Recipes

RECIPE INGREDIENTS
3 lb beef suitable for boiling
8 cups water
3 pieces of marrow bone, 1 lb
6 young carrots, scraped and chopped
6 leeks, trimmed and washed well
6 white celery stalks, chopped
6 baby onions, peeled
10 oz savoy cabbage
1 boneless chicken breast, cut into thin strips

DIRECTIONS
Cut up the beef into slices and put it in a saucepan. Cover with the water, and add the bones. Cover and bring the water to a boil. Cook the meat over gentle heat for about 2 hours.

Add the carrots, leeks, celery, onions and cabbage and cook for a further 30 minutes.

Remove the meat and vegetables from the stock. Discard the bones and transfer the meat and vegetables to a large plate.

Degrease the stock. Add the chicken breast and return the stock to a boil. Cook for 10 minutes. Add the meat and vegetables and bring back to a boil. Serve.

RECIPE INGREDIENTS
THINKING AHEAD:
The beans must soak in water overnight. Everything but the puree may be prepared well in advance, or timed to be cooked while the shanks are braising, which takes several hours.
For the Lamb:
1/4 cup olive oil, or as needed
6 (1-pound) lamb shanks, trimmed
Coarse salt and freshly ground white pepper
1 medium onion, coarsely chopped
1 medium carrot, coarsely chopped
1 large head garlic, cloves separated, unpeeled
2 cups dry red wine
1 1/2 cups brown chicken stock
1 1/2 cups water
4 sprigs thyme
3 (4-inch-long) strips of lemon zest, removed from the lemon with a vegetable peeler
1 teaspoon whole black peppercorns
Creamy White Beans
Yellow Turnip Puree
Assembly:
Coarse and freshly ground white pepper to taste
6 sprigs thyme for garnish
DIRECTIONS
FOR THE LAMB:
Preheat the oven to 300 degrees F. In a large, flameproof casserole or roasting pan with a lid, heat the oil over medium-high heat. Season the lamb shanks with salt and pepper. In batches, without crowding, cook the lamb shanks, turning occasionally, until nicely browned on all sides, about 8 minutes. Transfer to a plate and set aside.

Pour off all but 2 tablespoons of the fat. Reduce the heat to medium and add the onion, carrot, and garlic. Cook, stirring often, until the vegetables brown deeply, about 10 minutes. Add the wine and bring to a boil. Cook until reduced to about 1/4 cup, 10 to 15 minutes. Return the shanks to the casserole. Add the stock, water, thyme, lemon zest, and peppercorns and bring to a boil. Tightly cover the casserole.

Bake until the lamb shanks are very tender, about 1 3/4 hours. Turn the shanks occasionally and check that they are not cooking too fast--the braising liquid should be barely simmering. Lower the oven temperature, if necessary. Continue cooking for approximately 45 minutes longer until, when tested with a fork, the meat easily separates from the bone.

TO ASSEMBLE:
Transfer the lamb shanks to a large platter and cover with aluminum foil to keep warm. Spoon off the fat on the surface of the braising liquid, and place the casserole over high heat. Bring the cooking liquid to a boil and cook until richly flavored and reduced to about 1 1/2 cups, about 10 minutes. Strain the sauce and season with salt and pepper.

Place a lamb shank in the center of each of 6 warmed dinner plates. Holding the meaty end with one hand, bring up the shank bone into a vertical position with the other hand, pressing down so the meat releases from the bone at the meaty end to form a base for the shank to stand in. Place a mound of turnips at the ten o'clock position, and a spoonful of beans at the two o'clock position. Spoon the sauce over and around the lamb shank and garnish with a sprig of thyme. Or, leave the lamb shanks on the platter and garnish with the thyme. Place the turnip puree and beans in individual serving bowls, and pour the sauce into a warmed sauceboat.

RECIPE INGREDIENTS
1 lamb shoulder, about 2 3/4 lbs, boned and trimmed, cut into 1 inch cubes
salt and freshly ground pepper
1/4 cup butter
3 1/2 ounces baby onions, minced
1 potato, about 5 ounces, finely grated
8 ounces baby carrots, sliced 1/8 inch thick
13 ounces very small new potatoes (about 30 potatoes)
1 teaspoon balsamic vinegar
2 tablespoons chopped chervil

DIRECTIONS
Season the meat with salt and pepper. Melt the butter in a 4 quart pot. Add the meat and brown lightly over low heat, turning it constantly, about 5 minutes. Remove the meat to a bowl. Add the onions to the pot and sauté, without browning, for 2 minutes. Add the grated potato and carrots. Return the lamb to the pot and add 2 cups hot water. Cover the pot and cook for 1 1/2 hours over very low heat.

Meanwhile, peel the new potatoes or scrape them if their skin is very fine.

After the meat has cooked for 1 1/2 hours add the potatoes. Season with salt and pepper. Cook for about 30 minutes until the potatoes are very tender and can easily be pierced with a pointed knife. Remove from the heat. Pour the vinegar into the pot and gently mix. Add the chervil and mix again.

