Lamb Shank with Red Wine and Root Vegetables
180 min
Masterpiece
Sezamo
Descoperă gustul autentic al unui ciolan de miel fraged, gătit lent într-un sos bogat de vin roșu și legume rădăcinoase. O rețetă clasică, perfectă pentru o masă festivă sau o cină specială de weekend, care aduce rafinamentul restaurantelor direct în bucătăria ta. Carnea se desprinde singură de pe os, iar sosul catifelat completează perfect aromele de rozmarin și usturoi.
Preparation method
Preparation and Oven Cooking
Preheat the oven to 160 °C.
Roughly chop the onion. Peel the garlic. Score each lamb shank at the base, near the bone, with a sharp knife and insert a garlic clove into each incision. Rub the meat thoroughly with salt on all sides and season with freshly ground black pepper.
In a spacious oven-safe pot, heat the rapeseed oil over high heat. Brown the shanks on all sides until golden, then remove them to a plate. Reduce the heat to medium, add 60 g of butter and the onion, then sauté until golden, stirring frequently. Add the peppercorns, bay leaves, tomato paste, and rosemary, and sauté for another 1 minute, stirring continuously. Pour in the red wine, bring to a boil, stir, and return the shanks to the pot. Reduce the heat and let the wine reduce to half its original volume.
Chef's tip
For optimal results, the meat should be at room temperature before browning.
Use a full-bodied dry red wine (e.g., a Cabernet Sauvignon or Merlot) for an intensely flavored sauce.
The technique of incorporating cold butter at the end (monté au beurre) is essential to give the sauce shine and a fine texture; ensure the sauce is no longer boiling at this point.
60 min
Under an hour
