Blog
Organic lamb shank with bone, marinated in rosemary and sea salt, served with oven-roasted potatoes
Porcijas 6
Sastāvdaļas
- For the marinade
- 2 pack. Organic lamb shank on the bone
- 3-4 sprigs of fresh rosemary
- sea salt, freshly ground black pepper
- For the broth
- 500 g Assorted Organic Lamb Bones
- 4 pcs. sprigs of fresh rosemary
- 2 pcs. carrots
- 2 pcs. onions
- 4 pcs. garlic cloves
- 2 pcs. bay leaves
- 1 ed.k. g of butter (butter with a fat content of 82% or higher is also acceptable)
- 1 pcs. potassium
- For Baked Potatoes
- 1 kg small potatoes with the skin on
- 3 pcs. sweet potatoes
- 2 pcs. sprigs of fresh rosemary
- 1 a handful cherry tomato
- 1 ed.k. g of butter (butter with a fat content of 82% or higher is also acceptable)
- olive oil, sea salt, freshly ground black pepper
- For salads
- 1 bunte radish
- 200 g romaine lettuce leaves
- 2 pcs. small cucumbers
- 1 Bunte coriander
- 1 pac. greenery.lv sunflower microgreens
- 1 drop olive oil, lemon juice
- salt, pepper
Pagatavošanas soļi
- Let the meat come to room temperature in the refrigerator, then season it with sea salt, freshly ground pepper, and rosemary leaves. To bring out the flavor of the rosemary, crush the leaves with a pestle or a meat mallet. Toss everything together and let the meat “rest” or marinate for eight hours.
- Prepare everything you need for the broth and the meat. We cooked it in a pressure cooker (you can do the same in a regular pot by simmering it over low heat for longer, until the meat is done). Place a tablespoon of ghee, onions, garlic cloves, peppercorns, bones, carrots, rosemary sprigs, and the marinated lamb shanks in the pot. Sauté everything for about two minutes until golden brown. Then pour water into the pot until it covers half the meat, add salt, and add salt if desired. Cook for about 15 minutes, though this depends on the pot manufacturer’s recommendations and personal preference. Once the cooking time is up, turn off the heat and let the meat sit for about five minutes to absorb all the flavors; only then should you remove the lid and serve the dish.
- Place whole small potatoes, sweet potatoes cut into large chunks, and whole cherry tomatoes in a baking pan. Sprinkle with rosemary leaves, salt, and freshly ground pepper. Add olive oil and ghee, and toss everything together. Let the flavors meld for half an hour. Then place everything in a preheated oven and bake at 180 degrees for about 40 minutes, until the potatoes are tender and golden brown.
- Tear the lettuce leaves into large pieces. Slice the cucumbers and radishes into thin rounds, place everything in a bowl, and add ice cubes and cold water. Let sit for 10–15 minutes to make the vegetables crispier. Drain the vegetables in a colander or wrap them in a towel. Place everything in a bowl, add finely chopped cilantro, sunflower microgreens, olive oil, lemon juice, salt, and pepper. Toss gently.
- For lunch, we recommend serving each dish in a separate bowl so that diners can serve themselves. This meal will be a wonderful addition to a Sunday spent with friends, with classical music playing in the background and a glass of red wine—such as Cabernet Sauvignon—in hand. May you enjoy it to the fullest!
