Best 9 Braised Lamb With Garlic And Cinnamon Recipes

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Braised lamb with garlic and cinnamon is an aromatic dish that combines succulent lamb with an exquisite blend of Mediterranean flavors. This delectable dish takes your taste buds on a culinary journey with its tender lamb, caramelized garlic, and the earthy sweetness of cinnamon. The result is a delightful melody of flavors that harmonizes perfectly in every bite. Whether you're entertaining guests or cooking a romantic dinner for two, this dish is sure to impress with its timeless flavors and elegant presentation.

Let's cook with our recipes!

BRAISED LAMB WITH GARLIC AND CINNAMON



Braised Lamb With Garlic And Cinnamon image

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 2h

Yield 4 servings

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
2 pounds lamb, preferably from the shoulder, cut into 1- to 2-inch chunks
Salt and pepper to taste
5 or 6 cloves garlic, peeled and slivered
6 3-inch pieces of cinnamon
1 cup dry white wine, stock or water
4 plum tomatoes (canned are fine), chopped
1 lemon, quartered

Steps:

  • Put oil in a large, deep skillet over medium-high heat. A minute later, add as many chunks of lamb as will fit without crowding (cook in batches, if necessary). When meat browns (3 to 4 minutes) turn chunks and sprinkle them with salt and pepper. Adjust heat so pieces brown as rapidly as possible without burning. After each has browned on 2 sides, remove from pan and add another piece or two until all meat has been browned (10 to 15 minutes).
  • When all meat has been removed from pan, turn off heat and allow the pan to cool a bit. Turn heat back to medium and add garlic and cinnamon. Cook for about 30 seconds, then add the wine; raise heat to high and let wine bubble away for a minute. Add the tomatoes and cook, stirring occasionally, for about a minute. Return meat to pan and cover; adjust heat so mixture bubbles very gently. (If it cooks too quickly, you may have to add a little water.)
  • Cook, undisturbed, until meat is very tender, about 1 1/2 hours. Taste and adjust seasoning, then serve over rice or buttered noodles, with lemon wedges.

BRAISED LAMB WITH BASIL AND GARLIC STUFFING



Braised Lamb with Basil and Garlic Stuffing image

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 8 to 12 servings

Number Of Ingredients 10

1 5 pound leg of lamb, boned
1/4 pound bacon or salt pork
6 garlic cloves, finely minced
3 fresh parsley sprigs
10 fresh basil leaves
Salt and freshly ground black pepper, to taste
1 cup coarsely chopped onion
1/2 cup coarsely chopped carrots
3/4 cup dry white wine
2 cups chopped, peeled, fresh or canned tomatoes

Steps:

  • When the lamb is boned, ask the butcher to remove the bones and crack them. Combine the bacon, garlic, parsley, and basil in a food processor or use a blender. Blend the ingredients to a fine puree. Sprinkle the lamb inside with salt and pepper. Spread the bacon mixture inside the lamb to fill it. If some of the stuffing oozes out, no matter. Sew up the lamb, tucking in torn pieces as necessary. Sprinkle the lamb all over with salt and pepper. Rub the lamb with any excess bacon and herb mixture. Place the lamb, fat side down, in a heavy casserole and arrange the bones around it. The lamb and bones should fit snugly inside the casserole. Brown the lamb on all sides and sprinkle onion and carrots around it. Cover and cook for about 5 minutes. Carefully pour off and discard all fat that has accumulated. Add the wine, tomatoes, salt and pepper. Cover and bring to the boil. Cook and bring to the boil. Cook over moderate heat for about 2 hours. Remove the lamb and strain the sauce into a saucepan. Bring to the boil and skim the surface as necessary to remove as much fat as possible. Cook the sauce down until it is properly concentrated and sauce-like. Slice the meat and spoon a little of the sauce over each serving.

