Braised Lamb Stew Recipes

BRAISED LAMB SHANK AND OKRA STEW

Steps:

• Make the lamb shanks: Allow lamb to come to room temperature. Preheat oven to 350 degrees. Generously season lamb with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in batches, add lamb and cook until brown on all sides, about 12 minutes. Transfer lamb to a bowl.
• Add onions and spice blend to pot and cook until onions are soft and translucent, about 10 minutes. Season with salt and add cherry tomatoes, stock, cardamom, bay leaves, saffron, and cinnamon to pot. Return lamb to pot and bring mixture to a boil. Cover and transfer to oven. Cook, turning halfway through, until meat is tender and falling off the bone, about 3 hours.
• Just before serving, bring salted water to a boil in a medium saute pan. Add okra and cook until crisp-tender, 4 to 6 minutes.
• Remove lamb from pot and skim any fat. Return lamb to pot along with cooked okra. Gently stir to combine.
• Make the cilantro condiment: Combine cilantro, garlic, lemon zest, and oil and season to taste with salt and pepper. Spoon over lamb before serving.

TRADITIONAL LAMB STEW

Steps:

• In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

BRAISED LAMB STEW (FRESH-HERB KHORESH)

Steps:

• Heat 4 tablespoons olive oil in a medium stockpot over medium heat. Add lamb, onions, and garlic, and cook, stirring occasionally, until meat is no longer pink and onions are softened, about 20 minutes. Add salt, pepper, turmeric, saffron water, whole dried Persian limes, and kidney beans; cook a few minutes more. Add the water. Bring to a boil, cover, and simmer over low heat, stirring occasionally.
• Meanwhile, heat a large nonstick skillet over medium-low heat. Add chopped parsley, chives, coriander, and fenugreek. Cook, stirring frequently, until they are wilted, about 10 minutes. Add remaining 2 tablespoons oil, and cook, stirring constantly, until the herbs are very fragrant, about 10 minutes more.
• Add sauteed herbs and lime powder to lamb mixture. Cover; simmer until meat and beans are tender, about 2 1/2 hours. Uncover stew, and cook until beans are very tender, and stew has thickened slightly. Adjust seasoning if necessary, and serve hot.

BRAISED LAMB

Steps:

• Preheat oven to 275F.
• Rub both sides of lamb shoulder chops with 1 to 2 garlic cloves, as needed. Rub with chopped herbs and season with salt and pepper. Dust both sides of chops with flour. In a large (10-inch) cast iron skillet, heat oil over high heat. When nearly smoking, add 2 lamb chops and sear, 4 minutes each side, until well-browned. Remove and repeat with remaining chops. Discard fat that has accumulated in pan.
• In skillet layer onions, half of tomato slices and lamb chops. Top with remaining tomato slices and pour wine and 1/2 cup water over. Bring to a boil over medium-high heat. Add remaining 4 garlic cloves, bay leaves, thyme sprigs and parsley stems. Cover pan loosely with aluminum foil and roast for 3 hours.
• Cover top with potato slices, pushing them into liquid so they are completely submerged. Cover pan, return to oven and cook 30 minutes or until potatoes are tender. Using a large spoon, remove excess liquid and any fat from stew to a small saucepan. Bring liquid to a boil over high heat and boil rapidly until thickened, 10 to 15 minutes. Before serving, broil lamb under a preheated broiler, 5 minutes or until potatoes are well-browned. Sprinkle with chopped parsley and serve with sauce.

BRAISED LAMB STEW

Steps:

• In a mixing bowl add 2 tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. Add the cubed lamb to the bowl and toss around to coat well. Cover and set aside.
• Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb.
• Add onions and carrots to the pot and sweat for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Stir in the tomato paste and chick peas, then return the lamb to the pot and stir in the lemon zest, chicken stock, apricots, and honey.
• Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender. Sprinkle the stew with chopped fresh cilantro and serve right out of the pot.

BRETON BRAISED LAMB & HARICOT BEANS

Steps:

• Put the beans in a saucepan and cover with water. Add the quartered onion, the halved carrot and halved celery, the bay leaves, parsley stalks and peppercorns. Bring to the boil, reduce the heat and simmer for 30-40 mins until the beans are soft. Drain well and reserve the cooking liquid, discarding the onion, carrot and celery.
• While the beans are cooking, heat half the olive oil in a heavy-based flameproof casserole. Brown the lamb in batches over a high heat. As each batch is cooked, remove it and set aside on a plate. Reduce the heat, add the chopped onion to the pan with the diced celery and carrot and cook until well coloured. Add the garlic and cook for another couple of mins.
• Return the lamb to the pan and add all the remaining ingredients, except the beans. Bring to the boil, reduce the heat to very low and cover, then cook for 2 hrs. Add the beans 45 mins before the end of cooking time. Stir the lamb round every so often. If the lamb looks dry, add some of the bean cooking liquid.
• Remove the lid for the last 30 mins of cooking time, and season. This helps the cooking liquid to reduce. You should end up with a thick stew of tender lamb and soft beans. Scatter over the parsley and serve.