Lamb Braised With Green Olives Recipes

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LAMB BRAISED WITH GREEN OLIVES

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 2h

Yield Four to six servings

Number Of Ingredients 10



Lamb Braised With Green Olives image

Steps:

  • Warm the oil in a large heavy skillet or Dutch oven, and saute the rosemary, garlic and red-pepper flakes over low-medium heat for 4 or 5 minutes, until the garlic begins to turn golden. Add enough lamb to fit comfortably in the pan, and saute, turning several times, until it is evenly browned. Transfer it to a platter. Repeat until all the lamb is cooked, adding oil as needed.
  • Add the wine and the bouillon cube or broth to the skillet and cook over medium-high heat until the liquid has reduced by about half. Return the lamb to the pan, add the tomato, cover and cook over very low heat for about 1 hour, until the lamb is easily pierced with the tip of a knife.
  • Let the lamb sit for a few hours or overnight and reheat it. Skim off any fat, cover and simmer for half an hour, stirring in the olives during the last 5 to 10 minutes. Adjust the seasoning with salt and pepper and serve.

Nutrition Facts : @context http, Calories 600, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 16 grams, Sodium 740 milligrams, Sugar 1 gram

1/4 cup extra-virgin olive oil
2 sprigs rosemary, needles stripped from the branches and minced
2 cloves garlic, minced
1/8 teaspoon red-pepper flakes
3 pounds lamb shank, trimmed of fat and cut into 2-inch cubes
1 cup dry white wine
1/2 cube chicken bouillon or cup chicken broth
1 large ripe tomato (about pound), peeled, seeded and chopped
3/4 cup green olives in brine, drained, rinsed and pitted
salt and freshly ground black pepper to taste

BRAISED LAMB SHANKS WITH GREEN OLIVES AND APRICOTS

Provided by Tyler Florence

Categories     main-dish

Yield 4 servings

Number Of Ingredients 19



Braised Lamb Shanks With Green Olives And Apricots image

Steps:

  • First off, you want to marinate the lamb shanks for a few hours to really penetrate the deep flavor; the wine also tenderizes the meat. Put the shanks in a large glass bowl and season with salt and pepper. Break up the thyme and rosemary with your hands to release the oils and toss them on top of the lamb. Add the lemon peel, garlic, cloves, cinnamon, peppercorns, bay leaves, and sugar. Pour in the bottle of wine, cover and refrigerate for 4 to 6 hours.
  • Line a few layers of paper towels on the counter. Pull the lamb shanks out of the wine marinade (reserving it for later), and lay them out on the paper towels, cover with more paper towels and pat the meat dry really well. Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the lamb shanks in the seasoned flour; tapping off the excess.
  • Preheat the oven to 350 degrees F.
  • Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add the oil. Sear the lamb shanks, turning carefully with tongs, so all sides are a brown caramel color. Drizzle with a little more oil if needed. Do this in batches if the shanks are big and look crowded in the pot. Strain marinade reserving the wine. Add the wine, remaining 2 sticks of cinnamon, remaining 2 sprigs of thyme and the stuff from the marinade. Cook until slightly reduced, about 5 minutes. Pour in the stock and add the onions, carrots, olives, and apricots; bring to a boil. Cover the pot. Place in the oven for 2 1/2 to 3 hours.
  • Transfer the lamb shanks to a large platter. Spoon the onions, olives, and apricots over them. Strain the braising juices and season with salt and pepper. Pour the sauce over the platter and serve with some crusty bread.

4 lamb shanks, about 8 ounces each
Kosher salt and freshly ground black pepper
6 sprigs fresh thyme, plus 2 sprigs
2 sprigs fresh rosemary
1 lemon, zested in big strips
2 garlic cloves, halved
1/2 teaspoon whole cloves
2 cinnamon sticks, plus 2 sticks
1 teaspoon whole black peppercorns
2 bay leaves
1 tablespoon sugar
1 bottle full-bodied red wine, such as Cabernet Sauvignon
1/4 cup all-purpose flour
3 tablespoons olive oil
2 cups lamb or chicken stock
1 cup pearl onions, peeled
3 carrots, coarsely chopped
12 large green Spanish olives
12 dried apricots

GREEN OLIVE, LEMON, AND GARLIC-ROASTED LEG OF LAMB WITH POTATOES AND PAN GRAVY

Categories     Citrus     Garlic     Lamb     Olive     Roast     Easter     Spring     Gourmet

Yield Serves 6 with lamb left over

Number Of Ingredients 13



Green Olive, Lemon, and Garlic-Roasted Leg of Lamb with Potatoes and Pan Gravy image

Steps:

  • Preheat oven to 450°F.
  • With a vegetable peeler remove zest from lemon and reserve lemon. Pit olives. In a food processor finely chop zest, olives, garlic, and parsley with 2 tablespoons oil.
  • Peel potatoes and cut into 1 1/2-inch pieces. In a large flameproof roasting pan toss potatoes with remaining 2 tablespoons oil to coat and season with salt and pepper. Arrange lamb on potatoes and with the tip of a sharp small knife cut small slits all over lamb. Rub olive mixture over lamb, pushing it into slits. Halve reserved lemon and squeeze juice over lamb. Season lamb with salt and pepper and roast with potatoes in middle of oven 20 minutes.
  • Reduce temperature to 350°F.
  • Roast lamb and potatoes, loosening potatoes from pan with a metal spatula and turning them occasionally, 1 hour more, or until a meat thermometer inserted into thickest part of meat registers 135°F. Transfer lamb to a cutting board and let stand while making gravy. Transfer potatoes to a large bowl and keep warm.
  • Make gravy:
  • In a cup with your fingers blend together flour and butter. Add wine and water to roasting pan and deglaze pan over moderately high heat, stirring and scraping up brown bits. Transfer mixture to a small saucepan and bring to a boil. Whisk in flour mixture, whisking until incorporated, and simmer gravy, stirring occasionally, 1 minute. With a slotted spoon remove any potato pieces from gravy.
  • Garnish lamb with lemon halves and olive branches and serve with gravy and potatoes.

1 large lemon
1/3 cup brine-cured green olives (preferably Italian)
4 large garlic cloves
1/4 cup packed fresh flat-leafed parsley leaves
4 tablespoons olive oil
3 pounds boiling potatoes (preferably Yukon Gold)
a 7-pound leg of lamb (ask butcher to remove pelvic bone and tie lamb for easier carving)
For pan gravy
1/2 tablespoon all-purpose flour
1/2 tablespoon unsalted butter
1/2 cup dry white wine
1/2 cup water
Garnish: lemon halves and olive branches

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