Veal and Lamb Recipes

• Prep Time: 20 minutes
• Cook Time: 8 hours

Ingredients:

• 1 sweet onion, sliced and separated into rings
• 4 lamb shanks
• 1 tsp. Worcestershire sauce
• 1 tsp. kosher salt
• Freshly ground black pepper
• 1 tsp. olive oil
• 10 whole, peeled garlic cloves, large ones cut in half
• 8 oz. mushrooms, brushed clean, large ones cut in half
• 1 cup red wine
• ½ cup strong beef broth
• 1 (14 oz.) can diced tomatoes (about 1-¾ cups)
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 4 sprigs fresh thyme
• 1 tsp. ground allspice
• 1 small bay leaf, broken in half

Preparation:

Spread sliced and separated onion rings on bottom of crockpot.

Rub lamb shanks with Worcestershire sauce; then sprinkle all over with salt and pepper.

Heat a heavy skillet over medium-high heat. Add olive oil and brown the lamb shanks. Placed browned lamb shanks, along with any browned bits from the skillet in the slow cooker/crockpot on top of the onions. Top with garlic and mushrooms.

In a bowl, combine red wine, beef broth, tomatoes, oregano, basil, thyme, allspice, and bay leaf. Pour mixture over the vegetables and lamb shanks.

Cook on low for 8 hours, or until tender. Taste and adjust seasoning, if necessary.

About.com home cooking

Recipe by A Continental Feast by Evelyn Birge Vitz. Recipe copied from www.recipesource.com

* Exported from MasterCook *

Recipe By:A Continual Feast by Evelyn Birge Vitz

• 1-½ pounds ground lamb
• 2 cloves garlic - pressed
• 1 teaspoon salt
• freshly ground black pepper
• 3 teaspoons dried mint
• ½ cup pine nuts
• ½ cup parsley - finely chopped
• 1 tablespoon vegetable oil
• lettuce

Combine the lamb with the garlic, salt to taste, pepper, mint, pine nuts and parsley. Mix thoroughly. Form into 40 meat balls about 1-¼ inches in diameter. (Make it easy; divide the meat into 4 parts, divide each part into 10 meatballs). Heat the oil in a large skillet. Saute the meatballs until nicely browned on the outside, but still a little pink on the inside. Turn them often with a spatula. Remove excess grease as it is rendered.

Serve the meatballs on a bed of lettuce in 5 rows of 8 each or some other clearly numerical arrangement.

With them serve Rice or Bulghur Pilaf.

Variation: You can also add to the mixture 1½ tsp allspice or coriander.

In a number of countries a special dish is prepared once a year to honor the memory of the Forty Martyrs of Sebaste...*

In Armenia they eat forty stuffed wheat balls (whose ingredients are hard to come by in this country); in Greece as well the Forty Martyrs are honored by the eating of dishes that stress the number 40. There are pies made with forty layers of phyllo pastry; dishes consisting of forty pancakes or made with 40 kinds of wild herbs.

Marion Baumgarten Marion10@wwa.com Mother to Martha (6) and Peter (3) Die Wunderkinder

*THE FORTY MARTYRS OF SEBASTE (10 MARCH 320)

In the year 320, Constantine was Emperor of the West and Licinius of the East. Licinius, under pressure from Constantine, had agreed to legalize Christianity in his territory, and the two made an alliance (cemented by the marriage of Licinius to Constantia the sister of Constantine), but now Licinius broke the alliance and made a new attempt to suppress Christianity. He ordered his soldiers to repudiate it on pain of death. In the "Thundering Legion," stationed near Sebaste in Armenia (now Sivas in Turkey), forty soldiers refused, and when promises, threats, and beatings failed to shake them, they were stripped naked one evening and herded onto the middle of a frozen lake, and told, "You may come ashore when you are ready to deny your faith." To tempt them, fires were built on shore, with warm baths, blankets, clothing, and hot food and drink close by. As night deepened, thirty-nine men stood firm, while one broke and ran to the shore. However, one of the soldiers standing guard on shore was so moved by the steadfastness of the Christians that he stripped off his clothes and ran out to join them. They welcomed him into their company, and so the number of the martyrs remained at forty. At dawn, most were dead, and the few in whom a little life remained were stabbed to death.

