Sunday, December 23, 2012

Slow roasted lamb


- 1 fore shank of lamb
- 5 small red potatoes
- 1 cup chardonnay
- 1 cup water
- 3 garlic cloves
- 1 onion
- 1 TBS olive oil

For the dry rub, grind together:
- 1 TBS each of black pepper, rock salt, paprika, garlic powder and onion powder
- 1 tsp each of anise seeds and coriander
- 4 bay leaves

For the meat, here's the leg, untrimmed.

Remove connective tissues, tendons and fat and cut into two pieces following the joint, as shown above.

Rub the ground spices and leave overnight in a ziplock bag in the fridge.

Next day, take the meat off the fridge and let it set to room temperature. Prepare a cast iron pot, like the one below, add olive oil and set heat to high.

Sear the meat for 2 minutes each side. Reduce heat as necessary to avoid burning the spices.
While the meat sears, chop the onion in large pieces. When meat is seared, add the onions and let is caramelize for a minute or two.
Add the wine, water, potatoes, garlic cloves and let boil for 3 minutes to evaporate the alcohol. Meanwhile, heat oven to 300F.
Close the pot and move to the oven, roast for 3h, checking every hour to make sure liquid is still present, add 1/2 cup of water if necessary.
After 3h, it is melting and should have a good amount of sauce, seen below.

Possible platting with white rice and polenta, shown below.

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