Tag Archives: braised

Lamb Shank Redemption – In the Spirit of Jamie Oliver’s Classic Dishes

Slow Cooker Lamb Shanks

Slow Cooker Lamb Shanks

Last weekend, I decided that my own back-to-school supply should be a new slow-cooker. I had a crock pot already, but I needed something that was larger and more programmable. So I purchased an All-Clad Slow Cooker similar to the one pictured here (and available at Amazon.com). I actually bought the one just larger than this one and it’s huge. I wanted to be able to make entire roasts in it.

Today, I am making one of my favorite slow-cooked dishes: braised lamb shanks. Lamb shanks, with marrow filled bones, and a layer of fat, are perfectly suited for slow-cooking. I think it might be impossible to overcook a lamb shank. The long cooking time simply works to make it extremely tender and falling off the bone.

This version of braised lamb shank is inspired by ossobucco recipes. It includes wine, tomatoes and is finished with a gremolata. Gremolata is a bright, flavorful mixture of lemon zest, parsley and minced fresh garlic. Adding this mixture at the end brightens up the long-cooked dish.

The best thing about the All Clad Slow Cooker is that the insert is stove ready, so you can brown food before setting it to cook for the rest of the day. This is a key step when making braised lamb shanks. I browned these shanks in batches, then added olive oil and onion, sautéeing the onion a bit before replacing the insert to the slow cooker for the rest of the cooking time.

Lamb Shanks

Braised Lamb Shanks

Lamb Shank Redemption - Slow Cooker Braised Lamb Shanks
 
Prep time
Cook time
Total time
 
Similar to ossobucco, these lamb shanks are melt in your mouth
Author:
Recipe type: Stew
Serves: 4
Ingredients
  • 3 large lamb shanks or 4 medium ones
  • 2 Tbsp olive oil
  • 1 large, sweet onion, diced
  • 2 cloves crushed garlic (I used Trader Joe's frozen crushed garlic)
  • 2 cups mini carrots
  • 2 Bay Leaves
  • 2 large sprigs of fresh rosemary
  • Salt and pepper to taste
  • 1 cup red wine
  • ½ 14.5 oz can diced tomatoes
  • Zest of one lemon
  • ⅓ cup chopped parsley
  • 2-3 cloves garlic, minced
Instructions
  1. Heat the slow-cooker insert over medium high heat (or use a skillet or dutch oven). Add lamb shanks, one or two at a time, and brown on all sides. Remove from pan and brown in batches to avoid over crowding.
  2. Remove shanks and add olive oil. Add diced onion and garlic. Toss to coat. Let sautée until wilted and starting to brown. Add shanks back in and return insert to the slow cooker.
  3. Add carrots, Bay Leaves, rosemary, salt, pepper, and wine and toss to combine. Add tomatoes and toss. Cover and cook on low heat for 8 hours or high heat for 4 hours.
  4. Serve over mashed potatoes, or noodles, or even rice. Garnish with the gremolata.
  5. To make the gremolata, simply mix together the lemon zest, chopped parsley and minced garlic.

So, why the image from the movie, you ask? Well, it’s just a pun I thought of a long time ago and always wanted to build a recipe around. What are your favorite movie title pun memes?
Lamb Shank Redemption

And finally today, this video of Jamie Oliver’s Britain features the tastes of York, which means of course, Yorkshire pudding. There’s also an interesting lamb shank recipe in this video, which draws more heavily on Moroccan flavors. He uses fresh mint instead of fresh parsley and even makes a mint oil to garnish his lamb shanks.

The other great tip he imparts is to use an immersion blender to blend the sauce leftover in the slow cooker once everything is finished cooking. Blend it and then thicken it by simmering it down over the stove. Perfection.

Saffron-and-White-Wine-Braised Spring Vegetables

Saffron & White Wine Braised Spring Vegetables

It’s day five of my blogging event: “How to host an elegant, flavorful, vegan, gluten-free dinner party” in which I feature recipes created by the wonderful Viviane Bauquet Farre of food and style. My husband and several of his friends have transitioned to a vegetarian diet and several of them are also avoiding dairy and gluten, so when I decided to celebrate G’s birthday with a dinner party, I knew I needed to turn to my friend Viviane who features such refined recipes which also happen to be meat free. Today’s installment is the fourth of that five-course meal – the main course, in fact. For dessert, you’ll just have to check back tomorrow.

