21 Gear Avenue
Lindenhurst, NY 11757
Tel: 631-957-8888
Fax: 631-957-8105
LAMB SHANK STIFADO W/SAUTEED POTATOES
Ingredients:
  • 1/4 cup sugar
  • 1/2 cup red-wine vinegar
  • a 28- to 32-ounce can whole tomatoes including juice, chopped
  • 1 cup dry red wine
  • 2 teaspoons dried rosemary, crumbled
  • 1 cinnamon stick
  • 1 bay leaf
  • 6 lamb shanks (about 6 pounds total)
  • 1 pound pearl onions (about 3 cups)
  • 2 pounds small red potatoes
  • 3 large garlic cloves, sliced thin
  • 1 tablespoon olive oil
  • Preparation:
    Preheat oven to 350°F.
    In a 9-quart heavy ovenproof kettle cook sugar on top of stove over moderate heat, without stirring, until it begins to melt. Continue to cook sugar, stirring with a fork until melted and cook without stirring, swirling kettle, until a deep golden caramel. Add vinegar and stir until caramel is dissolved. Stir in tomatoes with juice, wine, rosemary, cinnamon, and bay leaf and bring to a boil. Add lamb shanks and braise, covered in middle of oven until tender, about 2 hours. Braised lamb shanks improve in flavor if made 1 day ahead. Cool mixture, uncovered and chill, covered. Skim and discard fat from mixture and reheat on top of stove before proceeding.

    In a saucepan of boiling water blanch onions 10 minutes, or until just tender, and drain. Cool onions and peel.

    Quarter potatoes and in a steamer set over simmering water steam potatoes, covered, 8 to 10 minutes, or until just tender. In a large non-stick skillet cook garlic in oil over moderate heat, stirring, until pale golden. Add potatoes with salt and pepper to taste and sauté mixture over moderately high heat 5 minutes, or until potatoes are golden.
    Transfer meat with a slotted spoon to a platter. Discard cinnamon stick and bay leaf. Add onions to sauce and boil until sauce is thickened slightly. Spoon sauce and onions over meat and surround with potatoes.

    Serves 4.
        (c) Sirob Imports, Inc. All rights reserved.