LAMB SHANK WITH RED PEPPER TAPENADE

 

Complement this delicious meat with a Syrah from the Pays d’Oc (Coteaux du Languedoc) to enhance all the flavors of this wonderful recipe!

 

4 servings

Preparation: 1 ¼ hour; cooking time: 2 hours

 

Preparation of the meat:

4 lamb shanks

1 big sweet onion

4 stalks of celery

4 carrots

3 garlic cloves

1 cup of red wine

1 tbsp of tomato paste

1 bouquet garni (parsley, thyme and bay leaf)

2 tbsp of olive oil

Salt and pepper

 

Preheat the oven to 350 F.

Peel the carrots, celery and onion and cut them into little pieces. Peel and minced the garlic cloves.

Season the meat with salt and pepper.

Heat some olive oil in a cast- iron Dutch oven (le Creuset). Brown the meat on all sides (about 10 minutes). Remove the meat from the pot.

Transfer the vegetables in the cocotte and cook over medium-high heat for 8 minutes. Add the tomato paste, red wine, lamb shanks and bouquet garni. Season with salt and pepper. Stir to combine. Cover the cocotte and cook in the oven for 2 hours.

 

Red pepper tapenade:

2 big red peppers

6 anchovies in olive oil

1 tbsp of balsamic vinegar

1 pinch of cumin

1 pinch of coriander

1 pinch of cinnamon

Salt and pepper

 

Preheat the oven to 450 F.

Cook the red peppers in the oven in a baking dish for 45 minutes. Let cool down, peel them and remove the seeds. Put the peppers in your blender.

Add the anchovies, vinegar and spices. Blend until smooth. Season with salt and pepper and refrigerate.

 

Serve the lamb shanks over the vegetable. Add the red pepper tapenade on top of the preparation. You can also serve some couscous as an accompaniment.

Bon Appétit!