Eggplant - a delicious unique Mediterranean Ingredient

• 1 large eggplant, peeled and cut ½ - inch slices
• Salt
• 1 medium onion, chopped
• 2 tablespoons butter
• 2 pounds ground lamb
• Flour
• 3 or 4 ripe tomatoes, sliced
• 1 cup yoghurt
• 4 egg yolks
• ½ cup flour

Salt each side of eggplant slices; let stand one hour. Meanwhile, in 6-quart casserole, cook onion in butter until translucent. Add lamb and brown slightly; remove. Pour off excess fat; reserve. Dredge eggplant in flour and brown in fat remaining in pan; reserve fat may be added, if needed. In casserole, arrange alternate layers of lamb and eggplant. Top with tomatoes. Bake, covered at 350F for 1 hour. Mix thoroughly yoghurt, egg yolks, and flour; pour over casserole. Bake, uncovered at 350F for 15 minutes, or until sauce browns on top. Serves six.

The lamb or mutton in Irish Stew is not browned before stewing. Trim the fat from 3 lbs. of middle neck cutlets, scrag, breast or gigot chops, and remove all of the bones. Cut into one inch cubes. Peel 1-lb. of onions and 2 lbs. of potatoes into slices the thickness of a 1 pound coin.

Grease the bottom of a heavy pan and put in a layer of potatoes, a layer of meat and a few slices of onion. Season each layer with salt and pepper. Repeat the layers at least twice, finishing with onion.

Add two bay leaves and two tablespoons of finely chopped fresh parsley to the pot. Pour in two cups of boiling water or stock. Bring to the boil, cover and simmer very gently over a low flame for about 2-½ hours or until everything is very tender and almost all the moisture has been absorbed by the potatoes. Serve from the pot into deep bowls.

Tasty Tips:

• SOME families do not use potatoes but add 2 oz. of barley instead. Barley-enriched stew has a more earthy flavour, especially if you add some sliced mushrooms.
• A DELICIOUS addition to the stew is sliced leeks. Use them instead of onions.

TO make the stew more substantial, add any root vegetables, like carrots, turnips or swedes, but cook them separately and incorporate them into the finished stew. If you cook them in the stew, their strong flavour will dominate that of the other ingredients.

• SOME recipes for lamb stew advise cooking the meat and onions together, but leaving the potato slices to be added as a top layer.
• DUMPLINGS add a lovely touch to stews made without potatoes. Mix 6 oz. of fresh white breadcrumbs, 3 oz. of shredded suet, a handful of finely chopped parsley, salt and pepper and grated rind of half a lemon. Lightly beat one large or two small eggs and mix into the dry ingredients until the mixture is soft. Fifteen minutes before the stew is finished, drop spoonfuls of the mixture into the simmering pot and cover. Do not raise the heat, or the dumplings will disintegrate.

• 1-½ cups chopped onion
• 1 cup clarified butter (ghee - butter melted and skimmed of milk solids)
• 4-5 large cardamom pods (available in the spice section)
• 10 to 12 small cardamom pods
• 2 lb. lamb, cubed
• 6 to 8 garlic cloves, crushed
• ½-inch fresh ginger, peeled and finely grated
• 1-½ Tbsp. ground coriander
• 1 tsp. red chili powder
• 1-½ tsp. salt
• 8 oz. plain yogurt, lightly whisked
• Pinch of saffron

1. Brown onions in butter until deep golden. Remove with a slotted spoon and pulse in a blender to form a paste. Crush cardamom; mix into paste.
2. Add meat to pan; stir over medium-high heat. After a few minutes, add garlic, ginger, coriander, chili powder and salt. Stir for a couple of minutes. Mix in yogurt. Cover and cook over very low heat. 1 to 1-½ hours.
3. About 5 minutes before korma is ready, add onion-cardamo paste and saffron, so it can be absorbed by the meat and gravy.

If you wish, you can trim all excess fat from meat first, thencut it into medium-size cubes, deboning some pieces and keeping others on the bone".

After 30 minutes, you may need to add some water. But, if your gravy is too watery, you have added too much! If so, turn the heat up and boil some off. A korma should have a thick sauce.

Serves 8. Per Serving: 450 calories, 7g carbs, 25g protein, 36g fat, 550 mg. sodium, 1g fiber, 120mg. cholesterol.

Recipe courtesy of Author Salmon Rushdie, as printed in Parade Magazine, Feb. 27, 2011.

Serves 4

Ingredients:

• 675g/1½ lb Potatoes
• 675g/1½ lb Best End Neck of Lamb
• 1 Large Onion, sliced
• Salt and Pepper
• 1 heaped teasp Dried Mixed herbs
• 300ml/10 fl.oz. Fresh Stock

Instructions:

1. Preheat the oven to 190C, 375F,Gas mark 5. Peel and slice the potatoes and arrange a double layer at the bottom of a deep ovenproof casserole.
2. Cut the meat into even sized pieces. Place half the meat on top of the potatoes in the casserole, top with half the sliced onions. Add the remainder of the meat and top with the remainder of the onions.
3. Add the mixed herbs, salt and pepper to the hot stock then pour over the meat and potatoes in the casserole. Top with the remaining sliced potatoes then cover tightly with a lid or foil. Place in the oven and cook for 2 hours.
4. 20 minutes before the end of the cooking time, remove the cover so the potatoes brown.

