
• Remove the lamb and then add the onion, garlic, and tomatoes.
• Cook for a minute or two and add the lamb.
• Add the stock, red wine, bay leaves, olives, and thyme.
• Cover and cook in the oven at 350 degrees for two hours. The lamb should be almost falling off the bone.
• Meanwhile, fry the carrot, onion and celery with the olive oil for a few moments and then add the stock, tomatoes, bay leaves, and lentils.
• Simmer until the liquid has gone and the lentils are tender. Add a splash more oil and the lemon juice.
• Take the lamb out, reduce the stock for a moment and flake off some big chunks of lamb.
• Place a pile of lentil in a rustic dish and place the lamb on top. Spoon the sauce over and around and serve.
• Recipe provided by Seaport Hotel Culinary Team.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add ribs to the hot oil and cook until browned on all sides, 5 to 7 minutes. Transfer ribs to a plate. Add onion, 1/3 of the celery, and garlic to the pot; cook and stir until onion is translucent, about 5 minutes. Cancel Saute function.
• Place a trivet in the pot and lay ribs on top; season with salt and pepper. Pour in 1 cup beef broth and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Transfer ribs to a cutting board and remove any remaining fat. Shred the meat and return it to the pot, along with the bones.
• Cover meat with lentils, mushrooms, carrots, and remaining celery; stir to combine. Pour in remaining beef broth and water until 1/2 inch higher than food. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Remove and discard bones before serving.