10-HOUR BRAISED LAMB
Serve this savory braised lamb recipe -- adapted from " The Blackberry Farm Cookbook", by chef Sam Beall -- for your next special dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees.
- Place carrots, onion, and celery in an even layer in a roasting pan. Season lamb with 2 teaspoons salt and pepper. Set lamb on top of vegetables. Transfer to oven and cook for 6 hours.
- After about 5 1/2 hours of cooking, place Pinot Noir in a medium saucepan and simmer over medium-high heat until reduced to 1 1/2 cups.
- Remove roasting pan from oven and add wine to pan, along with stock and remaining 1/2 teaspoon salt. Cover roasting pan with parchment paper-lined foil and return to oven. Continue cooking until meat is almost falling off the bone, about 4 hours more.
- Remove lamb from braising liquid and use a fork to scrape meat away from bones. Divide meat among 4 plates and serve immediately.
BRAISED LAMB
Provided by Food Network
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Preheat oven to 275F.
- Rub both sides of lamb shoulder chops with 1 to 2 garlic cloves, as needed. Rub with chopped herbs and season with salt and pepper. Dust both sides of chops with flour. In a large (10-inch) cast iron skillet, heat oil over high heat. When nearly smoking, add 2 lamb chops and sear, 4 minutes each side, until well-browned. Remove and repeat with remaining chops. Discard fat that has accumulated in pan.
- In skillet layer onions, half of tomato slices and lamb chops. Top with remaining tomato slices and pour wine and 1/2 cup water over. Bring to a boil over medium-high heat. Add remaining 4 garlic cloves, bay leaves, thyme sprigs and parsley stems. Cover pan loosely with aluminum foil and roast for 3 hours.
- Cover top with potato slices, pushing them into liquid so they are completely submerged. Cover pan, return to oven and cook 30 minutes or until potatoes are tender. Using a large spoon, remove excess liquid and any fat from stew to a small saucepan. Bring liquid to a boil over high heat and boil rapidly until thickened, 10 to 15 minutes. Before serving, broil lamb under a preheated broiler, 5 minutes or until potatoes are well-browned. Sprinkle with chopped parsley and serve with sauce.
LAMB NECKS BRAISED IN WINE WITH PEPPERS
Provided by Florence Fabricant
Categories dinner, main course
Time 3h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place lamb in a heavy sealable plastic bag. Combine wine, 1 tablespoon oil, 2 tablespoons vinegar, rosemary, garlic and salt and pepper to taste in a bowl and add to bag. Seal and refrigerate 3 to 4 hours. (Lamb can be marinated in a bowl, but more wine might be needed.) Remove lamb from marinade. Strain marinade, separately reserving the garlic and rosemary, and the marinade.
- Heat 1 tablespoon oil in a heavy casserole large enough to hold lamb. Add onion, sauté on low until softened, and stir in Aleppo pepper, cumin and cinnamon. Add garlic and rosemary leaves (no stems) from the marinade. Add 1 1/2 cups of the marinade and boil down until nearly evaporated.
- Heat oven to 300 degrees. Place lamb in casserole. Add remaining marinade. Cover and cook 2 hours, until tender. Meanwhile, heat remaining oil in a skillet. Add pepper strips and cook, stirring, on high heat until soft and lightly seared. Lower heat, stir in remaining 2 tablespoons vinegar and the honey. Season with salt and pepper, remove from heat and set aside.
- When lamb is tender, transfer it to a serving platter. Heat sauce on top of stove, stir in tomato paste and season as needed with salt and pepper. Spoon around meat, scatter pepper strips on top and scatter on parsley.
Nutrition Facts : @context http, Calories 679, UnsaturatedFat 29 grams, Carbohydrate 19 grams, Fat 53 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 22 grams, Sodium 924 milligrams, Sugar 8 grams
CREAMED BRAISING GREENS
Everyone knows creamed spinach, but not everyone knows that the luxe preparation works equally well with heartier greens like collards, kale, chard and mustard. Eating your greens never felt so decadent.
Provided by Julia Moskin
Categories side dish
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a saucepan, heat 2 tablespoons of the butter over high heat until it foams. Add the garlic and shallot and cook over medium-low heat, stirring, until softened and golden, 5 minutes. Add the cream, bring to a simmer and cook until slightly thickened, 10 minutes. Add the nutmeg and salt to taste. Using a hand blender, purée until smooth.
- In a large pot, heat the remaining 4 tablespoons butter over high heat until it foams. Add the greens and cook, stirring constantly, until tender but still bright green, about 5 minutes. Sprinkle with salt and add the cream mixture. Lower the heat, cover and let simmer until cooked through, 5 minutes more. Taste for nutmeg and salt, season to taste and serve hot.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 12 grams, Sodium 574 milligrams, Sugar 2 grams, TransFat 0 grams
BRAISED NECK OF LAMB
Neck of lamb braised in red wine with vegetables
Provided by Sarahlovesmark
Time 3h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven to 180 c. Season the lamb neck with salt and pepper, then heat the oil and butter in a large oven proof dish. Sear the lamb for 8-10 mins, turning as needed then transfer to a plate.
- Add the celery, carrot and onion to the pot and cook for 10 minutes until golden. Reduce the heat then add the garlic and tomato paste and caramelise.
- Add the wine and stock, bring to a simmer and add the lamb, tinned tomatoes and thyme. Bring to a simmer then cover and cook in oven for 2 1/2 hrs.
- Remove lid and stir in shallots, then continue cooking for 1/2 hr.
- Optional - remove from oven and add cherry tomatoes and olives. Replace lid and leave to stand for 5 minutes.
TEN-HOUR BRAISED LAMB NECK WITH WILTED CREASY GREENS
Steps:
- Preheat oven to 250°F with rack in middle. BRAISE LAMB: Put carrots, celery, and onion in a small roasting pan or baking dish slightly larger than lamb neck. Season lamb neck with ¾ tsp salt and 1 tsp pepper and put on top of vegetables. Bake, uncovered, 6 hours. About 30 minutes before lamb is done, boil wine in a 2-qt heavy saucepan over medium-high heat until reduced to 1½ cups, about 10 minutes. Add stock and return to a boil. Remove lamb from oven and pour wine mixture into roasting pan. Cover pan with foil and braise in oven until meat is almost falling off the bone, about 4 hours more. Remove lamb neck from braising liquid and use a fork to scrape meat away from bones (you should have about 3 cups meat). COOK GREENS Heat oil in a 12-inch heavy skillet over high heat until it shimmers, then cook greens with a large pinch of salt and pepper, tossing, until just wilted, about 1 minute. Serve lamb with greens. COOKS' NOTE: Lamb can be braised 2 days ahead and cooled in braising liquid, then chilled (covered once cool). Reheat in braising liquid, covered with foil, in a 325°F oven for 30 minutes before scraping meat from bones and serving. Photograph by Marcus Nilsson by Sam Beall, Blackberry Farm, Walland, Tennessee
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