ROSEMARY BRAISED LAMB SHANKS
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.
Provided by S. HODGE
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
- Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
- Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g
BRAISED LAMB SHOULDER
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees. Season lamb all over with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over high heat. Add lamb shoulder, and cook, turning occasionally, until lamb is browned all over, 8 to 10 minutes. Remove lamb; set aside. Pour out any excess oil, and discard. Add remaining tablespoon oil and heat over medium-high heat. Stir in garlic, celery, carrot, onion, herbs, nutmeg, and cloves. Season with salt and pepper. Cook for 1 minute. Return lamb to Dutch oven. Add wine and tomatoes. Bring to a boil, cover, and transfer to the oven. Cook until fork-tender, 2 1/2 to 3 hours.
- Remove from oven. Transfer lamb to a platter, and keep warm. Make sauce: Place the Dutch oven over low heat, and cook the liquid until it has reduced and thickened, about 3 minutes. Remove twine from lamb, and slice; serve with sauce.
SLOW-ROAST SHOULDER OF LAMB WITH ANCHOVY & ROSEMARY
This generous dish of melt-in-the-mouth lamb feels extravagant, but is an inexpensive way to feed a crowd
Provided by James Martin
Categories Dinner, Main course
Time 4h10m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Finely chop the rosemary, then mix with the garlic, capers, anchovies, olive oil and zest and juice of 1 lemon, reserving the used lemon halves. Make 3-4 slashes across the top of the shoulder, then rub the rosemary mixture all over the lamb.
- Scatter the onion into the base of a large roasting tin, cut the remaining lemon in half, squeeze the juices into the tin, and place all the used lemon halves in the tin with the onions. Place the lamb on top and roast for 1 hr. Pour in the wine and roast for a further 3 hrs until the meat is really tender. Leave to rest for 15 mins then serve, pulled into chunks rather than carved, with any pan juices.
Nutrition Facts : Calories 535 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.67 milligram of sodium
ROSEMARY-THYME LAMB CHOPS
My father loves lamb, so I make this dish whenever he visits. It's the perfect main course for holidays or get-togethers. -Kristina Mitchell, Clearwater, Florida.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle lamb chops with pepper and salt. In a small bowl, mix mustard, rosemary, thyme and garlic., Grill chops, covered, on an oiled rack over medium heat 6 minutes. Turn; spread herb mixture over chops. Grill 6-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 231 calories, Fat 9g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 493mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchange
More about "rosemary and thyme braised lamb shoulder recipes"
MEDITERRANEAN BRAISED LAMB SHOULDER CHOPS RECIPE — …
From themom100.com
5/5 (26)Total Time 2 hrs 50 minsCategory Main CourseCalories 588 per serving
- In a large skillet, preferably cast iron, heat 1 tablespoon of the olive oil over medium high heat. Add the onion, carrots, and garlic, season with salt and pepper, and sauté until everything is tender and starting to brown, about 5 minutes. Scrape the mixture into a small bowl.
- Season the lamb with salt and pepper on both sides. Give the skillet a quick wipe with a paper towel (be careful; that skillet is hot!), and return the skillet to the heat. Add 1 more tablespoon olive oil, make sure the pan is very hot, then add the chops and sear for about 4 minutes on each side until the chops are browned on both sides. Transfer the chops to a plate.
- Add the remaining tablespoon of olive oil to the pan, and then the mushrooms, zucchini, thyme and rosemary. Sauté until the mushrooms give up their liquid, and that liquid evaporates and the vegetables become tender and slightly golden, about 7 minutes.
- Stir in the carrot and onion mixture. Add the red wine, stir to release and browned bit from the bottom and let it reduce by a little bit, about 2 minutes, then stir in the tomato sauce and tuck the browned chops into the mixture. Cover the pan, lower the heat to medium low, and let the liquid very gently simmer for 2 hours, until the meat is very, very tender, almost falling apart. Check periodically to make sure there is still liquid in the skillet, and add a bit of water or broth if necessary.
BRAISED ROSEMARY LAMB SHOULDER CHOPS - PERFECT …
From honestcooking.com
4.9/5 (34)Category Main CourseServings 2Total Time 3 hrs 10 mins
ROAST LAMB JOINT RECIPE | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
SLOW BRAISED LAMB SHOULDER RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SLOW COOKED LAMB SHOULDER | RECIPETIN EATS
From recipetineats.com
MAIN - ROAST LAMB SHOULDER WITH POTATOES AND CARROTS RECIPES
From tfrecipes.net
LAMB SHANKS BRAISED WITH ROSEMARY AND THYME | WILLIAMS SONOMA
From williams-sonoma.com
10 GRILLED LAMB CHOP RECIPES TO MAKE ASAP
From allrecipes.com
THE TIME IS RIPE FOR BRAISED LAMB SHANKS WITH SWEET-AND-SOUR …
From foodgal.com
LAMB CHOPS WITH ROSEMARY AND GARLIC RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BRAISED LAMB SHOULDER CHOPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO COOK LAMB CHOPS - ALLRECIPES
From allrecipes.com
ROSEMARY AND THYME BRAISED LAMB SHOULDER | PUNCHFORK
From punchfork.com
SLOW-COOKED LAMB SHOULDER WITH ROSEMARY CARROTS RECIPE
From greatbritishchefs.com
10 BRAISED LAMB SHANK RECIPES THAT ARE PERFECT COLD WEATHER …
From allrecipes.com
BRAISED LAMB WITH ROSEMARY AND GARLIC RECIPE | BON APPéTIT
From bonappetit.com
DINNER - COOKING TIME FOR ROLLED SHOULDER OF LAMB RECIPES
From tfrecipes.net
BRAISED LAMB SHOULDER — BRAISED&THYME.COM
From braisedandthyme.com
MARY BERRY'S ROAST LAMB SHOULDER RECIPE - BBC FOOD
From bbc.co.uk
GREEK BONELESS LEG OF LAMB (SLOW COOKER OR BRAISED)
From themediterraneandish.com
THE BEST BRAISED PORK CHEEK RECIPE - WHERE IS MY SPOON
From whereismyspoon.co
ROSEMARY AND THYME BRAISED LAMB SHOULDER RECIPE | EPICURIOUS
From epictaste.net-freaks.com
You'll also love