01.01.2003 -main course -lamb
Lamb shank in white wine and rosemary sauce
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shank draws out our primary instincts: I can hardly help myself from grabbing this piece of meat by the bone and tearing off a hunk with my teeth. This is a very easy dish to make and, to be precise, tends more towards being a slow-cooked stew than an actual meat dish »
- Peel and slice the carrots
- Peel and coarsely chop the onions
- Skin the tomatoes by plunging them in boiling water for 1 minute before peeling them, then remove the seeds and mash the tomatoes into a purée
- Finely chop the rosemary and oregano
- Finely crush the coriander seeds.
- Pour the flour on a board or a large plate
- Add the rosemary, oregano, crushed coriander seeds, and fleur de sel
- Coat the lamb shank with the seasoned flour, pressing down well
- Heat the olive oil in a casserole at high heat
- Sear the lamb shank in the casserole, making sure to brown the entire surface
- Remove the lamb from the casserole and set aside
- Add the carrots and onion to the casserole and sweat them for a few minutes
- Deglaze with balsamic vinegar and allow it to reduce for 1 minute
- Reduce heat and add the white wine
- Place the lamb shank back into the casserole
- Add the tomato purée
- Sprinkle with the Espelette pepper and black pepper
- Mix in the anchovy filets that you have previously made into a purée
- Cover and cook for 2 to 3 hours in an oven preheated to 350°F (180°C) (th 6); stir from time to time, coating the shank with its own juice.
- Finish cooking out of the oven with the top off at medium heat to reduce the stock.
- Chop the fresh coriander and flatleaf parsley, then sprinkle it on a plate 5 minutes before serving
SuggestionYou'll see that this recipe is child’s play and practically impossible to botch. The lamb shank is served stewed, so I suggest only that you cook it slowly and tenderly. The shank should not be served pink in color. It should be ready to eat when you can serve it with a spoon. The shank meat should come apart by itself.
Serve one shank per person accompanied by the sauce, and serve with gratin dauphinois.
Recette de Souris d'agneau fondantes à la marocaine
I recommend you visit Pascale Weeks’ blog (Blog C'est moi qui l'ai fait) where you’ll find another way to cook lamb shank with an oriental twist, a dish that bears close resemblance to tajine
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