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How To make Italian Braised Lamb & Potatoes
5 tb Olive oil 3 Garlic cloves crushed
1 kg Lamb, lean boneless from the 1 Capsicum red, cut
into strip - shoulder cut into 4cm pcs 250 ml Lamb or beef stock 2 Brown onions 500 g Potatoes, peeled
& cut into 1/2 bn Italian parsley, leaves only - 4cm pieces
-chopped 60 g Pecorino, grated The potatoes should be yellow, waxy ones, such as Petrones or Desirees. Heat half the oil in a large heavy pot. Brown lamb well in batches and, using a slotted spoon, remove to a plate. Add remaining oil. Add onion and cook until softened. Add parsley, garlic and capsicum. Return lamb to pot, stir and add stock and freshly ground pepper to taste. (Don't add salt yet as pecorino is a salty cheese) Reduce heat, cover, and simmer for 30 minutes. Add potato and simmer for another 20 minutes, or until lamb is almost tender. Stir in cheese and cook for 10 minutes. Season with freshly ground pepper and salt to taste. Best if cooked 1 - 2 days ahead and refrigerated. Like all casseroles, it will improve in flavour during the resting period. Great for entertaining, because it can be cooked well in advance, leaving you free to get on with the many chores involved in throwing a party. (Source: Australian Gourmet Traveller magazine) (Posted by Mike Kear) -----
How To make Italian Braised Lamb & Potatoes's Videos
Professional Chef's Best Braised Lamb Shanks Recipe!
The secret to cooking the best lamb shank you've ever had is braising! Not familiar with braising or a need a friendly reminder? Chef Michael Smith has you covered with this step by step recipe that will have your guests swooning over the depth of flavour and warm delicious texture of your braised lamb!
Ingredients
1 Tbsp vegetable oil
4 lamb shanks
12 shallots, peeled and left whole
1 heads garlic, peeled into cloves then halved
2 carrots, peeled, cut in 3 or 4 large pieces each
2 parsnips, peeled, cut in 3 or 4 large pieces each
1 turnip, peeled, chopped into large chunks
12 baby potatoes, whole
1 750 mL bottle of your favourite red wine
2 bay leaves
2 sprig rosemary
1 Tbsp juniper berries
1 tsp salt
Recipe
1. Place a large Dutch oven or stew pot over medium-high heat with enough oil to fill the bottom with a thin pool. Carefully add the lamb shanks to the hot oil and brown well on both sides. Be patient! This is the only opportunity you’ll have to add the rich flavours of browned meat to the dish before the liquids are added.
2. When the shanks are nicely browned, pile in the shallots, garlic, carrots, parsnips, turnip and potatoes. Add a full bottle of red wine along with the bay leaf, rosemary, juniper berries and salt. Bring the works to a boil. Reduce the heat to maintain a low simmer, cover and continue simmering over the lowest heat until the shanks are fork tender, 2 to 2 1/2 hours. Place a shank in each serving bowl, spoon in lots of vegetables and pour in steaming ladlefuls of the aromatic broth. Serve and share.
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Perfect every time Roasted Leg of Lamb with Potatoes #shorts
Roasted Leg of Lamb is probably one of the most classic Greek recipes you’ll ever find. We eat a lot of lamb in Greece because the animals thrive in that climate. While a lot of people typically only eat lamb for holidays like Easter or Christmas, we eat it year-round and this is a recipe I often make when people are coming over for a celebration.
@NikkisModernMediterranean
Francesco Mazzei's Braised Lamb Ossobuco
Feel like a maestro in the kitchen as you create and relish this uncomplicated yet stunning dish of braised Welsh Lamb ossobuco, butter mash potato and Cavatelli.
Deliciously tender Welsh Lamb shanks, creamy potato and Cavatelli pasta – what more could you want from a hearty Italian dish?
What you'll need:
4 PGI Welsh Lamb shanks, sliced ossobuco style
100g carrots, diced
100g celery, diced
100g onion, diced
2 sprigs of rosemary
3 sprigs of thyme
1 bay leaf
50g tomato paste
1L red wine
500ml chicken stock
Salt and pepper
For the mash
400g potatoes
200ml milk, gently heated
70g butter
Salt
Nutmeg
To finish
30g parsley, chopped
For the full recipe:
Find more of Francesco's exclusive Welsh Lamb recipes:
Why Welsh Lamb?
Slow Cooked Rosemary Garlic LAMB SHOULDER - Easy Sunday roast
This slow cooked lamb shoulder will be the juiciest, most incredible lamb roast you have ever had.
Rosemary and garlic are great flavours that naturally go really well with the shoulder of lamb.
I really hope this recipe would make it to your Sunday roast family dinner.
Lamb Stew (Italian Style) Recipe - Lamb Recipe -Ya'Eat Lamb? YaEat
Today we will be making a #LambStew #ItalianStyle #Recipe.
This Lamb Stew recipe will impress you, your family members, friends, and guests. Don't miss out on this quick and easy #ItalianLambStew recipe that is sure to be a hit in your house. Join us for Episode-35 on the #YaEat. At Ya'Eat we specialize in #Italian and #Seafood #Recipes but do so much more. YaEat.tv #ComfortFood
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On the Ya'Eat cooking channel, we feature Italian and Seafood recipes.
Lamb Chops with Rosemary Gravy (loin chops, forequarter, cutlets)
Next level lamb chops - infuse with flavour with a rosemary garlic lamb chop marinade, sear aggressively to create a thick crust, then smother in rosemary gravy. You will lick the plate clean, do the happy dance and wonder why you don't cook lamb chops more often!
Use this recipe for lamb loin chops, forequarter chops, cutlets (rib chops) or lamb leg steaks.