Lamb meat in red sauce

Delicious lamb shank recipe in red sauce

When it comes to festive meals or moments when we want to indulge in a savory dish, lamb shank in red sauce is the perfect choice. This recipe not only combines the rich flavors of lamb with a vegetable and tomato sauce but also brings a touch of tradition to every plate. It is a dish that has been enjoyed in many corners of the world over time, bringing family and friends together around the table.

Preparation time: 15 minutes
Cooking time: 2 hours
Total time: 2 hours and 15 minutes
Number of servings: 6

Ingredients:
- 1 lamb shank (approximately 1.5 kg)
- 1 red bell pepper
- 1 green bell pepper
- 3 large onions
- 2 celery stalks
- 2 carrots
- 4 cloves of garlic
- 2 bay leaves
- 200 ml tomato juice
- 250 ml rosé wine (or white wine, to taste)
- salt, to taste
- pepper, to taste
- oil, for sautéing

Step by step:

1. Preparing the meat: Start by boiling the lamb shank in a large pot covered with water. Add a whole onion and a teaspoon of salt. This will give the meat a perfect flavor. Boil for about 45 minutes, removing the foam that forms on the surface to obtain a clear broth. Once ready, remove the meat from the water, debone it, and cut it into suitable pieces.

2. Preparing the vegetables: While the meat is boiling, you can take care of the vegetables. Chop the onion into scales, grate the carrot, chop the bell peppers, and cut the celery into pieces about 2-3 cm long. These vegetables will add an unmistakable flavor to the sauce.

3. Sautéing the vegetables: In a large skillet, add a bit of oil and sauté the onion, carrot, bell peppers, and celery over medium heat. Stir periodically to ensure the vegetables soften evenly but do not burn. About 10-15 minutes should be enough to make them soft and fragrant.

4. Adding the meat and sauce: Once the vegetables are ready, add the pieces of lamb. Mix well to combine them with the vegetables. Then, add the tomato juice, rosé wine, garlic cut into large pieces, and bay leaves. These ingredients will transform the dish into a true feast.

5. Boiling the sauce: Adjust with salt and pepper to taste. Cover the pot and let it simmer on low heat for about 1 hour and 30 minutes. It is important to stir occasionally and, if necessary, add 100 ml of water to prevent sticking.

6. Serving: Once the sauce has thickened and the meat is tender, it's time to serve this delicious dish. I recommend pairing it with warm polenta, which will perfectly complement the rich flavors of the lamb.

Useful tips:
- Wine: Choosing the wine is essential. A rosé wine adds a fruity note, but you can also opt for a dry white wine for a lighter taste.
- Polenta: If you are not familiar with making polenta, you can find simple recipes online, and a creamy polenta will work wonders alongside this sauce!
- Variations: You can add black olives or some herbs, such as rosemary or thyme, for an extra flavor boost.
- Leftovers: If you have leftover sauce, you can use it for pasta or to fill tortillas.

Nutritional benefits:
Lamb meat is an excellent source of high-quality protein, rich in vitamins B12, B6, and minerals such as zinc and iron. It is a nutritious choice for festive meals, bringing not only flavor but also substance.

Frequently asked questions:
- Can I use frozen lamb? Yes, you can use frozen lamb, but make sure to fully defrost it before cooking to achieve a good texture.
- What is the cooking time if I use a pressure cooker? Cooking time is significantly reduced in a pressure cooker, about 30-40 minutes, but you will need to adjust the liquid amounts.

In conclusion, lamb shank in red sauce is a recipe that brings not only the wonderful taste of meat and vegetables but also pleasant memories from moments spent with loved ones. Enjoy every step of the preparation and savor the final result, knowing you have created something truly special!