Braised Lamb Shanks With Roasted Garlic Whi

Ingredients

1 cup dried cannellini, great northern o, r navy beans 1 large head garlic 1 tbsp olive oil 4 lamb shanks, trimmed of fat and me, mbrane (1 pound) 2 small carrots, peeled and diced 1 onion, chopped 1 stalk celery, diced 1/2 cup dry red wine 1/2 cup defatted beef stock 28 oz plum tomatoes, drained (1 can) 2 tbsp chopped fresh rosemary -or- 2 ts d, ried 1 bay leaf 1 salt and freshly ground pepper to, taste

Advertisements

Preparation
 
Sort beans, discarding any debris. Rinse and place in a large bowl.
Cover with cold water and let soak for at least 8 hours of overnight.
Alternatively, in a large pot, cover beans with water and bring to a
boil. Boil for 2 minutes. Remove from the heat and let stand for 1
hour. Preheat oven to 300 degrees. Remove as much of the outer husk
of the garlic as possible without separating the colves. Wrap loosely
in aluminum foil and bake for 30 minutes. Unwrap foil and separate
the cloves slightly so that they cook evenly. Wrap again and bake for
30 minutes longer, or until the garlic is very soft. Set aside to
cool. Increase oven temperature to 325 degrees. In a Dutch oven,
heat 1 1/2 teaspoons oil over medium-high heat. Add lamb shanks and
brown on all sides. Remove from the pan and drain on paper towels.
Add the remaining 1 1/2 teaspoons oil to the pan, then add carrots,
onions and celery; saute for 2 to 3 minutes, or until softened. Add
wine and cook until it has reduced by half, 5 to 7 minutes. Stir in
beef stock, tomatoes, rosemary and bay leaf. Peel half the roasted
garlic cloves and add to the pan; bring to a boil. Return the meat to
the pan, cover tightly and place in the oven. Bake for 1 1/2 to 2
hours, turning the shanks occasionally, or until the meat is very
tender. Meanwhile, drain beans and place in a large heavy pot. Add
water to cover by about 4 inches and bring to a boil. Reduce heat to
low and simmer for 45 minutes to 1 hour, or until the beans are
tender. Drain. (This recipe can be prepared ahead to this point.
Cover and refrigerate the stew and beans separately for up to 2 days.
Lift off fat that has solidified on the surface of the stew and
reheat before proceeding.) With tongs, transfer the shanks to a
plate, cover and keep warm. Remove bay leaf from the sauce and skim
off fat. Boil the sauce for about 5 minutes, or until slightly
thickened. Peel the remaining roasted garlic and add to the sauce
along with the drained beans. Heat through and season with salt and
pepper. Mound the bean mixture on a platter and place the lamb shanks
on top. Serves 4. CALORIES: 445 PER SERVING; PROTEIN: 40 GRAMS; FAT:
10 GRAMS; CARBOHYDRATE: 46 GRAMS; SODIUM: 518 MILLIGRAMS;
CHOLESTEROL: 89 MILLIGRAMS.

 

 
Servings: 4

 

Braised Pork Fresh Oysters In Clay Pot
Marinating: Combine marinade ingredients in bowl large enough to hold pork, mixing well. Add pork, cover, and marinate at room temperature for 1 hour. Braising: Drain pork, taking care to remove pieces of garlic. Heat oil in wok until it begins to smoke. Fry pork cubes, (Upload by user)

Braised Pork Chops With Prunes Apricots
Season pork with salt and pepper. Place flour in pie dish. Coat pork with flour, shaking off excess. Heat oil in heavy large Dutch oven over high heat. Add half of pork chops; cook until brown, about 3 minutes per side. Transfer to paper towels; drain. Repeat with remaining (Upload by user)

Braised Pork Chops With Sour Cream Sauce
1. Heat the oil in a large skillet large enough to hold the chops in one layer. Add the chops and cook until golden brown on both sides, about 5 min. 2. Scatter the carrots, celery, onion, garlic, thyme, bayleaf and parsley around the chops. Cover and cook 10 min. 3. Blend t (Upload by user)