RECIPE INGREDIENTS
4 teaspoons canola oil, divided
2 pounds bottom round, trimmed of fat and cut into 1-inch cubes
3/4 pound sliced cremini or white button mushrooms
3 tablespoons all-purpose flour
2 cups brown ale or dark beer
4 large carrots, peeled and cut into 1-inch pieces
1 large onion, chopped
1 clove garlic, minced
1 1/2 tablespoons Dijon mustard
1 teaspoon caraway seeds
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 bay leaf

Flemish Beef Stew Recipe at Cooking.com
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DIRECTIONS
Heat 2 teaspoons oil in a large skillet over medium heat. Add half the beef and brown on all sides, turning frequently, about 5 minutes. Transfer to a 6-quart slow cooker. Drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.

Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer); bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling, about 3 minutes. Transfer the mushroom mixture to the slow cooker.

Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine.

Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.

RECIPE INGREDIENTS
1 onion, peeled and halved
4 cloves
1 1/2 pounds turkey breast, thinly sliced
1 large carrot, scraped and sliced
3 sprigs thyme
1 bay leaf
1 tablespoon black peppercorns
1 head garlic
1 cup olive oil
1 cup white wine vinegar
1 cup chicken broth
1/8 teaspoon salt

Marinated Turkey Recipe at Cooking.com
DIRECTIONS
Spear the onion halves with the cloves, then put them in a heatproof casserole with the turkey slices, carrot, thyme, bay leaf, peppercorns and the head of garlic. Add the oil, vinegar, broth and salt. Cover and cook over low heat for about 2 hours.

Cool and allow to stand for 48 hours in the refrigerator. Bring to room temperature before serving.

RECIPE INGREDIENTS
2 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch pieces
1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
3 large leeks, white part only, halved, washed and thinly sliced
1 14-ounce can reduced-sodium chicken broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup packed parsley leaves, chopped

Irish Lamb Stew Recipe at Cooking.com
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DIRECTIONS
Combine lamb, potatoes, carrots, celery, leeks, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.

RECIPE INGREDIENTS
1 3/4 lb roasting veal
1/4 cup butter
3 tablespoons extra virgin olive oil
2 leeks, trimmed, washed well and chopped
2 onions, chopped
2 carrots, scraped and chopped
1 celery stalk, chopped
4 potatoes, chopped
1 handful mixed frresh herbs: thyme, parsley and a bay leaf
salt and freshly ground pepper
2 cups dry red wine
1 tablespoon all-purpose flour
1 cup clear beef or veal stock
2 tablespoons tomato puree

Veal Baked in Red Wine Recipe at Cooking.com
DIRECTIONS
Tie the meat securely with fine string so it will keep its shape during cooking. In a large casserole, heat the butter with the oil. Add the roast and brown gently for about 20 minutes, turning from time to time. Add the vegetables and the bunch of herbs. Season with salt and pepper. Pour on the red wine and simmer for about 1 1/2 hours.

In a bowl, stir the flour into the stock, a little at a time so no lumps form. Stir in the tomato puree. Pour the mixture into the casserole with the meat and blend thoroughly into the cooking liquid. Stir the sauce carefully as it thickens for about 30 minutes. Turn off the heat. Take out the meat and remove the string. Slice the veal and arrange it on a heated serving plate. Surround it with the vegetables, spoon the hot sauce over both meat and vegetables and serve.

RECIPE INGREDIENTS
2 lb round roast of beef
salt
1/3 cup olive oil
2 medium-size onions, chopped
2 cloves garlic, peeled
2 medium-size carrots, scrubbed and sliced
2 small tomatoes, halved
1/4 cup cognac
1 2/3 cups water, approximately
2 bay leaves
1 small piece lemon zest

Stewed Round of Beef Recipe at Cooking.com
DIRECTIONS
Tie up the beef with string and season. Heat the oil in a heatproof casserole and brown the meat on all sides over medium heat. Remove and set aside.

Fry the onions and garlic gently in the same oil, followed by the carrots and then the tomatoes.

Add the Cognac, water, bay leaves and lemon zest, then put the meat back in. Add a little salt, cover and cook over low heat for 1-1 1/2 hours.

Put the sauce through a food mill or puree in the blender.

Carve the meat into slices and serve accompanied by the sauce.

RECIPE INGREDIENTS
10 oz lentils
2 tablespoons olive oil
1 onion, finely chopped
2 oz pancetta, finely chopped
5 or 6 sage leaves
1 garlic clove, chopped
salt

Lentil Stew Recipe at Cooking.com
DIRECTIONS
Soak the lentils overnight in plenty of warm water. Drain and wash under running water. Drain well.

In a stewpan, combine the olive oil, onion, pancetta, sage leaves and garlic and fry gently for 2 or 3 minutes. Do not let the garlic brown. Add the lentils and water to cover. Season with salt, cover and cook over low heat for 1 hour.

Serve as an accompaniment to any kind of cooked pork product or with fresh polenta

RECIPE INGREDIENTS
1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced

Barbecue Pulled Chicken Recipe at Cooking.com
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DIRECTIONS
Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.

Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.

Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.