Jarrets Dagneau A La Grecque Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Lamb, shanks
3: Garlic, cloves, slivered
Salt, to taste
Pepper, to taste
2 medium: Onions, sliced
3/4 cup: Oil, olive, extra virgin
1/2 tsp: Oregano, dried
1 pinch: Cinnamon, opt
1 lbs: Tomatoes, italian, plum,, seeded, coarsely chopped - OR
2 cup: Tomatoes, italian, plum,, canned, with liquid, - coarsely crushed
3/4 cup: Wine, white, dry
2 cup: Stock, chicken **
1 cup: Orzo, rice shaped pasta
1/2 cup: Cheese, kefalotiri, freshly, grated OR
1/2 cup: Cheese, Parmesan, grated
Directions:
Preheat oven to 400 F.
Using a sharp paring knife, remove as much of the fat, sinew and
translucent membrane as possible from the lamb shanks.
Insert garlic slivers into shanks, either by finding natural divisions
in the meat or by cutting small incisions.
Salt and pepper generously.
Arrange lamb shanks in roasting pan, strew on onion slices, and drizzle
olive oil over all.
Roast in the oven for 25 minutes.
Remove the pan from the oven and sprinkle the lamb with oregano, and
cinnamon then spoon tomatoes onto the lamb, mounding up the tomatoes on
each shank.
Pour the white wine around the meat and return the pan to the oven.
Roast for an additional 45 minutes.
Remove lamb shanks from the pan and set aside.
Add chicken stock to the pan, stirring.
Stir in the orzo.
Arrange the shanks on top of the orzo and baste them with some of the
stock.
Return the pan to the oven. Cook until pasta is just tender and nearly
all of the liquid has been absorbed (about 15 minutes).
Remove from the oven, cover pan tightly with aluminum foil, and let
stand about 5 minutes.
Serve hot with grated cheese.
Source: New Yorks Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Andree Abramoff, Andrees Mediterranean Restaurant, New York
Source from luhu.jp
Using a sharp paring knife, remove as much of the fat, sinew and
translucent membrane as possible from the lamb shanks.
Insert garlic slivers into shanks, either by finding natural divisions
in the meat or by cutting small incisions.
Salt and pepper generously.
Arrange lamb shanks in roasting pan, strew on onion slices, and drizzle
olive oil over all.
Roast in the oven for 25 minutes.
Remove the pan from the oven and sprinkle the lamb with oregano, and
cinnamon then spoon tomatoes onto the lamb, mounding up the tomatoes on
each shank.
Pour the white wine around the meat and return the pan to the oven.
Roast for an additional 45 minutes.
Remove lamb shanks from the pan and set aside.
Add chicken stock to the pan, stirring.
Stir in the orzo.
Arrange the shanks on top of the orzo and baste them with some of the
stock.
Return the pan to the oven. Cook until pasta is just tender and nearly
all of the liquid has been absorbed (about 15 minutes).
Remove from the oven, cover pan tightly with aluminum foil, and let
stand about 5 minutes.
Serve hot with grated cheese.
Source: New Yorks Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Andree Abramoff, Andrees Mediterranean Restaurant, New York
Source from luhu.jp