Braised lamb recipes
Our top 3 of 5 Braised lamb recipes
- Daves Braised Lamb
- Chang Braised Shoulder Of Lamb
- Braised Lamb, Carrots and Spinach
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Serve with mash and roast veggies.
- Leg of Lamb (bone in)
- Bottle of Dry White Wine
- 2 small onions, peeled and quartered
- bunch of fresh rosemary
- zest and juice of 1 lemon
- 5 cloves garlic cloves. finely chopped
- ½ pt chicken or beef stock (optional)
- vegetable oil
- salt and pepper
- Pre-heat the oven to 160C.
- ideally the night before but even a few hours before you cook it, put the leg in a sealed plastic bag with the following mix: in a bowl, mix together the zest and juice of lemon, all of the chopped garlic, and most of the rosemary (chop it up), leaving a few intact sprigs for presentation later. put into the bag with the leg, seal it and leave in the fridge until you're ready to cook it.
- Put the roasting tin that you're using on the hob and get some oil smoking on high heat, take the leg out of the bag, season with salt and pepper and brown it off in the oil on all sides. Add the onions to the roasting tin and brown them off too, then add marinading guck from the plastic bag and cook for a minute or two, but be careful not to burn it. Add the bottle of wine and if needed, enough stock so that the leg is just more than half submerged. Bring to boil, then take off the heat and cover completely with tented foil. Place on the middle shelf of the oven and cook for at least 3.5 hours for a whole leg and 2.5 hours for a half leg, flipping the leg half way to keep moist. Generally the longer the better though. If the braising liquid reduces so much that the leg is getting dry, add some more stock to top it up.
- for the gravy...
- When finished cooking, carefully remove the leg and but in a bowl or dish and cover tightly with foil - it will keep warm like that for ages. Sieve the remaining braising liquid into a sauce pan, season and add corn flour to thicken if desired (mix the corn flour with cold water first).
- 200g lamb shoulder
- 330ml Chang Beer
- 250ml chicken or beef stock
- 100ml rice wine or cream sherry
- 2 tbsp fish sauce
- 1 tbsp dark soy sauce
- 1 tbsp palm sugar
- 3 shallots
- 1 tbsp fresh ginger
- 5 garlic cloves
- 6 chillies
- ½ tbsp white pepper
- ½ tbsp coriander seed
- ½ tbsp cumin powder
- 1 star anise
- 2 cardamom pods
- 4 cloves
- 1 tbsp coriander root stalk
- ¼ cup veg oil
- Brown off the lamb and remove from the pan
- Add more oil if necessary and fry all of the spices for 3-4 minutes to release the aromas
- Add all the other ingredients and bring the lamb and beer braising liquor to the boil and simmer for 10-15 minutes
- Cover and bake for 3-4 hours at 150 degrees
- When the meat is tender remove the lamb and set to one side
- Over a low to medium flame, reduce the braising liquor to concentrate the flavour and
- consistency. Season with fish sauce and serve with Chang steamed sticky rice
- Garnish with coriander leaves and deep-fried crisp shallots
- 3½ Lb Boneless Lamb Shoulder - 2" Pieces
- 1 Tsp Black Pepper
- 1½ Tsp Salt
- 2 Tbs Olive Oil
- 1 Celery Stick Chopped
- 1 Large Onion Chopped
- 3 Cloves Garlic Diced
- 1 Can Whole Tomatoes in Juice
- 2 Tbs Ground Cumin
- 2 Tsp Ground Corriander
- 2 Cups Water
- 6 Medium Carrots Sliced
- 1½ Lb Fresh Spinach (discard stems)
- Preheat oven to 180°c.
- 1. Pat lamb dry and sprinkle with pepper and 1 teaspoon salt.
- 2. Heat 1 tablespoon oil in a 10-inch heavy pan (preferably cast-iron) over moderately high heat until hot but not smoking, then brown lamb in 5 batches, turning occasionally, about 4 minutes per batch, adding more oil as needed. Transfer to a oven proof heavy pot.
- 3. Pour off all but 1 tablespoon fat from pan, then cook onion and celery over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic, cumin, and coriander and cook, stirring, 1 minute. Add 1 cup water and by bring to boil, stirring and scraping up any brown bits, 1 minute, then pour mixture over lamb in pot.
- 4. Pour juice from can of tomatoes into stew, then coarsely chop tomatoes and add to stew along with remaining cup water and remaining 1/2 teaspoon salt and bring to a boil (liquid should almost cover meat).
- 5. Cover pot and braise lamb in middle of oven 1 1/2 hours. Stir in sliced carrots and continue to braise until carrots and lamb are tender, 20 to 30 minutes. Transfer pot to top of stove and, working over moderately high heat, stir in spinach by handfuls to soften it. Cook, uncovered, stirring occasionally, until spinach is tender, 5 to 8 minutes. Season with salt and pepper.