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How To make Jarrets D'Agneau a La Grecque
4 Lamb, shanks
3 Garlic, cloves, slivered
Salt (to taste) Pepper (to taste) 2 md Onions, sliced
3/4 c Oil, olive, extra virgin
1/2 ts Oregano, dried
1 pn Cinnamon (opt)
3/4 c Wine, white, dry
2 c Stock, chicken **
1 lb Tomatoes, italian, plum,
seeded, coarsely chopped :
OR 2 c Tomatoes, italian, plum,
canned, with liquid, :
coarsely crushed 1 c Orzo (rice shaped pasta)
1/2 c Cheese, kefalotiri, freshly
-- grated OR 1/2 c Cheese, Parmesan, grated
** See other recipe for Chicken Stock. Preheat oven to 400 F. Using a sharp paring knife, remove as much of the fat, sinew and translucent membrane as possible from the lamb shanks. Insert garlic slivers into shanks, either by finding natural divisions in the meat or by cutting small incisions. Salt and pepper generously. Arrange lamb shanks in roasting pan, strew on onion slices, and drizzle olive oil over all. Roast in the oven for 25 minutes. Remove the pan from the oven and sprinkle the lamb with oregano, and cinnamon then spoon tomatoes onto the lamb, mounding up the tomatoes on each shank. Pour the white wine around the meat and return the pan to the oven. Roast for an additional 45 minutes. Remove lamb shanks from the pan and set aside. Add chicken stock to the pan, stirring. Stir in the orzo. Arrange the shanks on top of the orzo and baste them with some of the stock. Return the pan to the oven. Cook until pasta is just tender and nearly all of the liquid has been absorbed (about 15 minutes). Remove from the oven, cover pan tightly with aluminum foil, and let stand about 5 minutes. Serve hot with grated cheese. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andree Abramoff, Andree's Mediterranean Restaurant, New York
How To make Jarrets D'Agneau a La Grecque's Videos
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- L'automne, c'est les couleurs vives, l'air frais et les bons petits plats réconfortants. Pour célébrer l'arrivée des soirées fraîches, notre ambassadeur Marc-André Royal, chef au restaurant St-Urbain, nous a concocté une recette de jarret d'agneau braisé au café.
5 Delicious Lamb Recipes | Gordon Ramsay
We've raided the vaults of the Gordon Ramsay channel to bring you our top 5 lamb recipes. Just delicious.
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YIOUVETSI Lamb with Orzo By Chef Alexia - Greekrecipes.tv
Yiouvetsi is one of the most well known dishes in Greek restaurants in the US usually served with Lamb Shank. Where I come from we make this dish with cubes of Beef, Lamb or Chicken. The basis of the aromatic tomato sauce and the orzo is the same but you will get a complete different taste due to the meat used. You can also prepare it with no meat for a vegan version as this tomato sauce is so rich that it will be equally enjoyable. For a Low Carb option try this with High Protein Orzo found in supermarkets. Enjoy!
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L'agneau : la recette du gigot de 7 heures - La recette de François-Régis Gaudry
Cuisiner de l'agneau à Pâques, c'est une tradition. Et François-Régis Gaudry, pour le déjeuner pascal, vous conseille d'autant plus de l'acheter en ce moment car la filière française souffre avec la crise sanitaire. On peut en trouver dans les grandes surfaces, les commerces de proximité, les boucheries...
Pour cette recette, François-Régis Gaudry vous propose la version gigot de sept heures, ou gigot à la cuillère.
Retrouvez le marché de François-Régis Gaudry sur :
Et On va déguster sur :
Montage : Vincent Godard
Moroccan Lamb Shanks without Tagine - Best Moroccan Lamb Shank Recipe
Moroccan Lamb Shanks without Tagine - Best Moroccan Lamb Shank Recipe
Today we show you how to make Moroccan Lamb Shanks without a Tagine. Typically, Moroccan food is cooked in a Tagine, which is a clay pot with a cone-shaped lid, however, there is no need to worry if you don't have this available as we show you how to cook Moroccan-inspired lamb shanks without a tagine. Moroccan food is renowned for the use of exotic spices blended with sweet notes with dried fruit and nuts. This Moroccan Lamb shank was really tender and the flavors of the rich sauces transported us back to Morocco!
