LAMB & FENNEL SPAGHETTI BOLOGNESE
Try out something new with mince- this pasta sauce is flavoured with fennel and rosemary and contains salty olives
Provided by Jennifer Joyce
Categories Main course
Time 40m
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat a little of the olive oil. Add the lamb mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Drain off and discard any excess fat.
- Add the remaining oil, the fennel, garlic, rosemary and some seasoning, then cook for about 8 mins until soft and golden. Pour in the tomatoes, break up with the spoon, then add the olives. Simmer for about 15 mins until thickened.
- While the sauce is cooking, cook the spaghetti following pack instructions. Serve with grated Parmesan and a green salad, if you like.
Nutrition Facts : Calories 665 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 38 grams protein, Sodium 0.8 milligram of sodium
LAMB SHANKS WITH MUSHROOM BOLOGNESE
Provided by Michael Chiarello : Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees F.
- Heat 3 tablespoons of the olive oil in a large deep, ovenproof pot over medium heat until hot. Season the shanks with salt and pepper. Brown on all sides, about 10 minutes, and remove to a plate.
- Raise the heat to medium-high, add the mushrooms, and do not move them until they begin to brown (about 1 minute). Season with salt and pepper. Saute until brown all over, about 5 minutes. Remove to another plate and reserve for final assembly.
- Reduce the heat to medium; add the remaining 3 tablespoons olive oil to the pot. Add the garlic and saute briefly until light brown. Add the onion, carrot and celery. Season with salt and pepper, and saute for another 10 minutes. Add the wine and bay leaf. Bring to a boil over high heat and cook until reduced by half. Add the stock and tomatoes and bring to a boil again. Add fresh oregano. Season with salt and pepper.
- Return the meat to the pot, cover, and place in the oven to braise until fork tender. Test at 2 hours, but the shanks may take as long as 4 hours. Allow the meat to cool in the liquid to room temperature. Remove from the braising liquid and reserve separately. Skim off and discard the fat from the braising liquid. (The recipe may be made to this point a day ahead, covered, and refrigerated).
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 12 minutes, then drain.
- Pour the defatted braising liquids into a saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the basil and return the shanks to the sauce and simmer gently, just until heated. Remove and keep warm. Add the mushrooms and pasta to the sauce and heat gently until warmed through. Pour onto a large, deep platter or divide among plates and top with the shanks.
LAMB SHANKS WITH MUSHROOM BOLOGNESE
Make and share this Lamb Shanks with Mushroom Bolognese recipe from Food.com.
Provided by Mysterygirl
Categories Lamb/Sheep
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 300°F.
- Heat 3 tablespoons of the olive oil in a large, deep, ovenproof pot over medium heat until hot.
- Season the shanks with salt and pepper and brown on all sides, about 10 minutes.
- Remove to a plate.
- Raise the heat to medium-high, add the mushrooms, and do not move them until they begin to brown, about 1 minute.
- Season with salt and pepper and sauté until brown all over, about 5 minutes.
- Remove to another plate and reserve for final assembly.
- Reduce the heat to medium, add the remaining 3 tablespoons olive oil to the pot, and heat until hot.
- Add the garlic and sauté briefly until light brown.
- Add the onion, carrot, and celery, season with salt and pepper, and sauté until light brown, about 8 minutes.
- Add the wine and bay leaf, bring to a boil over high heat, and cook until reduced by half.
- Add the stock and tomatoes and bring to a boil again.
- Season with salt and pepper.
- Return the meat to the pot, cover, and place in the oven to braise until fork tender.
- Test at 2 hours, but the shanks may take as long as 4 hours.
- Let the meat cool in the liquid to room temperature.
- Remove from the braising liquid and reserve separately.
- Skim off and discard the fat from the braising liquids.
- (The recipe may be made to this point a day ahead, covered, and refrigerated. See Chef's Note.) Bring a large pot of water to a boil.
- Add salt and the pasta and cook until al dente, about 12 minutes.
- Drain.
- Meanwhile, pour the defatted braising liquids into a saucepan and bring to a boil over high heat.
- Reduce the heat and simmer for about 10 minutes, skimming the surface all the while.
- Add the basil and oregano.
- Return the shanks to the sauce and simmer gently just until heated through, then remove and keep warm.
- Add the mushrooms and pasta to the sauce and heat gently until warm through.
- Pour onto a large, deep platter or divide among plates and top with the shanks.
- Serve immediately.
- Variation: If you wish to serve the meat off the bone (which turns this into a pasta dish rather than meat on a bed of pasta), tear the meat into big chunks and return it to the sauce with the mushrooms.
- Cook just until reheated.
- Add the pasta, stir, and heat through.
- Taste for seasoning and serve immediately.
- Chef's Note: It is acceptable and even preferable to do this dish a day ahead.
- It is much easier to defat the braising liquid after it has been refrigerated.
- The meat can even cook while you sleep.
- For example, from midnight to 6:00 a.
- m.
- at 250°F.
- You can also cook the whole dish in a covered pot on the stove-top.
- There is a caramelization of flavors in oven braising that stove-top cooking does not replicate.
- If the shanks are cracked cut through the bone in the middle they will cook through to tenderness more rapidly, closer to 2 hours than 4 hours.
Nutrition Facts : Calories 1232.4, Fat 57.5, SaturatedFat 17.3, Cholesterol 247.5, Sodium 475, Carbohydrate 66.6, Fiber 5.8, Sugar 13.1, Protein 87.8
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- Put the olive oil in a wide, deep saucepan and add the chopped onion, carrots and celery. Cook with the lid on over a gentle heat for about 5 minutes, until softened but not coloured.
- Turn the heat up to medium/high and add the mince. Fry for 5-10 minutes until the mince has browned all over and is flecked with darker brown. (If using leftovers, simply add in the leftovers and skip the rest of this step.)
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- I like to mince everything up in a food processor. If you don’t have one, mince the onion, garlic cloves and carrots by hand—no biggie!
- Meanwhile, bring a pot of salted water to a boil. Drop in your pasta and cook until al dente. Drain the pasta, reserving about 1 cup of pasta water. In the same pot that you cooked the pasta, add a few ladles of the sauce and add the drained pasta. Toss it in the sauce until it’s covered. If needed, add a splash or two of pasta water.
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