Braised Lamb Shanks with Red Wine

Ingredients

6 even-sized lamb shanks, about 4-1/2 lb. in total
1 large onion, thinly sliced
3 carrots, cut into thin sticks
4 garlic cloves, thinly sliced
2-3 sprigs of rosemary
1/2 teaspoon black peppercorns
1 bottle robust red wine, 750 ml, such as Shiraz, Malbec, or Zinfandel, plus 1/2 cup extra to finish
4 tablespoons olive oil
2 cups strained tomatoes tomato ketchup, to taste
sea salt and freshly ground black pepper
creamy mashed potatoes, to serve

Method

  1. Put the lamb shanks in a large, heavyweight plastic bag. Add the onion, carrots, garlic, rosemary, and peppercorns. Pour in the bottle of wine, then pull up the sides of the bag so the marinade covers the meat. Secure the top of the bag with a wire twist. Put the bag in a bowl or dish and refrigerate overnight.
  2. The next day, remove the lamb shanks from the marinade, pat them dry with paper towels, and season with salt and pepper. Strain the marinade through a sieve into a large bowl and reserve the vegetables.
  3. Heat half the oil in a large flameproof casserole, add the lamb shanks, and brown them thoroughly on all sides — you may need to do this in 2 batches.
  4. Remove the lamb and set it aside. Add the remaining oil to the casserole, then add the reserved vegetables and saute briefly until they begin to soften. Add a few tablespoons of the marinade and let it bubble up, incorporating any caramelized juices that have stuck to the casserole.
  5. Stir in the strained tomatoes and the rest of the marinade, then return the lamb shanks to the pan. Spoon the vegetables and sauce over the lamb and bring to simmering point.
  6. Cover the meat tightly with parchment paper, put the lid on the casserole, and cook in a preheated oven at 325°F for 1-3/4 to 2 hours until the meat is almost tender.
  7. Remove the lid and paper and cook for a further 30 minutes.
  8. Remove the rosemary sprigs, let cool, cover, and refrigerate overnight.
  9. The next day, carefully remove any fat that has accumulated on the surface. Reheat gently on the top of the stove until the sauce comes to simmering point. If the sauce isn’t thick enough, remove the lamb shanks from the pan, simmer the sauce until it thickens, then return the lamb to the pan.
  10. Add the remaining glass of wine and simmer for a further 15 minutes. Season to taste with salt and pepper and sweeten with a little tomato ketchup, if necessary. Serve with creamy mashed potatoes.

Makes 6 servings.

Source:Cooking with Wine

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Lamb Burger with Cheese and Olive

Ingredients

1/4 oz butter
1/2 small onion, finely chopped
7 oz ground lamb
1/4 cup roughly chopped pitted black olives
1/4 cup fetta cheese, crumbled
1 tablespoon oregano leaves
sea salt and cracked black pepper
olive oil for shallow frying
1-1/2 oz baby spinach leaves
2 soft bread rolls
1 vine-ripened tomato, sliced

Method

  1. Preheat the oven to 180°C (350°F).
  2. Melt the butter in a non-stick frying pan over medium heat. Add the onion and cook for 3 minutes or until soft. Remove and cool slightly.
  3. Combine the lamb, olives, fetta, oregano, salt, pepper and onions. Divide the mixture into 2 and shape into patties.
  4. Heat the oil in a non-stick frying over medium heat until hot. Add the patties and cook for 3-4 minutes on each side or until cooked through.
  5. To assemble, place the spinach leaves on the rolls and top with the tomato and lamb patties.

Makes 2 servings.

Source: Donna Hay

Italian-style Grilled Lamb Chops

Ingredients

3 frenched racks of lamb (each rack about 1-1/2 pounds with 8 ribs), trimmed of all but a thin layer of fat and cut into chops by butcher (or 24 rib lamb chops, trimmed well)
2/3 cup lard
3 tablespoons extra-virgin olive oil
Maldon sea salt
carsely ground black pepper
I lemon, halved

Method

  1. Preheat oven to 200°F and put a heatproof platter in oven.
  2. Gently pound each chop between two sheets of parchment paper using flat side of a meat pounder, flat side of a cleaver, or a rolling pin until 1/4-inch thick and doubled in diameter.
  3. Melt lard with oil in a small saucepan over low heat until translucent but not hot. Remove from heat and dip each chop in lard, transferring to a parchment-lined baking sheet and arranging in one layer. Chill until lard is solidified, about 10 minutes.
  4. Heat a 12-inch heavy skillet (not nonstick) over medium-high heat until hot.
  5. Season chops with sea salt and pepper to taste, then brown in the skillet in batches of 4 (without crowding), turning over once, about 4 minutes total per batch for medium-rare.
  6. Transfer cooked chops to heated platter removed from the oven.
  7. Squeeze lemon halves over hot chops and serve immediately.