To make the Moroccan Lamb Shanks Recipe, you will need:
Step 1: Prepare Lamb
1-2 Lamb Shanks
salt to taste
1/2 tsp cumin powder
1/2 tsp ginger powder
1 tsp crushed coriander seeds
1/2 tsp black pepper
1 tsp paprika
1/8 tsp turmeric powder
1/2 tsp cayenne pepper
1 tbs olive oil
Step 2: Sauce
2 tbs olive oil
1 medium onion (finely chopped)
salt to taste
1/4 tsp paprika
2-3 grated garlic cloves
4-5 tbs saffron water
1 small cinnamon stick
2 medium-sized tomatoes grated or half cup tinned tomatoes
1 tbs tomato puree
enough hot water to cover the lamb (we used about 3 cups of water)
Step 3 Fruits:
butter
1/4 cup raisins
2-3 dried figs
dried apricots
blanched almonds
1/4 tsp cinnamon powder
1 tbs honey
Parsley for garnishing
*Cook the lamb shank in a preheated oven at 200C, covered with silver foil for one hour. Remove the Lamb shank and turn it over. Cover again with foil and cook for another hour. Finally, remove the foil and cook for at least another 30-40 minutes (uncovered). The longer you cook the lamb shank the more tender it will become. We cooked it for almost 3 hours.
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طبخ فخذ الخروف والرز بهذة الطريقة الفخمة بالفرن يجعلها روعة للعزايم! Cooking DELICIOUS Leg of Lamb
إن طبخ فخذ الخروف والأرز بهذه الطريقة الفاخرة يجعلها رائعة للعزايم!
فخذ الخروف مطبوخ بألذ طريقة!
Cooking the lamb and rice in this luxurious way makes it wonderful for a feast!
Leg of lamb cooked in the most delicious way!
تتوفر ترجمات لهذا الفيديو. لا تتردد في تفعيله. إذا كنت قد استمتعت بهذا الفيديو ، فيرجى الاشتراك في القناة وتشغيل الإخطار ???? لمشاهدة أحدث مقاطع الفيديو الخاصة بنا. أخبرنا برأيك في هذه الوصفة في قسم التعليقات. نحن نحب ملاحظاتك.
المكونات والتعليمات خطوة بخطوة لعمل الوصفة
ستحتاج إلى فخذ الضأن أو كتف الضأن
اصنع قطعًا على جوانب اللحم
نحضر التتبيلة بالمكونات التالية في وعاء صغير
ملح حسب الرغبة وملعقة كبيرة بابريكا ونصف ملعقة صغيرة كمون ونصف ملعقة صغيرة فلفل أسود وكركم
ملعقتان كبيرتان من عصير الليمون
ملعقتان كبيرتان من الخل
ربع كوب زيت زيتون
ثم انقع اللحم به
قطع ورقة كبيرة من ورق الزبدة وإضافة المكونات التالية
بصل (120 جرام)
ثوم (20 جرام)
عود القرفة
أوراق الغار
هيل ، قرنفل ، وملعقة صغيرة من بذور الكزبرة
نضع اللحم وندهن اللحم بباقي التتبيلة
لف اللحم بورق الزبدة ورقائق الألمنيوم
ضع اللحم في مقلاة الشواء
أضف الماء في صينيه الشواء
ضعها في فرن مسخن
تحمص في فرن بدرجة حرارة 400 درجة فهرنهايت ، 200 درجة مئوية لمدة 3 ساعات أو أكثر حسب الفرن
طريقة تحضير الأرز
صب القليل من الزيت النباتي في وعاء
أضف المكونات التالية:
أعواد قرفة ، هيل ، قرنفل
أوراق الغار
ملعقة صغيرة ثوم
كوبان من أرز بسمتي مغسول ومنقوع
فلفل حار
ملعقة صغيرة كل من مرقة الملح والخضروات
ثلاثة أكواب من الماء
اطهيه على نار عالية حتى تقل كمية الماء
يضاف الزعفران المنقوع
ثم اطهيه على نار خفيفة لمدة 25 دقيقة
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Ingredients and step by step instructions for making the recipe
You will need a Leg of lamb or lamb shoulder
Make cuts on the sides of the meat
In a small bowl prepare the marinade with the following ingredients
Salt to taste, and one tbsp of paprika, half a tsp of cumin, and half a tsp each of black pepper and turmeric
Two tbsps of lemon juice
Two tbsps of vinegar
One fourth of a cup of olive oil
Then, marinate the meat with it
Cut a big sheet of parchment paper and add the following ingredients
Onion (120 grams)
Garlic (120 grams)
Cinnamon stick
Bay leaves
Cardamom, cloves, and one tsp of coriander seeds
Place the meat on top and brush the meat with the rest of the marinade
Wrap the meat with the parchment paper and aluminum foil
Place the meat in a roasting pan
Add a little bit of water in the roasting pan
Place in a preheated oven
Roast at an oven temperature of 400°f, 200°c for 3 hours or more depending on the oven
How to prepare the rice
Pour a little bit of vegetable oil into a pot
Add the following ingredients:
Cinnamon sticks, cardamom, cloves
Bay leaves
One tsp of garlic
Two cups of washed and soaked basmati rice
Hot pepper
One tsp each of salt and vegetable bouillon
Three cups of water
Cook it over high heat until the amount of water decreases
Add soaked saffron
Then, cook it over low heat for 25 minutes
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