Tag-Archive for » braised «
Legs of lamb are on special at the store at the moment, with 10 CHF off a kilo, so well worth enjoying at that price. They were selling them on the bone and off, I bought a de-boned leg of about 900g of meat. I served this with buttery mushrooms, celeriac and carrot and braised onions. I do usually make this with baby onions, but I could not find any, and I went to 2 stores, so I gave up in the end and bought shallots instead, worked fine and tasted fine but it is better with baby onions. I made this for myself, hubby and son and thought there would be left overs, but they ate all the meat, I think they were just being a bit piggy as this should have served 4 easily. So serving size depends on what kind of appetites you are cooking for, if like my men they are quite big eaters, I would serve some potato with this, either mash or some nice roast ones, you could even make stuffing balls. If you have read any of my recent posts lately you will have read that my hubby and I are trying not to eat to many carbs in the evening, hence I didn’t make any with ours.
If you have been keeping up with the progress of my beautiful
handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 Tablespoon olive oil
1 Onion, sliced thinly
3 Cloves garlic, crushed
900g-1kg lamb leg, boned
1 Cup dry white wine
3 Sprigs fresh rosemary
10 Sprigs fresh thyme
1 Teaspoon mustard seeds
11/2 Cups water
2 Teaspoons beef stock
1kg celeriac, sliced
2 Medium carrots, cut into strips, 5mm approx
100ml Cream
2 Tablespoons cornflour
1/4 Cup seeded mustard
2 Tablespoons fresh parsley, chopped finely
Braised Onions
2 Tablespoons olive oil
400g Baby Onions
1/2 Dry white wine
1/2 Cup beef stock
1 Tablespoon white wine vinegar
1 Teaspoon sugar
Buttery Mushrooms
400g Mixed mushrooms, chopped and sliced (Anything you like Swiss brown, oyster, shitake, enoki, chantrelles etc…)
50-70g Herbed butter
Method
1. Add lamb to a heated pan and cook, until, browned all over, remove, set to one side. Heat olive oil in same pan add onion and garlic, cook, stirring, until onion is soft, return lamb.
2. Add wine, herbs, seeds, stock and water, simmer covered, 1 hour.
3. Add celeriac, simmer covered, for further 20-30 Min’s until lamb and celeriac are tender, add carrots about 15 Min’s before lamb is finished, carrots will just be cooked, add with celeriac if you prefer your carrots quite tender.
4. Remove lamb, celeriac and carrot cover and keep warm. Strain liquid into a smaller pan, add cream, simmer uncovered, 5 Min’s. Blend a little water with the cornflour, add to sauce, stir until mixture boils and thickens.
Serve lamb sliced with celeriac, carrot, sauce, buttery mushrooms, braised onions and sprinkle with parsley.
Braised Onions
1. Heat oil in a pan, add onions, cook, stirring, about 10 Min’s or until onions are browned.
2. Add wine, stock, vinegar and sugar, simmer covered, 30 Min’s, remove lid simmer uncovered a further 10 Min’s or until almost all the liquid has evaporated.
Buttery Mushrooms
1. Melt butter in a pan add mushrooms, cook, stirring occasionally until mushrooms are tender and cooked as desired. (I say this as I like to brown mine a little.)
To Serve: Slice lamb and arrange on a serving platter plate with vegetables, onions and mushrooms. Pour a little sauce over the lamb sprinkle with parsley and serve the extra sauce in a gravy boat on the side.
All photos taken by me unless otherwise stated.
Here is another lamb shank recipe, I absolutely love lamb shanks, I just don’t seem to be able to buy them often here in Switzerland. This one tastes wonderful and just falls off the bone, it does not have too many ingredients but they all come together so well. I served it over mash and with roasted honeyed vegetables. I will list the recipe for the vegetables below I usually make this with parsnips, turnips and carrots but I could not get a hold of any, so I just made it with carrots and sweet potatoes instead, so use whatever vegetables you like.
If you have been keeping up with the progress of my beautiful handcrafted cam
phor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
4 Lamb shanks
Olive oil
2 Red onions, sliced thinly
1 Stick celery, chopped finely
500ml Red wine
375ml Hearty beef stock
1 Whole garlic bulb
3 Rosemary sprigs
6 Thyme sprigs
1 Bay leaf
100ml Balsamic Vinegar
2 Tablespoons cornflour
Method
1. Brown lamb shanks all over in a fry pan, remove and set to one side.
2. In a large saucepan, heat some oil, add onion and celery, cook until onion softens.
3. Add wine, stock, garlic bulb, rosemary, thyme, bay leaf and vinegar. Return lamb and bring to the boil, reduce heat to a simmer and cook covered over a very low heat, for 2-21/2 hours or until lamb is falling off the bone.
4. Remove lamb and keep warm, remove garlic bulb, strain the liquid through a sieve, return liquid to pan.
5. Squeeze garlic from bulb (either use a few sheets of kitchen roll to hold the back and squeeze or place in the fridge to cool quicker.) Either blend or process sauce until smooth.
6. Mix a little water with the cornflour and add to sauce, bring to the boil and stir until mixture thickens.
Serve over mash with caramelized vegetables
Caramelized Vegetables
Ingredients
You will notice if you read the intro above I usually make this with parsnips, turnips and carrots but I could get a hold of these so I made it with carrot and sweet poatoes instead.
2 Carrots (about200g)
500g Sweet potato
2 Tablespoon olive oil
3 Tablespoons honey
4 Thyme Sprigs
Method
1. Combine all the ingredients, except thyme, in a roasting pan, coat vegetables well, place thyme sprigs on top, and roast 30-40 Min’s, covered, in a pre-heated oven 180 degrees Celsius or until vegetables are cooked through.
All photos taken by me unless otherwise stated.
