SAUTEED SICILIAN LAMB
Steps:
- Set a large saute pan over high heat and add the oil. Sprinkle the lamb with salt and pepper. Add the lamb to the pan along with the garlic and saute until just cooked through, 3 to 4 minutes. Add the oregano and pepper flakes and stir. The lamb is done when browned all over but still tender. Transfer to a dish and set aside.
- Set the pan back over the heat and reduce the heat to medium. Add the onions, roasted peppers and mushrooms to the pan. Season with salt and pepper. Saute until the vegetables begin to soften, stirring occasionally, about 5 minutes.
- Deglaze the pan with the wine, scraping up any browned bits. Stir in the olives, capers and lemon zest. Bring to a simmer and reduce by two-thirds, 3 to 5 minutes. Season with salt and pepper. Return the lamb to the pan and stir together to incorporate the flavors and heat through.
- Serve the lamb with rice pilaf and garnish with the parsley.
KLEFTIKO-STYLE LAMB SHANKS
Make these Greek-style lamb shanks for a one-pot dinner that's sure to please - and without too much washing-up. Lemon, herbs and feta mean it's full of flavour
Provided by Tom Kerridge
Categories Dinner, Main course
Time 3h30m
Number Of Ingredients 13
Steps:
- Put the lamb shanks in a large bowl with the garlic, rosemary, thyme, dried oregano, cinnamon, bay leaves, lemon juice (drop in the juiced halves as well), and olive oil. Season well, then toss everything together. If you have time, chill overnight.
- Heat the oven to 190C/170C fan/ gas 5. Tip the potatoes and peppers into a large roasting tin, then pour over the wine. Remove the lamb from the marinade and set aside, then pour the leftover marinade over the veg. Toss to combine, then arrange the lamb on top of the veg. Cover tightly with foil and bake for 2 hrs 30 mins. Remove the lamb from the tin, turn all the veg over, then turn the lamb over and return to the tin on top of the veg. Drizzle over a little more oil, if the tin seems dry. Bake for 30 mins more, uncovered, until the lamb is falling off the bone and the potatoes are golden around the edges. Leave to rest for 5 mins, then scatter over the feta and fresh oregano, if using.
Nutrition Facts : Calories 737 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 57 grams protein, Sodium 0.3 milligram of sodium
LAMB SHANKS WITH POTATOES, PARSNIPS AND KALAMATA OLIVES
Categories Olive Onion Potato Tomato Vegetable Braise Wheat/Gluten-Free Lamb Shank Parsnip Red Wine Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 16
Steps:
- Sprinkle lamb with salt and pepper. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Working in batches, cook lamb until brown, about 8 minutes. Transfer to large bowl.
- Reduce heat to medium. Add carrot rounds, onions and celery to pot. Sauté until vegetables are tender and golden, about 10 minutes. Add garlic, rosemary and oregano. Sauté 1 minute. Stir in tomatoes with juices, 2 cups water, wine and orange peel. Return lamb to pot, pressing to submerge. Bring to boil. Reduce heat to low. Cover; simmer until lamb is just tender, about 2 hours 15 minutes.
- Add potatoes, 2-inch carrot pieces, parsnips and olives to pot. Simmer uncovered until vegetables are tender and lamb is very tender, about 30 minutes longer. Using slotted spoon, transfer lamb and vegetables to platter. Boil juices in pot until thickened enough to coat spoon, about 5 minutes. Discard orange peel. Season sauce with salt and pepper.
- Spoon sauce over lamb and vegetables and serve.
MOROCCAN-STYLE LAMB SHANKS WITH POTATOES AND PEAS
Steps:
- Heat the oil in a small heavy pot or skillet, and stir in the onion, garlic, ginger, and saffron; then lay in the lamb shanks. Cook for about 5 minutes over low heat, stirring frequently and turning the shanks over. Pour in enough water to cover, and sprinkle with about 1/2 teaspoon salt and several grindings of pepper. Cover, and continue to cook over low heat for 1 1/2-2 hours, until the shanks are very tender; check the level of liquid, and add more water if necessary so that it just covers the shanks. Add the potatoes, and simmer for 20 minutes; then add the peas, preserved lemon, and olives, and cook another 4 or 5 minutes. Fish out one of the shanks and the potatoes, and place on a warm plate; then, with a fine-mesh scoop, pick up all the peas and seasonings and scatter them over the meat. Pour on some of the cooking sauce (you'll only use about half of it), and sprinkle the parsley and cilantro on top.
