Text 21385, 86 rader
Skriven 2012-02-17 04:58:00 av Dave Drum (1:124/311)
Ärende: BH+G 897
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamb Shank & Sweet Pepper Ragu
 Categories: Lamb/mutton, Stews, Wine, Vegetables, Chilies
      Yield: 6 servings
 
     28 oz Can Italian plum tomatoes
      4 lb Lamb shanks; trimmed
           Kosher salt & black pepper
    1/2 c  All-purpose flour
    1/2 c  Extra-virgin olive oil
      1 md Yellow onion; fine chopped
      2 cl Garlic; fine chopped
      1    Bay leaf
        pn (big) red pepper flakes
      2 md Red bell peppers; seeded, in
           - sm dice
      1 c  Dry white wine
    3/4 c  (to 1 1/2 c) beef broth
 
  This recipe, known as Ragu di Stinco d'Agnello con
  Peperoni in the southern-Italian region of Abruzzi, where
  it originated, benefits from the additioin of bell
  peppers; their sweetness provides a perfect counterpart to
  the gaminess of the shanks.
  
  Position a rack in the center of the oven and heat the
  oven to 300øF/150øC.
  
  Put the can of tomatoes and their juices in a food
  processor and process until pureed. Using a spatula or the
  back of a ladle, press the puree through a medium-mesh
  sieve set over a bowl to remove the seeds
  
  Pat the lamb shanks dry with paper towels and season
  generously with salt and pepper. Spread the flour in a
  wide, shallow dish and dredge the shanks lightly in the
  flour.
  
  Heat 1/4 cup of the oil in a 7 to 8 quart Dutch oven over
  medium-high heat. Add the shanks and cook, turning a few
  times, until they are golden brown on all sides, 8 to 10
  minutes. Transfer the shanks to a large plate, discard the
  fat, and clean the pan with paper towels.
  
  Heat the remaining 1/4 cup oil in the pan over medium
  heat. Add the onion and cook, stirring frequently, until
  it's pale gold and soft, about 5 minutes. Add the garlic,
  bay leaf, and pepper flakes, stir for 1 minute, and add
  the bell peppers. Cook, stirring frequently, until the
  peppers begin to color and soften a little, 4 to 5
  minutes.
  
  Return the shanks to the pan and stir them around with the
  pepper mixture. Increase the heat to high, add the wine,
  and stir until the wine is reduced approximately by half,
  1 to 2 minutes. Add the tomatoes, 3/4 cup of broth, and
  1/2 teaspoon salt. Stir until the liquid begins to simmer.
  
  Turn off the heat, cover the pan tightly with a lid or
  heavy-duty aluminum foil, and put it in the oven. Cook,
  turning the shanks every half hour or so, until the meat
  begins to fall off the bone, 2 to 2-1/2 hours.
  
  Remove the pan from the oven and transfer the shanks to a
  cutting board. When the shanks are cool enough to handle,
  pull the meat off the bones, discarding any fat and
  connective tissue. Cut the meat into bite-size pieces.
  Stir the meat into the sauce and bring it back to a gentle
  simmer. Cook, stirring a few times, until the sauce has a
  medium-thick consistency and a rich, reddish color, 5 to
  10 minutes. If the sauce seems too dry, stir in some or
  all of the remaining broth. Discard the bay leaf, adjust
  the seasoning with salt, and turn off the heat.
  
  Fine Cooking | November 2011
  
  MM Format by Dave Drum - 22 November 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

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