Wine Braised Leg Of Lamb With Garlic Recipes

BRAISED LAMB WITH GARLIC AND CINNAMON

Provided by Mark Bittman

Categories dinner, one pot, main course

Time 2h

Yield 4 servings

Number Of Ingredients 8

Braised Lamb With Garlic And Cinnamon image

Steps:

Put oil in a large, deep skillet over medium-high heat. A minute later, add as many chunks of lamb as will fit without crowding (cook in batches, if necessary). When meat browns (3 to 4 minutes) turn chunks and sprinkle them with salt and pepper. Adjust heat so pieces brown as rapidly as possible without burning. After each has browned on 2 sides, remove from pan and add another piece or two until all meat has been browned (10 to 15 minutes).
When all meat has been removed from pan, turn off heat and allow the pan to cool a bit. Turn heat back to medium and add garlic and cinnamon. Cook for about 30 seconds, then add the wine; raise heat to high and let wine bubble away for a minute. Add the tomatoes and cook, stirring occasionally, for about a minute. Return meat to pan and cover; adjust heat so mixture bubbles very gently. (If it cooks too quickly, you may have to add a little water.)
Cook, undisturbed, until meat is very tender, about 1 1/2 hours. Taste and adjust seasoning, then serve over rice or buttered noodles, with lemon wedges.

Ingredients

1 tablespoon extra virgin olive oil
2 pounds lamb, preferably from the shoulder, cut into 1- to 2-inch chunks
Salt and pepper to taste
5 or 6 cloves garlic, peeled and slivered
6 3-inch pieces of cinnamon
1 cup dry white wine, stock or water
4 plum tomatoes (canned are fine), chopped
1 lemon, quartered

BRAISED LAMB WITH ANCHOVIES, GARLIC AND WHITE WINE

Provided by Mark Bittman

Categories brunch, dinner, easy, lunch, main course

Time 3h

Number Of Ingredients 7

Braised Lamb With Anchovies, Garlic and White Wine image

Steps:

Cut 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 shallot, garlic, and a few anchovy fillets; cook until fragrant. Add wine, stock or water 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: Parsley.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 20 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 339 milligrams, Sugar 1 gram

Ingredients

2 pounds lamb shoulder
salt and pepper
1 chopped shallot
2 tablespoons minced garlic
3 anchovy fillets (more to taste)
1 1/2 cups white wine
1/2 cup stock

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Web Apr 7, 2008 Step 1. Preheat oven to 475°F. Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and …
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3.8/5 (6)
Servings 6

Preheat oven to 475°F. Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and pepper. Place halved heads of garlic around lamb, cut side up. Scatter 1 bunch thyme over and around lamb. Roast lamb 20 minutes. Reduce oven temperature to 350°F. Boil wine in large saucepan for 5 minutes. Pour wine around lamb. Cover and roast until lamb is very tender, about 2 hours 45 minutes longer. DO AHEAD Can be made 1 day ahead. Cool, uncovered, 1 hour. Cover and refrigerate. Rewarm, covered, in 350°F oven for 30 minutes before continuing.
Transfer lamb and heads of garlic to platter. Tent with foil. Using slotted spoon, remove thyme sprigs and garlic skins from pan juices. Place roasting pan over medium-high heat on stovetop. Bring juices to boil. Add butter and remaining minced garlic. Boil until juices thicken slightly, about 12 minutes. Season jus with salt and pepper. Slice lamb; spoon jus over.

Wine Braised Leg Of Lamb With Garlic Recipes

BRAISED LAMB WITH GARLIC AND CINNAMON

BRAISED LAMB WITH ANCHOVIES, GARLIC AND WHITE WINE

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