Best 5 Braised Lamb With Vegetables Recipes

BRAISED LAMB SHANKS WITH ROASTED VEGETABLES AND BUCKWHEAT (KASHA) BREAD

Steps:

• For the lamb: In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot. Brown the lamb shanks 2 at a time. Remove them to a side platter. Add the onions and cook until lightly colored. Add the garlic and cook for 1 more minute. Return the lamb shanks to the pan and cover 2/3 up with chicken stock. On low flame, cook for 1 hour, repositioning the shanks for even cooking until very tender. Remove the shanks and strain the stock. Preheat oven to 400 degrees. Skim off most of the fat and bring stock to slow boil in the pan. Blanch the potatoes in the stock for 2 minutes. Transfer to roasting pan and set in oven. Blanch and transfer carrots, then parsnips and then zucchini in same manner. Roast vegetables for 10 minutes. Add lamb shanks to roasting pan with vegetables after 5 minutes and roast them for the final 5 minutes. Add balsamic vinegar to stock and reduce over high heat until thickened. Adjust vinegar to taste. Serve shanks with vegetables and sauce.
• For the bread: Preheat oven to 375 degrees Lightly coat a 9 by 9-inch baking pan with 2 teaspoons of the butter. Put the cornmeal in the pan and shake to coat. In a bowl, stir together the kasha, flour, baking powder and salt. Mix in eggs, onion and buttermilk, then the remaining butter. Transfer to prepared pan and bake for 18 minutes or set and crusty. When cool enough, cut into squares.

BRAISED LAMB SHOULDER CHOPS WITH ROOT VEGETABLES

Steps:

• Blanch the root vegetables:
• Place diced carrots, turnips, and parsnips in a large saucepan. Add sugar and salt and cover with cold water. Place over high heat and bring to a boil. Reduce heat to moderately high and simmer, uncovered, until tender, about 3 minutes. Drain, then immediately plunge into ice water to stop cooking. Drain again and pat dry. DO AHEAD: The root vegetables can be prepared in advance and refrigerated, in an airtight container, up to 24 hours.
• Roast the lamb:
• Position a rack in the middle of the oven and preheat to 275°F.
• Trim any excess fat from the lamb and sprinkle all sides with salt and pepper. In a large cast-iron pan or skillet over high heat, heat 1 tablespoon olive oil until smoking. Working in 3 or 4 batches (wipe the pan clean and add 1 tablespoon oil between batches), sear the lamb, turning with tongs, until golden brown on all sides, about 8 minutes per batch. Transfer as done to a large roasting pan. Add the garlic, carrots, celery, onions, rosemary, thyme, bay leaves, and lamb or beef stock. Place over high heat, using two burners, and bring to a simmer. Cover the roasting pan with foil, transfer to the oven, and roast until the meat is tender but not falling off the bone, about 2 hours.
• Allow the lamb to cool in its braising liquid for about 45 minutes. Using tongs, carefully transfer the lamb to a large bowl and cover with foil to keep warm. Pour the braising liquid through a fine-mesh sieve, pressing on any solids. Discard the solids and return the braising liquid to the roasting pan. Skim any fat from the braising liquid, then place over high heat on two burners and bring to a boil. Lower the heat to moderate and simmer, uncovered, until the braising liquid is slightly reduced, about 30 minutes. Check the seasoning, then lower the heat to low, return the lamb to the roasting pan, and cook until warmed through, about 15 minutes.
• While the lamb is heating, finish the root vegetables:
• In a medium sauté pan over moderate heat, melt the butter. Add the carrots, parsnips, and turnips, and cook, stirring occasionally until heated through, about 8 minutes. Season to taste with salt and pepper.
• To serve:
• Divide carrots, parsnips, and turnips among 8 plates. Arrange 1 lamb shoulder blade chop on each plate, then drizzle with reduced braising liquid and serve immediately.

BRAISED LAMB WITH VEGETABLES

Steps:

• preheat oven to 350.
• heat oil in skillet.
• sprinkle lamb with salt& pepper and brown in skillet, in batches.
• transfer to a large baking dish.
• pour fat out of skillet, add onions and celery and cook until softened.
• add garlic, cumin and coriander.
• add water and bring to boil scraping up bits in the skillet, add to the lamb break up the canned tomatoes with your hands and add to the lamb with the juices cover and place in oven, cook for 1 1/2 hours.
• add carrots and cook for 1/2 hour.
• put pot back on stovetop and add spinach, stirring until wilted about 5 minutes season with salt& pepper.

BRAISED LEG OF LAMB WITH ROOT VEGETABLES

Steps:

• Trim any excess fat from the lamb and season with salt and pepper.
• In a large pot (with a tight-fitting lid), add the oil and heat it over a high flame.
• Place the lamb in the pot and let it sear on all sides until golden brown (about 12-15 minutes).
• Remove from the pot and drain off all of the oil except for 2 tablespoons.
• Add the garlic, rosemary, thyme, tomato paste and cook for 3-4 minutes.
• Add the wine to the pot and reduce by ¾.
• Place the lamb back into the pot and cover completely with chicken stock; bring to a simmer (about 15 minutes).
• Preheat oven to 400 degrees.
• Put the lid on the pot and place in the oven, and cook for 3 hours.
• Add the carrots, celery root, rutabaga and cippolini onions to the pot and cook for 1 more hour, until the meat is tender and falling off the bone.
• Remove the lamb and place it on a serving platter.
• Using a slotted spoon, remove the vegetables and arrange them around the lamb.
• Strain the remainder of the sauce and put it back in the pot; reduce by 3/4 (approximately 20 minutes) until thickened and richly flavored.
• Season with salt and pepper.

BRAISED LAMB SHANKS WITH SPRING VEGETABLES AND SPRING GREMOLATA

Steps:

• For lamb:
• Sprinkle lamb shanks generously with salt and pepper; dust with flour. Heat oil in heavy large deep pot over medium-high heat. Working in 2 batches, if necessary, add lamb to pot and cook until browned on all sides, turning often, about 10 minutes per batch. Transfer lamb to large bowl. Add onions, carrots, and celery to same pot; sauté until vegetables begin to soften, about 10 minutes. Add garlic and tomato paste; stir 1 minute. Stir in broth, wine, parsley, thyme, and bay leaves. Return lamb to pot; bring to boil (liquid may not cover lamb completely). Reduce heat to medium-low; cover and simmer until lamb is very tender and begins to fall off bones, turning occasionally, about 3 hours.
• Using tongs, transfer lamb to platter. Discard bay leaves and parsley sprigs. Spoon off fat from surface of pan juices; discard. Using immersion blender, puree pan juices until almost smooth. Season with salt and pepper. Return lamb shanks to pan juices. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.
• For gremolata:
• Mix all ingredients in small bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
• For vegetables:
• Bring large pot of salted water to boil. Add potatoes; cook until tender, about 18 minutes. Using slotted spoon, transfer potatoes to medium bowl. Add carrots to same pot; cook until tender, about 5 minutes. Using slotted spoon, transfer carrots to bowl with potatoes. Add sugar snap peas to same pot; cook 1 minute. Drain. Add to bowl with potatoes and carrots. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Bring lamb and pan juices to simmer over medium heat until heated through.
• Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add all vegetables; sauté about 5 minutes. Season with salt and pepper.
• Transfer lamb and pan juices to large platter or bowl. Surround with vegetables; scatter pea tendrils over vegetables. Sprinkle lamb with gremolata and serve.
• Ingredient tip:
• Green garlic has a more delicate flavor than mature garlic. The tops of green garlic look like green onions; the root ends are white and light purple. Look for green garlic at farmers' markets during the spring months.