Abanicos Lamb
Based on recipe from Los Abanicos Restaurant, Benahavis, Spain
Based on recipe from Los Abanicos Restaurant, Benahavis, Spain
Ingredients
4 Lamb shanks or 2 Lamb shoulders
4 Onions
4 large Carrots
4 Red Peppers
2 to 3 sticks of Celery
10 cloves of Garlic
2 Bay leaves
1 large sprig of thyme
Juice of 2 Oranges
Rind of 1 Orange
6 tbsp Demerara sugar
1 bottle of Red Wine
500ml Lamb Stock
Method
Pan fry shanks over high heat to brown
Cut each onion into 4 wedges
Cut carrots & celery into 2cm slices
In a large pot (to eventually fit all ingredients), gently fry the veggies in butter for 10 to 15 minutes
Add peppers, garlic, thyme, bay leaves, orange rind, orange juice & sugar
Pour in wine & stock and bring to a simmer
Add shanks
Put on lid and cook in oven at 160°C for 3 to 4 hours (if shanks are sticking out of the liquid, turn them occassionally)
Remove lamb and vegetables from liquor
To make sauce, strain liquor and reduce to about a fifth until it coats the back of a spoon
Great served on cous cous