Moroccan-style Oven-braised Lamb Shank

Ingredients

3 tbsp cumin seeds
3 tbsp coriander seeds
4 lamb shanks, about 12 to 14 oz each, trimmed
salt and freshly ground black pepper to taste
1/4 cup olive oil
2 carrots, chopped
2 celery ribs, chopped
1 1-inch piece fresh ginger, chopped
1 large Spanish onion, grated
1 large pinch saffron
1 cup white wine
1 cinnamon stick
1 tsp ground ginger
1-1/2 tsp ground cloves
2 bay leaves
1 cup whole dried apricots
4 cups chicken stock
1/4 cup chopped dried apricots
1 tbsp butter
sesame seeds, for garnish

Method

  1. Toast the cumin seeds in a skillet for 4 minutes, stirring a few times. Grind the cumin seeds and the coriander seeds coarsely with a mortar and pestle or in a coffee grinder you use exclusively for spices. Set aside.
  2. Preheat the oven to 350°F.
  3. Season the lamb shanks with salt and pepper. Put the olive oil in a large ovenproof pan over medium-high heat. Brown the lamb on all sides, 10 to 15 minutes.
  4. Remove the lamb, pour off the fat and add the carrots and celery. Cook over medium heat for 4 to 5 minutes, or until just beginning to soften.
  5. Add the fresh ginger, onions and saffron and cook until the onion is translucent and soft, about 5 minutes.
  6. Add the wine, ground cumin, ground coriander, cinnamon stick, ground ginger, ground cloves, bay leaves and whole dried apricots. Cook 5 minutes.
  7. Place shanks back in the pan and add the stock. Cover the pan and cook in 350° F oven for about 1-1/2 hours or until meat is tender and falling off the bone.
  8. Remove the lamb shanks and cover with foil. Set aside and keep warm.
  9. Skim the fat off and strain liquid into a saucepan. Discard solids. Reduce the braising liquid to a saucy consistency by slowly simmering. Time will vary widely; it may take as long as 15 to 20 minutes.
  10. Adjust the seasoning by adding salt and pepper. Add dried chopped apricots and butter.
  11. Place the lamb on a serving platter, pour the sauce over it. Sprinkle with sesame seeds. Serve the lamb shanks with couscous and a green vegetable like asparagus or spinach on the side.

Makes 4 servings.

Source: Met Home magazine

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Italian-style Pot-Roasted Lamb with Tritta

Ingredients

1 large shoulder of lamb, about 1 kg
4 oz tritto (see recipe below)
1-1/4 cups dry white wine
2 good sprigs fresh rosemary
l tbsp juniper berries
salt and pepper to taste

Method

  1. Preheat the oven to 350°F/180°C.
  2. Heat a flameproof and ovenproof casserole, or use a baking tray and cover it with foil later. Heat over a medium flame without oil.
  3. When the pan is really hot, drop in the lamb shoulder. Singe it for a minute on one side then turn it and do likewise. Remove from the heat.
  4. Now throw in the tritto, the white wine, the rosemary and the juniper berries. Cover well and set to bake. After 1 hour, check the liquid. Top it up to its original volume with water, if necessary.
  5. Thirty minutes before serving, remove the lid. Season the juices with salt and pepper, and carve to serve.

Makes 4 servings.


Tritto

Ingredients

1 medium onion
1 carrot
1 clove garlic
1/2 stick celery
1 bay leaf
1 sprig rosemary
6 fresh sage leaves
enough olive oil to cover when the ingredients are packed

Method

  1. Very finely dice all the ingredients into 1/8-inch dice (or use a food grinder or processor).
  2. Sift the pieces together so they are thoroughly mixed.
  3. Cover with olive oil. Try not to use for at least 12 hours. (The tritto should be packed quite tightly.)

Source: The Complete Italian Cookbook

Roasted Lamb with Pine Nut Crust

Ingredients

1/2 cup pine nuts
2 cups flat-leaf parsley leaves, chopped
4 cloves garlic, crushed
2 tablespoons sage leaves, chopped
1 tablespoon olive oil
sea salt and cracked black pepper
2 x 8 cutlet lamb racks, trimmed

Method

  1. Preheat the oven to 180°C (350°F).
  2. Place the pine nuts on a baking tray and bake for 5 minutes or until golden. Cool slightly then chop.
  3. Mix the pine nuts, parsley, garlic, sage, oil, salt and pepper. Coat the lamb with the pine nut mixture.
  4. Place the lamb on a rack in a baking dish and cook in the oven for 25-30 minutes or until cooked to your liking. Allow to rest then cut each rack in half before serving.

Makes 4 servings.

Source: Simple Essentials – Bef, Lamb + Pork

Greek-style Baked Lamb Chops

Ingredients

8 fresh rosemary sprigs
12 lamb loin chops, about 6-oz each
1 tsp Kosher salt
1 tsp freshly ground black pepper
2 tbsp extra virgin olive oil
2 lemons, halved
Orzo with Feta Cheese and Mint (see recipe below)
fresh rosemary sprig to garnish

Method

  1. Preheat oven to 350ºF.
  2. Arrange rosemary sprigs in a single layer in a broiler pan. Sprinkle lamb with salt and pepper.
  3. Cook chops, in batches, in 1 Tbsp hot oil (per batch) in a large saute pan over medium-high heat 1 to 2 minutes on each side or until golden brown.
  4. Transfer chops and any accumulated juices to prepared broiler pan.
  5. Bake at 350° for 8 to 10 minutes (medium-rare) or to desired degree of doneness. Let stand 10 minutes.
  6. Transfer chops to a serving dish, and squeeze juice from lemons over chops. Serve with Orzo with Feta Cheese and Mint.

Makes 6 servings.


Orzo with Feta Cheese and Mint

Ingredients

1 (12 oz) pack orzo, uncooked
3 cups frozen petite peas, cooked, divided
1 cup feta cheese, crumbled, divided
1/2 cup fresh mint, chopped, divided
3 tbsp extra virgin olive oil
1/4 tsp freshly ground black pepper
Kosher salt to taste
fresh mint sprig to garnish

Method

  1. Cook orzo in boiling salted water according to package directions. Drain.
  2. Place orzo, 2-1/2 cups peas, 3/4 cup feta, 1/4 cup mint, olive oil, and pepper in a medium bowl; toss gently.
  3. Sprinkle with remaining peas, feta, and mint. Taste and season with salt and more pepper to taste.

Source: Cooking in Everyday English

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