Braised Lamb Shank North African Style

Ingredients

4 (about 5 lb total) bone-in lamb shanks,
1-1/2 tsp Kosher salt
1-1/2 tsp freshly ground black pepper
1/4 cup olive oil
4 cup yellow onions, coarsely chopped
2 ribs celery, coarsely chopped
1 carrot, coarsely chopped
2 Navel oranges, coarsely chopped
4 cinnamon sticks
2 tbsp cumin seeds
2 tbsp coriander seeds
2 cups orange juice
4 cups chicken broth

Method

  1. Preheat oven to 400°F.
  2. Season lamb with salt and pepper. Cook lamb in hot oil in a 12-inch cast-iron skillet or saute pan over medium-high heat 8 to 10 minutes or until browned; drain.
  3. Transfer lamb to a roasting pan. Set aside.
  4. Discard oil and drippings in skillet. Add onions, celery and carrot, and saute 2 to 3 minutes. Stir in oranges and the 3 spices. Cook, stirring occasionally, 5 minutes or until onions are softened and spices are fragrant.
  5. Increase heat to high, and stir in orange juice. Cook, stirring occasionally, 10 minutes or until liquid is reduced by half.
  6. Stir in broth, and cook, stirring occasionally, 10 minutes.
  7. Pour vegetable mixture over lamb in roasting pan. Cover tightly.
  8. Bake at 400°F for 3 hours or until meat is tender enough to fall off the bone. Let stand 5 minutes before serving.

Makes 4 servings.

Source: Cooking in Everyday English

Braised Lamb Shoulder Casserole

Ingredients

1 shoulder of lamb, about 4-1/2 1b, boned
2-3 tbsp olive oil
sea salt and black pepper
1 onion, peeled and cut into 1/2-inch dice
2 celery stalks, trimmed and cut into 1/2-inch dice
2 carrots, peeled and cut into 1/2-inch dice
1 leek, trimmed and chopped
1 garlic bulb, halved horizontally
pinch of rock salt
1 bay leaf
few thyme sprigs
few rosemary sprigs
1 tbsp tomato paste
1 bottle of white wine
1/4 tsp white peppercorns
2-1/2 cups chicken stock
2-1/2 cups veal stock

Topping

2-3 large waxy potatoes
2 tbsp clarified butter

Method

  1. Trim the lamb of excess fat, then cut into chunks.
  2. Heat the olive oil in large ovenproof casserole. Season the lamb with salt and pepper and pan-fry in several batches for about 2 minutes on each side until evenly browned. Remove to a plate with a slotted spoon.
  3. Add a little more oil to the casserole and saute the vegetables with the garlic, salt, and herbs over high heat for 3 to 4 minutes. Stir in the tomato paste. Cook for 2 minutes until the vegetables are golden brown, then pour in the wine, stirring to deglaze. Bring to a boil and let bubble until reduced to a sticky glaze.
  4. Add the peppercorns and pour in the stocks. Return the lamb to the casserole and stir. Partially cover and simmer very gently for 2 to 2-1/2 hours until the lamb is very tender. Let cool in the braising liquor.
  5. Cook the potatoes in salted water for 15 to 20 minutes until just tender when pierced with a skewer. Drain and while still hot, peel off the skins. Cut the potatoes into thin slices and spread out on a baking sheet lined with paper towels to cool and dry out a little.
  6. Drain the lamb and vegetables in a colander set over a clean pan to save the liquor. If using the full quantity of liquor, then reduce by half. Season.
  7. Preheat the oven to 425°F (220°C).
  8. Put the lamb and vegetables into a casserole or divide among individual ovenproof dishes. Pour over enough reduced liquor to come just below the lamb and vegetables. Arrange the potato slices overlapping on top and brush generously with clarified butter. Sprinkle with salt and place the dishes on a large baking sheet. Bake for 15 to 20 minutes or until the potatoes are golden brown around the edges.

Makes 4 servings.

