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Braised Medit. lamb shank & rice recipe presented by Bellissima

Updated: 10 Nov 2012
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INGREDIENTS
New Zealand lamb shank 350g
Fresh rosemary
Fresh parsley
Fine red wine
Mushroom
Pasta (Capelli d'angelo)
Anchor butter
Italian tomatoes
Extra virgin olive oil
Red onions
Red Garlic
Italian rice
Black pepper

METHOD
Braised Mediterranean lamb shank
1. Heat up some olive oil in a frying wok. Fry the lamb shank in the hot oil until golden brown. Set aside.
2. Fry the red onions and red garlic until they smell fragrant.
3. Stew the parsley, rosemary, black pepper, red wine, tomatoes and mushrooms together on high heat for 1 hour and then continue cooking on low heat for 2 hours.

Mediterranean rice
1. Wash the rice and soak it in water for 15 minutes
2. Fry the pasta with olive oil and butter until golden brown.
3. Cook the rice and pasta with an electric rice cooker‎
4. Add a little olive oil to rice to improve its appearance and texture.

Now it's time to dish up. Put the rice into a small bowl and press down a little to mold, before emptying the bowl onto the plate. Place the lamb shank alongside the rice then pour the sauce over it. Add some decoration to the plate and serve.

TASTE AND BENEFITS
The lamb shank is very tender. Its slightly gamey flavour pairs perfectly with fresh herbs and red wine, and the shank goes well with the steamed Mediterranean rice. Even if you are not that fond of lamb, you will fall in love with this dish.

Lamb meat is considered to be the perfect food for cold autumn and winter days in Traditional Chinese medicine. It is rich in protein, carbohydrates and vitamins.

 

Bellissima Restaurant & Cafe

Address: 15# Zengcuoan, Huandao Road, Siming District, Xiamen
Chinese address: 厦门市思明区环岛路曾厝安15号

Tel: 0592-2086121
Email:
bellissimaluo@gmail.com

 

SOURCE: Bellissima

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