Aromatic Braised Lamb Shank with Napa Cabbage and Orzo Stew
Keys: Cooking Meats
Yield: 1 Servings
Ingredients:
3 cup All-purpose flour
1/2 cup Chili powder
1/4 cup Salt
1/8 cup Black pepper
12 x Lamb shanks, 6 to 8-inches long
5 x Onions, chopped
3 x Fennel bulbs, chopped
1 x Celery stalk, chopped
4 lrg Carrots, chopped
1/2 cup Garlic, minced
1/2 cup Ginger, minced
1 cup Fermented black beans
1 x 16 ounces ca tomatoes, with sauce
1 bot red wine
2 cup Dark soy sauce
1/2 bn Fresh thyme
4 x Bay leaves
Water, to cover
Method:
In a shallow dish, combine flour, chili, salt and pepper. Coat the
shanks well. In an oven proof casserole, brown the lamb on all sides.
Remove the lamb and set aside. Wipe out the pan. Saute the onions,
fennel, celery, carrots, garlic, ginger, and black beans. Add the
tomatoes, wine, soy, thyme and bay leaves. Check for seasoning. Return
the lamb to the pan and bring to a boil. Cover with water and simmer for
at least 3 to 4 hours, until meat is falling off the bone. Remove the
shanks from the pan and reduce the sauce until slightly thickened.
~Angelique~
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