RIOJA BRAISED LAMB SHANKS WITH CHORIZO AND GARLIC



Rioja Braised Lamb Shanks with Chorizo and Garlic image

Provided by Lorraine Pascale

Categories     main-dish

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons vegetable oil
4 lamb shanks
Kosher salt
Freshly ground black pepper
1 1/2 cups Rioja or 1 1/2 cups good quality beef stock
1 cup good quality balsamic vinegar
1 bulb garlic, cut in half horizontally
2 bay leaves
1 teaspoon paprika, or to taste
1/2 teaspoon whole black peppercorns
4 sprigs fresh rosemary
1 1/4 cups good quality beef stock
One 4-ounce piece chorizo
1 large red onion, cut into wedges
2 carrots, chopped
1 tablespoon honey

Steps:

  • Preheat the oven to 300 degrees F.
  • Heat the oil in a large skillet over high heat. Season the lamb with salt and pepper. Brown the lamb shanks all over, then remove them from the pan.
  • Remove the pan from the heat and pour in the wine (or stock) and vinegar. Return to the heat and boil for 5 minutes. Add the browned lamb, garlic, bay leaves, paprika, peppercorns, half the rosemary and the stock. Cover and bring to a boil. Then put the pan into the oven and cook for 2 hours.
  • After two hours, add the chorizo, onion, carrots and honey, cover and cook for another hour or until the meat is just falling off the bone. Remove the meat and vegetables with a slotted spoon and keep warm. I leave the garlic in the pan to intensify the flavor.
  • If you would like the sauce to be thicker, put the pan back on the heat and bring it to a boil. I like to boil it for 8 to 10 minutes, then leave it to cool slightly. Taste and adjust the seasoning.
  • Serve the meat and vegetables with the sauce and mashed potatoes.

BRAISED LAMB WITH GARLIC AND LEMON



Braised Lamb with Garlic and Lemon image

Like most braised dishes, this stew takes time but, once the initial browning is done, very little work. There are times I consider browning optional, but this isn't one of them, because the dish is so simple that you need the complexity browning brings. Serve with Pilaf (page 513) or another rice dish. Other cuts of meat you can use here: beef chuck, brisket, or round (all of which will take somewhat longer than the lamb); pork shoulder; lamb shanks (again, longer cooking); or veal shoulder or round.

Yield makes 4 servings

Number Of Ingredients 6

1 tablespoon extra virgin olive oil
2 pounds boneless lamb, from the shoulder or leg, cut into 1- to 2-inch chunks
Salt and black pepper to taste
5 or 6 garlic cloves, slivered
2 lemons
1 cup dry white wine, stock, or water

Steps:

  • Put the oil in a large deep skillet with a lid and turn the heat to medium-high. A minute later, add as many chunks of lamb as will fit without crowding (you will inevitably have to brown in batches). It will take 3 or 4 minutes for the pieces to brown; when they do, turn them and sprinkle them with salt and pepper. Adjust the heat so the pieces brown as rapidly as possible without burning. After each has browned on 2 sides, remove it from the pan and add another piece or two. The entire browning process will take 10 to 15 minutes.
  • When all the meat has been removed from the pan, turn off the heat and wait a minute for the pan to cool a bit. Turn the heat back to medium and add the garlic; wash and slice one of the lemons and add it also. Cook for about 30 seconds, then add the liquid. Raise the heat to high and let the liquid bubble away for a minute. Return the meat to the pan and cover; adjust the heat so the mixture bubbles very gently. (If it cooks too quickly, you may have to add a little water once or twice.)
  • Cook, undisturbed (you can stir occasionally if you want to, but it's unnecessary), until the meat is very tender, about 1 1/2 hours. Taste and adjust the seasoning, then serve over the rice with the other lemon cut into wedges.

JINX-PROOF BRAISED LAMB SHANKS



Jinx-Proof Braised Lamb Shanks image

Lamb shanks are one of the most foolproof meat choices out there; and when you braise it, you have about as close to a sure thing as there is. After a long, slow roast in an aromatic, deeply flavored broth, these lamb shanks are sure to get rave reviews.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 3h

Yield 6

Number Of Ingredients 17

5 ½ pounds lamb shanks
2 tablespoons olive oil
salt and freshly ground black pepper to taste
½ teaspoon dried rosemary
½ teaspoon dried thyme
1 tablespoon butter
1 onion, diced
1 rib celery, diced
1 large carrot, diced
1 ½ tablespoons all-purpose flour
4 cloves garlic, minced
½ cup red wine
1 cup chicken broth
1 cup water
1 tablespoon balsamic vinegar
⅛ teaspoon ground cinnamon
1 teaspoon minced fresh rosemary leaves

