"The following dish was born of craving and modification. I initially wanted to make a lentil soup and I thought of enriching it with a lamb shank. I had inaccurately, recalled there being 6 lamb shanks in the freezer and I thought of putting one in my lentil soup. Alas, there were three and they were very much frozen together - I would have to defrost and use all of them. While I left them in a ziploc bag in a bowl of water to defrost, I went and purchased whatever ingredients were lacking. Given that I made this massive pot of food for only myself, it has fed me well for three dinners. This could easily serve 4 or 5 at one dinner. I tend to get bored with leftover quickly but this was pretty darn satisfying each and every time."
-- AJT November 3, 2020
Avi's Lamb Shank Stew
Ingredients:
1 large yellow onion, peeled and quartered
3 lambs shanks, well salted
1 head of celery
2 medium carrots, peeled and sliced into 1/4” discs
2 fresno chilies
3 roma tomatoes
2 tablespoons of olive oil
1 tablespoon coriander seeds
3 cloves of garlic
Plump 6” piece of ginger
2 pieces of 2” turmeric
10 allspice berries
Peel of 1/3 of a navel orange
2 small pieces of cinnamon (about the size of two thumb nails)
10 sprigs of thyme
4 sprigs of rosemary
2 sprigs (~12 leaves) of sage
3 bay leaves
6 strands of saffron
2 cups of dry du Puy lentils, sorted, washed and soaked for at least 2 hours in room temperature water
1 Yukon Gold potato, peeled and medium diced
Directions:
Preheat oven to 400 F.
Combine lamb shanks, onion, carrots, chilies and tomatoes in a large cocotte (Dutch oven)
Cover contents with olive oil and sprinkle with coriander seeds
Place in oven uncovered, for 45 minutes
Slice ginger and turmeric in half lengthwise
Pound with the back of knife to release the flavor
Reserve 2” piece of ginger
Combine remaining ginger, turmeric, allspice, orange peel, cinnamon, thyme, rosemary, sage, bay leaves and saffron
Add to 3 liters of water
Bring water to a boil then reduce heat and allow to simmer for ~35 minutes
Remove cocotte from oven and reduce temperature to 325 F.
Add celery, three cloves of garlic and reserved piece of ginger
Place fine mesh sieve over the pot and pour contents of aromatic pot (sending all the liquid into the cocotte while having strained all the herbs and spices)
Liquid should just cover the three shanks - add water if needed
Return cocotte to the oven for 2 hour and 15 minutes
Remove from oven
Strain lentils from the water in which they’ve been soaking
Add lentils and potatoes to pot to cocotte
With tongs, gently turn over the lamb shanks allowing the lentils and potato to fall below
Return to the oven for 1 hour
Enjoy! !בתיאבון
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