Lamb Shank with Spicy Pepper

Lamb shank slow-braised in a rich sauce with vegetables and red wine is a true celebration of flavor, infused with the heat of chili pepper and the aroma of Mediterranean herbs. The meat becomes incredibly tender, falling off the bone. Served with roasted semi-sweet pepper and fresh herbs.

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Olga Anatolyevna

Ingredients

Portions :

Lamb shank

400 gram

Onion

40 gram

carrot

40 gram

stalk of celery

25 gram

Garlic

15 gram

tomatoes

80 gram

Tomato paste

30 gram

Chili pepper

3 gram

Mild red pepper

40 gram

red wine

80 milligram

Demi-glace sauce

170 milligram

Salt

5 gram

Herbs (parsley, dill)

5 gram

Oil

0.5 gram

For the marinade:

Salt

pepper

Rosemary

vegetable oil

Borjomi (optional)

step

Marination

Marinate the lamb shank in advance for 24 hours in a mixture of salt, pepper, rosemary, vegetable oil, and optionally 0.5 L of Borjomi.

Ingredient Preparation

Before cooking, rinse the lamb shank thoroughly and pat it dry. Peel and roughly chop the vegetables — onion, carrot, celery, garlic, tomatoes, and chili pepper.

step

Searing the Shank
Sear the lamb shank in a pan until it develops a golden-brown crust on all sides.

step

Preparing the Vegetable Base
In a deep pot, sauté the chopped vegetables and chili pepper. Add tomato paste and grated tomatoes, and cook for 3 minutes.

Adding the Wine
Pour in the red wine and let it reduce by two-thirds.

Roasting the Mild Red Pepper
About 30 minutes before the shank is done, preheat the oven to 200°C. Lightly coat the mild red pepper with oil and roast for 15–20 minutes until soft and slightly browned.

step

Braising
Add the demi-glace sauce, season with salt, and place the lamb shank into the vegetable mixture. Cover and simmer over low heat for 3.5–4 hours until the meat is tender.

Serve

To serve, place the roasted semi-hot red pepper on top of the lamb shank and sprinkle with fresh herbs.

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