75ml/2 ½ fl oz of Extra Virgin Olive Oil
6 small lamb shanks 1.8kg/4 lbs
2 large cloves of garlic, peeled and left whole
15ml/1 tablespoon of red wine vinegar
Salt & freshly ground pepper
250ml/8 fl oz of dry white wine
500ml/1 pint of chicken broth
300g/10 ozs of red & yellow peppers preserved in wine vinegar, drained and sliced into thin strips
15 sprigs Italian parsley, leaves only
2 small sized cloves of garlic peeled
Heat the oil over medium heat in a deep frying pan that has a lid. When the oil is warm, add the lamb & sauté for 5 minutes or longer until the meat is lightly coloured all over.
Add the garlic & vinegar, raise the heat to high, & cook uncovered, until the vinegar evaporates completely.
Season with salt & pepper, add the wine & cook for 10 minutes or longer. Lower the heat to medium, & add half the broth.
Cover the pan for 1 hour or more until the meat is almost well done & very soft, add a quarter of the broth as needed and turn the meat over several times.
Stop cooking the lamb when the meat is almost well done & very soft.
Use a slotted spoon to transfer the meat to a plate, keeping the juices from the frying pan, then cover the meat with aluminium foil to keep warm.
Add the peppers to the pan & sauté for 2 minutes, then season with salt & pepper. Add the remaining broth & simmer for 10 minutes.
Return the lamb to the pan, mix very well and cook for 10 minutes more until the peppers are nearly dissolved.
Chop the parsley and garlic together on a chopping board. Transfer the lamb, pepper sauce, & all the juices from the pan to a warmed serving dish.
Sprinkle with the parsley mixture & serve hot.
WINE SUGGESTION: Taurasi, Feudi di San Gregorio
Brilliant ruby red in colour with a garnet tinge around the rim. Shows deliciously fragrant aromas of black cherry, cinnamon and nutmeg, vanilla and anise.
Full bodied and rich with a plump mid-palate and balancing structure to the black fruit and spice flavours. Finishes dry and assertive with lingering vanilla oak flavours.
An inspired choice to accompany game & red meat. Delicious with venison, lamb or ham and pea risotto.
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