Lamb Shank With Cauliflower And Red Pepper Recipes

LAMB SHANK WITH CAULIFLOWER AND RED PEPPER

Steps:

• Preheat the oven to 350F. Dredge the lamb shanks in flour. Warm a third of the olive oil in a skillet and brown the shanks on all sides. In another ovenproof pan, melt the butter with another third of the olive oil over medium-low heat. Add the celery, carrot, and onion and sauté for about 20 minutes over medium-low heat. Add the shanks and season with salt and pepper. Pour the wine over the meat and cook until evaporated, about 10 minutes. Add the vegetable stock and the herb sachet. Cover and braise in the oven for about 1½ hours. Check periodically to make sure the sauce covers the meat at all times (add some vegetable stock if necessary). Meanwhile, heat the rest of the olive oil in a skillet. Add the red onion and sauté until translucent, about 4 minutes. Add the bell peppers, season with salt, and cook over medium heat for 5 minutes. Remove from the heat and cover to keep warm. After the shanks have been cooking for 1½ hours, add the cauliflower and sautéed peppers and onions to the pot, stir well, and return to the oven, uncovered, for 15 more minutes. Place 1 shank on each of 4 dinner plates, top with some sauce and vegetables, and serve. VINO This lamb dish demands a great reserve Brunello di Montalcino.

SLOW COOKER LAMB CURRY WITH CAULIFLOWER, PEAS, AND POTATOES

Steps:

• Place lamb shanks, culinary stock, coconut milk, tomatoes, curry powder, red pepper, and salt together in the bottom of a slow cooker. Cook on High until lamb is tender and juices run clear when pierced with a knife, about 3 hours.
• Skim the fat off of the top of the mixture. Mix in cauliflower, potatoes, and peas. Switch to Low and cook until vegetables are tender, about 3 hours more. Remove lamb meat from bones. Return meat to the slow cooker; discard bones.