Spanish Lamb Shanks Jerez Food

RIOJA BRAISED LAMB SHANKS WITH CHORIZO AND GARLIC

Steps:

• Preheat the oven to 300 degrees F.
• Heat the oil in a large skillet over high heat. Season the lamb with salt and pepper. Brown the lamb shanks all over, then remove them from the pan.
• Remove the pan from the heat and pour in the wine (or stock) and vinegar. Return to the heat and boil for 5 minutes. Add the browned lamb, garlic, bay leaves, paprika, peppercorns, half the rosemary and the stock. Cover and bring to a boil. Then put the pan into the oven and cook for 2 hours.
• After two hours, add the chorizo, onion, carrots and honey, cover and cook for another hour or until the meat is just falling off the bone. Remove the meat and vegetables with a slotted spoon and keep warm. I leave the garlic in the pan to intensify the flavor.
• If you would like the sauce to be thicker, put the pan back on the heat and bring it to a boil. I like to boil it for 8 to 10 minutes, then leave it to cool slightly. Taste and adjust the seasoning.
• Serve the meat and vegetables with the sauce and mashed potatoes.

SPANISH LAMB SHANKS JEREZ

Steps:

• Salt and pepper lamb and brown in olive oil. Add onion/shallot, carrots and garlic and saute a few minutes. Deglaze with sherry and add remaining ingredients. Simmer on low for 1 hour or until lamb is tender. Serve as is or remove lamb and puree sauce. Garnish with parsley.

LAMB SHANKS WITH MADEIRA AND OLIVE SAUCE

Steps:

• Heat oil in a flameproof casserole dish (12 cup capacity) add pepperoni, cook, stirring until browned; drain on paper towel.
• Add lamb in batches and cook until browned, remove from dish.
• Drain all but 1 tablespoon of oil from dish and add onions and garlic cook stirring until onions are soft.
• Return pepperoni and lamb to dish, add olives, paste, tomatoes, stock Madeira and rosemary, bake, uncovered in a moderate oven 180dC for 1 1/4 hours or until lamb is tender.
• Stir in cornflour and water cook stirring until mixture boils and thickens.