Braised roast lamb shank
Overview
My parents sent me some mutton legs from Hainan. They said that the mutton in Hainan is really unique. It can be blanched or stewed. The most delicious thing is the sheepskin. It is sticky, slippery and tender, and the mutton is also very juicy. Sheep raised in the water and soil of Hainan do not gain fat. They are much more delicate than sheep from Xinjiang and Inner Mongolia. However, the meat quality is also different and there is almost no fishy smell. Does that mean the fishy smell is bad? Not really, the cooking of northern mutton is really inseparable from the taste of the mutton itself. I don't even think it's fishy. It's a perfect combination for making pilaf or stewed with carrots. Hainan's mutton can be eaten as a cold dish due to its thin flavor, or it can be simmered with the skin in a pot. In the north, there is no way to eat it with the skin. Maybe the sheep are so tall that they have been made into leather shoes or coats. Haha ~ One pot of casserole, we have officially entered winter! ~
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Ingredients
Steps
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Coat the surface of the lamb with black pepper and koshersalt and let it rest for a while. Preheat the cast iron pan and stir-fry the onions in the olive oil.
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Then add the carrots, cherry tomatoes, and garlic cloves and stir-fry until brown. Add the lamb and stir-fry until the surface is slightly caramel color.
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Pour in the stock and red wine. Preheat the oven to 180 degrees.
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Slightly reduce the juice and add potato cubes and a red pepper.
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Add thyme, cover with tin foil and poke a few small holes for ventilation, and put in the oven at 180 degrees for 2 hours.
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When the meat is tender and sticky, serve it out of the pan. The sauce can also be served with white rice and sprinkled with a little green onion.
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Enjoy!
