Lamb Stew With Orange Sage Currants And Spinch With Pine Nut Gremolata Recipes

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.

Steps:

• Preheat the oven to 350 degrees F.
• Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
• Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
• Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.

Steps:

• In a large Dutch oven or similar pot, heat 1/2 cup oil over medium-high. Add the onion, garlic and chile, and cook, stirring frequently, until golden brown, 8 to 10 minutes. Push the vegetables to one side and add the lamb to the other. Cook until lightly browned on all sides, 3 to 8 minutes total. Add 2 tablespoons kosher salt (or 1 tablespoon coarse kosher salt or fine salt) and 4 cups water, then stir and bring to a gentle boil, skimming any scum that rises to the surface. Cover, reduce heat to low and cook until the lamb is tender, 1 hour and 5 minutes to 2 hours.
• Meanwhile, in a kettle or a small saucepan, bring 1/2 cup water to a boil, and keep at a simmer.
• In a very large skillet with a lid, heat the remaining 1/2 cup oil over medium. Add the cilantro and garlic chives, and fry, stirring occasionally, to bring out all the flavors, about 5 minutes. Transfer the mixture to a small bowl.
• Place the same skillet over medium-high heat (no need to wash), add the chopped spinach and the just-boiled water, and cover partially. Cook, stirring occasionally, until all the liquid is gone, about 20 minutes.
• Add the lamb, 1 cup of its cooking liquid (any remaining broth can be refrigerated or frozen for another use) and the cilantro mixture to the spinach. Stir to combine well, then reduce the heat to low and simmer, uncovered, until all the flavors mingle, about 15 minutes. Taste, season with salt if desired and serve with challaw.

Steps:

• Heat oil in an 8-quart Dutch oven or other large pot over high heat until hot but not smoking. Season meat lightly with salt and pepper and sear in oil until browned on all sides, about 5 minutes. Add onions and garlic and cook an additional 5 minutes. Add tomato paste and stir to incorporate, cooking for 2 to 3 minutes. Add celery, carrots, parsnips, chick peas, wine, chicken broth, tomato sauce, orange zest, segments and juice, and cumin. Bring to a boil, then reduce heat, cover and simmer until lamb is tender, about 90 minutes. Season with salt and pepper to taste. Remove from heat, cool slightly, and ladle into bowls. Top with fresh mint and serve.

Steps:

• 1. Preheat oven to 375°F.
• 2. Season the shank all over with salt and pepper. In a heavy-bottomed, 6- to 8-quart casserole, heat the olive oil until smoking. Place the shank in the pan and brown all over for 12 to 15 minutes, turning with long-handled tongs to sear every surface. Remove the shank and set aside.
• 3. Reduce the heat to medium, add the carrot, onion, celery, and thyme, and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes. Add the tomato sauce, chicken stock, and wine and bring to a boil. Return the shanks to the pan, making sure they are submerged at least halfway; if not, add more stock. Cover the pan with a tight-fitting lid of aluminum foil. Braise in the oven for 2 hours, then remove the cover and cook another 30 minutes, until the meat is nearly falling off the bone.
• 4. Just before the meat is done make the gremolata. In a small bowl, combine the parsley leaves, pine nuts, lemon zest, and horseradish and mix well by hand. Sprinkle with a little salt and pepper and set aside.
• 5. Remove the casserole from the oven and let stand for 10 minutes before carving the shank and dividing among four warmed dinner plates, topped with the gremolata.

Steps:

