Best 3 Braised Lamb With Radishes And Mint Recipes
Indulge in a culinary journey with our diverse selection of braised lamb recipes. Embark on a taste adventure with our classic braised lamb with radishes and mint, where succulent lamb shanks are slow-cooked in a flavorful broth infused with fresh radishes and aromatic mint. Discover the vibrant flavors of Moroccan braised lamb with preserved lemons and olives, where tender lamb is simmered in a fragrant blend of spices, tangy lemons, and briny olives. Transport your taste buds to the Mediterranean with our succulent Greek braised lamb with artichokes and feta, where lamb shoulder is braised with tender artichokes, juicy tomatoes, and creamy feta cheese. Each recipe offers a unique culinary experience that will satisfy your cravings and leave you yearning for more.
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CHEF JOHN'S BRAISED LAMB SHANKS
You don't often see lamb cooked with these spices, but they really work together wonderfully. The final plate ended up being a sort of North African/Central American fusion thing, with the fragrantly spiced meat and peppers resting on a simple bed of couscous.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Shanks
Time 2h25m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and black pepper.
- Heat vegetable oil in a large Dutch oven over medium-high heat. Place lamb shanks in the Dutch oven, cook, turning, until browned on all sides, about 10 minutes. Transfer shanks to a plate. Drain off remaining oil and fat so only 1 tablespoon remains in the Dutch oven.
- Stir onion, garlic, and a pinch of salt into the Dutch oven; decrease heat to medium-low and cook, stirring, until onions are softened and translucent, about 5 minutes. Add tomato paste, chipotle chile powder, ancho chile powder, and ground cinnamon; stir to combine.
- Pour 1 cup chicken broth over onion mixture. Increase heat to high; when liquid boils, place lamb shanks in Dutch oven. Cover and cook in the preheated oven for 90 minutes.
- Remove Dutch oven and stir in jalapeno pepper, red bell pepper and 1/2 cup chicken stock; bring to a boil on the stovetop. Return pan to the oven and cook, uncovered, until lamb shanks are fork tender, about 20 minutes. Transfer lamb to plate.
- Place Dutch oven on the stovetop over high heat; bring liquid to a boil and cook, skimming off any foam, until liquid is reduced and thickened, about 5 minutes. Stir in cilantro; season with salt and pepper to taste. Spoon sauce over lamb shanks and serve.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 9.5 g, Cholesterol 89.3 mg, Fat 15 g, Fiber 2.3 g, Protein 28 g, SaturatedFat 5.1 g, Sodium 81.7 mg, Sugar 4.2 g
BRAISED RADISHES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes.
BRAISED LAMB SHANKS WITH MINT AND FLAGEOLETS
Provided by Moira Hodgson
Categories dinner, project, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Wipe the lamb shanks dry with paper towels. Sprinkle with the garlic, rosemary, mint, thyme and two tablespoons olive oil. Season with pepper and marinate overnight. Rinse and pick over the flageolets. Soak overnight in water.
- The next day, preheat the oven to 350 degrees. Heat the remaining olive oil. Dredge lamb shanks in flour and brown them on all sides.
- Remove the lamb and add the onions with the garlic from the marinade. Cook for 10 minutes, or until the onions are soft. Add the tomato paste, vinegar, white wine and chicken stock. Bring to a boil and scrape up the cooking juices. Add the lamb shanks, which should fit in one layer, and bake in the oven for two hours, covered or until tender. A large cast-iron casserole is good for this.
- Meanwhile, bring the beans to a boil, drain them and add four cups of fresh cold water. Simmer for about an hour or until cooked. Season to taste with salt and pepper.
- When the lamb shanks are cooked, remove them from the sauce. Reduce the sauce so that it is thick enough to coat the shanks without being too soupy. Put the beans on the outer edges of a serving dish and put the shanks in the middle. Top them with the sauce and sprinkle with the fresh mint leaves. Serve immediately.
Nutrition Facts : @context http, Calories 1190, UnsaturatedFat 40 grams, Carbohydrate 20 grams, Fat 76 grams, Fiber 2 grams, Protein 89 grams, SaturatedFat 31 grams, Sodium 2259 milligrams, Sugar 5 grams
Tips:
- Choose high-quality ingredients: Use fresh, flavorful ingredients to ensure the best taste. Look for high-quality lamb, crisp radishes, and fragrant mint.
- Brown the lamb before braising: Browning the lamb adds depth of flavor and color to the dish. Make sure to get a good sear on all sides of the meat before adding the braising liquid.
- Use a variety of vegetables: This recipe calls for radishes, but you can also add other vegetables like carrots, celery, or turnips. Choose vegetables that will hold their shape during the braising process.
- Don't overcook the lamb: Lamb is a tender meat, so it's important not to overcook it. Braise the lamb until it is fall-off-the-bone tender, but not so long that it becomes dry and tough.
- Serve with a flavorful sauce: The braising liquid makes a delicious sauce for the lamb. Serve the lamb with the sauce spooned over top.
Conclusion:
Braised lamb with radishes and mint is a hearty and flavorful dish that is perfect for a special occasion or a weeknight meal. The lamb is tender and fall-off-the-bone, and the radishes and mint add a refreshing brightness to the dish. Serve with a side of mashed potatoes or rice for a complete meal.
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