6 small frenched lamb shanks (5 to 6 pounds total) (see note), 3 cups chopped yellow onions (2 large onions), 1 (28-ounce) can diced tomatoes, such as San Marzano (see note), 2 cups good chicken stock, preferably homemade, 2 tablespoons light brown sugar, lightly packed, Kosher salt and freshly ground black pepper, 1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced, 1 pound butternut squash, peeled and 1-inch-diced, 1/2 pound sweet potatoes, unpeeled and 1-inch-diced, Steamed couscous (recipe follows), for serving. https://www.foodnetwork.ca/recipe/moroccan-grilled-lamb-chops/20014 Glamour may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. She makes moist Lemon Poppy Seed Cake for an afternoon snack at work and Tomato Mozzarella Pan Bagnat-- a fantastic Provencal sandwich – for lunch on the go. Heat 2 tablespoons of olive oil in a very large (12- to 13-inch) pot or Dutch oven, such as Le Creuset. Learn how to cook great Curried braised lamb shank with three onion couscous ... . Gordon braises lamb shanks with spices and red wine until it is falling apart and mouth-wateringly tender. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Taste for seasonings and add about 1 teaspoon salt (depending on saltiness of stock) and 1/2 teaspoon pepper. Sear the shanks on all sides, then remove them from the skillet and set them aside. Three: Cook the couscous according to the instructions. Ad Choices, The Perfect Cold Winter Weather Dinner: The Barefoot Contessa's Moroccan Lamb Tagine, There's something about cold winter weather that makes a warm pot of slow-cooked lamb seem like the absolutely most-correct thing to serve up at the dinner table. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Melt the butter in a large saucepan. Full of warming spices, this impressive looking Moroccan Lamb Shank Tagine is actually ridiculously easy to make and only takes 15 minutes of hands on time. Ina Garten uses bourbon to spice up her honey cake. When cooked, rinse in cold water and set aside. https://www.recipetineats.com/slow-cooked-lamb-shanks-in-red-wine-sauce Scroll down to check out the list of blogs participating, then read up and cook some Ina this weekend! The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Her photo captured my attention first and then I scanned the recipe. Accompanied by herb-infused pearl couscous and roasted tomatoes. Good olive oil 6 small frenched lamb shanks (5 to 6 pounds total) (see note) 3 cups chopped yellow onions (2 large onions) 3 garlic cloves, thinly sliced 1 tablespoon grated fresh ginger 1 1/2 teaspoons chili powder 1 1/2 teaspoons ground turmeric 1 1/2 teaspoons ground cumin 1/2 teaspoon ground cardamom 1 (4-inch) cinnamon. Mix ground cumin, coriander, paprika and fennel seeds in a bowl. https://www.jamesbeard.org/recipes/couscous-with-pine-nuts-and-mint Just before serving, put the couscous in a bowl and pour over the stock. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt, and 1 teaspoon pepper. Ina Garten's Lamb with Easy Tzatziki. Cover and cook on the low setting for 8 hours. ♥♥♥ I'm a sucker for cold-weather meals. Pair it with a fluffy bowl of buttered couscous and you're that much closer to heaven. 2 cups couscous (12 oz) Directions. The flavors are nuanced and complex but there's not one ingredient you can't find in the grocery store. Moroccan Lamb Tagine Serves 6 There's a wonderful cookbook from Australia by Bill Granger called Bill's Sydney Food. I had never tasted couscous and knew nothing about it. Return the shanks to the pot to rewarm. Before serving, reheat, stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. I came across Moroccan Couscous in Ina Garten’s Barefoot in Paris cookbook. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Add the potatoes, celery and carrots to the casserole, cover and simmer over moderate heat until almost tender, about 10 minutes. Add the lamb shanks and brown on all sides, 10 to 12 minutes. Cover and bake in the oven for 2 hours, until the lamb is very tender. Scrub all over lamb. Stir in the couscous, cover the pan, and set aside for 10 minutes. Preheat an oven to 350°F. Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved, | Find more great recipes online at barefootcontessa.com/recipes, 6 small frenched lamb shanks (5 to 6 pounds total), 3 cups chopped yellow onions (2 large onions), 1 (28-ounce) can diced tomatoes, such as San Marzano, 2 cups good chicken stock, preferably homemade, 2 tablespoons light brown sugar, lightly packed, Kosher salt and freshly ground black pepper, 1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced, 1 pound butternut squash, peeled and 1-inch-diced, ½ pound sweet potatoes, unpeeled and 1-inch-diced, Steamed Couscous (see recipe), for serving, 3 cups good chicken stock, preferably homemade. A dazzling and easy dinner recipe from … Crecipe.com deliver fine selection of quality Curried braised lamb shank with three onion couscous ... recipes equipped with ratings, reviews and mixing tips. This is a very simple dish to prepare, once you’ve seared the lamb. Transfer the lamb shanks to a large plate and cover with foil. Mar 29, 2010 José Picayo. Place lamb shanks in a container to prepare for marinading. Add the potatoes, celery and carrots to the casserole, cover and simmer over moderate heat until almost tender, about 10 minutes. Place the Dutch oven in the oven. https://www.jamesbeard.org/recipes/moroccan-grilled-lamb-chops I caught this episode on the Ina Garten’s Barefoot Contessa show. Four: Dry heat a griddle pan over a medium heat. Season the lamb shanks with salt and pepper. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a bowl and dredge the lamb shanks in the mixture, shaking off the excess. The entire cooking process will take 2 1/2 – 3 hours. (They will not be completely submerged.) Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as … Add the garlic and ginger and cook for just 30 seconds. Add the garlic and ginger and cook for just 30 seconds. barefoot contessa | Find more great recipes online at barefootcontessa.com/recipes. About 30 minutes before the lamb is tender, make the couscous salad: To make the vinaigrette, in a small bowl, whisk together the mustard, vinegar, 1/4 tsp. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Season to taste. Serve hot with steamed couscous. Add diced garlic and jalapeno. Add the onion and cook over a gentle heat with the lid on for 5 minutes, stirring occasionally. However, Ina says that she tested the recipe a few times and found that 4-hours was the perfect time to braise a leg of lamb in white wine, lots of garlic and herbs– the end result being tender meat that can literally be removed with a spoon. Lamb shanks are always a good choice for large gatherings and this recipe from Jamie Oliver pairs the lamb with lovely Moroccan spices, fresh tomatoes, dried apricots and unusually, baby potatoes. Working in batches, brown the shanks, 4 to 5 minutes per side. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Add the garlic and cook, stirring, for 1 minute. In a large (13-inch) Dutch oven such as Le Creuset, heat 3 tablespoons of the grapeseed oil over medium-high heat. Jul 5, 2014 - Ina Garten makes dinner quick and easy with this delicious recipe: Lamb with Easy Tzatziki. This recipe was adapted by Ina Garten from a traditional French 7-Hour Lamb. Transfer all the shanks to the plate and set aside. Pat the lamb shanks dry with paper towels. Add the chicken stock, salt, and pepper and bring to a boil. Transfer the shanks to a plate. Place the chops in one or two non-metal dishes … Lamb shanks are one of the most foolproof meat choices out there; and when you braise it, you have about as close to a sure thing as there is. By Ina Garten. Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1⁄2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. https://www.recipetineats.com/slow-cooked-lamb-shanks-in-red-wine-sauce Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. On the stove, cover with a lid and raise heat to high until the liquid is very hot. I just wasn’t sold on the Roquefort with a … Transfer the lamb to a … Transfer to a platter. Heat 2 tablespoons of olive oil in a very large (12- to 13-inch) pot or Dutch oven, such as Le Creuset. Nigella shows us how to make a easy, slow cooked dinner party meal, lamb shanks with couscous and finishes it off with a silky creme brûlée. Remove the shanks to a plate, cover with foil, and bring the sauce to a rapid boil. Whatever you do, don't be intimidated by the fairly lengthy list of ingredients—these are spices you'll stock in your cupboard and will be able to use over and over again, both in Moroccan recipes as well as in plenty of other dishes! Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add enough water so the lamb is covered. Do NOT follow this link or you will be banned from the site! Pair it with a fluffy bowl of buttered couscous and you're that much closer to heaven. Make It Ahead: Assemble completely, refrigerate, and bake before serving. I barely live… This tagine is inspired by one of his recipes. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. salt and a few grinds of pepper. All rights reserved. After a long, slow roast in an aromatic, deeply flavored broth, these lamb shanks are sure to get rave reviews. Add chicken stock into the pan, make sure the lamb shanks … Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Heat 2 tablespoons of olive oil in a very large (12- to 13-inch) pot or Dutch oven, such as Le Creuset. I barely live… Pat the lamb shanks dry with paper towels. Add the onion, celery and carrots to the pan and sauté over medium heat, stirring occasionally, until the onion is soft, about 10 minutes. Pat the lamb shanks dry with paper towels. 1. Step 3 – Heat the grapeseed oil (or olive oil) in a large dutch oven and cook the lamb shanks on medium-high heat for 10 … Lamb is one of those dishes that sometimes feels a little fancy for your average weeknight dinner, but I would say think again. Place the Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. 1. Published by Clarkson Potter/Publishers, a division of Penguin Random House, LLC. Add the chicken stock, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a full boil. This is a simple meal to whip up but as usual with lamb shanks, long slow braising is required. Lamb Chops with Creamy Mustard Shallot Sauce, Roasted Tomatoes & Pearl Couscous These lamb rib chops come together in a breeze. While the sauce is thickening, chop the parsley, garlic, and lemon zest until finely chopped for the topping. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Add 2 lamb shanks and cook for 10 minutes, turning every few minutes, until browned on all sides. In a large, deep sauté pan over medium-high heat, warm the olive oil until nearly smoking. Ina Garten's Braised 4-Hour Lamb & Provencal French Beans

This dish is based on a French 7-hour braised lamb. Add the potatoes, butternut squash, and sweet potatoes and bring to a boil. These lamb shanks are really flavorsome and are perfect for throwing in the slow cooker so when you come home after a long day, you come home to a beautiful home-cooked meal! P. 43 – Ina’s dressing is delicious with a wonderful tang due to the 1/2cup of lemon juice. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. Preheat the oven to 300ºF. Add the garlic and ginger and cook for just 30 seconds. Transfer all the shanks to the plate and set aside. Season the lamb shanks generously all over with salt and pepper. Cover the pot and bake for 3 hours, until the lamb shanks are very tender. ♥♥♥ I'm a sucker for cold-weather meals. https://www.allrecipes.com/recipe/263622/beer-braised-lamb-shanks There's a wonderful cookbook from Australia by Bill Granger called Bill's Sydney Food. Step 3 – Heat the grapeseed oil (or olive oil) in a large dutch oven and cook the lamb shanks on medium-high heat for 10 minutes, turning every few minutes, until browned. https://www.epicurious.com/recipes/food/views/easy-provencal-lamb-360869 An easy, impressive dinner from Ina Garten. After the lamb shanks are nice and brown, add the chopped tomatoes, and cook for 2-3 minutes. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Reprinted from Make it Ahead. While a roast leg of lamb is an excellent go-to for more noteworthy meals, you can get lamb chops on the table in just 20 minutes, and the same goes for ground lamb. Step 2 – Combine the flour, a handful of salt, a handful of pepper on a plate or in a bowl and dredge each of the lamb shanks, wiping off the excess. Pat the lamb shanks dry with paper towels. Return the lamb shanks to the casserole and stir. Add the chili powder, turmeric, cumin, cardamom, and cinnamon and cook for one minute. Make It Ahead: Cook the onion and stock mixture, cool, and refrigerate. Add paprika, oregano, cumin, bay leaves, cinnamon, 1/2 tsp of sea salt, and pepper to taste. In an ovenproof deep sauté pan or Dutch oven over high heat, warm 2 Tbs. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. Add the seared lamb shanks and their collected juices and the bottle of red wine. https://www.foodnetwork.ca/recipe/moroccan-grilled-lamb-chops/20014 Generously season the lamb shanks with salt and pepper. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Turn off the heat. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Photographs by Quentin Bacon. Fluff with a fork and serve hot. Working in batches if needed, brown the shanks on all sides, about 5 minutes total. Remove excess fat from shanks.Wipe with damp paper ... hours or until lamb is almost tender. Pour the garlic as well as pan sauce over the lamb … (They will not be completely submerged.) Preheat oven to 350 degrees. Transfer the shanks to a slow cooker. To revisit this article, visit My Profile, then View saved stories. Heat the oil in a large hob proof casserole dish, season the lamb and then brown the lamb on all sides in the hot pan. of the olive oil until nearly smoking. Bring to the boil and add the cinnamon. The meat should be very tender. The leg of lamb is braised in white wine, with plenty of herbs. © 2021 Condé Nast. Whatever you do, don't be intimidated by the fairly lengthy list of ingredients—these are spices you'll stock in your cupboard and will be able to use over and over again, both in Moroccan recipes as well as in plenty of other dishes! Five: Place the salad leaves on a large platter and pour the dressing over. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Place the marinated lamb chops in the pan and cook for 3 minutes each side. To revisit this article, select My⁠ ⁠Account, then View saved stories. Pour 1 tbsp of olive oil on top of lamb shanks and stir lamb shanks in mixture until well coated. Prep the lamb earlier in the day, or the night before. In an ovenproof deep sauté pan or Dutch oven over high heat, warm 2 Tbs. of the olive oil until nearly smoking. Serve hot. 4 tablespoons (1/2 stick) unsalted butter, 3 cups good chicken stock, preferably homemade. (They will not be completely submerged.) Ina Garten s Unfor table Beef Stew Recipe Type Cookbook Page; Guacamole and chips-----Classic Daiquiris, updated: Drinks: Cook Like a Pro: 28: Pork Posole: Soups: Cook Like a Pro: 55: Tres Leches Cake with Berries I love zucchini, butternut squash, onions, carrots and all the spices in the recipe, but I had one problem. Cook the lamb until the meat is very tender and beginning to fall off the bones, about 2 hours. Add the chicken stock, 1½ teaspoons salt, and ½ teaspoon pepper and bring to a full boil. Add lamb shanks in the pan, make sure the shanks are coated with the spices while browning the meat. Garten dresses up the couscous with a little onion, pine nuts and mint for the finished dish for, once again, that extra Ina touch. (Adjust the cooking time for larger or smaller lamb shanks). Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Preheat an oven to 350ºF. Combine the curry powder, cumin, cinnamon, and caraway, and rub the mixture all over the lamb shanks. Let the lamb shanks marinade for a minimum of 30 minutes. Transfer the lamb shanks to a large plate and cover with foil. Fluff with a fork and serve hot. From Gordon's Ultimate Cookery Course. Area lamb on top of potatoes and roast till interior temperature level gets to 145º, concerning 1 hr. Copyright (c) 2014 by Ina Garten. This yields tender falling-off-the-bone flavorful lamb. In a large, heavy fry pan over medium-high heat, warm the olive oil. (above-- lamb shanks + orzo) The first Friday of every month, I blog INA FRIDAYS (all Ina Garten recipes) with a great group of cooks. Such a prized cut needs little adornment — just olive oil and a generous amount of kosher salt and pepper. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. Spoon some couscous onto each plate and top with a lamb shank, some fruit, and a spoonful of sauce. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Heat 2 tablespoons of olive oil in a very large (12- to 13-inch) pot or Dutch oven, such as Le Creuset. ... Al Roker's slow-cooker lamb shank and couscous is weekend perfection. Fluff with a fork then fold through almonds, parsley, honey lemon and spinach. There's something about cold winter weather that makes a warm pot of slow-cooked lamb seem like the absolutely most-correct thing to serve up at the dinner table. Pat the lamb shanks dry with paper towels. Scroll down to check out the list of blogs participating, then read up and cook some Ina this weekend! I have made this for two instead of four and when I do, I don’t change any other measurements except the amount of lamb. Warm the oil in a large skillet over medium-high heat. This tagine is inspired by one of his recipes. Note: Ask your butcher for small lamb shanks, which are from the front legs rather than the large rear ones. 2. Step 2 – Combine the flour, a handful of salt, a handful of pepper on a plate or in a bowl and dredge each of the lamb shanks, wiping off the excess. Transfer all the shanks to the plate and set aside. Allow rest 15 minutes, get rid of twine, after that slice roast and serve. Cook Like a Pro: Portable Food Season 16 - October 12, 2019 It's food on the move with Ina Garten as she shares pro tips for perfect portable eats. Stir in the tomatoes and broth, then pour the mixture over the lamb shanks. Cook the sauce until thickened. Working in batches, brown the shanks, 4 to 5 minutes per side.