• For lamb:
• Sprinkle lamb shanks generously with salt and pepper; dust with flour. Heat oil in heavy large deep pot over medium-high heat. Working in 2 batches, if necessary, add lamb to pot and cook until browned on all sides, turning often, about 10 minutes per batch. Transfer lamb to large bowl. Add onions, carrots, and celery to same pot; sauté until vegetables begin to soften, about 10 minutes. Add garlic and tomato paste; stir 1 minute. Stir in broth, wine, parsley, thyme, and bay leaves. Return lamb to pot; bring to boil (liquid may not cover lamb completely). Reduce heat to medium-low; cover and simmer until lamb is very tender and begins to fall off bones, turning occasionally, about 3 hours.
• Using tongs, transfer lamb to platter. Discard bay leaves and parsley sprigs. Spoon off fat from surface of pan juices; discard. Using immersion blender, puree pan juices until almost smooth. Season with salt and pepper. Return lamb shanks to pan juices. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.
• For gremolata:
• Mix all ingredients in small bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
• For vegetables:
• Bring large pot of salted water to boil. Add potatoes; cook until tender, about 18 minutes. Using slotted spoon, transfer potatoes to medium bowl. Add carrots to same pot; cook until tender, about 5 minutes. Using slotted spoon, transfer carrots to bowl with potatoes. Add sugar snap peas to same pot; cook 1 minute. Drain. Add to bowl with potatoes and carrots. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Bring lamb and pan juices to simmer over medium heat until heated through.
• Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add all vegetables; sauté about 5 minutes. Season with salt and pepper.
• Transfer lamb and pan juices to large platter or bowl. Surround with vegetables; scatter pea tendrils over vegetables. Sprinkle lamb with gremolata and serve.
• Ingredient tip:
• Green garlic has a more delicate flavor than mature garlic. The tops of green garlic look like green onions; the root ends are white and light purple. Look for green garlic at farmers' markets during the spring months.

Steps:

• Sprinkle lamb with salt, pepper, and garlic powder. Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until brown, about 10 minutes. Add onion and carrots and sauté until beginning to brown, about 5 minutes. Add garbanzo beans, broth, tomato sauce, and lemon juice and bring to simmer. Reduce heat to medium-low, cover pot and simmer gently until lamb is tender, about 1 hour.
• Add spinach to stew. Cover and cook until spinach wilts, stirring often, about 8 minutes. Season stew with salt and pepper. Serve with lemon wedges.

Steps:

• Seaon lamb stew meat with salt and pepper and sear in a heavy iron skillet.
• Saute all ingredrients until wine in a deep casserole for long enough to soften onions.
• Add the lamb pieces once they are well browned all over.
• Add wine and orange juice and allow to reduce to 1/4
• Add chicken stock to casserole and allow stew to simmer for an hour and a half
• Add celery and carrots and simmer for another 15 minutes.

Steps:

• Preheat oven to 400°F.
• Pat lamb chops dry and season with salt and pepper. Lightly spray a large shallow flameproof casserole or heavy ovenproof skillet (about 12 inches in diameter) with vegetable oil and heat over moderately high heat until hot but not smoking. In casserole brown lamb chops about 1 1/2 minute on each side and tranfer to a plate. Add onion to casserole and cook, stirring, over moderately low heat until softened. Add tomatoes, garlic, and rosemary and cook over moderate heat, stirring, 1 minute. Stir in broth and beans and simmer, stirring occasionally, 3 minutes.
• Arrange lamb chops on top of bean mixture and roast, uncovered, in middle of oven 5 minutes for medium-rare. Let lamb chops and bean mixture stand, loosely covered, 5 minutes. Transfer lamb chops to another plate and toss bean mixture with gremolata.
• Serve lamb chops with beans.

Steps:

• Make several slashes about 1cm deep in each shank, then put them in a large roasting tin. Rub the rosemary, oil and seasoning into the meat. Leave to marinate for 30 mins if you have time. Heat oven to 220C/fan 200C/gas 7.
• Brown the lamb shanks in the oven for 20 mins, turning halfway. Add the carrots and all but one of the garlic cloves, turn them in some of the fat in the pan, then roast for 5 mins more. Pour in the wine and stock (make sure the carrots aren't too submerged), then cover the tin tightly with foil. Reduce the oven to 160C/140C fan/gas 3 and cook for 2½ hrs or until the shanks are meltingly tender.
• Chop the parsley, lemon zest and the remaining garlic clove and mix to make the gremolata. Cover and chill until ready to serve.
• Lift the shanks and carrots from their broth, cover and keep warm. Skim most of the fat from the sauce, then boil the sauce hard for 10 mins in a pan to reduce it by half. Check the seasoning and add the peas and the onion greens for the last few mins.
• To serve, return the shanks and carrots to the tin, pour over the sauce, scatter with the gremolata and squeeze over some lemon juice, if you like.