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Lamb shank stew
Lamb Soups

Lamb shank stew with potato, pumpkin, and cauliflower purée

3 h +

4

2/3

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Ingredients

  • Lamb shanks
  • 2–3 coarsely chopped red onions
  • 1 coarsely chopped leek
  • 2 coarsely chopped carrots
  • 2 chopped celery stalks
  • A handful of cherry tomatoes, halved
  • 5 garlic cloves
  • Sprigs of rosemary
  • 2 bay leaves
  • 400 ml canned plum tomatoes in their own juice
  • Half a bottle of Chianti wine
  • Smoked salt flakes
  • Black pepper

Recipe

  1. Lamb shank stew with potato, pumpkin, and cauliflower purée: Prepare your Kamado BONO grill for direct cooking. Light the charcoal using a fire starter, place the stainless steel grates, and wait until the temperature rises to 170°C (338°F).
  2. Partially close both the top and bottom air vents to maintain a steady temperature.
  3. Add the vegetables and meat into a cast iron pot and stir. Season with a pinch of salt and pepper.
  4. Pour in canned tomatoes and wine until the meat is covered. Add bay leaves and rosemary. Place the pot in the grill, cover with a lid, and braise for about 3.5 hours.
  5. Potato, pumpkin, and cauliflower purée:
  6. Take equal parts of each vegetable. Cut them into cubes (cauliflower into florets) and boil in salted water until soft.
  7. Drain the water, add cream and butter, heat slightly, and blend into a smooth purée using a hand blender.
  8. Season with thyme.
  9. ENJOY!

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