ITALIAN LAMB RECIPES
Italian-Style Lamb Shanks
(Tender lamb shanks in red wine with onion, garlic and tomatoes.)
Ingredients:
8 baby pickling onions, skins removed
8 garlic cloves, peeled
1 cup red wine
1 cup water
1 tsp dried thyme
2 Tbsp tomato paste, reduced salt
14 oz can tomatoes in juice, chopped
2 Tbsp extra water
1 tsp beef stock powder
1 tsp garlic stock powder
1 Tbsp cornstarch
4 lamb shanks, trimmed (10 oz each)
1 pkt french onion soup mix
1 roasted red pepper, skinned and cut into quarters
1 roasted yellow pepper, skinned and cut into quarters
Directions:
Preheat oven to 325F.
Place lamb shanks, onions and garlic cloves in a large casserole dish.
Combine the soup mix, wine, water, thyme, tomato paste and stock powders
in a bowl, then stir in the tomatoes and juice. Pour over the lamb shanks.
Cover casserole. Cook in oven for 1 1/2 hours, stirring once after about
1 hour. Add the peppers; cover and cook for a further 30 minutes.
Skim any excess fat from the top of the sauce. Combine the cornstarch
and water, and stir into the casserole.
Return to the oven for a further 5-10 minutes or until the sauce has
thickened. Serve with couscous or mashed potatoes. Serves 4.
Lamb Casserole
(If you cook the lamb shank in water, boil it until it'sfalling off the bone. Then strain and reserve the stock,
and replace the chicken stock with the lamb stock.)
Ingredients:
2 sprigs fresh parsley
2 sprigs fresh thyme
2 bay leaves
2 pounds lamb shank, cooked and diced
1 pound cubed ham steak
10 small onions
5 tomatoes - blanched, peeled and chopped
2 cloves garlic, chopped
4 cups chicken stock
2 (15 ounce) cans cannellini beans, drained and rinsed
6 links pork sausage links, halved
Directions:
1. Tie the sprigs of parsley and thyme together with the bay leaves or
place them in a cheesecloth and tie closed, because you will want to
easily remove the herbs later. Place the herb bundle, lamb, ham, onion,
tomato, garlic and stock in a large saucepan over medium-high heat.
2. Bring to a boil, reduce heat to low and simmer for about 1 hour.
Stir in the beans and sausage and continue to simmer for about 15 minutes,
or more if you want a thicker consistency. Serve with fresh crusty bread.
Serves 6.
Lamb w/Wild Mushrooms
1/4 pound guanciale2 pounds lamb shoulder or leg, cut into 3-inch cubes
Salt and pepper
1 1/2 pounds mixed fresh wild mushrooms ~~
(porcini, chanterelle, and oyster), coarsely chopped
1 ounce dried porcini mushrooms
3 leeks, whites only, coarsely chopped
1 cup dry white wine
1/4 cup extra-virgin olive oil
Pinch red pepper flakes
Preheat the oven to 325 degrees F.
Season the lamb with salt and pepper and place in a large
casserole. Add the mushrooms, leeks, wine, olive oil and
pepper flakes, and toss well to coat and combine. Place
the casserole in the oven and cook 90 minutes, stirring
every 15 minutes. The meat should be well done and
tender and the juices should be mixed. Serve immediately.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Difficulty: Easy
Lamb & Veal Meatloaf
1 pound ground lamb1 pound ground veal
Pinch crushed red pepper flakes
1/2 cup freshly grated caciocavallo or pecorino Romano
1/2 bunch Italian parsley, finely chopped
4 sprigs thyme leaves, finely chopped
2 cloves garlic, finely chopped
Several fresh gratings of nutmeg
1 egg plus 1 yolk, beaten
1/2 cup bread crumbs
Salt and pepper
All-purpose flour
1 cup extra-virgin olive oil
1 lemon, segmented and finely chopped
In a large bowl, combine the lamb & the veal, red pepper
flakes, cheese, parsley, thyme, garlic, nutmeg, egg, and
bread crumbs, season with salt and pepper, and mix well to
make a homogenous mixture. Form the mixture into a loaf
and dust the entire surface with all-purpose flour.
In a Dutch oven, heat the olive oil over medium heat and
add the loaf. Brown on all sides in the oil and cook over
low for 90 minutes. Slice and serve with lemon alongside.
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Difficulty: Easy
Maintained by Lady Lynda