Lamb steak (on the bone)
Servings: 4
Equipment
- Panna
Ingredients
- 1 pack. Organic lamb shank with bone
- 50-100 g butter
- salt, ground black pepper, oil
Instructions
- Unwrap the steak. Thaw the flash-frozen cuts by immersing them in a bath of lukewarm water. Thanks to this technology, the meat tastes as if it were freshly cut. Once the steaks have reached room temperature, pat them dry and season with salt and pepper. To cook the steak: heat a little olive oil in a hot skillet and add the steak. Cook for two minutes on each side, then add butter and continue cooking for two minutes on each side, turning the steak every minute.
- Pat the slices dry once they have reached room temperature, season with salt and pepper, and place them in a hot skillet to cook. Before placing them in the pan, drizzle a little olive oil over them. Cook for two minutes on each side, then add butter and continue cooking for two minutes on each side, turning them every minute.
- Once the lamb cuts are cooked, remove them from the pan and place them in a separate dish, cover with foil, and let them “rest” for at least five minutes. Serve the steaks with your choice of side dishes—whatever tastes best.
