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Roasted lamb shank with spices

  • Brittle lamb shank with spices

    Time preparation: 30 minutes

    Processing time: 180 minutes

    Serves: 6

    150 grams of tomato paste 100 ml. olive oil 50 gr. brown sugar 2 pcs. leek 2 stalks celery, chopped 4 carrots 6 peeled onions 2 cinnamon sticks 4 pcs. bay leaf 1 sprig rosemary 1 liter of red wine 1 liter beef broth 6 pcs. lamb shank For the sauce: 150 ml. white wine vinegar 2 heads of finely chopped onion 250 gr. sugar 2 pcs. apples, peeled and diced 500 gr. coarsely chopped tomatoes 100 gr. raisins 2 gr. chili powder 1 tsp black mustard seeds 1 tsp mustard powder ginger - about 2 cm piece of fresh ginger, peeled and finely chopped 2 cups grapes beans, halved and seeds removed 1 pinch salt

    Method of preparation:
    Preheat the oven to 160 degrees.
    In a deep dish stew in olive oil, onion, carrots, leeks, spices (bay leaf, rosemary, cinnamon) and celery.
    Add tomato paste and sugar.
    Cooking for a few minutes, then add the broth and wine.
    Allow to boil.
    Seasoned the shanks well and in other suitable container stew it in a little oil until golden brown.
    Place the meat in a deep baking dish and pour the sauce.
    Cover the container with aluminum foil and place in the oven.
    The dish is baked for 3 hours until the meat becomes brittle and is easily removed from the bone, then moved into a serving plate .
    For the sauce:
    Place apples, tomatoes, onions, sugar, vinegar, raisins and salt in a large bowl.
    Cover and cook for 30 minutes, stirring occasionally.
    Add other products and cook for another 30 minutes, again stirring gently occasionally.
    Reduces the heat of the stove, so that the sauce remains to simmer until thickened.
    Served sprinkled with meat sauce and optionally garnished with steamed vegetables.

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