Serve the hot pot very hot.

Some cooks add lambs kidneys to this dish. For this recipe you would use 4 lamb kidneys. Skin, core and slice the kidneys and add to the pot with the meat. Some old recipes also call for shucked oysters and mushrooms as optional ingredients. I suppose there was a time when oysters and mushrooms were not a luxury ingredient, and easily obtainable in ordinary households. However, anytime I had Lancashire Hot Pot in England, it never contained kidneys or oysters.! Serve this dish accompanied by Pickled Red Cabbage - ENJOY!

This recipe is adapted from: recipes4us.co.uk

Recipes4Us

Recipe courtesy of Michele Barry, as published in the "Very Special Cooks" Cookbook of the Volunteer Service Council of St. Louis, Missouri.

• 1-½ cups fine fresh bread crumbs
• 3 T. flat leaf parsley
• 1 T. finely chopped mint
• 1-½ minced fresh rosemary
• ½ tsp. salt
• ¼ tsp. fresly ground pepper
• 3-½ T. olive oil
• 3 (8 ribs) rack of lamb (1-½ lbs. each), trimmed all but a thin layer of fat at room temp.
• 2 T. Dijon mustard

Preheat oven to 400°F. Combine bread crumbs, parsley, mint, rosemary, salt and pepper in a small bowl. Drizzle with 2-½ T. olive oil and toss until combined. Season lamb with salt and pepper.

Heat 1 T. oil in heavy skillet over moderately high heat until hot but not smoking. Brown lamb one rack at a time; about 4 minutes, turning once. Transfer to a 9 x 13-inch baking pan. Cover the fat side of each rack with mustard. Put bread crumb mixture on top of each rack so crumbs adhere.

Roast racks until thermometer inserted reaches 130° - about 20 to 25 minutes. Let stand with foil covering for 10 minutes.

Recipe courtesy of Michele Barry, as published in the "Very Special Cooks" Cookbook from the Volunteer Service Council of St. Louis, Missouri

• ½ small onion, diced
• ½ cup chopped parsley
• 2 tsp. drained capers
• 4 anchovy fillets, finely sliced (preferably Italian)
• 1 tsp. extra virgin olive oil
• Salt & freshly ground pepper
• 3/4 cup flour
• 6 eggs
• 3/4 cup Panko bread crumbs½ cup grated Parmigiano Reggiano
• 1 T. chopped thyme
• 1 small clove garlic, minced
• 4 pieces veal cutlets
• 4 T. butter
• 2 T. canola oil
• 1 lemon, cut into 8 wedges

Combine onion, parsley, capers, anchovies, oil, salt and pepper. Set aside. Put flour on a plate. Break 2 eggs, lightly beaten, in another bowl. Mix bread crumbs, cheese, thyme and garlic in bowl. Pound veal to a thickness of ¼-inch. Dredge cutlets in flour, coat with eggs and dip in bread crumb mixture.

In a saute' pan, melt butter and brown cutlets on both sides Heat canola oil in skillet and fry eggs to your liking. Place cutlets on plates. Top with fried egg. Top egg with the onion parsley salad. Put 2 lemon wedges on each plate for squeezing.

Serves 6

• 6 lamb shanks (total about 5 lbs.)
• 2 Tb. butter
• 1 tsp. paprika
• 1 cup sliced onions
• 1 cup sliced mushrooms
• ½ cup dry vermouth or white wine
• 1 Tb. grated horseradish
• 2 tsp. grated orange rind
• 1 tsp. rosemary, crumbled
• 1 tsp. salt
• ¼ tsp. pepper
• 1 cup sour cream
• ¼ chopped fresh dill

Melt butter in a large saucepan. Saute three shanks at a time until golden brown. Pour off accumulated fat, returning lamb to saucepan. Sprinkle with paprika. Add onions, mushrooms, wine, horseradish, orange rind, rosemary, salt and pepper. Cover and cook over medium-low heat 1 hour and 15 minutes. Remove shanks to a warm serving platter.

Add sour cream and dill to drippings in saucepan. Heat to serving temperature over low heat, stirring constantly. (Do not allow to boil.) Pour sauce over shanks and serve.

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