Best Braised And Browned Lamb With Peaches Recipes

LAMB WITH PEACHES

Lamb With Peaches image

Just by changing the finishing herb, you can make this a middle eastern or European dish... I read this in a paper somewhere in the 'quick dining' section...well its not THAT quick, but the scrumptious rich lamb in the sauce combined with the sweet tart peaches make for a memorable combination.

Provided by Will Price

Categories Lamb/Sheep

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

lamb, trimmed of fat and gristle and cut into 1 to 1 1/2 inch pieces
salt
1 cinnamon sticks or 1 teaspoon ground cinnamon
1/4 teaspoon cayenne or 1/4 teaspoon other red pepper
1 large onion, cut in half
1/2 cup red wine or 1/2 cup water
4 large ripe peaches, washed
1 lemons, juice of or 1 lime
1 cup roughly chopped cilantro (for use with lime) or 1 cup parsley (for use with lemon)

Steps:

Place lamb in a 12-inch skillet (cast iron preferred) and turn heat to medium-high.
Season with salt, and add cinnamon, cayenne, onion and wine (water).
Bring to a boil, cover and adjust heat so the mixture simmers steadily.
Cook 1 to 1 1/2 hours, checking and stirring every 15 minutes or so, adding a little more liquid in the unlikely event that the mixture cooks dry (this probably means the heat is too high, turn it down a bit) When the meat feels tender when poked with a sharp knife, remove the onion and cinnamon stick, then turn the heat to medium high and cook off any remaining liquid, allowing the lamb to brown a little.
Cut the peaches in half and remove their pits, then cut each of them into 12 or 16 wedges.
Stir in the peaches, and continue to cook, gently tossing or stirring the mixture until the peaches are glazed and quite soft but still intact, about 5 minutes.
Stir in the lemon or lime juice and most of the parsley and cilantro.
Taste and adjust seasonings.
Garnish with what's left of the herb and serve.

BRAISED LAMB SHANKS WITH HERBS

Braised Lamb Shanks with Herbs image

Provided by Food Network Kitchen

Categories main-dish

Time 3h10m

Number Of Ingredients 14

Ingredients

4 lamb shanks (about 11/2 pounds each)
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
1/4 cup extra-virgin olive oil
2 ribs celery, sliced
1 medium onion, sliced
2 medium carrots, peeled and sliced
8 cloves garlic, smashed
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 cup red wine
5 cups low-sodium chicken broth or homemade
2 tablespoons roughly chopped fresh flat-leaf parsley
Hot cooked polenta, optional

Steps:

1. Preheat oven to 350 degrees F.
2. Heat a large Dutch oven over medium-high heat. Season shanks with salt and pepper, dredge in flour, and shake off excess. Add oil to pan and brown shanks all over, about 15 minutes. Transfer to a plate.
3. Add celery, onion, and carrots to pot and season with salt and pepper, to taste. Cook, stirring occasionally, until tender and brown, about 20 minutes. Stir in garlic, thyme, and rosemary and cook until fragrant, about 3 minutes. Add wine, increase heat to high, and scrape up browned bits in pan with a wooden spoon. Reduce heat and cook until wine lightly coats vegetables. Return shanks to pot, add broth, and bring to a simmer. Transfer pot to oven and cook, uncovered and turning shanks once about halfway through, until fork-tender, about 2 1/2 hours.
4. Transfer shanks to a plate and cover with foil to keep warm. Let sauce settle on stove top, about 10 minutes; skim fat. Bring to a boil, and cook until slightly thickened, about 5 minutes. Season with salt and pepper, to taste. Return shanks to sauce; turn to coat and heat through. Spoon sauce and vegetables over meat, scatter parsley on top and serve. Serve shanks with polenta if desired.

