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Add a photoAs the temperature drops outside, it heats up in the kitchen with this warming recipe.
Ingredientes
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 10g | |
| Recipe makes 4 servings | |
| Calories 49 | |
| Calories from Fat 33 | 67% |
| Total Fat 3.75g | 5% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 41mg | 1% |
| Total Carbs 4.31g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.98g | 2% |
| Protein 0.38g | 1% |
