Best Braised Lamb Stew Recipes

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BRAISED LAMB SHANK AND OKRA STEW



Braised Lamb Shank and Okra Stew image

Also known as okra salouna, this flavor-packed Emirati stew combines two beloved Arabian Gulf ingredients: lamb and okra.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 17

4 lamb shanks (1 to 1 1/4 pounds each)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 medium red onions, thinly sliced
2 tablespoons Arabic Spice Blend
2 pints cherry tomatoes
4 cups homemade or store-bought low-sodium chicken stock
3 cardamom pods, crushed
2 bay leaves
Pinch of saffron threads
1 cinnamon stick
1 pound small okra, halved lengthwise
1 cup lightly packed cilantro sprigs, finely chopped
1 clove garlic, minced
Zest of 1 lemon
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Make the lamb shanks: Allow lamb to come to room temperature. Preheat oven to 350 degrees. Generously season lamb with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in batches, add lamb and cook until brown on all sides, about 12 minutes. Transfer lamb to a bowl.
  • Add onions and spice blend to pot and cook until onions are soft and translucent, about 10 minutes. Season with salt and add cherry tomatoes, stock, cardamom, bay leaves, saffron, and cinnamon to pot. Return lamb to pot and bring mixture to a boil. Cover and transfer to oven. Cook, turning halfway through, until meat is tender and falling off the bone, about 3 hours.
  • Just before serving, bring salted water to a boil in a medium saute pan. Add okra and cook until crisp-tender, 4 to 6 minutes.
  • Remove lamb from pot and skim any fat. Return lamb to pot along with cooked okra. Gently stir to combine.
  • Make the cilantro condiment: Combine cilantro, garlic, lemon zest, and oil and season to taste with salt and pepper. Spoon over lamb before serving.

BRAISED LAMB STEW (FRESH-HERB KHORESH)



Braised Lamb Stew (Fresh-Herb Khoresh) image

This traditional Persian stew of lamb, kidney beans, and onions, is flavored with turmeric, saffron, coriander and Persian limes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 16

6 tablespoons extra-virgin olive oil
4 pounds boneless leg of lamb, cut into 1-inch cubes
4 medium onions, peeled and thinly sliced (about 1 1/2 pounds)
4 cloves garlic, thinly sliced
1 tablespoon coarse salt
2 teaspoons freshly ground pepper
2 teaspoons ground turmeric
1/2 teaspoon ground saffron, dissolved in 1 tablespoon hot water
6 whole dried Persian limes, pierced
1 cup dried kidney beans
4 cups water
6 cups finely chopped fresh flat-leaf parsley
2 cups finely chopped garlic chives or scallions
2 cups finely chopped fresh coriander
1 teaspoon ground fenugreek
4 tablespoons dried Persian lime powder or 1/2 cup freshly squeezed lime juice

Steps:

  • Heat 4 tablespoons olive oil in a medium stockpot over medium heat. Add lamb, onions, and garlic, and cook, stirring occasionally, until meat is no longer pink and onions are softened, about 20 minutes. Add salt, pepper, turmeric, saffron water, whole dried Persian limes, and kidney beans; cook a few minutes more. Add the water. Bring to a boil, cover, and simmer over low heat, stirring occasionally.
  • Meanwhile, heat a large nonstick skillet over medium-low heat. Add chopped parsley, chives, coriander, and fenugreek. Cook, stirring frequently, until they are wilted, about 10 minutes. Add remaining 2 tablespoons oil, and cook, stirring constantly, until the herbs are very fragrant, about 10 minutes more.
  • Add sauteed herbs and lime powder to lamb mixture. Cover; simmer until meat and beans are tender, about 2 1/2 hours. Uncover stew, and cook until beans are very tender, and stew has thickened slightly. Adjust seasoning if necessary, and serve hot.

WINTER STEW OF BRAISED LAMB, RED ONIONS AND MACARONI



Winter Stew of Braised Lamb, Red Onions And Macaroni image

Provided by Bryan Miller

Categories     dinner, weekday, pastas, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 18

