Garlic Braised Lamb Shanks with Sweet Bell Peppers

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Rich, mellow, saucy, and supremely satisfying, this dish of braised lamb shanks make an impressive and generous meal.If you like, remove the meat from the bones to serve an extra person or two. The topping of sauteed sweet bell peppers adds a bright tangy, fresh flavor and color to each serving. The lamb can be braised a day ahead, making the meat extra tender and flavorful. Accompany with Yukon Gold Mashed Potatoes for a complete meal.

Serves 4 to 6

Ingredients:
4 to 6 lamb shanks
1 1/4 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
2 tablespoons unsalted butter, divided
12 unpeeled garlic cloves
24 peeled garlic cloves (from 4 heads), divided
6 fresh bay leaves
6 thyme sprigs
3 1/2 cups chicken broth
1 large red bell pepper, cut into 1/4-inch strips
1 medium-size orange bell pepper, cut into 1/4-inch strips
1 tablespoon fresh thyme leaves

Directions:
Preheat oven to 300°F.

Season the lamb with salt and black pepper.

Heat 1 tablespoon butter in a large ovenproof Dutch oven over medium until foamy. Add 3 shanks, all of the unpeeled garlic cloves, bay leaves, and thyme sprigs, and cook, turning occasionally, until browned all over, about 15 minutes. Transfer browned shanks, unpeeled garlic, bay leaves, and thyme sprigs to a platter, and set aside. Add remaining 3 shanks to Dutch oven, and cook, turning occasionally, until browned all over about 15 minutes. Return browned shanks, unpeeled garlic, bay leaves, and thyme sprigs to Dutch oven. Cover and transfer to preheated oven. Cook, flipping shanks every 20 minutes, until very tender, about 2 hours.

Remove lamb shanks, and set aside. Pour chicken stock into Dutch oven, and bring to a boil over high, scraping up any browned bits from bottom of Dutch oven. Remove from heat; use a ladle to skim off fat from surface, and discard. Return stock to a boil over high, skimming surface often and discarding fat, until reduced to 2 cups, about 10 minutes. Pour stock mixture through a fine wire-mesh strainer into a large measuring cup; discard solids. Skim remaining fat from surface, and discard. Wipe Dutch oven clean; pour strained stock into Dutch oven.

Add peeled garlic cloves to strained stock, and simmer over medium-low until garlic is slightly tender, about 20 minutes. NOTE: The lamb can be cooked up to a day ahead. Refrigerate, covered; reheat before proceeding.

Scatter bell peppers and thyme leaves around lamb, and cook over medium-low, moving peppers around lamb occasionally, until peppers and garlic are tender, about 10 minutes. Using a slotted spoon, transfer lamb shanks to warm serving plates. Add remaining 1 tablespoon butter, salt, and black pepper to sauce, and stir until creamy. Remove from heat.

To serve, spoon sauce with bell peppers and garlic cloves around lamb shanks.

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Oxtail Bourguinonne

 

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Bourguignonne refers to any dish cooked in the style of Burgundy, France. This dish is similar to classic boeuf bourguignonne (French beef stew), which is beef braised with red wine and mushrooms. Although oxtail was once the tail of an ox, these days the bony cut can be beef or veal origin. Also note that mashed potatoes would make the perfect side dish. And if you desire a gluten free side dish, mashed cauliflower works just as well.

Serves 6

Ingredients:
8 slices fatty bacon, chopped
Olive oil
3 large fresh Italian parsley sprigs
3 large fresh thyme sprigs
2 large fresh bay leaves, bruised
1 tablespoon plus 1 1/2 cups all purpose flour
1 tablespoon unsalted butter
1/4 teaspoon ground nutmeg
4 to 4 1/4 pounds meaty oxtail pieces, trimmed of excess fat
2 cups chopped onions
1 cup diced carrot plus 6 medium carrots, cut into 2-inch chunks
4 large garlic cloves, peeled; 1 minced, 3 left whole
1 3/4 cups beef broth
1 1/2 cups red Burgundy wine (such as Beaujolais)
1 pound crimini (baby bella) mushrooms, cut into 1/4-inch-thick slices
12 small shallots, blanched 1 minute, peeled

Directions:
Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to plate. Pour drippings into small bowl. Return 6 tablespoons drippings to pot (add olive oil, if necessary, to measure 6 tablespoons total; reserve bacon for another use). Tie parsley, thyme, and bay leaves together for bouquet garni. Stir 1 tablespoon flour and butter in small bowl to smooth paste.

Whisk 1 1/2 cups flour, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and nutmeg in medium bowl. Add oxtails, a few pieces at a time, to seasoned flour and toss to coat.

Heat bacon drippings in pot over medium-high heat. Working in batches, add oxtails and brown on all sides, about 6 minutes per batch. Transfer oxtails to bowl after each batch.
Reduce heat to medium-low. Add chopped onions, diced carrot, and minced garlic to pot. Sauté until onions soften, 5 to 6 minutes. Return oxtails and any accumulated juices to pot. Add bouquet garni, then broth and wine. Bring to boil. Cover and simmer until meat is almost tender, adjusting heat occasionally to maintain gentle simmer, about 3 hours. Mix in mushrooms, shallots, carrot chunks, and whole garlic cloves. Increase heat and return to boil. Reduce heat to low. Cover pot and simmer gently until meat and vegetables are tender, about 45 minutes longer.

Tilt pot and spoon off any fat that rises to surface. Stir flour paste into stew. Simmer uncovered until sauce thickens slightly, stirring occasionally, 6 to 8 minutes. Season to taste with salt and pepper.

Cook’s Notes:
This dish can be made 1 day ahead. Allow it to cool  for 1 hour, then refrigerate uncovered until cold, then cover and keep refrigerated. To serve, rewarm over low heat before ladling into serving bowls.


Strawberry Vanilla Jam

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Photo Credit:  www.Napidoktor.hu,  2015.

Making your own jam is a great way to use your slow cooker in the summer. It’s also a delicious way to use up overripe fruit.

Makes About Four 8-pints

Ingredients:
2 pounds of strawberries
1 vanilla bean
1 tablespoon fresh lemon juice
2 cups sugar

Directions:
Wash the strawberries and drain in a colander. Remove the stems from the strawberries and cut in half. With a small, sharp knife, halve the vanilla bean lengthwise. Add strawberries and vanilla halves to a slow cooker along with the lemon juice and sugar. Stir well, cover, and cook on low for 2 hours.

Uncover the slow cooker and stir the jam. Continue cooking, uncovered, on low for an additional 2–3 hours or until the jam has thickened, stirring occasionally. Don’t worry if it is a little runny; it will get thicker as it cools. If you want a smoother consistency, use a potato masher to break up the fruit.

Discard the vanilla bean and ladle the jam into four  1-cup plastic or glass containers with tight-fitting lids. Allow to cool, uncovered, then cover and refrigerate or freeze until needed. Jam will last 3 weeks in the refrigerator and up to 1 year in the freezer.

Cook’s Notes:
Try swirling a spoonful of jam with plain Greek yogurt for breakfast or dessert.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

 

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