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 Pork Chops With Apples and Chestnut Sauce View recipe Cast Iron Seared Standing Rib Roast View recipe Mexican Corn Cakes With Charred Corn, Carne Asada, Refried Beans and Guasacaca (Avocado) Sauce 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 Pork Chops With Apples and Chestnut Sauce View recipe Cast Iron Seared Standing Rib Roast View recipe Mexican Corn Cakes With Charred Corn, Carne Asada, Refried Beans and Guasacaca (Avocado) Sauce View recipe