Nutrition Facts : Calories 810, Fat 34 grams, SaturatedFat 9 grams, Cholesterol 313 milligrams, Sodium 602 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 101 grams

LAMB WITH PEACHES

Lamb With Peaches image

Provided by Mark Bittman

Categories lunch, project, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 pounds boned shoulder of lamb, trimmed of fat and gristle and cut into 1- to 1 1/2-inch pieces
Salt
1 cinnamon stick or 1 teaspoon ground cinnamon
1/4 teaspoon cayenne
1 medium to large onion, cut in half
1/2 cup port, red wine or water
4 medium to large ripe peaches, washed
Juice of 1 lemon or 1 lime
1 cup roughly chopped parsley (for use with lemon) or cilantro (to go with lime)

Steps:

Place lamb in a 12-inch skillet, and turn heat to medium-high. Season with salt, and add cinnamon, cayenne, onion and wine or water. Bring to a boil, cover and adjust heat so the mixture simmers steadily. Cook 1 to 1 1/2 hours, checking and stirring every 15 minutes or so, adding a little more liquid in the unlikely event that the mixture cooks dry. (This probably means the heat is too high; turn it down a bit.)
When the meat feels tender when poked with a small sharp knife, remove the onion and cinnamon stick, then turn the heat to medium-high, and cook off any remaining liquid, allowing the lamb to brown a little. Cut the peaches in half and remove their pits, then cut each of them into 12 or 16 wedges. Stir in the peaches, and continue to cook, gently tossing or stirring the mixture, until the peaches are glazed and quite soft but still intact, about 5 minutes.
Stir in the lemon or lime juice and most of the parsley or cilantro. Taste, and adjust seasoning. Garnish with what's left of your chosen herb, and serve.

Nutrition Facts : @context http, Calories 710, UnsaturatedFat 24 grams, Carbohydrate 24 grams, Fat 49 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 21 grams, Sodium 1096 milligrams, Sugar 18 grams

BRAISED AND BROWNED LAMB WITH PEACHES

Braised and Browned Lamb with Peaches image

A logical combination and glorious once you taste it, with the sweet juice of the peaches deftly cutting through the richness of the lamb without being piercing. A hint of cinnamon (or an even smaller one of allspice-maybe an eighth of a teaspoon) gives the dish a great aroma as it cooks and a slightly mysterious flavor at the table. A pinch of cayenne or other red pepper makes a nice addition. Whereas most braises begin with browning, this one ends with it, like the Braised and Grilled Lamb Shanks on page 188\. This method reduces both spattering and time-since the lamb's liquid is mostly gone by the end of cooking, it doesn't go flying from the hot fat, and the meat browns faster. And the peaches, browning lightly in the same cooking liquid, contribute some of their juices to the pan while becoming meltingly tender.

Yield makes 4 servings

Number Of Ingredients 9

Ingredients

2 pounds boneless lamb shoulder, trimmed of fat and gristle and cut into 1- to 1 1/2-inch pieces
Salt
1 cinnamon stick or 1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne or other red pepper, or to taste
1 medium to large onion, cut in half
1/2 cup port, red wine, or water
4 medium to large ripe peaches
Juice of 1 lemon
1 cup roughly chopped fresh parsley

Steps:

Put the lamb in a 12-inch skillet and turn the heat to medium-high. Season with salt and add the cinnamon, cayenne, onion, and wine. Bring to a boil, cover, and adjust the heat so that the mixture simmers steadily but not violently. Cook, checking and stirring every 15 minutes or so, adding a little more liquid in the unlikely event that the mixture cooks dry. (This probably means that the heat is too high; turn it down a bit.)
After 1 to 1 1/2 hours, the meat should be tender when poked with a small, sharp knife; remove the onion and cinnamon stick, then turn the heat to medium-high and cook off any remaining liquid, allowing the lamb to brown a little. Cut the peaches in half and remove their pits, then cut each of them into 12 or 16 wedges. Stir in the peaches and continue to cook, gently tossing or stirring the mixture, until the peaches are glazed and quite soft but still intact, about 5 minutes.
Stir in the lemon juice and most of the parsley; taste and adjust the seasoning. Garnish with the remaining bit of herb and serve.