Best 4 Lamb And Shiitake Stew With Tomato Chianti Sauce Recipes

LAMB WITH CHIANTI VINAIGRETTE

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the lamb with salt and pepper. Grill until caramel-colored grill marks appear, and an instant-read meat thermometer registers 125 degrees F. for medium-rare, about 5 to 7 minutes per side, depending on thickness.
• Meanwhile, place the wine in a medium saucepan over medium-high heat. Boil gently until reduced to 1 cup, about 15 minutes. Turn off the heat. Whisk in the honey until dissolved. Add the extra-virgin olive oil, rosemary, salt, and pepper. Whisk to combine.
• Serve the lamb chops on a platter with a serving bowl of the Chianti vinaigrette alongside for drizzling over the meat.
• I like the tanginess of the reduced wine with the lamb.

LAMB AND SHIITAKE STEW WITH TOMATO-CHIANTI SAUCE

Steps:

• Heat oil in heavy large pot over high heat. Sprinkle lamb with salt and pepper. Add lamb to pot; sauté until light brown, about 5 minutes. Add next 5 ingredients; sauté until onion is golden, about 5 minutes. Add tomatoes with juices and wine; bring to boil. Reduce heat to medium-low, cover, and simmer until lamb is tender, stirring occasionally, about 1 hour 15 minutes.
• Add olives to stew; simmer uncovered until sauce reduces and thickens slightly, about 5 minutes. Season lamb stew with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat, adding water by tablespoonfuls to thin sauce if desired.) Divide orzo among 4 plates. Top with lamb stew and serve.

SLOW-COOKED LAMB SHANKS AND TOMATOES

Steps:

• Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes (if using canned, break them up) and cook until they break down, 6 to 8 minutes.
• Place lamb shanks in pot in a single layer so each shank is covered by sauce. Bring to a boil, cover, then place pot in oven. Cook until meat is very tender and falling off bones, about 3 1/2 hours. Skim fat from cooking liquid and season lamb with salt and pepper. Serve lamb with sauce.

LAMB STEW WITH TOMATOES, CHICKPEAS AND SPICES

Steps:

• Heat oven to 250.
• Toss lamb with salt and pepper. Heat 2 Tbls oil in dutch oven over medium high heat. Brown lamb on all sides in two batches. Set aside on plate.
• Add onions to Dutch oven and saute until softened. Add garlic and cook an additional 30s.
• Stir in flour and cook until lightly colored (1-2 min).
• Add stock and deglaze pan.
• Add tomatoes and spices and bring to simmer before adding lamb and returing to simmer.
• Cover and place in oven until meat is almost tender (1 3/4 - 2 1/4 hours).
• Add chickpeas and return to oven until meat is tender and chicpeas are heated through (about 15 min).
• Can be cooled, covered and refrigerated up tp 3 days before reheating on stovetop.
• Stir in parsley, discard bay leaves and adjust seasoning just before serving.