Tag Archives: Lamb

Mediterranean Style Wine Braised Lamb Shanks with Vegetables (themediterraneandish)

Spice Mix

2 1/4 t garlic powder
1 t sweet Spanish paprika
1 t salt
1 t freshly ground black pepper
3/4 t ground nutmeg

Mix together.

Lamb 

6 American Lamb Shanks
2 T olive oil
1 medium yellow onion, roughly chopped
2 celery ribs, chopped
3 large carrots, peeled and cut into large pieces
1 lb baby potatoes, scrubbed
2 c dry red wine (don’t use expensive wine here)
3 c low-sodium beef broth
1, 28 oz can peeled tomatoes
2 cinnamon sticks
4 springs fresh thyme
2 springs fresh rosemary

Preheat the oven to 350 F. In a small bowl, add all the spice mix ingredients and mix to combine. Pat lamb shanks dry and season with the spice mix on all sides. In a large Dutch oven, heat olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 min or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat. Add onions, celery, carrots and potatoes. Saute for 5 – 7 min on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits.  Cook briefly so that the wine reduces a bit. Add broth, tomatoes, cinnamon sticks, thyme and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 min. Turn heat off. Cover pot and transfer to pre-heated oven. Cook in the oven for 2 1/2 hours (It’s a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.) To Make Ahead: These braised lamb shanks can be prepared 1 day ahead. Once cooked, let the lamb cool. Store the lamb shanks separate from the vegetables and braising liquid. Cover in a tight lid container and keep chilled in the fridge. Bring to room temp before heating. Place the lamb shanks in an oven-safe dish with 1/2 c broth or water. Cover and heat in a 350 F heated oven. Meanwhile, place the vegetables and braising liquid in a pot, add a little broth or water. Cover and warm over medium heat. When ready to serve, you can transfer the lamb shanks to a platter and spoon the vegetables and liquid on top. Slow Cooker Instructions: If you prefer to employ your slow cooker for this lamb shank recipe, use 1 less c wine. Follow the recipe until you boil everything together stove-top. Instead of transferring the pot to the oven, carefully transfer everything to the insert of your largest slow cooker.  Set the slow cooker on low for 8 hours.

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Port Braised Lamb Shanks (recipetineats)

Lamb

4 lamb shanks, approx 400g/13oz each
salt and pepper to taste
2 T olive oil, divided
2 garlic cloves, minced
1 onion, finely chopped
1 celery stalk, finely chopped (opt but recommended)
1 carrot, finely chopped (opt but recommended)
3 T flour
2 c beef broth or chicken broth
3 c port (can use cheap stuff if desired)
1 1/2 c red wine (can sub beef broth)
3 T tomato paste
5 sprigs thyme or 2 t dried thyme
3 dried bay leaves (or 5 fresh)
4 stalks fresh parsley (opt)

Season lamb with salt and pepper. Heat 1 T oil in a dutch oven or large heavy based pot over high heat. Add 2 lamb shanks and cook, turning until browned. Remove then repeat with remaining lamb. Turn heat down to medium. Add remaining 1 T oil, garlic, onion, carrot and celery. Sauté for 5 min until onion is softened. Add flour. Mix into onion mix. Add remaining ingredients. Mix, lumps are ok, they will dissolve while cooking. Add lamb back in, the meat should be mostly submerged. Bring to simmer, then turn heat down to medium low and cover with lid. Simmer for 2 hours then remove lid and simmer for 30 minutes. This step can be done in a 320 F oven (covered with foil or lid) for 2 hours covered then 30 min uncovered; then reduce sauce on the stove per recipe. Or cook in a slow cooker on low for 8 hours; follow recipe to reduce sauce on the stove. Remove lamb into a bowl. Optional: Strain sauce in dutch oven into a bowl. Use spoon to press into onion etc to squeeze out all the flavourful liquid. Pour sauce into dutch oven. Straining the sauce makes it “restauranty” by making it lump free. Skim excess fat off sauce. Increase heat to medium high and reduce liquid by half or until it thickens to a syrup consistency. Return lamb shanks and juices pooled in the bowl into sauce to reheat, then serve with creamy mashed potato, garnished with parsley. Note: This gets better overnight. To make ahead, follow the entire recipe then let cool, then refrigerate overnight in the dutch oven. Scrape fat off surface. Reheat on the stove or a 350 F oven (covered). Serves 4.

