Thursday, January 7, 2010

I am looking for recipe for lamb shanks braised with barley & molasses?

Cooking Braised lamb shanks 2 recipe





Braised lamb shanks 2 ingredients





2 tbsp. olive oil


4 Lamb shanks, about 12 oz ea.


1 med Onion, finely diced


2 med Carrots, finely diced


2 celery stalks, thinly sliced


1 tbsp. Finely minced garlic


1 1/2 cup Dry red wine


1 cup water


1 Lemon; cut in halves


1/2 tbsp. Salt


1/2 tsp. Freshly ground black pepper





Cooking Braised lamb shanks 2


1. Preheat oven to 325掳F.





2. Heat the olive oil over medium heat in a heavy roasting pan or dutch oven large enough to hold the shanks in 1 layer on the stove.





3. Add the shanks and cook 10 minutes on each side.





4. Pour off all but 2 tablespoons fat; add the onion, carrot and celery and cook 5 minutes.





5. Add the garlic, wine, water, lemon, salt and pepper.





6. Cover and place in the oven.





7. Cook 1 陆 hours or until tender.





8. Turn the lamb every 30 minutes and check to ensure that the liquid has not evaporated.





9. If the pan is dry, add another cup of water.





10. When lamb is tender, remove the shanks from the sauce, strain the sauce through a fine sieve and discard the vegetables.





11. Skim and discard fat from the surface of the braising liquid.





12. To serve, arrange the shanks on a platter and serve the braising liquid on the side.





http://www.cookadvice.com/recipes/braise鈥?/a>





Cooking Basic Lamb Shanks recipe





Yield: 12





Basic Lamb Shanks ingredients





BRAISE


12 each American lamb hind shanks with heel on


1 Bottle dry white house wine


10 clove garlic


4 med Onions


2 Carrots


4 cup Canned tomatoes, crushed


2 qt chicken stock


2 Bay leaves


1 bunch parsley with stems, chopped vegetables for the plate


4 med carrots, peeled and Asian roll cut


12 oz. button mushrooms, stems trimmed


12 oz. IQF pearl or boiling onions, thawed


1/4 cup Chopped parsley





Cooking Basic Lamb Shanks





1. Pre-bake shanks: lightly oil and roast in 350-degree oven for 1 hour turning once.





2. Remove from pan and lightly salt and pepper.





3. Deglaze pan with wine.





4. Braise vegetables: meanwhile, lightly oil and brown onions and carrots in a 350-degree oven.





5. Add garlic during the last 15 minutes of roasting.





6. Braise shanks: Place shanks on top of browned vegetables and cover with stock and tomatoes.





7. Add hot water if more liquid is needed.





8. Add bay leaves and chopped parsley.





9. Cover and braise in a 325-degree oven for 2-3 1/2 hours.





10. Turn shanks once during braising.





11. Shank meat should be very tender with the meat still attached to the bone.





12. Remove shanks from liquid and reserve warm.





13. Prepare the sauce: Re-grease and reduce the braising liquids by about one-third.





14. Puree vegetables to thicken the sauce.





15. Season.





16. Roast vegetables for the plate: oil and season carrots, mushrooms and small onions.





17. Roast on separate sheet pans in a 400-degree oven until browned, about 30 minutes.





18. Plate shank to order: Reserve sauce, vegetables for the plate and shank in the steam table.





19. Optional: Brown shanks to order on the grill to caramelize.





20. Garnish shank with chopped parsley.





21. Optional: Garnish with gremolata--finely chopped garlic, lemon zest and parsley.





22. Prep Time: 15-30 Minutes ,Cooking Time: 60 or more Minutes.





http://www.cookadvice.com/recipes/basic_鈥?/a>


(*-*)I am looking for recipe for lamb shanks braised with barley %26amp; molasses?
Braised Lamb Shanks





They take a little time to cook, but for a relatively inexpensive cut of meat, they're remarkably tender and delicious! And if they came from a lamb that was free to graze, they'll have less saturated fat and more omega-3 than just about any cut of grain-fed beef.





The lengthy braising time removes any gamey flavor that causes some people to shy away from lamb. So if you're looking for a warm, meaty dish on a cold night, try this.








Ingredients





2 lamb shanks, 3/4 to 1 lb. each, bone-in


1 small red onion, diced


3 cloves garlic, thinly sliced


2 tbsp. high-heat oil (refined peanut or avocado oil are good choices)





1/2 tsp. oregano


1 tsp. thyme


1/2 tsp. ground ancho chili pepper (or other mild pepper)


2 bay leaves


1/4 tsp. basil


1/4 tsp. crushed rosemary


1/4 tsp. rubbed sage


1/8 tsp. red pepper flakes


1/8 tsp. ground black pepper








1 rounded tsp. all-purpose flour


1 cup dry red wine


1 cup beef broth


1 cup tomato sauce or crushed tomatoes


1/8 tsp. molasses (optional)


1/2 tsp. tamari (or soy sauce)


(1/2 tsp. salt if using salt-free broth and tomatoes)





2 medium carrots, pared and cut into 1-inch pieces


2 medium potatoes (Red skin or Yukon gold), cut into 1-inch dice





Serves 2 very hungry people.





Note: The recipe may be doubled (4 shanks, one per person) but you'll need to plan on a larger Dutch oven, at least 7 quarts. You could also use a roasting pan, just make sure to cover it tightly as the shanks cook. The seasonings may be adjusted to your taste. The amount of liquid may also be adjusted, as long as the shanks are almost fully submersed when you place them in the oven.














~~~~~~~~~~





1 Preheat oven to 350掳F.





2 Prepare onion and garlic. Rinse shanks with cool water. Pat dry. Sprinkle with black pepper and a dash of kosher salt.











3 Preheat a medium-sized Dutch oven (4 to 5 qt.) on medium high for 1 minute. Add 1 tbsp. oil and brown shanks on high, 2 minutes per side.





4 Transfer shanks to a plate. Reduce heat to medium. Add the other tbsp. oil to the pan, and saut茅 onion and garlic until they just start to brown, about 5 minutes. Turn heat off.





5 Stir in all of the spices except the bay leaves (from oregano to black pepper), and let bloom in the warm oil for about three minutes. Turn the heat back up to medium-high, stir the flour into the vegetables. Add one cup of red wine and allow to boil for a minute while stirring. Add the beef broth, tomato sauce, molasses, tamari, and bay leaves. Bring to a boil and add the lamb shanks. Cover the pan and place in a 350掳F oven for 15 minutes. Reduce the temperature to 300掳F and cook for another 1.5 hours. Check every half hour and add more wine or broth if the sauce becomes too thick or dry.





Note: Liquid should come about three-quarters of the way up the sides of the meat before placing in oven (as shown).





You don't want all the liquid to evaporate as the shanks cook or you'll end up with dry meat and a scorched pan. The amount of evaporation will depend on how tight-fitting your lid is.





6 Add the carrots and potatoes and cook for another hour, checking the consistency of the sauce periodically.





7 If you'd like to remove some of the fat rendered as the meat cooked, transfer the shanks and vegetables to a plate. Strain the remaining liquid through a sieve into a gravy separator. Pour the defatted sauce back into the Dutch oven or roasting pan. Thin with additional wine/broth/tomato sauce if desired. Bring to a simmer. Add back the shanks and vegetables to reheat before serving.





Enjoy!
  • care credit
  • No comments:

    Post a Comment