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Tuesday 21 August 2018  
Home > Lamb shank in white wine and rosemary sauce recipes
 
01.01.2003 -main course -lamb

Lamb shank in white wine and rosemary sauce

« A lamb 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 » 
Type Main course - lamb - stewed dish - lamb shank - white wine - rosemary
Level of difficulty easy
Preparation time 20 minutes preparation and 2 to 3 hrs cooking time
Origin  
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Ingredients

Serves 4

Preparation

  • 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

Suggestion

You'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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See Also :
Lamb recipes  Lamb recipes
Lamb shank recipes  Lamb shank recipes
Main dishes recipes  Main dishes recipes
Rosemary recipes  Rosemary recipes
Stewed dish recipes  Stewed dish recipes
white wine recipes  white wine recipes
 
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