To Serve

fresh parsley, finely chopped

Persian Lamb Shanks (cookingandcooking)

4 lamb shanks, (about 1.3 kg)
3 medium onions, sliced
2 celery stalks, chopped
1 medium carrot, chopped
4 garlic cloves
2 bay leaves
3/4 t ground cinnamon
1 t turmeric powder
1/4 t ground saffron
1 t vegetable oil
1 T butter
salt and black pepper to taste

Dissolve ground saffron in 4 T boiling water and set aside. Heat butter and oil over medium heat in a large pot. Add half of the sliced onions and saute for 5 – 6 min. Add turmeric powder and stir. Put the lamb shanks on the onions. Fry lamb shanks until nicely browned on all sides, about 4 min. Top with garlic, celery, carrot, bay leaves and remaining onions. Add ground cinnamon. Cover pot and reduce to low (do not add water). Cook over low heat for 1 hour and 45 min (do not stir, just shake the pot occasionally). Add the dissolved saffron, salt and pepper. Cover the pot and cook for 2 hours or until the meat falls off the bone easily (long cooking is required so the meat falls from the bone). Turn the lamb shanks every 30 min so they cook evenly. Add more boiling water if needed. At the end, discard the bay leaves. Your lamb shanks are ready to serve! Serves 4.

Homemade Gyros (bravevenus)

1/2 onion
1/2 lb ground lamb
1lb ground beef
2 garlic cloves, minced
1 t dried oregano
1 t ground cumin
1 t dried marjoram
1 t dried ground rosemary
1 t dried ground thyme
1 t black pepper
1/4 t sea salt

Cut onion into large chunks. Place in food processor and chop until finely minced. Place onions onto tea towel and squeeze out excess liquid. In medium-large bowl, combine onions with remaining ingredients. Cover and place in refrigerator for minimum of 2 hours, to allow flavors to blend. Remove mix from fridge and place into food processor. Pulse until mix is tacky. Press meat mix into greased loaf pan. Bake loaf at 325º F for 45 – 60 min or until meat registers at 165º F on meat thermometer. Remove loaf from pan and allow to cool slightly. Slice thinly and serve on pita bread with tomatoes, onions and tzatziki sauce. Makes 6 gyros.

Slow Cooker Mushroom Lamb Shanks (12tomatoes)

 

3 1/2 lbs lamb shanks, excess fat removed
1 lb cremini mushrooms, halved
1 15 oz can crushed tomatoes, with juices
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 small red bell pepper, sliced
4 cloves garlic, minced
1/2 c beef broth
1/3 c red wine
3 T tomato paste
1 t sugar
3/4 t crushed dried rosemary
1/2 t cinnamon
salt and freshly ground pepper, to taste
parsley, garnish

Put onion, mushrooms, red pepper, carrots and celery in a 5 – 6 qt slow cooker. Add in tomatoes (with juices) and paste, garlic, rosemary, cinnamon, sugar, salt and pepper. Season lamb shanks and place on top of other ingredients. Pour beef broth and wine over the top. Cover mix and cook on low for 8 hours. Taste and adjust seasoning accordingly, garnish with parsley. Serves 6.

Easy Beef Belyashi (gastrosenses)

Dough

2 c kefir
3 1/2 c flour
1/2 t salt
1 t baking soda
4 T sunflower oil

Combine all the ingredients except the oil in a mixing bowl and knead on low speed until everything is combined, about 5 – 7 min. Gradually add the oil 1 T at a time, waiting between each addition until everything is incorporated. After last oil addition knead the dough for 3 more min. Cover the dough and leave to rest for 20 – 30 min. Transfer the dough onto a well-oiled surface like baking sheet and divide the dough into 14 equal pieces, forming the dough balls. Keep the hands well-oiled as well to keep the dough from sticking. Stretch each dough ball on the baking sheet using your hands to make 4 1/2″ flat circles. Divide the meat filling onto 14 equal dough balls and place in the centre of each dough circle. Each dough ball should have about 1 – 2 T filling. Then gather up the sides of the circle, pinching them together. Leave a small hole in the centre. Press it slightly to release the air between the filling and dough. Heat a large non-stick pan or dutch oven over medium high heat with enough oil to cover half of the belyashi. Place 3 – 4 belyashi at a time in hot oil seam side down. It’s important not to overcrowd the pan, leaving some space between belyashi as they rise while frying. Reduce the heat to medium and fry until deep golden brown. Flip belyashi to the other side, reduce the heat to low and fry for another 4 – 5 min. Place on paper towels to cool slightly and enjoy! Try these easy beef belyashi with simple sour cream or your favorite garlic sauce. Makes 14 belyashi.