3 tablespoons vegetable oil
Salt and pepper to taste
2 pounds lamb shoulder, trimmed and cut into 3-inch squares
2 celery stalks, washed and cut into 1/2-inch cubes
2 large carrots, peeled and cut into 1/2-inch cubes
1 large Spanish onion, peeled and cut into 1/2-inch cubes
2 cloves garlic, peeled
2 cups dry white wine
1 large herb sachet (3 bay leaves, 2 tablespoons fresh thyme, 10 peppercorns, 1 bunch parsley stems)
8 cups veal stock (available commercially)
1 pound cavatappi or corkscrew macaroni
2 tablespoons olive oil
4 stalks celery, peeled and cut into 1/2-inch pieces on the bias
2 medium carrots, peeled and sliced very thinly
2 medium red onions, peeled and sliced paper thin
1 tablespoon chopped fresh garlic
4 plum tomatoes, peeled, seeded and diced
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees.
  • Heat vegetable oil in a large, heavy-bottomed saucepan over medium flame. Season lamb, and brown it evenly on all sides, 8 to 10 minutes. Remove lamb from pan, and discard excess fat.
  • Return pan to heat, and add cubed celery, cubed carrots, cubed onions and whole garlic cloves. Saute for one minute. Add lamb along with wine, sachet of herbs and veal stock. Bring to a simmer, and skim any foam or residue that comes to the surface.
  • Cover, and place pot in oven for about 50 minutes to an hour, or until lamb is very tender. Remove lamb from sauce, and strain liquids back into saucepan, discarding vegetables and sachet.
  • When meat is cool enough to handle, shred lamb into strips. Cover and let stand.
  • Bring a large pot of lightly salted water to a boil. Cook pasta until just short of al dente. Drain, and hold at room temperature.
  • Meanwhile, to finish the dish, heat the 2 tablespoons olive oil in a heavy saucepan over medium setting. Add remaining celery, carrots, onion and chopped garlic. Saute for 2 to 3 minutes. Add tomatoes, parsley and reserved shredded lamb along with 3 cups of the strained lamb-braising liquid. Bring to a boil, and add cooked pasta. Bring to a simmer, and cook gently, stirring, for 2 minutes. Check seasonings.
  • Serve immediately in a flat soup plate.

Nutrition Facts : @context http, Calories 952, UnsaturatedFat 27 grams, Carbohydrate 78 grams, Fat 46 grams, Fiber 7 grams, Protein 43 grams, SaturatedFat 16 grams, Sodium 1924 milligrams, Sugar 11 grams, TransFat 0 grams

BRAISED LAMB STEW WITH CANNELLINI BEANS



BRAISED LAMB STEW WITH CANNELLINI BEANS image

Categories     Soup/Stew     Lamb

Yield 6 small

Number Of Ingredients 18

1 tablespoon vegetable oil
3 pounds lamb shoulder, bone-in, cut in 3-inch pieces
2/3 cup all-purpose flour
3 tablespoons extra virgin olive oil
2 1/2 cups onions, sliced thin
6 fresh sage leaves (or 1 tsp dried)
Salt and pepper to taste
1 cup dry white wine
2 teaspoons tomato paste
1 cup beef broth, (use a concentrate with water)
1 1/2 cups cannellini beans, dry
4 cups water
2 whole garlic cloves, sliced in half
3 fresh sage leaves
Salt and pepper to taste
Garnish for meat:
2 teaspoons fresh garlic, finely minced
3 tablespoons Italian parsley, chopped

Steps:

  • 1. Pour enough vegetable oil into a skillet to cover the bottom completely and turn on the heat to medium high. 2. When the oil is hot, dredge the lamb pieces in the flour, one by one, and add gently to the pan. Brown the meat on all sides, then transfer the to a plate, adding more lamb pieces, until all the lamb has been browned. Pour off the grease but keep the fond that's on the bottom. 3. Preheat oven to 350°. 4. Choose a large, lidded pot (large enough to hold all the meat and the beans), and preferably one that can go from oven to rangetop. Into this large pot add the olive oil, sliced onions, and sage. Turn heat to medium and cook onions, uncovered, stirring occasionally, until it becomes a light brown (but not burned). 5. Add the meat, turning it 2-3 times and heat until the meat begins to sizzle, then add salt, some grindings of ground black pepper and the white wine. 6. Meanwhile, dissolve the tomato paste in the beef broth and set aside. Simmer at medium-high heat the onions and wine and when almost all of the wine has boiled off, add the beef broth mixture and the fond from the frying pan. Bring back to a simmer, then cover and place the pot in the oven for 1 1/2 hours, removing it every 30 minutes and stirring it. 7. Drain the beans and taste for seasoning (salt and pepper). You'll find these need more salt than you think. Pour the beans into the lamb stew pot and gently stir. Cover and bake another 15 minutes, until the mixture is warmed through. Remove any of the bones that have loosened completely and discard. 9. Pour the stew out onto (or into) a large heated platter or bowl and sprinkle top with the raw garlic and the chopped parsley.

BRAISED LAMB STEW



Braised Lamb Stew image

Provided by Danny Boome

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 18

3 tablespoons olive oil, divided
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon ground cardamom
1 teaspoon kosher salt
2 1/2 pounds boneless lamb shoulder or boneless leg of lamb, 1 1/2-inch cubes
1 onion, cut into 1-inch cubes
3 carrots, roughly diced
3 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon tomato paste
1 (14.5-ounce) can chickpeas, drained
1 lemon, zested
2 cups chicken stock
1 cup dried apricots
1 tablespoon honey
2 tablespoons freshly chopped cilantro leaves

Steps:

  • In a mixing bowl add 2 tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. Add the cubed lamb to the bowl and toss around to coat well. Cover and set aside.
  • Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb.
  • Add onions and carrots to the pot and sweat for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Stir in the tomato paste and chick peas, then return the lamb to the pot and stir in the lemon zest, chicken stock, apricots, and honey.
  • Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender. Sprinkle the stew with chopped fresh cilantro and serve right out of the pot.

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