Lamb Shank Stifado With Sauteed Potatoes Recipes

YUMMY LAMB STIFADO

Steps:

• Preheat oven to 140 - 150oc (the lower the temperature and the longer you cook the Lamb the more tender it will be).
• In a large saucepan pour enough olive oil to cover the base of the pan. On a low heat, add the finely chopped onion and garlic and sweat for a few minutes
• Once the onions are softened add the tinned tomatos, passata, red wine, vinegar,bay leaves, herbs, spices, and salt and pepper and turn up the heat to medium.
• Once sauce is bubbling, add the honey. Turn heat down and leave to simmer uncovered.
• Whilst the sauce is simmering, brown the Lamb shanks on all sides in a dry frying pan on a high heat.
• Place the Lamb in a large casserole dish and pour the sauce over.
• Cover the casserole dish and place into the oven for 2 1/2 - 3 hours, turning Lamb every 30 - 40 minutes.
• Once the meat is falling off the bone, remove the Lamb from the dish and cut into chunks (the Lamb will be so tender you could do this with a spoon).
• Return the Lamb to the dish and remove bay leaves. Cook for a further 20 - 30 minutes.
• Crumble feta over the Lamb to serve.
• YUMMY! ;-).

LAMB SHANK STIFADO WITH SAUTEED POTATOES

Steps:

• 1. Preheat oven to 350°F.
• 2. In a 9-quart heavy ovenproof kettle cook sugar on top of stove over moderate heat, without stirring, until it begins to melt. Continue to cook sugar, stirring with a fork until melted and cook without stirring, swirling kettle, until a deep golden caramel.
• 3. Add vinegar and stir until caramel is dissolved. Stir in tomatoes with juice, wine, rosemary, cinnamon, and bay leaf and bring to a boil.
• 4. Add lamb shanks and braise, covered, in middle of oven until tender, about 2 hours.
• 5. NOTE: Braised lamb shanks improve in flavor if made 1 day ahead. Cool mixture, uncovered, and chill, covered. Skim and discard fat from mixture and reheat on top of stove before proceeding.
• 6. In a saucepan of boiling water blanch onions 10 minutes, or until just tender, and drain. Cool onions and peel.
• 7. Quarter potatoes and in a steamer set over simmering water steam potatoes, covered, 8 to 10 minutes, or until just tender. In a large non-stick skillet cook garlic in oil over moderate heat, stirring, until pale golden. Add potatoes with salt and pepper to taste and sauté mixture over moderately high heat 5 minutes, or until potatoes are golden.
• 8. Transfer meat with a slotted spoon to a platter. Discard cinnamon stick and bay leaf. Add onions to sauce and boil until sauce is thickened slightly. Spoon sauce and onions over meat and surround with potatoes.