For this course, I got to experiment with fresh vegetables from the farmer’s market I’ve been dying to use, like English peas and fava beans. If you’re going to choose between the two, English peas are way easier to prepare. You just have to pop the peas out of the pod and they’re ready to go. Fava beans, on the other hand, require several steps. The beans within the pods are coated with a little jacket that needs to be removed as well. For this recipe, I actually prepared both and it took all day. Luckily, I was able to stream three episodes of This American Life while I shucked, blanched and peeled.

Fresh Peas

I prepared the fava beans by following the first part of a recipe by LocalLemons. First I had to remove the beans from their pods. Rinse them. Blanch them for 30 seconds and then pull off the outer layer from each bean. The inner bean is bright green and more fragile. After 3 hours of work, I forgot to photograph the bright green inner beans, but you can see what they look like over at the LocalLemons post. Here’s what they look like during step one and two.

Fava Beans removed from the pod

Fava Beans after blanching

This dish is truly scrumptious. It is lighter than risotto because there is no butter and no Parmesan cheese, but the saffron, wine and garlic more than make up for flavor. I would make this dish again in a minute and look forward to varying the vegetables depending on what’s in season.

Young Carrots

Saffron and White Wine Braised Spring Vegetables
Adapted from a recipe by Viviane Bauquet Farre, with permission
Served over Quinoa-Millet Pilaf (version also included below)

serves 4

For the vegetables
1/4 cup extra virgin olive oil
2 large shallots – skinned, quartered and finely sliced
1 teaspoon saffron threads – gently pounded in a mortar to a coarse powder
1 1/2 cups dry white wine
2 garlic cloves – skinned and finely chopped
2 medium, young carrots – peeled and cut in 1/8″ x 1″ sticks
4 oz shelled fresh English peas
8 oz asparagus – stalk ends snapped off and spears cut on the diagonal in 1″ pieces
1/2 teaspoon sea salt
freshly ground black pepper to taste
A handful of fresh baby arugula

For the quinoa-millet pilaf
1 Tbsp extra virgin olive oil
1-2 shallots, diced finely
1 clove of garlic, peeled and bashed
½ cup millet
½ cup quinoa (rinsed well)
2 ½ cups vegetable stock
Sea salt to taste (about 1/2 tsp)
About a cup of shelled fava beans

Method

1. To get the quinoa-millet pilaf started, put the quinoa in a fine-mesh strainer and place a bowl underneath. Rinse with cold water while rubbing the quinoa between your fingers. The water will become cloudy. Drain, and repeat this process with fresh water two more times. Strain excess water and set aside. Heat the olive oil in a saucepan over medium heat. Add the shallots and sauté for about 4 minutes, or until soft. Add the garlic and sautée for another minute. Now we are going to toast the grains so that they have a rich, nutty flavor. Add the millet, and sauté for 5 minutes, stirring frequently. Now add the quinoa and sauté for 2 to 3 minutes more. Again, stirring frequently to coat the grains with the olive oil, shallots and garlic. Add the vegetable stock and salt and bring to a boil. Reduce heat, simmer, covered for about 30 minutes, or until the water is absorbed. Fluff before serving

2. Now that the quinoa-millet is cooking, it’s time to do the vegetables. Heat the olive oil in a wide, heavy-bottomed skillet over medium-high heat. Add the shallots and sauté for 1 to 2 minutes until they have softened. Add the wine, saffron, and garlic. Bring to a full boil and then reduce heat to between medium and medium-low. Cover the pan and simmer for 5 minutes. Add the carrots, toss well, cover the pan and simmer for 10 minutes. During my dinner party, I actually paused the dish here while we were eating and the carrots steeped in the saffron-wine-garlic sauce (with no heat) for about 20 minutes. This had the delightful effect of infusing them with intense saffron flavor. You could try it that way.

3. Add the peas and asparagus, toss well, cover the pan and continue to simmer for 5 minutes until the asparagus are tender but still a bit crunchy. Uncover the pan. Raise heat to high, add the salt, black pepper to taste and the arugula. Toss until the arugula has wilted, about 30 seconds to 1 minute. Immediately remove from heat.

4. To serve, spoon the pilaf into shallow bowls. Top with the braised vegetables. Drizzle with the pan juices. Garnish with a drizzle of olive oil. Serve immediately.

Optional fava bean addition:
Sautée the fava beans over medium high heat in a separate sautée pan, with some olive oil and pepper for about 3 minutes. Serve as a garnish on top.

Young Carrots

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