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
LAMB STEW WITH RED WINE AND MUSHROOMS
THIS RICH LAMB STEW is perfect for cold winter nights. It leaves out the traditional potato in favor of mushrooms and oregano, which provide a wonderful earthy flavor. A final twist comes in the addition of soy sauce, which intensifies the taste of this satisfying dish.
Yield serves 4 to 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F.
- Season the lamb with 1 teaspoon of the oregano and the garlic powder, salt, and pepper.
- Heat 2 tablespoons of the olive oil in a large Dutch oven or a heavy pot with a tight-fitting lid over medium-high heat. Brown the lamb in two batches until deeply browned on two sides (about 4 minutes per side). Remove the browned lamb to a large bowl.
- Reduce the heat to medium heat. Add the remaining 2 tablespoons olive oil to the pot, along with the mushrooms and onions. Cover and cook for 3 minutes, stirring occasionally. Remove the onions from the pot and set aside. Add the remaining 1 tablespoon oregano, the garlic, and 1 tablespoon of the rosemary. Cook and stir for about 1 minute, being careful not to brown the garlic. Add the soy sauce, wine, and chicken stock. Stir to deglaze the bottom of the pot. Increase the heat to high, bring to a boil, and return the lamb and any accumulated juices to the pot. Remove the pot from the heat, cover with a tight-fitting lid, and place in the oven.
- Bake for 1 hour, and then stir. Bake for an additional 45 minutes, remove from the oven, and test the lamb for tenderness by prodding it with a fork. If it is not tender, return it to the oven for 15 to 30 minutes. When the lamb is tender, add the reserved onions. Cover and return the pot to the oven and bake for 15 minutes.
- Before serving, stir in the remaining 1 teaspoon rosemary. Serve hot.
- The stew can be refrigerated for 5 days or frozen for up to 3 months. Reheat in a covered saucepan over medium heat.
TRADITIONAL LAMB STEW
This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.
Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
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- TO MAKE THE DUMPLINGS 1. Preheat or turn the oven up to 190°C/375°F/gas 5. 2. Put the flour and a pinch of sea salt and black pepper into a bowl, then grate in the cold butter. Using your fingers, gently rub in the butter until it begins to resemble breadcrumbs. Then add a splash of cold water to help bind it into a dough. 3. Divide the dough into 12 pieces and gently roll each into a round dumpling. The dumplings will suck up quite a bit of moisture, so if your stew looks dry, add a cup of boiling water and give it a good stir. 4. Place the dumplings on top of your stew and press down lightly, so they’re half submerged. Cook in the oven, or on the hob over a medium heat, with the lid on for 30 minutes.
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