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Braising
I was just given a new Enameled Cast Iron pot as an early birthday present and I want to make some food in it...
My first thought was to make some braised lamb shanks (which I love) but I am getting a lot of eye-rolling from my wife and son. They don't like lamb shanks (my wife is a vegetarian so I suppose she has an excuse but her point is that people find eating lamb difficult... I think lamb is the best meat... but, as usual, I digress).
I am looking for some suggestions for some braised meats. What have you got to share?
Braised Lamb Shanks
4 tablespoons vegetable oil
4 lamb shanks
4 carrots, peeled and chopped
4 celery stalks, chopped
2 onions, peeled and chopped
1 liter apple cider
2 cups raisins
1 tablespoon cinnamon
4 bay leaves
2 crisp apples, cored and chunked
Salt and pepper
1 celery rib, sliced
1 carrot, peeled and sliced
1 apple, cored and chunked
Heat a heavy bottomed stew pot over medium high heat and add oil. When it begins to smoke, add lamb shanks and brown until they are a deep golden colour on all sides. Remove from pan and rest on a plate.
Drain excess fat from pot, then return the shanks to the pot. Add carrots, celery, onions, apple cider, raisins, cinnamon, bay leaves, and the apples. Season with salt and pepper and bring to a simmer. Cover tightly and braise for 1.5 to 2 hours, until meat is very tender and almost falling off the bone. Add sliced celery, carrot and apple during the last 15 minutes of cooking.
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