Filling

1 lb ground beef or lamb
2 medium onions, peeled and pureed
2 T fresh cilantro, finely chopped
1/3 T salt
1 t freshly ground black pepper
oil for frying oil

Combine ground beef with pureed onions, season with salt and pepper and add chopped cilantro. Mix everything well, cover and refrigerate for at least half an hour.

Slow Cooked Maple Syrup Lamb Shanks (gourmetgetaways)

4 lamb shanks
1 large onion, cut it into quarters or eighths
4 cloves of garlic, roughly chopped
1 c beef stock
1 c red wine
1/2 c maple syrup
4 star anise
1 shallot (sliced and fried to garnish)
1 T cornflour
1/4 c water

Throw all the ingredients in a baking tray except the cornflour and water. Cover the tray tightly with foil and bake in the oven for about 5 – 6 hours at 250 F. The shanks are cooked when the meat is falling off the bone. Take the lamb shanks out of the oven and keep warm. Strain the liquid into a saucepan. Remove the star anise and blitz the sauce with a stick blender. Put the sauce on the stove to boil an reduce. Reduce the sauce until the volume has halved. Mix cornflour and water and stir into the gravy. Simmer on the stove until thickened. Pour the gravy over the lamb shank and serve with fried shallot to garnish and mashed potato.

Moroccan Lamb Shank Tangine

2 cans good quality chopped tomatoes
6 lamb shanks, trimmed
salt to taste
flour for dusting
4 T olive oil, divided
1 large onion, finely chopped
1 t crushed garlic
2 sticks cinnamon
2 T Moroccan Rub
1 T chicken boullion, stirred into 2 c hot water (ie Better than Boullion)
zest of 1 orange
1/2 c roasted almonds
1/2 c soft dried Turkish apricots
handful Italian parsley,roughly chopped
handful Coriander, roughly chopped

 

Season and dust the lamb shanks with flour, shaking off the excess. Heat 2 T olive oil in a large casserole dish over medium heat. Brown the lamb shanks on all sides and set aside. Add remaining olive oil to the dish and sauté the onion until soft and translucent. Add garlic, cinnamon sticks and Moroccan Rub and fry for 2 – 3 min. Return the lamb shanks to the dish and pour over the chicken stock. Add the chopped or puréed tomatoes along with the orange zest, dried apricots and roasted almonds. Add salt to taste. Reduce the heat, cover and allow to simmer for 2 hours or until the lamb is tender. Alternatively, you can pop them in the oven at 325 F for 2 hours, after which you can remove the lid and cook for a further 20 min to brown the shanks slightly. If the sauce looks too thick at any point, simply add some more chicken stock. Garnish with roughly chopped Italian parsley and coriander and serve with couscous and flatbread. Serves 6.

Slow Cooker Meatballs with Chutney Sauce

1 slice white bread, torn into pieces
1 1/2 lbs lean ground lamb
1/4 c finely chopped green onions
2 T minced seeded pickled jalapeño peppers
1/2 t freshly ground black pepper
2 garlic cloves, minced
1 large egg
1/2 c mango chutney
1/4 c no-salt-added tomato paste
3 T lower-sodium soy sauce
1 T pickled jalapeño pepper liquid
2 t finely chopped fresh mint
3 c hot cooked couscous
1 T thinly sliced fresh mint

Place bread in a food processor; pulse 2 times or until coarse crumbs measure 1/2 c. Combine breadcrumbs, lamb and next 5 ingredients (through egg) in a bowl. Shape into 36 (1 1/4″) meatballs. Heat a large nonstick skillet over medium-high heat. Add 1/3 of meatballs; cook 1 min, shaking pan to brown on all sides. Transfer meatballs to a 3 1/2 or 4 qt slow cooker. Repeat procedure twice with remaining meatballs. Combine chutney and next 4 ingredients (through chopped mint) in a bowl; pour over meatballs. Cover and cook on LOW for 2 hours. Serve meatballs and sauce over couscous. Sprinkle with thinly sliced mint.

