Lamb Stew With Shallots And Chestnuts Recipes

Steps:

• Preheat oven to 350 degrees. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference of the nut.Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes.Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time.Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; set aside.
• Season the lamb with salt and pepper. Dredge the meat in flour, and shake off excess; set aside. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Add lamb, in a single layer without crowding, and cook until browned all over, about 5 minutes.Transfer lamb to a dish. Repeat browning with the remaining olive oil and meat.
• To the Dutch oven, add onions, and cook until golden, about 4 minutes. Add mushrooms, season with salt and pepper, and cook until well browned, 5 to 6 minutes. Add red wine, scraping any browned bits from the bottom of the pan. Cook until the wine is reduced by half, about 5 minutes.
• Add the reserved lamb, beef stock, chestnuts, tomatoes, sage, and rosemary, and bring to a boil. Reduce heat to medium-low, and simmer, uncovered, until the meat is very tender, 1 1/2 to 2 hours. Add cranberries, and cook 2 minutes. (Proceed with step 5, and serve immediately, or let cool, refrigerate overnight, and proceed with step 5 just before serving.)
• Serve the hot polenta with the lamb-and-chestnut stew.

Steps:

• Put the saffron in a heatproof cup and pour over 75ml boiling water. Leave for 30 mins, or until the water is a deep yellow colour.
• Heat the oil in a heavy-bottomed saucepan, and brown the lamb all over - you'll need to do this in batches. Transfer the browned lamb to a bowl using a slotted spoon as you continue cooking the rest.
• Fry the onions in the residual fat in the pan over a medium-low heat for 10-12 mins until golden and soft. Add the tomatoes and garlic, and continue to fry until the tomatoes have softened. Stir in the spices and cook for a few minutes, then return the lamb to the pan with some seasoning. Pour in the stock and infused saffron water. Bring to just under the boil, then add the apricots, chestnuts, and a little more seasoning. Reduce the heat to a simmer, cover and cook over a very low heat for 1 hr-1 hr 15 mins until the lamb is tender. At this stage, the lamb can be frozen. Leave to cool completely first, then transfer to a freezer proof airtight container. Will keep in the freezer for up to three months.
• To serve straightaway, stir in the lemon juice, sumac and coriander. Alternatively, if you have frozen the lamb, defrost in the fridge overnight, then transfer to a saucepan and heat gently. When it is piping hot, add the lemon juice, sumac and coriander. Taste to check for seasoning, then serve.

Steps:

• Cut the lamb into one-and-a-half-inch cubes and trim off the fat. Pat the cubes dry with paper towels and sprinkle with flour.
• Heat the oil in a heavy casserole and brown the lamb cubes on all sides.
• Remove and add the shallots, leeks, garlic and thyme. Brown lightly and return the lamb cubes to the casserole.
• Add the stock, white wine, lemon juice, salt, pepper, herb bouquet and lemon peel. Scrape up the cooking juices, bring them to a boil and turn the heat down to medium low. Place the cover on the pan slightly askew.
• Cook for 45 minutes to an hour, until the lamb is tender. Correct seasoning and serve.

Steps:

• To peel the shallots or baby onions more easily, blanch them in boiling water for 5 minutes. This loosens their skins. When they are cool enough to handle, peel them and trim the roots.
• Cut the meat into 6 to 8 pieces. Remove any skin, and trim some but not all of the fat.
• In a large saucepan, fry the shallots or onions in the oil over a medium heat, turning them, until they are brown all over. Then lift them out and put in the meat. Turn the pieces to brown them on all sides.
• Add water to barely cover the meat. Bring it to the boil, remove any scum, then add the cinnamon, allspice, sugar, salt, and pepper. Simmer, covered, for about 1 1/2 hours, until the meat is very tender, turning it over and adding a little water so that it does not dry out. Put back the onions and cook for 15 minutes more. Finally, add the chestnuts and cook for 10 minutes more.