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Braised Lamb Shanks with Gramalata GarnishThe meat around the bone on the lamb shank becomes tender and juicy as it slow cooks in the liquids. The gramalata is a traditional garnish made from fresh chopped parsley, minced garlic and a hint of citrus zest. Prepare this wonderfully aromatic dish in advance at let it simmer until you are ready to serve. 4 (12 to 14 ounce) lamb shanks 1 tablespoon olive oil salt and freshly ground pepper 2 medium onion, diced, about 1 cup 3 large carrots, diced, about 1 1/2 cup 6 to 8 garlic cloves, minced, about 3 to 4 tablespoons 1/2 (750 millimeter bottle) red wine 1 (28 ounce can) tomatoes in puree 1 (10 3/4 ounce can) beef stock 1 (10 3/4 ounce can) chicken stock 3 teaspoons fresh rosemary, chopped 2 teaspoons fresh thyme, chopped zest of 1 medium orange, about 2 tablespoons zest of 1 medium lemon, about 1 tablespoon zest of 1 medium orange, about 2 tablespoons 2 garlic cloves, minced, about 1 tablespoon 1/3 cup fresh parsley, chopped TECHNIQUE: The cooking method used for this dish is termed braising and can be used when slow cooking a particular cut of meat is desired. The meat is first browned in the pot and then covered with liquid in which it cooks over low heat for a long period of time. 1. Season the lamb shanks with salt and freshly ground pepper. 2. Heat the oil in a large pot over a medium high heat. 3. Brown the lamb shanks on all sides and transfer them to a bowl. 4. Cook the onions, carrots, and garlic until soft, in the same pot about 10 minutes. 5. Pour in the wine, tomatoes, broths, herbs and orange zest. 6. Place the browned lamb shanks back into the pot, submerging them in the liquid and bring to a boil. 7. Reduce the heat, cover and simmer until the meat is cooked about 2 hours. 8. Uncover the pot and continue to simmer for at least 30 minutes or until the liquid is reduced to a sauce consistency. 9. Mix together the lemon zest, garlic, orange zest, and parsley in a small bowl. Set the gramalata aside.
Serves 4
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