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place lamb shanks into a roasting pan and drizzle with olive oil; season with salt, black pepper, dried rosemary, and thyme. Toss lamb shanks to coat with oil and seasonings.
  • Roast in the preheated oven until lamb is browned, about 30 minutes.
  • Reduce oven heat to 325 degrees F (165 degrees C).
  • Melt butter in a saucepan over medium-high heat; cook and stir onion, celery, and carrot in the hot butter until onion is browned, about 10 minutes. Stir flour into vegetables until combined; mix in garlic. Cook and stir for 1 more minute.
  • Pour red wine into vegetable mixture, stir to combine, and mix in chicken stock, water, balsamic vinegar, and cinnamon. Pour sauce over lamb shanks in the roasting pan. Cover roasting pan with aluminum foil, sealing foil loosely so that the sauce can reduce slightly as it cooks.
  • Bake lamb shanks for 1 hour; flip lamb shanks and place foil back on dish. Continue baking until a fork inserts easily into the meat, about 1 more hour. Transfer lamb shanks to a large bowl, cover with foil, and let rest for 10 minutes.
  • Pour braising liquid into a saucepan, place over high heat, and boil for 10 minutes, skimming fat as it reduces and thickens slightly. Stir chopped rosemary into sauce, check levels of salt and pepper, and serve lamb shanks with pan sauce.

Nutrition Facts : Calories 502.3 calories, Carbohydrate 8.2 g, Cholesterol 168.7 mg, Fat 27.3 g, Fiber 1.3 g, Protein 49.6 g, SaturatedFat 10.2 g, Sodium 153.4 mg, Sugar 2.9 g

BRAISED LAMB SHANKS WITH GARLIC AND VERMOUTH



Braised Lamb Shanks With Garlic and Vermouth image

The inspiration for this recipe comes from Richard Olney's Simple French Food, where the shanks and garlic are cooked with nothing more than a bit of water. This one has dry white vermouth and a few bay leaves to give the braising liquid an herbaceous flavor that permeates the meat and intensifies the dish. Lamb has a lot of fat, so be sure to take the time to thoroughly skim the sauce before serving. Better yet, braise the shanks a day or two before you plan to serve them (see Make-Ahead Tips, below).

Provided by StevenHB

Categories     Lamb/Sheep

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 8

6 lamb shanks (3/4 to 1 lb. each)
kosher salt & freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 cup dry white vermouth
2 bay leaves
2 heads garlic, separated into cloves (unpeeled)
2 teaspoons fresh lemon juice, more as needed
1/4 cup chopped fresh herb, preferably a mix of mint and parsley (chervil and chives are also good)

Steps:

  • Tip: After the long braise, the garlic cloves are tender enough to push through a sieve, creating a flavorful purée that thickens the pan sauce. Don't forget to scrape the pulp clinging to the bottom of the strainer.
  • Vya and Noilly Pratt are preferred brands of vermouth.
  • Position a rack in the lower third of the oven and heat the oven to 325°F If necessary, trim any excess fat from the lamb shanks, but don't trim away the thin membrane that holds the meat to the bone. Season the shanks all over with salt and pepper.
  • Heat the oil over medium heat in a large Dutch oven or other heavy braising pot large enough to accommodate the lamb shanks in a snug single layer. When the oil is shimmering, add half the shanks and brown them on all sides, 12 to 15 minute total. Set the browned shanks on a platter. Repeat with the remaining shanks. When all the shanks are browned, pour off and discard the fat from the pan.
  • Set the pan over medium-high heat and add the vermouth. As it boils, stir with a wooden spoon to dissolve any drippings. Return the shanks to the pan, arranging them as best you can so they fit snugly. Tuck the bay leaves in between the shanks and scatter the garlic over them. Cover and braise in the oven, turning the shanks every 45 min., until fork-tender, 1-1/2 to 2 hours.
  • Transfer the shanks to a platter and cover with foil to keep warm. Tilt the braising pot to pool the juices at one end and skim off and discard any surface fat. Pour what remains in the pot into a medium-mesh sieve set over a bowl. Discard the bay leaves. With a rubber spatula, scrape over and press down on the garlic cloves so the pulp goes through but not the skins; be sure to scrape the pulp clinging to the bottom of the strainer into the sauce. Whisk in the lemon juice. Taste and add salt, pepper, and more lemon juice if needed. To serve, pour the sauce over the shanks and shower them with the chopped herbs and a little freshly ground pepper.
  • Make Ahead Tips.
  • The dish can be made up to three days ahead. After braising, transfer the shanks to a baking dish. Strain and season the sauce as directed in the recipe. Pour a little strained sauce over the shanks to moisten them. Refrigerate the shanks and the sauce separately, both tightly covered. Before serving, reheat the chilled sauce, pour it over the shanks in the baking dish, cover the dish with foil, and warm in a 325ºF oven for about 30 minute Finish with the herbs and black pepper, and serve.
  • Serving Suggestions.
  • Fill out the meal with a potato gratin and a refreshing heap of green beans.

