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* Exported from MasterCook * Serving Size: 6
500 grams boned shin of beef -- trimmed weight (1 LB)
500 grams boned shin of pork -- trimmed weight
500 grams boned shoulder of lamb -- trimmed weight
7 dl Dry white Alsace wine
1 1/4 kilograms Potatoes -- peeled and sliced 1/
800 grams Leeks -- whites only, diced
80 grams Goose fat -- or lard
750 grams Onions -- thinly sliced
1 bouquet garni -- with plenty of thyme
10 Peppercorns -- crushed
2 cloves Garlic -- crushed
5 dl Chicken stock
1 Calf's foot -- blanched and cut into pieces
2 tablespoons Flour
Salt
Freshly ground pepper
Cut each type of meat into 6 even pieces. Put them into 3 separate bowls
and sprinkle generously with white wine. Cover the bowls and refrigerate
for at least 12 hours. Preheat the oven to (160ºC)-(325ºF). In a flameproof earthenware casserole, heat the goose fat over low heat; put in the onions and sweat for several minutes. Lay the leek on top of the onions, then the potatoes. Add the 'bouquet garni', peppercorns and garlic and arrange the 3 meats separately on top, one type to the left, one in the middle, one in the right. Pour over the marinade and the remaining wine. Salt lightly, add the chicken stock and lay the pieces of calf's foot on top. Put the lid on the casserole. Mix the flour with a little cold water to make a soft paste. Spread this paste between the top of the casserole and the lid to make an airtight seal. Cook in the low oven for 4 hours.
Present the casserole at the table just as is. Break the seal and lift off the lid.
Note: ----- Baeckenoffa, a beef, pork and lamb stew: this recipe is
from Alsace. Originally, the country people took their dish to the baker
to cook in his oven. They would arrive early in the morning, usually on
the baker's closing day, when the fire had gone out, but was still warm -
the perfect temperature to simmer this family dish very slowly without
having to pay for the fuel.
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CLEAR LAMB STEW "IRISH"
Recipe via Meal-Master (tm) v8.02 Yield: 6 servings
2 1/2 LB Lamb: "neck chops"
4 Medium-sized onions
4 Medium-sized carrots
Salt and pepper
1 T Lamb fat
1 T Butter
2 1/2 c Stock or water
1 T Chopped parsley
1 T Chopped chives
Do not let the butcher trim the fat off the lamb chops! Shred some of it and render it down in a heavy casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces; only excess fat is cut away. Bones
need not be removed. Cut the carrots and onions in quarters. Toss the meat in the hot fat until its color changes; repeat with onions and carrots. Add stock and season carefully. Put whole potatoes on top. Simmer gently until the meat is cooked, approximately 2 hours. Pour off the cooking liquid: degrease it, and reheat in a saucepan. Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew.
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Lamb Stew with Artichokes
Recipe via Meal-Master (tm) v8.02 Yield: 6 servings
2 LB Lamb
2 Onions
1 TB Oil
2 TB Flour
1 Ts Salt
6 Artichokes
1 Ts Mint leaves
2 TB Lemon juice
1/2 Onions, chopped
1 Eggs
1 TB Lemon juice
Cube lamb. Quarter onions. In Dutch oven, quickly brown meat and onions
in oil over medium high heat. Lower heat and sprinkle flour into pan. Stir
until well blended. Add salt and enough water to just cover meat. Simmer,
uncovered, until meat is half done.
Prepare artichokes by cutting off tops and removing small outer tough
leaves. With scissors, square cut each remaining leaf. Place in cold water
to which you have added a few drops of lemon juice. Drain and stand them on
meat. Chop mint leaves and mix with lemon juice; spoon over artichokes.
Lightly salt. Scatter chopped onions over artichokes and meat. Cover
tightly and simmer until artichokes and lamb are done, about 12 hours.
Remove artichokes and meat and arrange on platter. Beat egg; add lemon
juice and salt. Add some broth and mix well. Add back into remaining
broth and cook over low heat until thickened, making sure you stir
constantly. Pour over meat and serve with good ol' Oriental sticky rice or
(God forbid) noodles.
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Lamb with Barley Risotto
from True Grits...Tall Tales and Recipes from the New South
INGREDIENTS FOR THE LAMB:
6 cuts lamb shank
Salt and pepper to taste
1/2 cup olive oil
2 tablespoons butter or margarine
1/2 cup chopped celery
1/2 cup chopped peeled carrots
1 cup chopped onion
2 cloves of garlic, chopped
2 cups sliced mushrooms
1 bouquet garni of bay leaf, rosemary and basil
3 cups red wine
1 (28-ounce) can peeled whole tomatoes
2 cups chicken stock
INGREDIENTS FOR THE BARLEY RISOTTO:
1/2 cup finely chopped onion
3 tablespoons olive oil
2 cups uncooked pearl barley
1 cup dry white wine
6 cups chicken stock
1/2 cup grated Parmesan cheese
1/2 cup unsalted butter
Salt and pepper to taste
TO PREPARE THE LAMB:
* Season the lamb with salt and pepper. Sear in half the olive oil in a Dutch oven over high heat. Remove the lamb and discard the drippings.
* Heat the remaining olive oil and butter in the Dutch oven. Add the celery, carrots, onion, garlic, mushrooms and bouquet garni. Sauté until the vegetables are tender.
* Return the lamb to the pan. Add the wine, stirring to deglaze. Cook until the liquid is reduced by 2/3. Stir in the tomatoes and chicken stock. Adjust the seasonings. Bring to a boil.
* Bake at 350º for 1 to 1-1/2 hours or until tender, turning the lamb every 30 minutes; discard the bouquet garni.
TO PREPARE THE BARLEY RISOTTO:
* Sauté the onion in the olive oil in a saucepan over medium heat until tender. Add the barley. Sauté for 3 minutes.
* Add the wine, stirring to deglaze. Cook until the moisture has evaporated.
* Stir in the chicken stock 2 cups at a time, cooking until the liquid has been absorbed after each addition and stirring constantly; the barley should be creamy but not soupy.
* Remove from the heat. Stir in the cheese and butter; season with salt and pepper. Serve with the lamb.
SERVES 6
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Lamb Chops with Herb Butter
from True Grits...Tall Tales and Recipes from the New South
INGREDIENTS FOR THE HERB BUTTER:
1 tablespoon minced fresh rosemary
1 shallot, minced
1 clove of garlic, minced
1/4 cup water
1 cup unsalted butter, softened
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/2 teaspoon white pepper
INGREDIENTS FOR THE LAMB CHOPS:
4 lamb chops
2 tablespoons olive oil
4 cloves of garlic, crushed
Lemon pepper to taste
TO PREPARE THE HERB BUTTER:
* Combine the rosemary, shallot and garlic with the water in a small saucepan. Boil for 1 minute; strain and cool.
* Combine with the butter, parsley, salt and white pepper in a food processor container; process until smooth.
* Shape into a roll on waxed paper. Chill until firm.
TO PREPARE THE LAMB CHOPS:
* Rub the lamb chops with the olive oil and crushed garlic; sprinkle with lemon pepper. Let stand in the refrigerator for 1 hour.
* Grill the lamb chops for 5 to 7 minutes on each side or until done to taste. Serve topped with the herb butter.
SERVES 4
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