Donair Sausages (docaitta)

400g lean beef
400g lamb (can sub beef)
125 g beef suet (fat)
3 t dried oregano
2 t garlic powder
2 t onion powder
1 1/2 t salt
1 1/2 t dried basil
1 t dried thyme
1 t dried rosemary
1 t cracked black pepper
1/2 t cayenne pepper

Cube the fat and meat into 1” pieces. Grind with the coarse plate of your grinder. Add the remaining ingredients and knead together with your hands. Stuff the sausage into casings and twist into 8” links. To cook, cut the sausages apart, and place into a frying pan with a little water and oil. Bring to a boil. As the water boils the sausage cooks. Make sure to flip the sausage, and pierce them with a fork a few times. Once the water evaporates, the sausages will brown. Makes 8 sausages, 8” long

 

Slow Cooked Lamb Shanks with Orange and Cinnamon (aulifestyle)

4 French trimmed lamb shanks
sea salt flakes and freshly ground black pepper to taste
1/3 c extra virgin olive oil
4 sticks celery, finely sliced
rind of 1/2 orange, peeled into strips
4 eschalots, peeled, halved
8 cloves garlic, smashed in their skins
6 sprigs thyme
1 T cumin seeds
2 cinnamon sticks
1 small red chilli, halved
1 sweet potato, peeled
1 bunch baby carrots, scrubbed
2 T tomato paste
1 litre chicken stock
2 T chopped flat leaf parsley leaves for garnish

Preheat oven to 325ºC. Season lamb with salt and pepper. Heat oil in a large heavy based flameproof ovenproof saucepan over a high heat. Add lamb and cook, turning, until browned on all sides. Transfer lamb to a bowl and set aside. Reduce heat to medium, then add celery, orange rind, eschalot, garlic, thyme, cumin, cinnamon sticks and chilli to pan. Cook for 5 min or until celery and eschalot are golden and have softened slightly. Cut sweet potato into large chunks, then add to pan with carrot and tomato paste. Return lamb to pan, then add stock and simmer for 2 min. Cover pan with lid, then transfer to oven and bake for 2 1/2 hours. Serve lamb shanks sprinkled with parsley.

Lahmacun (tastykitchen)

This pizza-like, thin, round dish, topped with herbs and minced meat (also known as Turkish Pizza, Lahmajun and Lahmajoon) is very famous in Turkey.

Crust

1 t dry active yeast
1/2 t sugar
1 1/2 c warm water, divided
4 c flour

In a small bowl, mix yeast and sugar. Add 1/2 c warm water, stir well and keep mix warm for about 15 min until you should have a nice foamy liquid. Even if you do not, still keep it and make the dough. It will still work. In a large bowl combine the remaining 1 c warm water, flour and the yeast mix. Mix everything well and knead it into a nice, soft, springy dough. It should be as soft as your ear lobes. Add flour or water as needed. A well kneaded dough will be much easier to work with later. Keep this in mind! Coat the dough with just a little bit of oil, cover with a damp cloth and leave it to rise in a warm place for around 1 hour until it has doubled in size. Punch the dough a little. Flour the working surface and drop the dough. Cut it into pieces smaller than a tennis ball but larger that a golf ball. You should have about 10 – 12 pieces. Roll each one and place on the floured surface. Cover with a damp cloth and let it stand until your topping is ready (about 20 min). Turn the oven on and keep it at 420 F. The dough is well rested at this point. Take the dough one by one and roll into a round, flat circle or an oval measuring up to 5 mm thick. Some like Lahmacuns very thin, that way they come out a little crispy; some like them much softer, so make them a little thicker but no more than 5 – 8 mm. Some use pizza stones to bake Lahmacuns. Sprinkle some non-fat cooking spray (or just a little oil will work) on a baking sheet, place the rolled dough on the sheet, slightly brush with some olive oil (canola oil works too) and top up with 2 T topping. Spread the topping evenly and very thinly. Put 2 baking sheets in the oven at a time. The top one usually gets baked faster. Rotate the bottom one to the top and place a new batch on the lower rack. The oven should remain at 420 F – not too high and not too low. Since you are going to be constantly opening the oven, the temp ideally will stay at about 370 F. Cooked Lahmacuns are crispy at the ends and softer in the middle. Corners usually get nicely tanned. Remove from baking sheet to a wider container and cover with a towel until you are done with every single one of them. Humidity under the towel will soften Lahmacuns, making it very easy for you to roll them around the fresh ingredients you might want to use. Pace yourself; the process is a little overwhelming. But the end result is worth every min of your time in the kitchen. Add the garnish if desired and roll up. Enjoy!

