Printer Friendly

Cranberries go with lamb too.

Cranberries go with lamb too Tart cranberries are a good foil for the rich flavor of lamb. Cooked berries punctuate these two lamb dishes; cranberry juice gives a boost to the cooking liquid.

The first is a stew, handsomely garlanded with an array of vegetables and accompanied by a cooked cranberry sauce. There are lots of make-ahead steps.

Baked lamb shanks require little effort from the cook. The meat becomes very moist and succulent in the oven. You add cranberries at the last, heating them just until they begin to pop.

Lamb Stew with Cranberry Gems 3-1/2 pounds boneless lamb stew (neck or shoulder) 2 cups cranberry juice cocktail 8 whole cloves 2 cloves garlic, minced or pressed 1 teaspoon dry rosemary 1/2 teaspoon pepper 1 cup dry white or dry red wine 2 to 2-1/2 pounds medium-size (about 1/3 lb. each) thin-skinned potatoes, scrubbed and halved 12 slender carrots, peeled Braised onions (recipe follows) Broccoli or green beans (recipe follows) Cranberry gems (recipe follows) 1 cup whipping cream Salt and pepper

Cut lamb into 1-1/2-inch pieces. In a 12- to 14-inch frying pan or 5- to 6-quart pan, combine the lamb, 1 cup cranberry juice cocktail, cloves, garlic, rosemary, and pepper. Cover and bring to a boil on medium heat; reduce heat and simmer for 30 minutes. Remove lid and boil over high heat unitl meat starts to sizzle in its own fat; reduce heat to medium and cook, stirring frequently, until drippings are richly browned and meat has brown glaze.

Add remaining 1 cup cranberry juice cocktail and wine, stirring well to release browned bits in pan. Lay potatoes and carrots on meat. Bring to a boil, then cover pan tightly; simmer over medium-low heat until meat and vegetables are tender when pierced, about 40 minutes.

With a slotted spoon, lift potatoes carrots, and meat from juices and mound individually on a large platter. Cover and keep warm in a 150[deg.] oven (as long as 30 minutes) while you prepare the sauce, onions, broccoli, and cranberry gems.

Skim and discard fat from pan juices. Add cream to pan. Boil on highest heat until reduced to 1 cup. Pour sauce into a small pitcher. Remove platter from oven and place the onions and broccoli on platter. Pour cranberry gems into a small bowl; set bowl on platter. Spoon portions of stew onto dinner plates and add cranberry gems, the sauce, and salt and pepper to taste. Makes 6 to 8 servings.

Braised onions. Peel 24 small (1- to 1-1/2-in.-diameter) onions. Put 3 tablespoons butter or margarine in a 10- to 12-inch frying pan; add onions. Cover and cook on medium heat for about 30 minutes, or just until onions are tender when pierced but still hold their shape; turn onions occasionally when they begin to brown lightly. Keep warm (up to 2 hours) until ready to serve. Stir drippings into stew sauce.

Broccoli or green beans. Trim off and discard tough stalk ends from 1 to 1-1/2 pounds broccoli, cut into flowerets; or trim ends from 1 to 1-1/2 pounds green beans (or use 1/2 to 3/4 lb. of each vegetable). In a 5- to 6-quart pan, bring 2 to 3 quarts water to boiling on high heat. Add vegetables to water; cook, uncovered, until vegetables are barely tender when pierced, 5 to 8 minutes. Drain and serve with stew. If made ahead, immerse vegetables at once in ice water to cool; drain, cover, and chill up to overnight. Immerse in boiling water 3 or 4 minutes to reheat; then drain and use.

Cranberry gems. In a 1- to 1-1/2 quart pan, combine 2 cups fresh or frozen cranberries, 1/2 cup orange juice, 2 tablespoons sugar, and 1/4 teaspoon ground nutmeg. Simmer, uncovered, until cranberries begin to pop, about 5 minutes. Serve warm, at room temperature, or chilled. If made ahead, cover and chill up to 3 days.

Oven Shanks and Cranberries 4 lamb shanks (about 4 lbs. total), cracked 1 cup cranberry juice cocktail 4 cloves garlic, minced or pressed 4 small onions, cut in quarters 2 cups fresh or frozen cranberries Salt and pepper

Lay shanks, side by side or slightly overlapping, in a 9- by 13-inch baking dish. Mix cranberry juice cocktail and garlic and pour over shanks; tuck onions around meat. Cover dish tightly with foil.

Bake in a 400[deg.] oven, basting a few times, until meat is tender enough to pull easily from bones, about 2 hours. Uncover shanks and add whole cranberries; continue baking until berries begin to pop, about 10 minutes. Gently lift shanks from dish and place on dinner plates; divide onions and cranberries between servings. Skm fat from pan juices and ofer juices as a sauce, served separately. Sprnkle lamb with salt and pepper to taste. Serves 4.
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Date:Nov 1, 1986
Previous Article:The amphibious cranberry surfaces in time for Thanksgiving dinner.
Next Article:Fish pates from Thailand...they're bold and aromatic.

Related Articles
Get a true taste for it; FOOD - THE HEAT IS ON.
Living: Food - IT'S FESTIVE FARE WITH A DIFFERENCE; We all know about traditional festive fare but there are some intriguing alternatives. Lifestyle...
Braised lamb shoulder with cranberry beans and soybeans. (Serves 6).
Lamb ragout worth time and effort.

Terms of use | Privacy policy | Copyright © 2020 Farlex, Inc. | Feedback | For webmasters