Lamb shank in white wine with sage and monk potatoes

Name: Lamb shank in white wine with sage and monk potatoes - Vladelina B.
Ingredients: 2 lamb thighs portioned; 5 green onions; 3 green garlic stalks; 3; 4 garlic cloves; 200 ml semi; sweet white wine; a bunch of sage; 2 tablespoons of roasted pepper paste; 70 g smoked paprika; salt; pepper; for potatoes: 700 g new potatoes; 50 g butter; 2; 3 tablespoons of oil; 1 green rosemary sprig; salt; smoked paprika.

Diverse - Lamb shank in white wine with sage and monk potatoes by Vladelina B. - Recipia

Lamb shank in white wine with sage and monk's potatoes If you are looking for a recipe that brings not only a delicious dish to the table but also a story full of flavor, you have come to the right place! Lamb shank in white wine with sage and monk's potatoes is an elegant dish, perfect for a special dinner or occasion. This recipe combines the fine flavors of lamb with the delicacy of white wine and the freshness of aromatic herbs, resulting in a truly divine experience. Preparation time: 20 minutes Marinating time: at least 3 hours (ideally 24 hours) Baking time: 1 hour and 15 minutes Total: 1 hour and 35 minutes Number of servings: 4 Necessary ingredients: For the lamb shanks: - 2 portioned lamb shanks - 200 ml semi-dry white wine - 5 green onions - 3 green garlic stalks - 3-4 garlic cloves - A bunch of fresh sage - 2 tablespoons of roasted pepper paste - 70 g butter - 1 teaspoon smoked paprika - Salt and pepper to taste - Oil for greasing the shanks For the monk's potatoes: - 700 g new potatoes - 50 g butter - 2-3 tablespoons oil - 1 green rosemary sprig - Salt and smoked paprika to taste Why choose this recipe: Lamb shank is a refined choice for festive meals, featuring tender and juicy meat that blends perfectly with the flavors of wine and herbs. This recipe will not only delight your taste buds but will also transform your meal into a true feast. Additionally, the monk's potatoes, browned with butter and rosemary, add a rustic and savory note. Step by step: 1. Preparing the marinade: In a bowl, mix salt, pepper, smoked paprika, oil, and crushed garlic cloves. Use a brush to grease the lamb shanks on all sides. Make sure each piece is well coated to allow the flavors to penetrate. 2. Marinating: Place the lamb shanks in a covered dish and pour the white wine over them. Tear a few sage leaves and sprinkle them on top. Cover the dish and refrigerate for at least 3 hours, but ideally, let them marinate overnight. This step is essential for achieving tender and flavorful meat. 3. Preparing for baking: The next day, preheat the oven to 180 degrees Celsius. Place a rack in a baking dish, then put the lamb shanks on it. Pour the marinade from the marinating dish into the baking dish and add a few slices of butter and sage leaves on top. Cover the dish with parchment paper and place it in the oven. 4. Baking the shanks: Let the shanks bake covered for 1 hour. After this period, check if they can be easily pierced with a fork. If so, remove the parchment paper and let them bake for another 15 minutes to brown nicely. If not, cover again and let them bake for another 20-30 minutes. 5. Preparing the monk's potatoes: Meanwhile, peel the new potatoes (the smaller ones are best) and boil them in salted water for 15-20 minutes. When ready, drain the water. In a non-stick skillet, melt the butter and add the oil along with the rosemary leaves. Then, add the well-drained potatoes and sprinkle a bit of smoked paprika. Toss them gently until they are nicely browned on all sides. 6. Finishing the dish: In another skillet, heat a little oil and sauté the finely chopped green onion, then add the chopped green garlic. Sauté until they become translucent, then add the roasted pepper paste and mix well. Once the lamb shanks are nearly done, place the green onion mixture on top and let them bake for another 15 minutes. 7. Serving: Remove the shanks from the oven and serve them alongside the monk's potatoes. You can add a fresh green salad or roasted peppers to balance the flavors. Don’t forget to pour the sauce from the dish over the meat for an extra burst of flavor! Useful tips: - Choose quality meat: Lamb shanks from naturally raised animals have superior flavor and texture. - Wine: A semi-dry white wine will add a hint of sweetness to the dish. If you prefer a more acidic taste, opt for a dry wine. - Variations: You can replace sage with rosemary or thyme, depending on your preferences. Additionally, adding some carrots or onions to the marinade can enhance the sweetness and flavor. Frequently asked questions: 1. Can I use another type of meat? Yes, the recipe can also be adapted for pork or chicken, but the cooking time will change. 2. How can I reheat leftovers? It is best to reheat them in the oven, covered, to avoid drying out the meat. 3. What wine should I choose to serve? A semi-dry white wine or a young red wine will pair perfectly with this dish. Nutritional benefits: Lamb meat is an excellent source of protein, B vitamins, and minerals such as zinc and iron. New potatoes are rich in fiber and vitamins, making them a healthy choice for a balanced meal. This recipe for lamb shank in white wine with sage and monk's potatoes will not only delight your taste buds but will also bring a touch of warmth and joy to every meal. So, don’t hesitate to try it and enjoy every moment spent in the kitchen! Enjoy your meal!