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This is not the leg of lamb, but rather the cone-shaped pieces between the leg and feet.
The preparation is very similar to my various beef roast gravies. A dark roux is deglazed with port wine, then a generous amount of red wine is added. Unlike beef roast, the meat is cooked in an oven dish with a grill rack and on a water bath in the oven. The liquid then also ends up in the sauce. 4 servings Ingredients:
2 lamb shanks, each about...
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Along with leg of lamb, lamb shoulder is the ideal meat for stewing in a sauce. The shoulder also has the advantage that it is much cheaper than the leg of lamb. This is because shoulder contains many different bones. First there is the shoulder blade, then the joint and finally the upper leg bone. Unless you're a trained butcher, it's best to roast it as a whole piece.
Instead, I used an old trick from Arabic cuisine, where the meat...
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This curry is prepared with meat to be braised off the shoulder and simmered for up to 2 hours. We still had 2 lamb hips left from Easter and since I didn't want to torment them for so long, the method was used for briefly fried strips of meat, sautéed briefly, kept warm and only shortly before the end boiled again in the sauce. The result was juicy, buttery meat.
I also had to use the cilantro a little tricky, I had simply...
The lamb sugo is one of many dishes that arise from the ragu napoletana. Either you chop up all the meats or you separate them by type. I used all of the lamb here. There was also a good part of the tomato sugo enriched with the meat juice. Freshly cooked tagliatelle, some pecorino romana were added and another tasty pasta dish was ready.
You shouldn’t assume that this is the usual leftover treatment, it is cooked this way in the Campania. The...
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I got the idea for the recipe from a post by Domenico Gentile on Facebook. As he himself writes, there is a basic framework of ingredients for this, but almost every family has its own recipe for it. I still have to experiment a bit with beef, although I also had short ribs, unfortunately a good piece of the brisket core slipped in and it was very dry a bit apart from the bone. Next time I will try a piece of the lower leg, which is...
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One of the few examples in which our French neighbors do not cut the meat but cook it in one piece. Otherwise, the recipe is the classic par excellence with the bouquet garni and the wine. The Beouf bourgignon is prepared in a similar way. 4 servings Ingredients:
1.5 kg shoulder of lamb on the bone
3 tbsp olive oil
200 g carrots, cut into large cubes
200 g celery, cut into large pieces
200 g onions, cut into strips
6 cloves of...
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