Lamb Braised With White Beans And Turnips Recipes

Steps:

• Place beans in a bowl, cover with water to a depth of 2 inches and soak 8 hours or overnight.
• Heat oil on medium-high in a 4-quart stovetop casserole or deep sauté pan. Season lamb with salt and pepper, add to pan and brown. Remove to a platter. Add turnips and brown lightly. Remove to a bowl. Reduce heat to low. Add leeks and garlic, and sauté until softened. Stir in lemon zest, rosemary and wine. Return lamb to pan, cover and simmer on low 1 hour.
• While meat cooks, drain beans, place in a saucepan with 3 cups water, bring to a simmer, cover and cook 1 hour. Beans should be tender; if not, cook another 15 minutes.
• After 1 hour, lamb should also be tender. Remove it, leaving all liquid in the pot. Drain beans and add to the pot. Add turnips and 1.5 cups stock. Season with salt and pepper. Bring to a simmer. Tuck lamb back in, cover and cook on low 30 to 45 minutes, until all is very tender.
• Transfer to a deep platter and serve, garnished with rosemary. Or set aside, reheat (you may need a little stock) and serve.

Steps:

• Make lamb shanks:
• Pat lamb shanks dry and season with salt and pepper. In an 8-quart heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown lamb shanks well in batches, transferring to a plate as browned. To casserole add onion, carrot, celery, and garlic and sauté until onion is softened. Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours. Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender.
• Make the gremolata while lamb is cooking:
• In a small bowl stir together gremolata ingredients.
• Make beans while lamb is cooking:
• In a saucepan heat oil over moderately high heat until hot but not smoking and cook onions, carrots, celery, and garlic, stirring, 2 or 3 minutes, or until softened. Add beans, 2 cups broth, butter, and bay leaf and cook over moderate heat, stirring occasionally and adding enough remaining broth to keep beans moist and to reach a creamy consistency, about 30 minutes. Discard bay leaf and add half of gremolata and salt and pepper to taste.
• Transfer lamb shanks to a plate and keep warm, covered with foil. Strain braising liquid through a sieve into a saucepan, discarding solids, and stir in butter and tarragon. Boil sauce, stirring occasionally, until thickened slightly. Strain sauce through sieve into a bowl and season with salt and freshly ground black pepper.
• Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce.

Steps:

• Coat a wide, large heavy-bottomed pot with oil and heat over high heat. Toss 1/2 of the lamb cubes generously with salt and half of the flour. Add immediately to the hot oil and brown well on all sides. When the lamb is really brown on all sides, remove it from the pot and reserve. If the oil begins to smoke, lower the heat and continue. Repeat this process with the remaining lamb and flour. Put all the browned lamb on a plate.
• Remove the excess oil from the pot, add a little fresh oil and heat it over medium-high heat. Add the onions and celery and season with salt. Cook until the onions start to soften and are very aromatic, about 7 to 8 minutes. Add the turnips, stir to combine and cook for 2 to 3 minutes. Return the lamb to the pan and add the tomato puree, stout, marjoram, and bay leaves. Stir to combine, taste for seasoning and adjust, if needed. Bring the liquid to a boil, then reduce the heat it to a simmer. Cover the pot halfway with a lid and simmer the stew for about 1 1/2 to 2 hours, checking and stirring occasionally. Remove the lid during the last 15 to 20 minutes of the cooking time to allow the liquid to reduce and thicken. Taste and adjust the seasoning, if needed (it probably will). When it's done, the lamb will be tender and full-flavored but not falling apart or stringy. Discard the bay leaves and transfer to a serving bowl. Garnish with parsley and serve.
• That's a great craic!

Steps:

• Make small incisions in the lamb shanks and stud them with the slivers of garlic. Sprinkle the lamb with the rosemary. Coat the shanks with two tablespoons of the olive oil, cover, and marinate overnight in the refrigerator. Soak the beans overnight in cold water to cover.
• Rinse the beans, put them in a large saucepan and cover them with fresh water. Add an onion, chopped, the herb bouquet, and salt and pepper. Simmer for about an hour, or until the beans are tender.
• Heat remaining olive oil in a large pan and brown the lamb shanks on all sides. Remove the shanks and pour off the fat.
• Chop the remaining onions and add them to the pan. Cook gently until the onions are soft. Add the carrots, wine, lamb shanks and stock. Bring to a boil, lower the heat and simmer for an hour.
• Preheat oven to 350 degrees.
• Drain beans, reserving cooking liquid. In a large casserole, put a layer of beans, a layer of salt pork, the vegetables and the juice from the shanks and then the shanks. Add remaining beans and juices. If the stew is too dry, add some of the liquid from the beans. Bake one hour.
• Sprinkle with bread crumbs and butter and bake, uncovered, for 30 minutes longer. Sprinkle with the parsley and serve.

