Brown lamb in batches. Add onions to pan and brown. Add remaining ingredients. Cook covered 300 F until tender about 3 hours. Remove lid and reduce sauce over med heat.serve with polenta.
Put the veal and flour into a plastic bag, seal and then shake so that the veal is coated in flour.
Heat the oil in a deep, heavy based pot. Add the veal and cook all sides so that the veal shanks are browned. Remove from the pot.
If necessary, add a bit more oil to the pan. Add the onion and cook about 5 minutes until browned, Add the garlic and cook and extra minute.
Add the stock and wine to the pan. Cook until bubbling.
Return the veal shanks to the pot, and also add the chopped tomatoes and bouquet garni (see description ...
In a large, heavy-based saucepan, heat oil and butter together on high. Dust veal in seasoned flour, shaking off excess. Cook 2-3 minutes each side, until well browned. Transfer to a plate.
Add carrots, celery, onion, garlic, thyme and bay leaf. Cook 3 minutes, stirring, until lightly browned. Stir in wine. Simmer 1 minute.
Add tomatoes and stock and bring to boil. Return veal to pan. Reduce heat to low. Simmer, covered, 1 hour, until veal is very tender. Season to taste and serve with mashed potatoes.
shallow wide bowl. Season lamb shanks all over with salt
il.
Add the ground lamb and cook for another couple
In a bowl, combine the first 3 ingredients.
Add lamb and toss until coated.
Cover and refrigerate at least 1 hour or overnight. Preheat barbecue or broiler for 10 minutes.
Onto two 12-inch skewers, alternately thread half of the lamb, onion/shallots and cherry tomatoes.
Brush the shallots and tomatoes with the yogurt mixture.
Cook the kabobs for 8 minutes, turning occasionally until lamb is browned.
Good with brown rice, couscous, noodles and a salad.
Serves 2.
Cook lamb for 1 3/4 hours.
Let the lamb cool until the fat rises to the top.
Then scrape the fat off and take the meat off of the bone.
Add onions, carrots, celery, salt and pepper to the lamb and cook for 1 hour.
Add the potatoes and cook the stew for another 3/4 to 1 hour, until the potatoes cook down and thicken the stew.
Serves 8.
o 375 degrees. Season the osso buco with 1/2 teaspoon
br>MAKE AHEAD The Carrot Osso Buco can be refrigerated overnight
Heat 2 Tbls olive oil in frypan or directly in a large shallow casserole dish.
Add the onion and cook over low heat until soft and golden.
Add garlic and cook for 1min.
Remove from the pan.
Dust veal with flour and brown both sides in the hot pan in batches and remove.
Return the onion to the casserole and stir in any remaining flour.
Slowly stir in tomatoes, coke and stock and add French onion soup powder.
Combine well.
Return the veal to the casserole and bring to boil, stirring.
Cover and reduce heat to low so ...
arlic and rub over the lamb steaks, then squeeze the lemon
sharp knife butterfly the lamb legs so they open out
e recipe I am posting, but you can cook the lamb
Trim lamb shanks of excess fat and
sp Garam Masala). Add ground lamb or ground pork; mix well
beaten.
1 recipe lamb masala.
1 recipe lime-cilantro onions.
Preheat oven to 350\u00b0F. Dust osso buco in seasoned flour, shaking off any excess.
Heat oil in a Dutch oven on medium. Brown osso buco, in batches, 2-3 minutes each side. Transfer to a plate and keep warm.
In same pan, saute onion, carrot, celery, garlic and bay leaves 3-5 minutes, until softened. Stir in the tomatoes and red wine and cook 2-3 minutes. Season to taste.
Return osso buco to sauce and coat well. Bake, covered, 1 1/4-1 1/2 hours, turning halfway through cooking, until meat is tender.
large Dutch oven. Brown osso buco on both sides for
Wash and season lamb with salt and pepper, combine
medium jug.
Place lamb in a baking dish and