Makes 6 servings.

Source: Gourmet Italian

Roasted Rack of Lamb

Ingredients

1/2 rack of lamb
salt and pepper to taste
2 sprigs fresh thyme
1/2 tsp dried thyme
1 clove garlic, chopped
1 tbsp olive oil
2 oz leeks, julienne cut
2 tomatoes, cut in eighths
zest of 1/2 lemon, cut in eighths
10 black olives, pitted
1 tsp chopped parsley
Chine bone and trimmings from rack, chopped
1 tbsp oil
2 oz tomato paste
10 oz Mirepoix (carrot, celery, onion leeks, finely chopped)
1 clove garlic
thyme to taste
salt
peppercorns
2 bay leaves
1/4 cup white wine

Method

  1. Season rack of lamb with salt, pepper and thyme. Roast in preheated 375°F oven until medium rare.
  2. Saute the garlic in a skillet of hot oil. Add leeks, tomatoes, lemon zest, salt and pepper and saute for 30 seconds. Add olives and parsley. Adjust seasonings.
  3. to make Lamb Sauce, roast lamb bones with a little oil in preheated 375°F oven for about 1 hour.
  4. Add tomato paste and mirepoix. Roast for 5 minutes and add 1-1/2 quarts of water. Bring to a boil.
  5. Add seasonings and spices. Cook about one hour. Reduce to about 1 cup
  6. Bring white wine to a boil and reduce to half. Add wine reduction to taste. Strain. Serve with lamb.
  7. Carve lamb at table. Serve both sauce and tomato saute separately.

Makes 2 servings.

Source: American Lamb Council

Spicy Lamb Shanks with Carrots, Chickpeas and Potatoes

Ingredients

4 lamb shanks (about 1 pound each)
Kosher salt and freshly ground black pepper tablespoons olive oil
1 yellow onion, coarsely chopped
1 large leek (white and pale green parts only), well rinsed and cut into 1/2-inch pieces
4 large garlic cloves, coarsely chopped
4 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes, or to taste
four 3-inch-long strips of lemon zest, removed from a large lemon with a vegetable peeler
4 large sprigs of fresh thyme
1 bay leaf
1/2 cup red wine vinegar
5 cups reduced-sodium beef broth, or as needed
3 small Yukon Gold potatoes (about 14 ounces total), scrubbed and cut into 3/4-inch pieces
5 medium carrots, cut into 1/4-inch pieces
one 15-ounce can chickpeas (garbanzo beans), drained and rinsed
2 green onions (white and green parts), thinly sliced on the diagonal
1/2 cup very coarsely chopped fresh cilantro
warm naan, for serving
plain low-fat yogurt for serving

Method

  1. Preheat the oven to 325°F.
  2. Season the lamb with salt and pepper. Heat a large Dutch oven or other wide heavy pot over medium-high heat. Add the olive oil, then add the lamb shanks and cook, turning occasionally,for about 10 minutes, or until browned. Transfer to a large bowl.
  3. Add the onions and leeks to the Dutch oven and cook, stirring occasionally, for about 5 minutes, or until tender.
  4. Add the garlic, curry powder, cumin, red pepper flakes, lemon zest, thyme, and bay leaf and stir for about 1 minute, or until fragrant. Stir in the vinegar and cook, stirring to scrape up the browned bits, for about 3 minutes, or until reduced by half.
  5. Return the lamb shanks and their juices to the Dutch oven. Add enough broth to nearly cover the shanks, bring to a simmer, and cover.
  6. Transfer the pot to the oven and bake for about 2 hours, or until the meat is just tender.
  7. Return the Dutch oven to medium-low heat on the stovetop. Add the potatoes and carrots and season lightly with salt. Cook at a gentle simmer, uncovered, for about 30 minutes, or until the vegetables are nearly tender and the liquid has reduced slightly.
  8. Using a slotted spoon or tongs, carefully transfer the lamb shanks to a plate (try to keep them intact) and cover with aluminum foil to keep warm. Discard the thyme stems and bay leaf.
  9. Stir the chickpeas into the braising liquid and cook for about 15 minutes, or until the potatoes and carrots are tender.
  10. Stir in the green onions and half of the cilantro and season to taste with salt and pepper.
  11. Return the lamb shanks and their juices to the pot and simmer for 5 minutes to reheat the shanks.
  12. Divide the lamb shanks and braising mixture among four wide shallow bowls. Sprinkle with the remaining cilantro. Serve hot, with naan and yogurt on the side.

Makes 4 servings.

Source: Curtis Stone – What’s for Dinner?