…and it was tasty. Sorry for all you animal lovers out there, I made the most delicious dinner tonight featuring lamb, apples, and hard cider. It was a perfect fall meal. I served it with mashed rutabaga and carrots and roasted asparagus. After a recent trip apple picking, I had an abundance of apples. I had originally wanted to make an apple desert, but when searching for a recipe, I stumbled on this one for braised lamb with apples and I knew that I had to make it. I don’t eat too much meat because I am not a huge fan, but boy do I love lamb. It’s just so tasty. This recipe is pretty easy and not too labor intensive, and it features lots of fall ingredients. Its from Eating Well, which has awesome healthy and tasty recipes.
Here’s what you’ll need: (serves 4)
2 large lamb shanks
6 whole shallots, peeled
2 cloves of garlic, peeled
2 12 oz bottles of hard cider (I used Woodchuck Fall)
2 small apples, peeled and sliced
2 springs rosemary
all purpose flour
cheese cloth and butcher twine
Here’s what to do:
Sprinkle shanks with salt and pepper. Dredge in flour. Heat olive oil over high heat in a sauté pan. Brown the lamb on all sides until it’s brown and has a nice crisp, about 15 minutes.
Remove the lamb from the pan. Add more oil. Then add the onions and garlic and brown on all sides.
Once the onions and garlic are browned, remove from the pan and put them in a dutch oven. Add the cider and bring to a boil over high heat. Add one sprig of rosemary, tied in the cheesecloth in an herb bouquet. Add lamb and turn heat down so it is at a constant simmer. Cover and cook for about 1 1/2, until the lamb pierces easily with a fork.
Once the meat is done, remove from the Dutch oven and set aside on a plate. Remove herb bouquet. Bring the sauce to a boil for about 5 minutes. It will start to reduce and get thick. Add the sliced apples and another herb bouquet with one sprig of rosemary, and cook for an addition 15 minutes, or until the apples are tender but still retain their shape.
Now add the lamb back to the pan and turn to coat with the sauce, and heat the lamb, about 2 minutes. Once the lamb is heated throughout, remove the herb bouquet.
To serve remove meat from the bone and serve with plenty of sauce. I served mine with mashed rutabaga and carrots and roasted asparagus. Twas delicious. It would also be good with any sort of potatoes and fall vegetables. I would serve it next time with roasted brussel sprouts.
Enjoy this delicious fall meal!