Lamb shanks in wine sauce
Lamb shanks are one of the cuts of meat. When cooked slowly, they become so tender that the meat falls off the bone on its own.
Servings: 4
Equipment
- Dziļa panna vai katls
Ingredients
- 1 pack. lamb shanks
- 3 onions
- 1 leek
- 4 garlic cloves
- 0.5 celery root or stalk
- 2 bay leaves
- 0.5 l red wine
- 0.5 l broth
- 4 dining room tomato sauces
- black pepper, salt
Instructions
- Unpack the NEGANTIgardi lamb shanks, pat them dry, and let them come to room temperature for half an hour to an hour. This is very important because it will make the cooked meat juicy. If you’re using a cut that has been flash-frozen, transfer it from the freezer to the refrigerator the day before so it can thaw, or soak it in cold water for two hours, then follow the same procedure as with fresh meat. Thanks to this freezing technology, the meat will taste as if it were freshly cut.
- Preheat the oven to 180 °C
- Rub the lamb shanks with salt and black pepper, brown them in a pan, and set them aside.
- Chop the remaining ingredients (onions, carrots, celery, garlic, and leeks) and sauté them. Then pour wine and broth over them, add bay leaves, black peppercorns, tomato sauce, and the browned shanks. Cover the dish with foil and bake in the oven for 2.5 hours at 180 degrees; then remove the foil and continue baking for another 30 minutes.
- When the dish is ready, remove the shanks and make a sauce from the remaining ingredients.
- Preparing the sauce. Once the shanks have been removed, strain the mixture with the vegetables through a sieve into a clean pan. To thicken the sauce, add flour mixed with a small amount of cold water and simmer until it reaches the desired consistency.
- Add whatever you like to the side dishes—whatever tastes best.