BRAISED LAMB WITH SPINACH



Braised Lamb with Spinach image

Categories     Garlic     Lamb     Onion     Braise     Spinach     Fall     Cinnamon     Clove     Gourmet

Yield Serves 6

Number Of Ingredients 17

8 garlic cloves
a 1 1/2-inch cube of peeled fresh gingerroot
6 tablespoons vegetable oil
3 pounds boneless lamb shoulder, trimmed and cut into 1 1/2-inch pieces
a 3-inch cinnamon stick
7 whole cloves
1 bay leaf
3 onions, chopped fine
1 tablespoon ground cumin
1 tablespoon ground coriander seeds
1/4 teaspoon cayenne
1 cup chopped drained canned tomatoes
1/2 cup plain yogurt
1 teaspoon salt
1 1/4 pounds fresh spinach, coarse stems discarded and the leaves washed well and drained
1 teaspoon fresh lemon juice, or to taste
1 tablespoon pine nuts, toasted lightly

Steps:

  • In a blender purée the garlic and the gingerroot with 1/3 cup water. In a heavy kettle heat 3 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it brown the lamb, patted dry, in batches, transferring it as it is browned with tongs to a bowl. To the skillet add the remaining 3 tablespoons oil, heat it until it is hot but not smoking, and in it fry the cinnamon stick, the cloves, and the bay leaf, stirring, for 30 seconds, or until the cloves are puffed slightly. Add the onions and cook the mixture over moderate heat, stirring occasionally, until the onions are golden. Add the garlic purée and cook the mixture, stirring, for 2 minutes, or until the liquid is evaporated. Add the cumin, the coriander, and the cayenne and cook the mixture, stirring, for 1 minute. Add the tomatoes and the yogurt, simmer the mixture, stirring, for 1 minute, and add the lamb, the salt, and 1 cup water. Bring the mixture to a boil and braise it, covered, in a preheated 350°F. oven for 1 to 1 1/4 hours, or until the lamb is tender. The lamb mixture may be prepared up to this point 2 days in advance. Let the lamb cool, uncovered, and chill it, covered. Reheat the lamb mixture.
  • In a large saucepan bring 1 inch water to a boil, add the spinach, and steam it, covered, for 2 minutes, or until it is wilted. Drain the spinach in a colander.
  • Spoon off any excess fat from the lamb mixture and add the lemon juice and salt and pepper to taste. Distribute the spinach over the stew and stir it in gently. Transfer the stew to a heated serving dish and sprinkle it with the pine nuts.

BRAISED LAMB (SHOULDER) WITH GARLIC AND CINNAMON



Braised Lamb (Shoulder) With Garlic and Cinnamon image

Braising is a wonderful choice for less tender cuts of meat. Less tender doesn't mean less flavorful. The time it cooks, it becomes infused with the garlic and the wonderful aroma of the cinnamon. Add the white wine to the mix, and the squeeze of lemon at the end, and you come out with a favorite for sure! I like to serve mine over hot buttered noodles, but any type of rice is just as good.

Provided by FLUFFSTER

Categories     Lamb/Sheep

Time 2h

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
2 lbs lamb, preferably from the shoulder, cut into 1-to-2-inch chunks
salt and pepper
5 -6 garlic cloves, peeled and slivered
6 cinnamon sticks, 6 3-inch pieces
1 cup dry white wine, stock or 1 cup water
4 plum tomatoes, chopped (canned are fine)
1 lemon, quartered

Steps:

