Simple holiday dish to impress friends & family

Simple holiday dish to impress friends & family

Posted: Updated:

Executive Chef Peter Maffei, from Finn & Porter, show us on Good Day how to make an easy holiday dish that will impress your friends and family.

Recipe: Braised lamb, roasted carrots and rosemary popovers

Ingredients

  • 5 Lbs Lamb Hind Shank
  • 8 ounces carrot peeled and chopped
  • 4 oz celery chopped
  • 8 oz white onion medium dice
  • 2 oz chopped tomatoes.
  • 1 qt red wine
  • 1 qt water
  • 1 pt lamb stock (you can substitute beef broth)
  • 1 sprig rosemary
  • 2 Table spoons olive oil
  • 2 oz butter
  • 2 table spoons chopped tarragon.
  • Salt and pepper - as needed

Directions

  1. In a pan heat the oil
  2. Season the lamb with salt and pepper
  3. Brown the lam on all sides and place in a roasting pan.
  4. In the pan you seared the lamb add half the carrots and all of the onions and celery.
  5. Brown the vegetables and add the tomatoes until golden brown.
  6. Add 1 cup of the red wine to the roasted vegetables and stir. Be sure to scrape the bottom of the pan and get any bits.
  7. Add the contents of the pan to the roasting pan.
  8. Add the rest of the wine water and stock to the roasting pan and cover the lamb.
  9. Cover the pan with foil. And place in a 300 degree oven for 3 hours.
  10. Remove the lamb and pull the meat off the bone while still warm. Cool the meat and reserve.
  11. Strain the cooking liquid into a pot all the rosemary and reduce by half and reserve.
  12. Take the remaining carrot and blanch in boiling salted water until tender and shock in an ice bath.
  13. To serve heat oil in a pan and add the blanched carrot and sauté until golden brown. Add the lamb and the reduced liquid and simmer for 2-3 minutes until the lamb is hot and the sauce in thick. Add the butter and chopped tarragon.
  14. Serve with Rosemary popover and enjoy

Recipe: Rosemary popover

Ingredients

  • 1 cup milk
  • 1 cup flour
  • 2 tablespoons melted butter
  • 2 eggs
  • 1 tablespoon chopped rosemary
  • Canola oil - 3 table spoons

Directions

  1. Using a muffin tin brush the tin with oil and place in a 325 degree oven for 10 minutes.
  2. Mix all the other ingredients together.
  3. Remove the hot pan from the oven and spoon in 1 oz of the batter in to each tin.
  4. Bake at 325 for 30-35 minutes until golden brown.
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