**Colorado Lamb and Caramelized Onion Mash with Lamb Fennel Essence**
Embark on a culinary journey to the heart of Colorado with this exquisite dish that showcases the region's renowned lamb and the distinctive flavors of caramelized onions. The Colorado lamb, known for its tender texture and rich taste, is the star of the show, while the caramelized onions add a delightful sweetness and depth of flavor. The lamb fennel essence, a unique and aromatic ingredient, infuses the dish with an earthy, anise-like flavor that complements the lamb perfectly. Served atop a bed of creamy and flavorful caramelized onion mash, this dish is a symphony of textures and flavors that will tantalize your taste buds. Prepare to indulge in a culinary masterpiece that celebrates the bounty of Colorado and offers a taste of the state's culinary heritage.
In addition to the main recipe, this article also includes a complementary recipe for the lamb fennel essence, a flavorful infusion that adds a distinct dimension to the dish. With step-by-step instructions and helpful tips, this recipe ensures that you can easily create this essential ingredient and elevate your Colorado lamb and caramelized onion mash to new heights of flavor.
BRAISED LAMB SHANKS WITH CARAMELIZED ONIONS AND SHALLOTS
Categories Lamb Onion Potato Braise Low Cal Lamb Shank Root Vegetable Parsnip Red Wine Winter Rutabaga Shallot Bon Appétit
Yield Serves 6
Number Of Ingredients 16
Steps:
- For lamb shanks:
- Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.
- Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches, all lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
- Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.
- For Mash:
- Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
- Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.
- Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce. Sprinkle lamb shanks with additional chopped fresh rosemary and serve.
LAMB SHANKS WITH CARAMELIZED ONIONS
This recipe comes from Leetal and Ron Arazi, owners of New York Shuk, a food company specializing in Sephardic and Middle Eastern Jewish cuisines. Serve it with tanzeya, a spiced chutney made with dried fruit and spices.
Provided by Joan Nathan
Categories dinner, main course
Time 3h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Sprinkle lamb shanks with salt to taste; if using kosher lamb, less salt will be needed. In a large, wide casserole with a lid, heat oil over medium-high heat until shimmering. Working in batches, brown lamb shanks on all sides. Transfer lamb to a plate and set aside.
- Add onions to pan and sauté until they begin to soften, about 3 minutes. Add 1 cup of water and 1 teaspoon salt. Cover, reduce heat to low and simmer until onions are very soft, about 30 minutes. Meanwhile, heat oven to 275 degrees.
- Mix saffron with 1/4 cup water and add to pan. Stir to mix well, 2 to 3 minutes. Add lamb to the onions and mix well. Cover and transfer to oven. Bake until lamb is very tender, about 2 hours.
- Stir 1 cup of the tanzeya into onions. Return pan to the oven and bake, covered, until mixture is reheated, about 15 minutes. Garnish with toasted almonds and serve by itself or over couscous.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for lamb that is well-marbled and has a good amount of fat. The onions should be sweet and caramelized, and the fennel should be fresh and aromatic.
- Don't overcook the lamb: Lamb is a delicate meat that can easily become tough if it is overcooked. Cook it over medium heat until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare or 145 degrees Fahrenheit for medium.
- Make the lamb-fennel essence ahead of time: This essence can be made up to 3 days in advance. It will add a delicious depth of flavor to the mash.
- Use a good quality olive oil: Extra virgin olive oil is the best choice for this recipe. It will add a rich, fruity flavor to the dish.
- Serve immediately: This dish is best served immediately after it is made. The mash will start to lose its fluffiness if it sits for too long.
Conclusion:
This Colorado lamb and caramelized onion mash with lamb-fennel essence is a delicious and elegant dish that is perfect for a special occasion. The lamb is cooked to perfection and the caramelized onions add a sweet and savory flavor. The lamb-fennel essence adds a unique and flavorful touch to the mash. This dish is sure to impress your guests and leave them wanting more.
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