Red Wine Braised Lamb Shanks with Caramelized Onion 紅酒燴羊膝

I love stews. They are never too hard to make and are always hearty and warming. I love slow cooked meat so tender it pulls apart with a fork. I love the sweetness of root vegetables soaked up in jus. I love the way the house fills up with the delicious smell, especially on a cold winter night, that’s what home smells like.

The caramelized onion gives this stew a thick texture and warm sweetness, the Chipotle adds a hint of smokiness. It goes great with country bread, polenta or mash potatoes.

Red Wine Braised Lamb Shanks with Caramelized Onion

Ingredients (serves 4):

  • 4 Lamb Shanks
  • 2 medium Onions – roughly diced
  • 3 Shallots – roughly diced
  • 3 medium Carrots – cut into cubes
  • 3 medium Potatoes – peeled and cut into cubes
  • 1 big Tomato – skinned and diced
  • 4 slices Sun-dried tomato – diced
  • 1 Bouquet Garni
  • 2 Chipotle Chilly  – crushed
  • 1/2 bottle of Merlot

Process:

  1. Heat a non-stick pan, melt some butter and add the onions and shallots. Saute for 20 minutes on low heat, stirring occasionally until caramelized. Take out and set aside.
  2. Melt some more butter and brown the lamb shanks, transfer into a heated oven safe casserole pot and add the caramelized onion/shallots, diced tomato, sun-dried tomato and crushed Chipotle, saute some more.
  3. Pour Merlot into still heating pan to deglaze it, pour into casserole pot, drop in bouquet garni and bring to a boil. Transfer pot to 160ºC oven, slow cook for 1hr (lid on).
  4. Add potatoes and carrots to pot, cook for another hour (lid off). Done.

Caramelized Onion 洋蔥焦糖化了

Brown the lamb shanks 羊膝要先剪一下不然燉的時候會有血沫

Add deglazed merlot to pot and bring to a boil before transferring to oven 加入紅酒汁煮滾後轉入焗爐

Add veggies then cook for another hour 加了紅蘿蔔馬鈴薯後再煮一個小時就好了

最喜歡燉肉了,燉肉是多容易做又有滿足感的食物啊。最愛是那軟爛多汁一碰就散的大塊肉,那又甜又香的胡蘿蔔馬鈴薯,還有整個房間都飄滿的暖香,尤其是在寒冷的冬天晚上,那才是家的味道啊。
焦糖化的洋蔥讓這道燉肉的質感更厚實,煙薰干辣椒更是加上一分暖意。配這道菜最好是鄉村風格的麵包,意式玉米餅或者馬鈴薯泥。
紅酒燴羊膝
食材(4位份量):

  • 4個 羊膝
  • 2個 中等大小洋蔥 切厚片
  • 3個 紅蔥頭 - 切厚片
  • 3個 中等大小胡蘿蔔 - 切大塊
  • 3個 中等大小馬鈴薯 - 去皮切大塊
  • 1個 大個番茄 - 去皮切碎
  • 4片 曬乾番茄 - 切碎
  • 1個 法式香料包(香葉,百里香,洋芫荽)
  • 2個 墨西哥煙薰干辣椒(沒有的話可以用一般干辣椒代替)- 切碎
  • 1/2瓶 梅洛紅酒

做法:

  1. 不沾鍋加熱,放入一小塊牛油融化後加入洋蔥和紅蔥頭,小火慢炒20分鐘至焦糖化,倒出放置一邊。
  2. 再融化一塊牛油,放入羊膝煎熟外皮,轉移至可以放入焗爐的燉鍋(例如砂鍋),加入洋蔥/紅蔥頭,番茄,曬乾番茄和干辣椒,繼續小火炒一炒。
  3. 將紅酒倒入炒洋蔥和煎羊膝的不沾鍋,大火煮滾來溶解鍋里的油垢後將煮出的紅酒汁倒入燉鍋,加入法式香料包,大火煮滾後熄火,轉移燉鍋至焗爐,160ºC 焗1小時(加蓋)。
  4. 加入胡蘿蔔和馬鈴薯,去掉鍋蓋,繼續焗一個小時。完成。
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s