E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Braised Lamb with Carrots Lodge Cast Iron | January 30, 2019 Braised lamb? Count us in! Garnish this braised lamb and carrots with sliced, seasoned apples for some extra flair. Serve over polenta for a mouthwatering meal. Level Intermediate Prep Time 20 minutes Cook Time 2 hours 50 minutes Serves 4-6 Cook it With Our 6 Quart Enameled Dutch Oven Ingredients 2, 1.5 pounds of lamb shanks 1 teaspoon allspice, ground ¼ cup olive oil 3 carrots, peeled, chopped 4 shallots, peeled, halved ¼ cup rosemary, chopped fine 1 cup (plus 2 tablespoons) balsamic vinegar, divided 2-3 cups water 1 red apple, sliced Salt and freshly ground pepper, to taste Polenta, for serving Directions Season the lamb with allspice, salt, and pepper. Add the oil to a 6 Quart Enameled Cast Iron Dutch Oven over medium-high heat and sear the lamb to a deep brown color on all sides, 12-15 minutes. Remove the lamb from the pot and reserve for later. Add the carrots and shallots and cook slightly, 5 minutes. Add the rosemary and cook until fragrant, 2-3 minutes. Deglaze the pot with 1 cup balsamic vinegar, add the lamb back to the pot, and cover with enough water that the lamb is covered ¾ of the way up. Cover with the lid and braise the lamb until tender, 2.5-3 hours. For the garnish, season the apple with the remaining vinegar, salt, and pepper. Plate the lamb either bone-in or off the bone, garnish with sliced apples, and serve right away. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Jim Lahey’s No-knead Bread View recipe Chicken and Mushroom Stew With Wild Rice View recipe Mini Goat Cheese Frittatas View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Braised Lamb with Carrots Lodge Cast Iron | January 30, 2019 Braised lamb? Count us in! Garnish this braised lamb and carrots with sliced, seasoned apples for some extra flair. Serve over polenta for a mouthwatering meal. Level Intermediate Prep Time 20 minutes Cook Time 2 hours 50 minutes Serves 4-6 Cook it With Our 6 Quart Enameled Dutch Oven Ingredients 2, 1.5 pounds of lamb shanks 1 teaspoon allspice, ground ¼ cup olive oil 3 carrots, peeled, chopped 4 shallots, peeled, halved ¼ cup rosemary, chopped fine 1 cup (plus 2 tablespoons) balsamic vinegar, divided 2-3 cups water 1 red apple, sliced Salt and freshly ground pepper, to taste Polenta, for serving Directions Season the lamb with allspice, salt, and pepper. Add the oil to a 6 Quart Enameled Cast Iron Dutch Oven over medium-high heat and sear the lamb to a deep brown color on all sides, 12-15 minutes. Remove the lamb from the pot and reserve for later. Add the carrots and shallots and cook slightly, 5 minutes. Add the rosemary and cook until fragrant, 2-3 minutes. Deglaze the pot with 1 cup balsamic vinegar, add the lamb back to the pot, and cover with enough water that the lamb is covered ¾ of the way up. Cover with the lid and braise the lamb until tender, 2.5-3 hours. For the garnish, season the apple with the remaining vinegar, salt, and pepper. Plate the lamb either bone-in or off the bone, garnish with sliced apples, and serve right away. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Jim Lahey’s No-knead Bread View recipe Chicken and Mushroom Stew With Wild Rice View recipe Mini Goat Cheese Frittatas View recipe