Source: Gordon Ramsay’s Maze

Skewers of Ground Lamb with Fennel and Beet Salad

Ingredients

500 g ground lamb
1 teaspoon dried mint
2 cloves garlic, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 small red onion, grated
sea salt and cracked black pepper
extra virgin olive oil, for brushing
1 medium fennel bulb (300 g), trimmed and thinly sliced
1/2 cup fennel fronds
1 bunch baby beetroot (300 g), trimmed and thinly sliced
1 bunch golden beetroot (300 g), trimmed and thinly sliced
2 cups baby (micro) red-veiled sorrel leaves (optional)
1/2 cup mint leaves

Tahini Dressing

1/4 cup tahini
1/4 cup apple cider vinegar
2 tablespoons maple syrup
2 tablespoons lemon juice
2 tablespoons water
sea salt and cracked black pepper

Method

  1. To make the tahini dressing, place all ingredients in a bowl. Whisk to combine and set aside.
  2. Preheat a char-grill pan or barbecue over medium heat.
  3. Place the lamb, dried mint, garlic, cumin, coriander, onion, salt and pepper in a large bowl and mix well to combine.
  4. Shape tablespoons of the lamb mixture around the ends of 15-cm bamboo skewers.
  5. Brush with oil and cook the skewers, turning every 2-3 minutes, for 10 minutes or until cooked through.
  6. Place the fennel, fennel fronds, beetroot, baby sorrel, and mint leaves in a bowl and toss to combine. Top with the skewers and drizzle with the tahini dressing to serve.

Makes 4 servings.

Source: Donna Hay

French-style Slow-cooked Casserole with Chicken, Lamb and Beans

Ingredients

3-1/2 lb roasting chicken
1 lb dried navy beans, soaked overnight and drained
2 bay leaves
2 large onions, peeled and sliced
2-3 garlic cloves, crushed
1 bouquet garni
2 medium carrots, scraped and thinly sliced
2-1/4 1b lean lamb, cut into fingers
4 celery stalks, thinly sliced
1 lb tomatoes, skinned and sliced
3 tablespoons tomato paste
1 teaspoon whole grain mustard
salt
freshly ground black pepper
2 tablespoons chopped parsley
1 tablespoon chopped parsley, to garnish

Method

  1. Preheat oven to 300ºF.
  2. Put the chicken and beans in a large pan with the bay leaves, 1 sliced onion, the garlic and the bouquet garni. Cover with water, bring to the boil, cover the pan and boil for 10 minutes. Lower the heat and simmer for 1 hour.
  3. Drain the chicken and beans, reserving the stock. Cut the flesh from the bones. Discard the bouquet garni and bay leaves.
  4. In a large casserole, make layers of the chicken, beans, remaining onion, carrots, lamb, celery and tomatoes. Mix together the tomato paste, mustard and 41/2 cups of the reserved stock, season with salt and pepper and stir in the parsley.

  5. Pour the stock into the casserole and cook, uncovered, in a preheated oven for 3 hours.
  6. Add a little more hot stock, if necessary with the parsley sprigs and return to the oven for 45 minutes.

Makes 8-10 servings.

Source: Recipes for Good Health

Couscous with Lamb and Vegetables

Ingredients

1 lb medium couscous
salt
2-1/2 tablespoons sunflower oil
2-1/4 lb lean leg of lamb, trimmed of excess fat and cut into 2 inch cubes
12 pearl onions or shallots, peeled
1 teaspoon chili powder
1 teaspoon ground coriander
1-1/4 tablespoons tomato paste
1 lb tomatoes, peeled and sliced
1-1/4 cups beef stock
2 medium carrots, scraped and sliced
2 medium potatoes, peeled and diced
1 cup frozen peas
1 cup frozen snap beans
2-1/2 tablespoons chopped coriander leaves, or parsley, to garnish.

Method

  1. Rinse the couscous in a strainer under cold, running water. Fork over the grains to break up any lumps. Fit a steamer or colander lined with a double-thickness of clean dish towel over a pan of boiling water. Add the couscous a little at a time, forking it through all the while. Season with salt and steam, uncovered, for 30 minutes.
  2. Turn the couscous into a large bowl and pour on 2 cups cold water. Mix well with a fork and set aside.
  3. Heat the oil in a large pan, or the base of the steamer, and fry the lamb over moderate heat, stirring it to brown evenly. Stir in the onions, chili powder and coriander and cook for 1 minute. Stir in the tomato paste, tomatoes and stock and bring to the boil.
  4. Cover the pan and simmer for 1 hour.
  5. Add the carrots and potatoes, cover and continue simmering for 15 minutes.
  6. Add the peas and beans. Place the steamer or the colander lined with a dish towel on the pan. Place the couscous grains in the top, cover with a lid or foil and continue cooking for 15 minutes. Fluff up the grains with a fork from time to time.
  7. Spoon the meat and vegetables into the center of a heated serving dish and arrange the couscous in a ring around the outside. Garnish with the chopped coriander.

Makes 6 servings.

Source: Cooking Naturally