Garlic Braised Lamb Shanks with Sweet Bell Peppers

53343542_2068857919830015_2080420628480917504_n

 

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.

All photographs and content, excepted where noted, 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!

Protected by Copyscape

Advertisements

Braised Chicken with Gnocchi and Artichokes

While the Italians may have invented gnocchi, the French arguably perfected it with their love of soups and braises. This warm and comforting recipe features chicken, artichokes and gnocchi slow simmered in white wine and chicken stock. Topped with crème fraîche and fresh dill, the braising renders everything perfectly tender and mouthwatering.

After making this dish the second time around, I found that using two 6-ounce jars of DeLallo Marinated Artichoke Hearts, drained and reserved about 4 tablespoons of the marinade and added it to the braising liquid, added instant flavor to this slow-simmered dish. I also left the skin on the chicken for more flavor in the dish.Although amazing as a stand alone main course, I also serve this dish with a rustic French bread and side dish of steamed asparagus.

And as I think about it, this braised chicken dish, it reminds of the classic Southern dish, Chicken and Dumplings my Grand use to make when I was child. And while many of us are still waiting for Spring to begin and the snows to melt, this dish really hits the spot and is so filling with the lemony taste of dill.

Enjoy!

Serves 2

Ingredients:
2 chicken thighs and 2 chicken drumsticks
1 yellow onion
1/4 bunch fresh dill
2 tablespoons unsalted butter
1 tablespoon olive oil
Kosher salt, to taste
Ground black pepper, to taste
1/4 cup white wine
2 cups chicken broth
1/4 cup crème fraîche
2 cups artichoke hearts
8 ounces prepared gnocchi


Directions:

Rinse chicken and pat dry with paper towel. Peel onion and mince. Rinse dill and roughly chop leaves, discarding stems.

Heat butter and olive oil in a large high-sided pan over medium-high heat. Season chicken all over with salt and pepper. When oil is shimmering, add chicken and cook until bottom is browned and lifts easily from pan, 3 to 4 minutes. Flip and cook until second side is browned, 3 to 4 minutes more. Remove chicken and set aside. Discard fat from pan.

Add onion to pan from chicken over medium heat and cook until soft and translucent, about 3 minutes. Add white wine and chicken broth and scrape up brown bits from bottom of pan.

Return chicken to pan, increase heat to high, and bring to a boil over high heat. Then cover and reduce heat to medium low. Braise, covered, until chicken is cooked through and pulling away from bone, 15 to 20 minutes. Remove, reserving liquid in pan, cover with foil to keep warm, and set aside.

Add crème fraîche to pan with braising liquid and whisk to combine. Increase heat to medium high. Add artichoke hearts and gnocchi and cook, covered, until warmed through, about 3 minutes. Taste and add salt and pepper as needed. Return chicken to pan and turn to coat, about 1 minute.

Divide chicken, artichokes, gnocchi, and braising liquid evenly between two pasta bowls. Garnish with dill and serve.

DSC07391

Hello Friends!

All photographs and content, excepted where noted, 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!

Protected by Copyscape


Braised Chicken with Tuscan Kale and Andouille Sausage

chicken and kale.jpgA traditional Italian dish of braised chicken nestled in a bed of earthy kale and sweet red peppers makes a perfect combination with the spiciness of Louisiana Creole andouille sausage, giving you a one-skillet meal packed with lots of flavor!

Serves 6

Ingredients:

For the Chicken:
6 chicken thighs on the bone with skin, about 2 pounds total
1/4 teaspoon salt
Freshly black ground pepper, to taste
3 tablespoons olive oil, plus more for the bread
1 large sweet onion, quartered, thinly sliced
1 large red bell pepper, cored, seeded, diced
7 ounces fully cooked andouille sausage, sliced
3 cloves garlic, crushed
6 cups (10 ounces) roughly chopped Tuscan kale*
½ cup dry white wine or chicken broth

For the Crostini:
6 thick slices French or Italian bread
3 tablespoons crumbled feta
Fresh chopped parsley leaves, for garnish

Directions:
Season chicken generously on all sides with salt and pepper. Heat oil in large (14-inch) nonstick skillet over medium-high heat. Add chicken, skin side down, in single, uncrowded layer. (Use two pans if necessary.) Cook until nicely browned and skin is crisped, about 12 minutes. (Turn on the exhaust fan and use a splatter guard to keep mess to a minimum.) Flip chicken; brown the other side, about 5 minutes. Transfer to a plate skin side up so it stays crispy.

Spoon off and discard all but 2 tablespoons of the fat in the skillet. Add onion and red pepper. Cook, stir occasionally, over medium heat until onion is nicely golden, about 8 minutes. Add sliced sausage and garlic; cook, 1 minute. Stir in kale. Cook, stirring, until wilted, about 3 minutes. Stir in wine to mix well. Nestle the chicken, crispy skin side up, into the kale mixture leaving the skin uncovered. Cook, uncovered, on low until chicken juices run clear, about 10 minutes.

Meanwhile, heat broiler. Brush bread slices on both sides with olive oil. Broil bread, 4 inches from heat source until golden, about 1 minute. Flip; top with a little feta cheese. Broil the second side until golden, about 30 seconds.

Sprinkle chicken with parsley leaves. Serve chicken with the bread for mopping up all the pan juices.

*Cook’s Note:
Polish sausage can be substituted for the andouille for a milder dish. Cleaned and cut Tuscan kale, also known as black or lacinato kale, is sold in 10-ounce bags at some grocers. If Tuscan kale is not available in your local area, you can substitute 2 small bunches (about 1 pound total) kale, then trim off tough stems before cutting into 2-inch pieces.

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!

Protected by Copyscape