John Myers
Lamb Shanks from Oven (Gambi Di Agnello Al Forno)
The perfect lamb shanks from oven (gambi di agnello al forno) recipe with a picture and simple step-by-step instructions.
- 4 Lamb shanks (knuckles)
- 3 Beefsteak tomatoes or 1 can of San Marzano tomatoes
- 1 tbsp Tomato paste
- 2 tbsp Extra virgin olive oil
- 1 Green pointed peppers without seeds
- 1 Onion
- 3 tbsp Butter
- 2 Garlic cloves, 1 bay leaf, 2 sage leaves
- Juice of one lemon
- 200 ml White wine
- 1 tbsp frische Majoran- oder Oreganoblättchen
- 2 Handvoll Petersilie glatt
- Salt and pepper
- Some lamb stock or water (as required)
- First, preheat the oven to 180 degrees C. Then dab the lamb shanks – already freed from the tendons by the butcher – with a cloth and rub all over with fine sea salt and pepper. In the meantime, give the tomatoes, scratched, briefly in boiling water, then peel and cut into cubes. Peel the onion and cut into cubes with the pointed pepper. Pluck the parsley and cut finely with the sage leaves.
- Heat the oil in a large casserole and fry the meat on all sides for about 5 minutes until it is browned. Spread the diced tomatoes, onions and peppers around the meat and place the butter on the pieces of meat. Mix the tomato paste with a cup of stock or water, add the finely chopped garlic, sage and oregano and pour over the meat.
- Immediately afterwards, put the meat in the oven and fry it open on the middle rack for about 40 minutes. Then briefly remove the meat, add about 4 cups of stock / water to the meat and add salt & pepper to taste. Then put the meat back in the pot and cover it at 140 degrees for another 70 to 80 minutes. Turn the lamb shanks every now and then and, if necessary, pour a little liquid over them.
- At the end of the cooking time, put the meat warm, strain the roast liquid through a sieve into a saucepan, bring to the boil, stir in the lemon juice, season again, reduce a little if necessary or bind with a little flour butter and let it steep for a few minutes over medium heat.
- Remove the meat from the bones and arrange on preheated plates, pour the gravy over the top and serve garnished with parsley. Small noodles, country bread, carrot vegetables or fresh green beans go well with it.
- Copyright © 2013 Pasta-Michele
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