Braised Lamb Stew with Gran Canaria Cheese

Braised Lamb Stew with Gran Canaria Cheese

prep time

minutes
cook time

minute
servings
8

Ingredients



















Cooking Instructions

For lamb:


1

Heat oven to 325°F. Combine flour, salt and cracked black pepper in shallow pan. Roll lamb shanks in mixture to fully coat; tap to remove excess flour. Set aside. Heat 1/4 cup oil in large sauté pan over medium-high heat. Place lamb in pan and sear, turning over until shanks have a golden crust. Remove from pan; set aside.


2

Place 2 cups onions, all of the peppercorns, thyme, rosemary and bay leaves in bottom of 4 to 6-inch deep baking dish. Place lamb over the aromatics. Pour stock and beer over shanks. Firmly seal the dish with aluminum foil or very tight-fitting lid. Be sure that foil does not touch lamb. Place dish in oven and bake 3 hours or until meat falls off the bone.


3

Remove shanks from liquid; place in refrigerator to cool slightly. Strain the liquid in the pan into a wide, heavy-bottomed saucepan and bring to a boil. Reduce heat to strong simmer; reduce liquid to half its original volume, occasionally skimming off fat with slotted spoon. Strain liquid again; season with vinegar, mustard, and salt and pepper to taste. If desired, add 1 to 2 teaspoons honey or sugar to balance bitter flavor of beer. Set aside.


For stew:


1

Remove lamb from bones, leaving in large pieces. Remove any fat. Heat 1/4 cup oil in large stock pot over medium heat. Add carrots and potatoes; sauté 7 minutes. Add mushrooms and 2 cups onions; sauté for another 4 minutes. Add reduced sauce; bring to a simmer. Add lamb; cover and simmer until potatoes and carrots are just cooked through, 30 to 45 minutes. Remove from heat.


2

Final preparation: Ladle stew into shallow bowls and top with sprinkling of Gran Canaria. Allow cheese to melt slightly before serving. Serve with crusty bread.


Ingredients



















Cooking Instructions

For lamb:


1

Heat oven to 325°F. Combine flour, salt and cracked black pepper in shallow pan. Roll lamb shanks in mixture to fully coat; tap to remove excess flour. Set aside. Heat 1/4 cup oil in large sauté pan over medium-high heat. Place lamb in pan and sear, turning over until shanks have a golden crust. Remove from pan; set aside.


2

Place 2 cups onions, all of the peppercorns, thyme, rosemary and bay leaves in bottom of 4 to 6-inch deep baking dish. Place lamb over the aromatics. Pour stock and beer over shanks. Firmly seal the dish with aluminum foil or very tight-fitting lid. Be sure that foil does not touch lamb. Place dish in oven and bake 3 hours or until meat falls off the bone.


3

Remove shanks from liquid; place in refrigerator to cool slightly. Strain the liquid in the pan into a wide, heavy-bottomed saucepan and bring to a boil. Reduce heat to strong simmer; reduce liquid to half its original volume, occasionally skimming off fat with slotted spoon. Strain liquid again; season with vinegar, mustard, and salt and pepper to taste. If desired, add 1 to 2 teaspoons honey or sugar to balance bitter flavor of beer. Set aside.


For stew:


1

Remove lamb from bones, leaving in large pieces. Remove any fat. Heat 1/4 cup oil in large stock pot over medium heat. Add carrots and potatoes; sauté 7 minutes. Add mushrooms and 2 cups onions; sauté for another 4 minutes. Add reduced sauce; bring to a simmer. Add lamb; cover and simmer until potatoes and carrots are just cooked through, 30 to 45 minutes. Remove from heat.


2

Final preparation: Ladle stew into shallow bowls and top with sprinkling of Gran Canaria. Allow cheese to melt slightly before serving. Serve with crusty bread.


Tagged in: Chef Recipes Entrée

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