Topping

12 oz minced beef or lamb
2 c fresh curly parsley, minced
1 c fresh mint, minced
1 whole big onion, finely minced
3 cloves garlic, finely minced
2 T butter
1 whole tomato, skinned and diced
1 t chili pepper
salt according to your own taste
1 t cumin (opt)
1 whole Lemon, juiced
1 t paprika (opt)
1 whole jalapeno (or chopped pickled hot pepper) (opt)

Heat a skillet on medium-high heat and melt butter. Add onion and garlic mix; saute for about 1 min. Reduce the heat to low, close the lid and simmer for 2 more min. Take the skillet off the burner and cool the onion mix. Place all ingredients in one big bowl. At this point, add chili pepper, salt, cumin, lemon juice, paprika, chopped jalapenos (or chopped pickled hot peppers) and mix everything very well. The ingredients MUST be well mixed!

Garnish (opt)

onion, sliced or diced
parsley
lemon juice, freshly squeezed

Citrus Braised Lamb Shanks (williamssonoma)

2 T olive oil, divided
4 lamb shanks, about 1 lb each
salt and freshly ground pepper
1 carrot, finely chopped
1 yellow onion, finely chopped
2 celery ribs, finely chopped
3 small sprigs fresh thyme
1 bay leaf
3 cloves garlic, minced
1 1/2 T tomato paste
2 c dry white wine
1 c chicken broth
grated zest and juice of 1 lemon
grated zest and juice of 1 lime
grated zest and juice of 1 orange

In a large, heavy pot, heat 1 T oil over medium-high heat. Season the shanks with salt and pepper. Working in batches, sear the shanks, turning as needed, until browned on all sides, 6 – 8 min. Transfer to a platter and pour off the fat from the pot. Preheat the oven to 250 F. Add the remaining 1 T oil to the pot and place over medium-low heat. Add the carrot, onion and celery and saute until softened, about 5 min. Add the thyme, bay leaf, garlic and tomato paste. Stir in 1/2 t salt, season with pepper and stir for 1 min. Add the wine, broth and lemon and lime zests and juices. Return the shanks to the pot and bring the liquid to a gentle simmer. Cover and cook in the oven, turning the shanks every hour, until the meat is completely tender, about 2 1/2 hours. Transfer the shanks to a platter and keep warm in the oven. Pour the juices from the pot into a large, heatproof measuring pitcher and let stand for 1 min. The fat will rise to the top. Use a bulb baster to transfer the juices underneath the fat to a small saucepan. Simmer to reduce slightly. Stir in the orange zest and juice. Drizzle the reduced juices over the lamb shanks and serve. Serves 4.

Asian Style Braised Lamb Shanks (neckredrecipes)

3 lamb shanks

4 T soy sauce
1 1/4 c water
5 slices ginger
2 star anise
4 cloves garlic, smashed
1 T sugar
1 t white vinegar or 2 t rice vinegar

Put all the ingredients except vinegar into the pressure cooker. Pressure cook for 30 min or until the meat is tender. With the lid off, boil to reduce and thicken the sauce. Turn the shanks over often. Add vinegar. Season with salt if required. Remove the shanks from the sauce and grill/broil for 5 – 10 min to brown the meat. This process is optional. Pour the sauce over the lamb shanks and serve with rice or noodles. Note: If cooking without a pressure cooker, simmer gently with lid on for at least 2 hours or until meat is tender, turning shank over every half hour. Increase the water to 1 c. If the liquid dries up too quickly, top up with more water.

