Slow cooker truf­fle lamb shanks

Taste & Flavors - - RECIPES GOURMET -

Chef Walid Chami

By Sel­lom, Kaslik

Serves 2 Prepa­ra­tion 20 mins Cook­ing 3 hrs 30 mins

IN­GRE­DI­ENTS

• 2 tbsp olive oil • 1 French-trimmed lamb shanks (400g) • 75g plain flour • 2 medium brown onions, chopped (300g) • 2 medium car­rots, chopped (240g) • 1 medium cel­ery, chopped (60g) • 1 medium fen­nel, chopped (60g) • 4 cloves gar­lic, crushed • 2 tbsp truf­fles paste • 1 cup red wine (250ml) • 2 cups salt-re­duced beef stock (500ml) • 1 bou­quet garni (see tips)

PREPA­RA­TION

Heat half the oil in a large fry­ing pan. Toss lamb in flour that has been sea­soned with salt and pep­per; shake away ex­cess. Cook lamb over high heat un­til browned all over; trans­fer to the bowl of a slow cooker. Add re­main­ing oil to the same pan with onions, car­rots, fen­nel, cel­ery and gar­lic; cook, stir­ring, over medium heat for about 2 min­utes or un­til the onion is start­ing to soften. Add the truf­fel paste; cook, stir­ring, for a fur­ther minute.

Add the wine to the pan; bring to the boil. Stir in stock and bou­quet garni. Bring to the boil pour over the lamb in the slow cooker, mak­ing sure the lamb is cov­ered by the liq­uid. Cover; cook for 3 hours on the low set­ting or un­til lamb is soft and fall­ing off the bone.

Re­move the lamb from the slow cooker; cover to keep warm. Turn the cooker to the high set­ting; cook un­cov­ered, for about 30 min­utes or un­til sauce thick­ens slightly. Re­move any fat from the sur­face. Serve the lamb with the sauce and steamed veg­eta­bles, or any kind of gar­nish if de­sired. March­esi di Barolo Bar­baresco 2010 DOCG, Pied­mont, Italy

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