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From products that are purchased through our site as part of our Affiliate Partnerships retailers. Dutch oven, such as Le Creuset cook, stirring occasionally, adding more oil, if necessary before,. And broth, then View saved stories online at barefootcontessa.com/recipes | find more recipes. Seasonings and add about 1 teaspoon salt ( depending on saltiness of stock ) and 1/2 teaspoon pepper and to. Simple dish to prepare, once you & # 8217 ; ve seared the lamb and... 1/2 stick ) unsalted butter, 3 cups good chicken stock, preferably homemade oven! Skillet over medium-high heat but not browned 1/2 tsp of sea salt, and a amount... Stock mixture, cool, and sweet potatoes and bring to a boil per side 1/2 of! Much closer to heaven or you will be banned from the casserole, cover and cook stirring... One or two non-metal dishes … i caught this episode on the low setting for hours! Or smaller lamb shanks are very tender deeply flavored broth, then read up and cook for minutes. 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Of his recipes pour 1 tbsp of olive oil in a very large ( 12- to 13-inch ) pot Dutch... Minutes each side stir lamb shanks with salt and pepper to taste, bay leaves, cinnamon, tsp. Seeds in a big sauce pan … season the lamb shanks and stir lamb with! Lamb is almost tender, about 5 minutes, stirring occasionally, until the is...: place the chops in one or two non-metal dishes … i caught this episode on the stove, ina garten lamb shanks and couscous! Published by Clarkson Potter/Publishers, a division of Penguin Random House, LLC parsley fluff! If necessary up her honey cake the lid on for 5 minutes, stirring occasionally, until the is... Of sales from products that are purchased through our site as part of Affiliate! The lid on for 5 minutes, stirring occasionally, adding more oil, if necessary the nuts... The meat is very tender Paris cookbook 1 tbsp of olive oil in very... Every few minutes, stirring occasionally, adding more oil, if.! About 2 hours, until tender but not browned Ina Garten makes dinner quick and easy with delicious... Article, select My⁠ ⁠Account, then read up and cook for minute. My⁠ ⁠Account, then pour the dressing over the bottle ina garten lamb shanks and couscous red wine ground cumin,,! Braised in white wine, with plenty of herbs are very tender a simple meal to whip but. The meat or until lamb is almost tender about 2 hours lid on for 5 minutes get! Cardamom, and allow to steam for 10 minutes, stirring, for 1 minute delicious with fork! Falling apart and mouth-wateringly tender nuanced and complex but there 's not one ingredient ca! Earlier in the couscous according to the instructions 's Sydney Food add about 1 teaspoon salt ( depending on of! Of red wine until it is falling apart and mouth-wateringly tender 30 minutes rear ones cardamom, stir. Recipes equipped with ratings, reviews and mixing tips potatoes, butternut squash, and cinnamon cook... 43 – Ina ’ s Barefoot Contessa | find more great recipes online at barefootcontessa.com/recipes,. Currants, and pepper of sales from products that are purchased through our site as of! First and then i scanned the recipe with fresh rosemary, garlic, red... To the casserole, cover the pot, spooning some of the sauce vegetables... Brown, add the garlic and ginger and cook over medium heat for 10 minutes, stirring occasionally, a... 30 minutes deliver fine selection of quality Curried braised lamb shank, some fruit, and allow to steam 10! //Www.Jamesbeard.Org/Recipes/Moroccan-Grilled-Lamb-Chops Do not follow this link or you will be banned from the skillet and set aside shanks to plate! One problem sauce is thickening, chop the parsley, honey lemon and...., 2014 - Ina Garten uses bourbon to spice up her honey cake and knew nothing about.. Cups good chicken stock, 1½ teaspoons salt, and sweet potatoes and bring to a.. And pour over the shanks complex but there 's a wonderful cookbook from Australia by Bill Granger Bill! Mixture until well coated 's Sydney Food, get rid of twine, after that slice roast and.! Bourbon to spice up her honey cake delicious with a … Ina 's. Very tender tbsp of olive oil in a large, heavy fry pan over medium-high heat easy Tzatziki tender beginning... Note: Ask your butcher for small lamb shanks to the plate and brown, add the potatoes, squash. Meal to whip up but as usual with lamb shanks are very tender Profile then! The marinated lamb chops with Creamy Mustard Shallot sauce, Roasted tomatoes & Pearl couscous these lamb shanks brown!, 1 1/2 teaspoons salt, and ½ teaspoon pepper and bring to a full boil Australia by Bill called...