Braised Lamb Shanks (exclusivelyfood)

1 T oil
4 lamb shanks, trimmed of any excess fat
1 large onion, finely chopped
1 large carrot, sliced
6 medium garlic cloves, crushed
1 c white wine
1 1/2 c chicken stock
1 c passata (tomato puree)
1 T balsamic vinegar
2 bay leaves
sprig of rosemary
salt and pepper, to taste

You will need a stockpot or saucepan that is large enough to accommodate the shanks in a single layer. Heat oil in the pan over medium-high heat. Add the shanks and cook, turning occasionally, until browned (about 7 min). Remove the pan from the heat. Place the shanks on a plate and set aside. Return the pan to medium heat. Add onion and carrot to the pan and cook, stirring occasionally, until the vegetables have softened (about 7 min). Add garlic to the pan and cook, stirring constantly, for 1 min. Add wine to the pan, increase heat to high, and bring mix to the boil. Then add chicken stock, passata, balsamic vinegar, bay leaves, rosemary, salt and pepper. Return lamb shanks and any juices to the pan. Cover pan with lid (have the steam vent on the lid shut) and bring the mix to the boil. Then reduce the heat so the liquid simmers. Simmer the shanks, turning occasionally, for about 2 1/4 hours, or until the meat is very tender. Remove the lamb shanks from the pan, place them on a plate, cover and set aside. Increase heat to high and bring the liquid to a boil. Reduce heat and boil, uncovered, stirring occasionally, until the sauce has thickened to the desired consistency. Season to taste with salt and pepper. Discard bay leaves and rosemary sprig. Reduce heat to low and return shanks to the pan for a few minutes to reheat. Serve lamb shanks with sauce and desired accompaniments. Store in a covered container in the refrigerator. Serves about 4.

Lamb or Mutton Curry (pessimistincarnate)

1/2 c plain yogurt
1 t cumin
2 t white vinegar
2 T grated fresh ginger
3 t chili powder
1 t turmeric
2 lbs mutton chunks, cut in 1″ cubes (can use lamb but this curry is traditionally made with mutton)
oil
2 large potatoes, cut in 1″
1/2 t cinnamon
pinch of cardamom
2 t crushed garlic
1 t sugar
3 medium onions, halved and sliced
2 bay leaves
2 T tomato paste
1 c water

In a bowl mix together yogurt, cumin, vinegar, ginger, chili powder and turmeric, mix well and then add your meat. Cover and marinade in the fridge for 3 – 4 hours for mutton and 2 hours for lamb. Add oil to a heavy base pot or stainless steel casserole dish on a medium to high heat and cook the potatoes until browned. Remove and drain on paper towel. Remove some of the oil, reduce the heat to medium low and add the onions, cinnamon, cardamom, garlic and sugar and cook to soften the onions. Add potatoes and meat to the pan and cook for about 5 min stirring occasionally. Add water, bay leaves and tomato paste, bring to a boil, reduce the heat to low, cover and simmer for 1 hour, check that there is enough water and add more if necessary, stir and simmer for another 1/2 hour. Check that the sauce is thick and quite sticky. If not, simmer for another few min with the lid off. Eat with a good Basmati rice. Serves 6.

Lamb with Prune Stew (bettertv)

1 large onion, chopped
3 garlic cloves, pressed
3 T olive oil
4 lbs lamb stew or shoulder
1 c water
1 1/2 t salt
1 1/4 t pepper
1 1/2 t ground saffron
1 t dried ginger
1 1/4 t nutmeg or allspice
2 c pitted prunes
2 t cinnamon
1 Tn honey (opt)

In a 6 qt saucepan, saute the onion and garlic in the olive oil until the onion starts to look translucent (about 1 min). Add the lamb; cover and cook until it no longer looks red, stirring occasionally. Add the water, salt, pepper, saffron, ginger and nutmeg. Stir well. Return to a boil and simmer, covered, for 40 min. Add the prunes, cinnamon and honey if using. Cover and simmer for 30 more min, stirring occasionally. Serve with rice, mashed potatoes or couscous. Makes 8 – 10 servings.