- Variations
- I've used lima beans instead of peas, as well as a handful of fava beans, when I have them in the garden; both take a little longer to cook than the peas, so allow for that. If you don't have preserved lemon, either store-bought or homemade, use a couple of slivers of fresh lemon peel, finely julienned. And don't worry if you don't have fresh cilantro-parsley alone is fine. Be sure to save the rest of the cooking sauce.
LAMB SHANK STIFADO WITH SAUTEED POTATOES
From Gourmet, February 1996. Here's what they say...... Stifado, a hearty Greek stew, can be made with almost any kind of meat, though beef is most common. Here we use lamb. It always involves either red wine or red-wine vinegar or both, herbs, and copious quantities of small whole onions. PS When I make this, I'm going to use...
Provided by Vicki Butts (lazyme)
Categories Other Main Dishes
Time 2h50m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350°F.
- 2. In a 9-quart heavy ovenproof kettle cook sugar on top of stove over moderate heat, without stirring, until it begins to melt. Continue to cook sugar, stirring with a fork until melted and cook without stirring, swirling kettle, until a deep golden caramel.
- 3. Add vinegar and stir until caramel is dissolved. Stir in tomatoes with juice, wine, rosemary, cinnamon, and bay leaf and bring to a boil.
- 4. Add lamb shanks and braise, covered, in middle of oven until tender, about 2 hours.
- 5. NOTE: Braised lamb shanks improve in flavor if made 1 day ahead. Cool mixture, uncovered, and chill, covered. Skim and discard fat from mixture and reheat on top of stove before proceeding.
- 6. In a saucepan of boiling water blanch onions 10 minutes, or until just tender, and drain. Cool onions and peel.
- 7. Quarter potatoes and in a steamer set over simmering water steam potatoes, covered, 8 to 10 minutes, or until just tender. In a large non-stick skillet cook garlic in oil over moderate heat, stirring, until pale golden. Add potatoes with salt and pepper to taste and sauté mixture over moderately high heat 5 minutes, or until potatoes are golden.
- 8. Transfer meat with a slotted spoon to a platter. Discard cinnamon stick and bay leaf. Add onions to sauce and boil until sauce is thickened slightly. Spoon sauce and onions over meat and surround with potatoes.
More about "lamb shank stifado with sauteed potatoes recipes"
LAMB STIFADO RECIPE (GREEK LAMB STEW) - MY GREEK DISH
From mygreekdish.com
4.9/5 (17)Total Time 2 hrs 20 minsCategory Main
LAMB STIFADO · CHEF NOT REQUIRED...
From chefnotrequired.com
Ratings 2Category MainCuisine Modern AustralianTotal Time 2 hrs 30 mins
BRAISED LAMB SHANKS - CAFE DELITES
From cafedelites.com
SUPER TENDER BRAISED LAMB SHANKS (SLOW COOKER OPTION)
From themediterraneandish.com
LAMB SHANK WITH POTATOES | THE LITTLE POTATO COMPANY
From littlepotatoes.com
LAMB SHANK STIFADO WITH SAUTEED POTATOES RECIPE
From friendseat.com
Cuisine Greek
ROASTED LAMB SHANK WITH POTATOES - BIGOVEN
From bigoven.com
BRAISED LAMB SHANKS WITH ROASTED POTATOES | WILLIAMS SONOMA
From williams-sonoma.com
LAMB STIFADO IN THE INSTANT POT: LAMB & SHALLOT STEW
From dimitrasdishes.com
GREEK LAMB STIFADO — ANTHONYSHOCK
From anthonyshock.com
LAMB SHANKS WITH POTATOES RECIPE | EPICURIOUS
From epicurious.com
LAMB SHANK STIFADO WITH SAUTéED POTATOES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPES LAMB SHANKS WITH POTATOES | SOSCUISINE
From soscuisine.com
SLOW COOKED LAMB SHANKS IN RED WINE SAUCE | RECIPETIN EATS
From recipetineats.com
LAMB SHANK STIFADO WITH SAUTéED POTATOES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
You'll also love