Sweet Braised Lamb Pasta Recipes

DENNINGVLEIS (SWEET-AND-SOUR BRAISED LAMB WITH TAMARIND)

Denningvleis (Sweet-and-Sour Braised Lamb With Tamarind) image

The tamarind and other dominant flavors in this braised lamb come from the Cape Malay community. If you can't find tamarind paste, you can substitute an equal amount of sherry vinegar or fresh lemon juice in the stew. The taste won't be exactly the same, but you will get the nice sweet-and-sour effect along with the brown sugar. Serve with cooked rice and a vegetable such as Sukuma Wiki (Greens with Tomatoes). You can make this stew up to a week in advance. Just refrigerate it in an airtight container and rewarm it in a pot set over low heat before serving. It's actually one of those dishes that's even better if you make it ahead.

Provided by Food Network

Categories main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon canola oil
2 pounds bone-in lamb shoulder chops or bone-in lamb stew, cut into 2-inch pieces (it's best to have your butcher do this so they can cut through the bones)
1 teaspoon kosher salt, plus more as needed
1 large yellow onion, finely diced
2 garlic cloves, minced
2 bay leaves
4 whole cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
3 tablespoons tamarind paste
2 tablespoons light brown sugar
2/3 cup water
Rice or greens for serving, optional

Steps:

Preheat the oven to 300 degrees F. Warm the oil in a large Dutch oven or other heavy ovenproof pot set over medium heat. Season the lamb generously with salt and cook in the oil, in batches as necessary, until browned on all sides, about 10 minutes per batch. Use a slotted spoon to transfer the browned lamb to a plate and set it aside. Once all the lamb is browned, add the onion and garlic to the empty pot and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the bay leaves, cloves, allspice, nutmeg, tamarind paste, sugar, and water to the pot and stir well to combine. Return the lamb (and whatever juices have collected on the plate) to the pot and stir well to combine. Cover the pot and place it in the oven. Cook until the meat is wonderfully tender, about 1 to 1 1/2 hours. Be sure to uncover the pot and give the mixture a stir halfway through the cooking time. Season the lamb to taste with salt and serve hot.

PASTA WITH BRAISED LAMB SHANK RAGù

Pasta With Braised Lamb Shank Ragù image

Provided by Florence Fabricant

Categories dinner, pastas, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 tablespoon extra virgin olive oil
2 ounces diced pancetta
2 lamb shanks, about 2 1/4 pounds
2 medium onions, diced
2 cloves garlic, sliced
2 branches fresh rosemary
1/2 cup dry white wine
Salt and freshly ground black pepper
2 pounds ripe plum tomatoes, peeled and chopped
Red pepper flakes to taste
1 pound spaghetti alla chitarra or penne
Freshly grated pecorino cheese

Steps:

Heat oven to 350 degrees. Heat oil in 4-quart ovenproof casserole. Add pancetta, lightly brown and remove. Add lamb shanks, brown on all sides and remove. Lower heat; add onions, garlic and rosemary. Sauté until soft. Add white wine. Scrape pan, return pancetta and lamb to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once.
Remove lamb from casserole. Cut meat from bones, trimming off fat and gristle. Finely dice meat and add to casserole. Add tomatoes and red pepper. Simmer on top of stove one hour. Check seasoning.
Boil pasta until al dente, drain, toss with sauce, and serve with pecorino for dusting.

BRAISED LAMB SHANKS

Braised Lamb Shanks image

Succulent braised lamb shanks slow cooked in a red wine, tomato, and fresh basil sauce. Serve with mushroom risotto and grilled zucchini.

Provided by Mrs Savage

Categories Meat and Poultry Recipes Lamb Shanks

Time 3h20m

Yield 4

Number Of Ingredients 11

Ingredients

2 large white onions, chopped
4 lamb shanks
2 cups dry red wine
1 cup balsamic vinegar
⅓ cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1 bunch fresh basil, chopped
1 tablespoon kosher salt
1 tablespoon cracked black pepper

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.

Nutrition Facts : Calories 572.4 calories, Carbohydrate 34.4 g, Cholesterol 86.3 mg, Fat 25.2 g, Fiber 6.3 g, Protein 32.5 g, SaturatedFat 4.9 g, Sodium 1851.3 mg, Sugar 17.9 g

BRAISED LAMB SHANKS WITH MUSHROOMS AND PASTA

Braised Lamb Shanks With Mushrooms and Pasta image

If you prefer a thicker sauce add in a little flour mixed with cold water to thicken towards the end of cooking time. This is a really great recipe for lamb!

Provided by Kittencalrecipezazz

Categories Lamb/Sheep

Time 3h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 -4 tablespoons olive oil
6 lamb shanks
2 large onions, chopped
2 -3 tablespoons chopped fresh garlic (or to taste)
1 1/2 lbs small white button mushrooms
1 -2 teaspoon dried thyme
1 teaspoon dried marjoram (optional and to taste)
1/2-1 teaspoon dried red pepper flakes
1/2 cup dry white wine (can use red wine)
3 cups beef broth
1 tablespoon Worcestershire sauce (or to taste)
1 1/2 cups canned crushed tomatoes
salt and pepper
grated parmesan cheese
1 lb rigatoni pasta or 1 lb penne pasta, uncooked

Steps:

Set oven to 325 degrees.
In a large Dutch oven or oven-proof pot heat oil over high heat.
Season lamb shanks with salt and pepper then brown on both sides (about 6-7 minutes per side) transfer to a platter or plate.
Add in onions, garlic, mushrooms, thyme, majoram and crushed red pepper; saute for about 7-8 minutes or until veggies are tender.
Return the lamb back to the pot.
Add in wine and bring to a boil; simmer for about 6-8 minutes.
Add in broth, Worcestershire sauce and crushed tomatoes; bring back to a boil.
Cover the pot and transfer to the oven to cook for about 2-1/2 - 3 hours, or until the lamb is very tender.
Season with salt and pepper about the last 30 minutes or cooking.
Meanwhile cook the pasta in boiling salted water until JUST firm-tender; drain and place the pasta in a large bowl.
Spoon the sauce over the cooked pasta, sprinkle with grated Parmesan cheese, then place the shanks on top.
Serve and pass more Parmesan cheese separatel at the table.

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