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Lamb Shanks. Once looked upon as a poor man's cut of meat, we have learned that when teamed up with bold flavors and the right cooking technique, it creates something that any one would love. Lamb shanks are one of the less costly cuts of lamb averaging around $8.00 a pound, although that is nothing to sneeze at either. When you feel like you are wanting something a little out of the everyday, try this recipe.
Spanish-Style Lamb Shank Casserole
Ingredients
2 lamb shanks, large, 1 lb. each
6 chorizo sausages, fresh, skinned and crumbled into small pieces
4 carrots, peeled and diced
1 large onion, peeled and diced
2 garlic cloves, peeled and finely diced
14 oz of chopped tomatoes (a quality canned tomato works well)
1 tsp hot smoked paprika
1 tsp ground cumin
flour
olive oil
salt
black pepper
Directions
Heat the oil in a large frying pan, then coat the lamb shanks in flour and add them to the pan. Sear them over a high heat until golden brown, turning them half way through.
Remove the lamb shanks and hold them to one side. Add the chorizo, carrots, onion and garlic to the pan and cook until the chorizo sausage has released its oil and the vegetables are tinged with brown. Put the chorizo and vegetables into a slow-cooker (or a casserole dish) and add the spices and the canned tomatoes.
Fill the empty chopped tomato can with water and add that to the rest of the ingredients. Season to taste with salt and pepper.
If using a slow cooker, cook on high for 6 to 8 hours and then keep warm for up to 2 hours.
To cook in a conventional oven: pre-heat oven to 325°F and cook in a covered casserole dish for 3 to 4 hours depending on the size of the shanks.
Before serving, skim the fat off the surface and transfer to another serving dish if you prefer. Serve immediately with mashed sweet potatoes. (The meat just falls off the bone, so divide the meat and the casserole broth between the diners).
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