Braised lamb

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shank in extra virgin olive oil, with petimezi sauce, spices and figs

Instructions

For the marinade:

  •  In the clay or in a deep pan (Gastronom) we salt the knuckle by rubbing it so that the salt goes everywhere. Pour the remaining ingredients on top.
  •  Cover and refrigerate for 12 h.

Baking for the knuckle:

  • The next day we cover the knuckle with olive oil. 
  • Bake it covered with the lid from the clay (or in Gastronomic foil) for about 2 h. at 140-150 ºC.
  • When an hour of baking has passed, add the potatoes and continue baking. 
  • Remove the potatoes and put them in a pan with oil paste.
  • Do the same with the lamb shank. Bake both at 220ºC for about 15΄, drizzling the knuckle 2-3 times with a brush with some of the sauce we have prepared.

For the mushrooms: 

  • Put a grease gun in a pan, place the mushrooms and sprinkle with a little olive oil and salt.
  • Bake in the oven at 120-130 ºC for 25΄-30΄ until dehydrated.

For the gruyere:

  •  Put an oil paste in a pan, place the grated gruyere in small circles and bake for 4΄-5΄ at 140-150 ºC. 
  • After it cools down, we break it with our hands.

For the sauce:

  • Put the cream cheese in a pan and let it turn brown over low heat. 
  • Remove the cream cheese from the pan and store it.
  • Pour the vinegar in our pan to cool for 1΄. 
  • Add the tsikoudia and wine, leave for 2΄. 
  • Then add the honey, the petimezi, the dried figs and the thyme. 
  • Let the sauce glaze over low heat. 
  • Finally, add the cream cheese and a little fat from the cooked lamb. 
  • Set the plate by putting the shank on the potatoes.
  • Pour over the sauce. 
  • Pour the mushrooms over the potatoes and the gruyere.

Tips

  • The recipe is made from Cretan traditional products.
  • Baking in a clay pot will give us a better taste. The Minoans often used their cooking in earthenware, but also ingredients such as extra virgin olive oil, honey, figs, petimezi etc.
  • We store the olive oil and we can use it in baked potatoes, salad dressings together with vinegar, lemon etc. We can store it in the refrigerator for future use.

INGEDIENTS

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for the recipe

For the lamb shank:
1 lamb shank
30 gr. grated gruyere of Crete
2 medium potatoes cut in half lengthwise
Baking for the knuckle
600 gr. extra virgin olive oil

Marinade for the knuckle:
1 clove garlic
3 sprigs of fresh thyme
1 sprig of fresh rosemary
1 sprig of fresh sage
1 laurel, ½ coarsely chopped tomato
½ onion, coarsely chopped
5-6 grains of black pepper
Salt

For the mushrooms:
1 Oil glue
1 mushroom cut into thin slices
A little extra virgin olive oil
1 sprig of fresh thyme
Salt- pepper

For the sauce:
1 glass of local vinegar
1 sprig of thyme
50 gr. tsikoudia
1 glass of petimezi from grapes
½ glass of red Cretan local wine
1 tablespoon thyme honey
2 dried figs into thin slices
30 gr. cream cheese in small dice
30 gr. fat from roasted lamb

PHOTO

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