Steps:

• Make small incisions in lamb shanks and stud with garlic. Sprinkle with rosemary. Coat shanks with two tablespoons olive oil, cover, marinate overnight in refrigerator. Soak beans overnight in cold water to cover.
• Rinse beans, put in large sauce- pan; cover with fresh water. Add one onion, coarsely chopped, bouquet garni, salt and pepper. Simmer about one hour or until beans are tender.
• Heat remaining tablespoon olive oil in large pan and brown lamb shanks on all sides. Remove shanks and pour off fat.
• Chop remaining onions and add to pan. Cook gently until onions are soft. Add carrots, wine, lamb shanks and stock. Bring to a boil, lower heat and simmer for one hour.
• Preheat oven to 350 degrees. Drain beans, remove bouquet garni, reserving cooking liquid. In large casserole, place layer of beans, layer of vegetables and juices from lamb shanks, and then the shanks. Add remaining beans and juices. If stew is too dry, add some liquid from beans. Bake for one hour.
• Sprinkle with bread crumbs and butter and bake, uncovered, for 30 minutes longer.
• Sprinkle with parsley and serve.

Steps:

• Put the beans in a saucepan and cover with water. Add the quartered onion, the halved carrot and halved celery, the bay leaves, parsley stalks and peppercorns. Bring to the boil, reduce the heat and simmer for 30-40 mins until the beans are soft. Drain well and reserve the cooking liquid, discarding the onion, carrot and celery.
• While the beans are cooking, heat half the olive oil in a heavy-based flameproof casserole. Brown the lamb in batches over a high heat. As each batch is cooked, remove it and set aside on a plate. Reduce the heat, add the chopped onion to the pan with the diced celery and carrot and cook until well coloured. Add the garlic and cook for another couple of mins.
• Return the lamb to the pan and add all the remaining ingredients, except the beans. Bring to the boil, reduce the heat to very low and cover, then cook for 2 hrs. Add the beans 45 mins before the end of cooking time. Stir the lamb round every so often. If the lamb looks dry, add some of the bean cooking liquid.
• Remove the lid for the last 30 mins of cooking time, and season. This helps the cooking liquid to reduce. You should end up with a thick stew of tender lamb and soft beans. Scatter over the parsley and serve.

Steps:

• Cut 2 pounds lamb shoulder into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
• To the skillet, add onion, garlic, carrots, olives and cloves; cook until fragrant. Add wine, tomatoes with their juice and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Chopped toasted almonds and cilantro.

Steps:

• Pour 2 Tbsp. oil into Instant Pot and heat on Sauté setting on high until shimmering. Season lamb chops on all sides with pepper and 1 1/2 tsp. salt. Working in two batches, cook lamb in Instant Pot until golden brown, about 2 minutes per side. Transfer to a plate.
• Add onion and garlic to hot oil in pot and cook, still on high Sauté setting and stirring occasionally, until fragrant, 1-2 minutes. Pour in wine and cook, scraping up browned bits from bottom of pot, until wine is slightly reduced and steam no longer smells boozy, 2-3 minutes. Pour in 2 cups hot water. Nestle chops and rosemary sprigs into pot, arranging in an even layer. Turn off Sauté setting. Lock on lid and cook at high pressure 20 minutes, then release pressure manually.
• Transfer lamb to a large bowl; discard rosemary stems. Return heat to high Sauté setting and reduce braising liquid slightly while you shred lamb into bite-size pieces; remove and discard bones. Stir lamb and beans back into liquid in pot, then turn off heat. Add spinach and remaining 1/2 tsp. salt and stir until spinach is just wilted. Stir in lemon juice.
• Divide lamb mixture among bowls. Drizzle with oil and serve with lemon wedges and bread alongside (if using).

Steps:

• Preheat oven to 325 degrees. Season shanks with salt and pepper. Heat olive oil in a large saute pan. Put 3 shanks in the pan and brown well on all sides. Transfer shanks to a large roasting pan. Repeat with remaining shanks, adding oil if needed.
• Put garlic, onion, celery and carrot in the pan. Cook 30 seconds. Add half the wine and deglaze the pan. Add the vegetable-wine mixture to the roasting pan. Add the remaining ingredients. Put the roasting pan on a burner and bring to a simmer. (Shanks should be almost covered with liquid; if necessary, add water.) Cover with aluminum foil. Put in oven and bake until meat is very tender, about 2 1/2 hours.
• Remove shanks from liquid and keep warm. Strain liquid through a fine sieve into a large saucepan. Degrease. Simmer until sauce is thick enough to coat a spoon. Season with salt and pepper. Put shanks over a mound of bean puree and top with sauce.

Steps:

• Heat 1 tablespoon of oil in a heavy ovenproof 5- to 6-quart casserole. Add onion, carrots, celery and garlic, and saute over medium heat, stirring, until tender. Increase heat slightly, and when vegetables begin to brown, remove them from pot and take pot off heat.
• Preheat oven to 350 degrees.
• Season the flour with salt and pepper in a bowl. Toss lamb in flour to coat.
• Heat remaining oil in casserole. Add lamb, and sear over medium-high heat, stirring and turning until meat is browned. Remove meat from pot, and add wine. Cook, stirring, to deglaze pot and reduce wine. Stir in the stock, tomatoes and herbes de Provence. Taste sauce, and add more salt and pepper if necessary.
• Return vegetables to casserole, then add lamb and beans. Place thyme on top. Cover casserole, and place in oven for 1 hour. Increase heat to 375 degrees, uncover casserole and bake 20 minutes longer. Serve at once, or set aside and reheat before serving.