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How To make Italian Braised Lamb & Potatoes
5 tb Olive oil 3 Garlic cloves crushed
1 kg Lamb, lean boneless from the 1 Capsicum red, cut
into strip - shoulder cut into 4cm pcs 250 ml Lamb or beef stock 2 Brown onions 500 g Potatoes, peeled
& cut into 1/2 bn Italian parsley, leaves only - 4cm pieces
-chopped 60 g Pecorino, grated The potatoes should be yellow, waxy ones, such as Petrones or Desirees. Heat half the oil in a large heavy pot. Brown lamb well in batches and, using a slotted spoon, remove to a plate. Add remaining oil. Add onion and cook until softened. Add parsley, garlic and capsicum. Return lamb to pot, stir and add stock and freshly ground pepper to taste. (Don't add salt yet as pecorino is a salty cheese) Reduce heat, cover, and simmer for 30 minutes. Add potato and simmer for another 20 minutes, or until lamb is almost tender. Stir in cheese and cook for 10 minutes. Season with freshly ground pepper and salt to taste. Best if cooked 1 - 2 days ahead and refrigerated. Like all casseroles, it will improve in flavour during the resting period. Great for entertaining, because it can be cooked well in advance, leaving you free to get on with the many chores involved in throwing a party. (Source: Australian Gourmet Traveller magazine) (Posted by Mike Kear) -----
How To make Italian Braised Lamb & Potatoes's Videos
Professional Chef's Best Braised Lamb Shanks Recipe!
The secret to cooking the best lamb shank you've ever had is braising! Not familiar with braising or a need a friendly reminder? Chef Michael Smith has you covered with this step by step recipe that will have your guests swooning over the depth of flavour and warm delicious texture of your braised lamb!
Ingredients
1 Tbsp vegetable oil
4 lamb shanks
12 shallots, peeled and left whole
1 heads garlic, peeled into cloves then halved
2 carrots, peeled, cut in 3 or 4 large pieces each
2 parsnips, peeled, cut in 3 or 4 large pieces each
1 turnip, peeled, chopped into large chunks
12 baby potatoes, whole
1 750 mL bottle of your favourite red wine
2 bay leaves
2 sprig rosemary
1 Tbsp juniper berries
1 tsp salt
Recipe
1. Place a large Dutch oven or stew pot over medium-high heat with enough oil to fill the bottom with a thin pool. Carefully add the lamb shanks to the hot oil and brown well on both sides. Be patient! This is the only opportunity you’ll have to add the rich flavours of browned meat to the dish before the liquids are added.
2. When the shanks are nicely browned, pile in the shallots, garlic, carrots, parsnips, turnip and potatoes. Add a full bottle of red wine along with the bay leaf, rosemary, juniper berries and salt. Bring the works to a boil. Reduce the heat to maintain a low simmer, cover and continue simmering over the lowest heat until the shanks are fork tender, 2 to 2 1/2 hours. Place a shank in each serving bowl, spoon in lots of vegetables and pour in steaming ladlefuls of the aromatic broth. Serve and share.
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Lamb Shanks Italian Style, How to Braise Lamb Shanks in a Dutch Oven
One of my favorite all time items to not only eat but also to prepare. In this video you will see just how easy this majestic Italian style Lamb Shank is to prepare.
Ingredients:
2 Lamb Shanks
1 Onion Diced
2 Stalks Celery Diced
2 Carrots Diced
2 Tomatoes Large Diced
2 Cups Tomato Sauce
2 Cups Red Wine
1.5 Cups Beef or Chicken Stock
Salt and Pepper to Taste
2 Sprigs Fresh Rosemary
2 Sprigs Fresh Oregano
2 Sprigs Fresh Thyme
4 Cloves Garlic Minced
Your favorite Mashed Potatoes or Creamy Polenta enough for 2 portions
Slow Cooked Rosemary Garlic LAMB SHOULDER - Easy Sunday roast
This slow cooked lamb shoulder will be the juiciest, most incredible lamb roast you have ever had.
Rosemary and garlic are great flavours that naturally go really well with the shoulder of lamb.
I really hope this recipe would make it to your Sunday roast family dinner.
Roasted Leg of Lamb with Potatoes/ Greek Style
Ψητό αρνί με πατάτες
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Slow Cooked Lamb Shoulder with Lemon Potatoes | Everyday Gourmet S10 Ep59
As seen on Everyday Gourmet.
OMG! Italian Style Rich lamb stew with honey and caramelised onion
The best stew you will ever taste. This slow braising method fuses the ingredients together leaving you with an incredible tender, moist and rich flavoured meat.
Lamb is becoming a more fashionable red meat as it’s a healthier meat as it contains many vitamins, minerals and B12. Try and buy grass fed and it will also have the heart healthy omega 3 fatty acids.
But enough about health, this recipe is about taste. If you like those rich casserole stews, then look further, this is a complete meal cooked in one pot. The slow cooking process tenderises the meat and develops the flavour.
A complete meal because it has carrots, peas, potatoes all built in. The best part is that it will taste even better the next day, so make a big pot. It’s also easy to freeze for ready made meals when you’re short on time. I usually place them in glass storage containers and then microwave them or add a splash of water in a saucepan and reheat on very low heat.
For the wine, make sure you buy a full bodied wine, like a shiraz or cabernet sauvignon. Do not go crazy on the price but don’t skimp either, the quality of the wine will affect the sauce. It is a red wine sauce after all.
As an option, I like to serve it with a crusty toasted bread, rubbed with a clove of garlic for that extra flavour. This is of course optional. Sprinkle some freshy chopped parsley or you can even use the celery leaves to add colour and freshness before serving.
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