Braised Rabbit Brunswick Stew
* tomato concassee skinned, seeded, finely chopped tomato pulp basil, chervil, lemon thyme, chopped, to taste Remove hind legs from rabbit; remove thigh bones. Combine herbs; sprinkle in thigh cavity. Season with salt and pepper; reserve. Trim off belly and front legs; (Upload by user)

Braised Short Ribs In Wine
Rinse the meat and wipe it dry, then dredge it in flour seasoned with salt and pepper. Heat the oil in a heavy stewpot and sear the meat on all surfaces. Stir in the vegetables and cook, stirring, about 8 minutes. Add the wine and the savory, and sprinkle lightly with salt (Upload by user)

Braised Short Ribs Of Beef
Preliminary: Preheat oven to 350 degrees. 1. Rub salt, pepper and garlic salt into ribs. Place ribs in pan with a half inch of water. Bake for 1 hour, then cover completely with water. 2. Cover with foil and bake for 2 1/2 hours. 3. Remove ribs from pan an (Upload by user)

Braised Short Ribs
Brown ribs in small amount of oil in Dutch oven. Sprinkle with salt, pepper and small amount of flour and continue to cook until browned on all sides. Add onion, carrot, celery and tomato sauce. Pour boiling water over ribs to cover. Cover and cook until tender, 1 1/2 to 2 h (Upload by user)

Braised Spareribs
CUT THE STRIPS OF RIBS between the bones into riblets. Stir fry the spareribs in a wok over high heat to brown them in their own fat (about 4 minutes). (You may want to start them off with a tablespoon of peanut oil.) Drain off the fat and add the sauce ingredients except th (Upload by user)

Braised Steak Green Pepper
Chunks of zucchini may be used instead of green pepper. Coat strips of round steak with flour mixed with salt and pepper. Heat oil in a large frypan. Brown meat on all sides, drain off any fat. Add broth, tomato juice (reserving the tomato pieces for later), on (Upload by user)

Braised Sunday Pot Roast
3 TB unsalted butter 1 1/2 c chopped onion 1 c carrots chopped 1/4 c vegetable oil 5 lb beef roast (chuck, rump : or bottom round) covered : with a layer of fat and tied 2 cloves garlic each cut : into slivers 2 tomatoes chopped : Bouquet (Upload by user)
TAG: casserole, roast, liquid, chopped, braised, carrots, ,

Braised Wild Duck Breasts In A Spiced Wine Sa
* A spiced wine, which see, or sub red wine that has had a pinch each orange peel, cinnamon, cardamom, cloves and anise steeped in it. Pre heat oven to 400. Place the skinned breasts in a casserole. Lay 2 half strips of bacon over each breast. Sprinkle the seasonings over (Upload by user)
TAG: breasts, stock, spiced, ,

Bramberger Meat Cabbage Casserol
Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground (Upload by user)
TAG: cabbage, leaves, minutes, ,

Bramberger Meat Cabbage Casserole
Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground (Upload by user)
TAG: cabbage, leaves, minutes, ,

Bramberger Meat Cabbage
Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground (Upload by user)
TAG: cabbage, leaves, minutes, ,

Brandied Liver Onions
On sheet of wax paper, combine flour, pepper and salt. Dredge liver in flour mixture. In large non stick skillet, over medium heat, cook bacon until crisp. Remove to paper towel to drain; crumble when cool. To drippings in pan, add liver and saute, in batches, if necessary, (Upload by user)
TAG: liver, ,

Brandied Rabbit In Mustard Sauce
* See Bouquet garni recipe for ingredients. Calories: 311; Protein 27 g.; Carbohydrate 3 g.; Fat 21 g/serving. Wipe meat pieces and trim off any fat. Heat olive oil and butter or margarine in large skillet until bubbly. Add meat pieces and saute on all sides until browned. W (Upload by user)
TAG: pieces, chunks, garni, bouquet, sauce, mustard, ,