Recipes

Recipes

RECIPE OF THE MONTH

SEPTEMBER 2017

 

BRAISED LAMB SHANKS WITH BUTTER BEANS AND MERGUEZ 

 

INGREDIENTS FOR 4 PEOPLE

 

4 lamb shanks

 

4 merguez  chopped in 4 pieces each (lamb sausage)

 

2 tbs  extra virgin olive  oil

 

1 large onion

 

2 carrots

 

1 celery stick

 

3 gloves of garlic crushed

 

300 g of butter beans (soaked overnight in cold water)

 

500 g of chopped tomatoes

 

1 tbs of tomato puree

 

1 tsp of fresh  rosemary finely chopped

 

Salt and pepper  for seasoning


 

METHOD

Peel and cut the onion, carrots and celery into half cm dice

Put the soaked beans into a pan of water and bring to the boil, simmer  for half an hour,  drain and put aside

Season the lamb shanks with salt and pepper and olive oil,  in a deep  tray roast them in the oven at maximum temperature for about 10 minutes or until well coloured,

then turn the oven temp down to 180° C.

Add the diced vegetables rosemary and half litre of water, cover and seal with kitchen foil  

After one and a half hour in the oven,  bring it to the stove top, remove the lamb shanks and set them aside.

Add the merguez, garlic in the tray and stir in, then add the drain butterbeans, the chopped tomato, one litre of water and the tomato puree,  season  with salt and pepper.

Return the lamb to the tray, make sure it is well covered by the beans mixture and add more water if necessary.  Cook for another 30 minutes without foil until the lamb is falling off the bone.

To serve just place the beans and the merguez mixture in the middle of the plate and the shanks on the top, drizzle with extra virgin olive oil and garnish with fresh parsley. 

 

 



Buon appetito!



Head chef Aziouz Lammali