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Рецепт Braised Lamb Shanks with Shallots
by Karen Vivers

Braised Lamb Shanks with Shallots

As the temperature drops outside, it heats up in the kitchen with this warming recipe.

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Подготовка: Греция Greek
Приготовление: Порций: 4

Ингредиенты

  • 4 x meaty lamb shanks
  • 1 x tbsp of sunflower oil
  • 20 x shallots, peeled and halved across the breadth
  • 2 x cloves of garlic, roughly chopped
  • 1 x tbsp tomato purée
  • 2 x tsp honey
  • 2 x tsp dried oregano
  • 2 x tsp ground cumin
  • ½ tsp chili powder
  • 300ml / 10.5 fl. oz. white wine
  • 50ml / 1.7 fl. oz. red wine vinegar (or white wine vinegar)
  • A handful of fresh mint leaves chopped roughly
  • A handful of fresh dill chopped roughly
  • Salt to taste

Инструкции

  1. Heat the oil in a wide, non-stick frying or sauté pan that has a close fitting lid. I just say wide so that all the meat can touch the bottom of the pan while it browns and cooks. I you don’t have a pan wide enough, don’t worry, just brown the shanks in stages, and you may need to use a little more liquid to cook so that the lamb is flavoured by all the ingredients in the cooking liquor.
  2. Brown the meat in the pan, turning it until you get some nice colour. Remove, and set aside.
  3. Don’t clean the pan, just add the shallots and allow them to brown. Then return the lamb to your pan.
  4. Add the garlic, tomato purée, honey, oregano, cumin, chili powder, some salt and stir through. Then add the white wine and the vinegar. Stir through and cover.
  5. Don’t worry if the liquid does not completely cover your meat, the idea is to create quite a rich, thick sauce.
  6. Stew on a low heat for 2 hours, or until the meat is so tender that it falls off the bone. Keep the pan covered. Turn the meat every half hour or so making sure it gets a chance to completely cook in the liquor. Make sure the heat is correct, it should bubble very gently. If the pan gets too dry, just add a little water.
  7. Just before serving, stir through most of your herbs, keeping a little back to sprinkle over the dish as presentation (and also flavour) when you serve.