BRAISED LAMB WITH RED WINE AND PRUNES
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 braised in a flavorful mixture of prunes, red wine and spices until tender.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
- Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 33 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 652 milligrams, Sugar 13 grams
BRAISED LAMB CHOPS WITH RED WINE AND FIGS
Start braising anywhere from 2 days to 2 hours before serving; as the meat stands in the rich sauce, the flavors have more time to develop.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Season lamb with fennel seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Heat oil in large high-sided ovenproof skillet over high heat. Sear chops until well browned, about 5 minutes per side.
- Add wine and vinegar. Boil until slightly reduced, about 2 minutes. Add stock, figs, and bay leaves. Bring to a boil.
- Braise lamb in oven, covered, for 45 minutes. Uncover. Braise, basting often, until lamb is tender and just falling off the bone, about 45 minutes more. (If liquid is not saucelike, simmer over medium-high heat until thickened.) Serve lamb with sauce.
ROSEMARY BRAISED LAMB SHANKS
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.
Provided by S. HODGE
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
- Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
- Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g
More about "braised lamb with red wine coffee and cardamom recipes"
RED WINE BRAISED LEG OF LAMB | DUDE THAT COOKZ
From dudethatcookz.com
Reviews 1Category Comfort FoodCuisine AmericanTotal Time 5 hrs 20 mins
- Heat a dutch oven pot on the stovetop at high heat. Add a tablespoon of cooking oil and sear the lamb for 3 minutes per side before removing it from heat. Remove the lamb from the pot and set it to the side.
- Lower heat to medium then add butter. Once the butter is melted, add cornstarch stirring until it binds. Add tomato paste, red wine, vegetable broth, and broth seasonings into the pot and stir.
BRAISED LEG OF LAMB WITH RED WINE SAUCE
From streetsmartkitchen.com
5/5 (5)Total Time 9 hrs 30 minsCategory Main CourseCalories 924 per serving
BRAISED LAMB IN RED WINE RECIPE (STOVETOP) - VEENA …
From veenaazmanov.com
RED WINE-BRAISED LAMB SHANKS RECIPE - JEREMY SILANSKY
From foodandwine.com
BRAISED LAMB IN RED WINE - THYME FOR COOKING
From thymeforcookingblog.com
RED WINE-BRAISED LAMB NECK RECIPE - TASTING TABLE
From tastingtable.com
4.9/5 (121)Category Main CourseCuisine AmericanTotal Time 4 hrs
LAMB CASSEROLE WITH RED WINE | RECIPES | JAMIE OLIVER
From jamieoliver.com
RED WINE BRAISED LAMB - FOOD24
From food24.com
RED WINE BRAISED LAMB SHANKS - BASIL AND BUBBLY
From basilandbubbly.com
BRAISED LAMB WITH HERB-SCENTED JUS RECIPE - FOOD & WINE
From foodandwine.com
COFFEE-BRAISED SPOON LAMB RECIPE | MYRECIPES
From myrecipes.com
RED WINE-BRAISED LAMB SHANKS - EATINGWELL
From eatingwell.com
BRAISED LAMB WITH RED WINE, COFFEE, AND CARDAMOM
From spicesforless.com
BRAISED LAMB WITH RED WINE, COFFEE, AND CARDAMOM
From worldbestcoffeerecipes.blogspot.com
BRAISED LAMB WITH RED WINE, COFFEE, AND CARDAMOM
From copymethat.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
BRAISED LEG OF LAMB IN RED WINE SAUCE | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
INDIAN-INSPIRED RECIPES FOR WEEKNIGHT COOKING - LOS ANGELES TIMES
From latimes.com
You'll also love