Baked lamb shank with romesco sauce recipe
Nutritional Benefits
- High in Protein: Lamb shanks are a great source of protein, providing essential amino acids for muscle growth and repair.
- Rich in Iron: Iron is necessary for the production of hemoglobin, which carries oxygen to the cells in our body. Lamb shanks are a good source of iron.
- Good Source of Vitamin B12: Vitamin B12 is important for maintaining healthy nerve cells and red blood cells. Lamb shanks contain a significant amount of this essential vitamin.
- Contains Zinc: Zinc plays a vital role in immune function, wound healing, and DNA synthesis. Lamb shanks are a good source of zinc.
- Provides Selenium: Selenium acts as an antioxidant, helping to protect the body against oxidative stress. Lamb shanks contain selenium.
- Source of Phosphorus: Phosphorus is essential for the formation and maintenance of healthy bones and teeth. Lamb shanks provide a good amount of phosphorus.
Ingredients
- 4 lamb shanks
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Processing Steps
- Preheat the oven: Preheat the oven to 325°F (165°C).
- Sear the lamb shanks: Heat olive oil in a large oven-safe pot over medium-high heat. Sear the lamb shanks on all sides until browned. Remove from the pot and set aside.
- Sauté the vegetables: In the same pot, add chopped onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are slightly softened.
- Add wine and broth: Pour in the red wine and beef broth. Stir in tomato paste, dried thyme, dried rosemary, salt, and pepper.
- Return lamb shanks: Return the lamb shanks to the pot, ensuring they are submerged in the liquid.
- Cover and bake: Cover the pot with a lid and transfer it to the preheated oven. Bake for 2-3 hours, or until the lamb is tender and easily pulls away from the bone.
- Serve: Remove the lamb shanks from the pot and serve with the romesco sauce.
Tips and Recommendations
- For a more intense flavor, marinate the lamb shanks in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
- Make sure to use an oven-safe pot or Dutch oven that can withstand high temperatures.
- When serving, spoon some of the romesco sauce over the lamb shanks and garnish with fresh herbs.
- Pair this dish with roasted potatoes or steamed vegetables for a complete and satisfying meal.
- Leftover lamb shanks can be stored in an airtight container in the refrigerator for up to 3 days.
Shopping List:
- 4 lamb shanks
- 1 onion
- 4 cloves of garlic
- 2 carrots
- 2 celery stalks
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Olive oil
- Salt
- Pepper
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