Manischewitz Braised Lamb Shank (tableside)

Lamb

4 lamb shanks
1 T kosher salt, divided
1 1/2 t freshly ground black pepper, divided
2 T canola oil
2 medium carrots, unpeeled and cut into 2″ lengths
2 celery stalks, cut into 2″ lengths
2 Granny Smith apples, cored and cut into 1″ cubes
1 medium yellow onion, quartered and each quarter halved crosswise
1 leek, white and light green parts only, sliced into 2″ lengths
2 T harissa paste (or use jarred)
2 2″ cinnamon sticks
2 T honey
4 c water
2 c Manischewitz red wine

Preheat the oven to 350 F. Set a large Dutch oven or heavy-bottomed pot over medium heat and heat until very hot, about 5 min. Season the lamb shanks with 1 1/2 t salt and 1/2 t pepper. Add the oil to the pot and then add the lamb shanks, searing on all sides until they are very browned, about 7 min total. Transfer the shanks to a plate. To the pot, add the carrots, celery, apples, onion and leek. Cook, stirring occasionally, until the onion and leek are wilted and turning golden brown, about 5 min. Stir in the harissa, cook, stirring often for 1 min, then add the cinnamon sticks, honey, water and Manischewitz. Stir to combine, add the lamb shanks back into the pot, cover and place the pot in the oven. Cook until the meat is about to fall off the bone, about 2 1/2 hours. Remove the pot from the oven and transfer the lamb shanks to a platter. Set a fine mesh sieve over a medium saucepan and strain the cooking liquid into the pan. Use a rubber spatula to press down on the solids in the sieve to extract as much liquid as possible. Discard the solids. Bring the liquid in the saucepan to a simmer over medium-high heat. Reduce the heat to medium and gently simmer until the sauce is reduced by half, 6 – 10 min.

Spicy Apples

1 Granny Smith apple, halved, cored, thinly sliced into 1/8″ thick strips
1/2 lemon
1 red chile (such as a Fresno chile), halved, seeded, thinly sliced lengthwise into strips
2 T roughly chopped flat leaf parsley
pinch kosher salt

To a medium bowl, add the apples, red chile, parsley and salt. Squeeze the lemon half over the apples and gently toss to combine. Divide the lamb shanks among 4 plates. Serve with the reduced sauce and the spicy apples. Yield: 4 servings.

Panfried Lamb Chops with Lemon Mint Gremolata (williiamssonoma)

6 single rib lamb chops, about 2 1/2 oz each
1 T olive oil
1 t minced fresh rosemary
Kosher salt and freshly ground pepper

Pat the chops dry and rub on all sides with the oil. Let stand at room temp for 30 min. Rub a pinch of rosemary on both sides of each chop. Season both sides of the meaty eye of the chops lightly with salt. Heat a large, heavy frying pan over medium-high heat until it is very hot, about 3 min. Add the chops without crowding them in the pan. Sear without moving them until golden, for 2 min. Season with salt, turn and sear for 2 min more. They should be golden on both sides. Transfer the chops to a rack set over a plate and let rest, uncovered for 30 min. Heat the frying pan over medium-high heat. When it is hot, return the chops to the pan and reheat on each side for 30 seconds. Arrange on warmed plates, top with the gremolata, and serve at once. Serves 2 – 3.

Lemon Mint Gremolata

grated zest of 1 lemon
1 clove garlic, minced
1 T minced fresh mint

In a small bowl, stir together the lemon zest, garlic and mint.

Sticky Asian Lamb Riblets (simplydeliscious)

2 lbs lamb riblets
1/2 c brown sugar
1/2 c light soy sauce
1/2 c dark soy sauce
2 T fish sauce
2 T oyster sauce
1/2 c tomato sauce or ketchup
1 star anise
2 slices fresh ginger
2 garlic cloves
1 red chilli, roughly chopped

Preheat oven and grill to 400 F. Combine all the ingredients for the marinade in a small saucepan and allow to simmer for 10 min until reduced slightly. Place the lamb riblets on a roasting rack over a roasting tray and brush liberally with the marinade. Place the riblets in the oven and allow to cook for 30 – 45 min, turning every 7 – 10 min and brushing with the marinade every time you turn them. When the riblets are cooked, serve them with chips/potato wedges and salad. Serves 4.