  • Put oil in a large, deep skillet over medium-high heat.
  • A minute later, add as many chunks of lamb as will fit without crowding(cook in batches, if necessary).
  • When meat browns, (3 to 4 minutes)turn chunks and sprinkle them with salt and pepper. Adjust heat so pieces brown as rapidly as possible without burning.
  • After each has browned on 2 sides, remove from pan and add another piece or two until all meat has been browned (10 to 15 minutes).
  • When all meat has been removed from pan, turn off heat and allow the pan to cool a bit. Turn heat back to medium and add garlic and cinnamon.
  • Cook for about 30 seconds, then add the wine;.
  • raise heat to high and let wine bubble away for a minute. Add the tomatoes and cook, stirring occasionally,for about a minute.
  • Return meat to pan and cover; adjust heat so mixture bubbles very gently. (If it cooks too quickly,.
  • you may have to add a little water.) Cook, undisturbed, until meat is very tender, about 1 1/2 hours.
  • Taste and adjust seasoning, then serve over rice or buttered noodles, with lemon wedges.

Nutrition Facts : Calories 439.5, Fat 26.1, SaturatedFat 9.8, Cholesterol 120, Sodium 97.6, Carbohydrate 8.1, Fiber 2.1, Sugar 2.2, Protein 33

BRAISED LAMB SHANKS WITH PEPPERS



Braised Lamb Shanks With Peppers image

Hearty and aromatic, this braised lamb dish, adapted from my mother, Annette Gertner, takes inspiration from the Middle East by way of Eastern Europe. It simmers mostly unattended and even benefits from being made earlier in the day - or even a day or two in advance - and reheated. The four shanks yield four copious portions. (The recipe will serve six if every guest does not insist on having a bone.) Orzo alongside will sop up the sauce.

Provided by Florence Fabricant

Categories     meat, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 16

4 small-to-medium lamb shanks (3 to 3 1/2 pounds), excess fat and silver skin removed
2 tablespoons extra-virgin olive oil
Salt and ground black pepper
1 large green bell pepper, cored, ribs removed, cut in 1/2-inch strips
1 large red bell pepper, cored, ribs removed, cut in 1/2-inch strips
4 small yellow onions (about 1 pound), peeled and quartered vertically
3 large garlic cloves, smashed
1 teaspoon dill seed, crushed in a mortar
1 teaspoon paprika, preferably Hungarian
1/2 teaspoon ground cinnamon
1 cup chicken stock
1/2 cup dry red wine
3 tablespoons tomato paste
1 tablespoon dried oregano
3 tablespoons lemon juice
2 tablespoons minced fresh dill

Steps:

  • Pat dry lamb shanks. In a heavy casserole or Dutch oven that will hold all the shanks, heat oil on medium-high. Add lamb shanks and brown on all sides, about 10 minutes. Remove to a platter. Season with salt and pepper. Reduce heat to medium-low.
  • Add bell peppers and onions to the pan. Sauté, stirring, until the vegetables wilt and just begin to color, 5 to 6 minutes. Add garlic, dill seed, paprika and cinnamon. Stir. Add stock and wine. Bring to a simmer. Stir in tomato paste and oregano. Season with salt and pepper. Stir in lemon juice. Return lamb shanks to the pot along with any juices on the platter. Cover them with a piece of parchment or waxed paper, cover pot with lid, reduce heat to very low and cook about 2 hours, basting the shanks occasionally and turning them at least once until the meat is very tender when pierced with a knife.
  • Remove shanks from the pot. Increase heat to medium and reduce sauce by about a third, about 10 minutes. Taste and season with salt and pepper as needed. Return shanks to the pot, baste and reheat. Serve directly from the casserole or transfer to a serving dish. Strew with fresh dill before serving.

Tips:

  • Choose high-quality lamb: Look for lamb that is fresh and has a good amount of marbling. This will ensure that the meat is tender and flavorful.
  • Brown the lamb before braising: Browning the lamb adds flavor and helps to create a rich sauce.
  • Use a variety of vegetables: Different vegetables will add different flavors and textures to the dish. Try using carrots, celery, onions, potatoes, and tomatoes.
  • Season the dish well: Salt and pepper are essential, but you can also add other spices and herbs to your taste. Common spices used with lamb include cumin, coriander, and paprika.
  • Braise the lamb slowly: Braising is a low and slow cooking method that allows the lamb to become tender and fall apart.
  • Serve the lamb with a flavorful sauce: The braising liquid makes a delicious sauce that can be served over the lamb and vegetables.

Conclusion:

Braised lamb is a hearty and flavorful dish that is perfect for a special occasion. By following these tips, you can create a delicious braised lamb dish that your family and friends will love.

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