lamb shank stifado with sauteed potatoes
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From Gourmet, February 1996. Here's what they say...... Stifado, a hearty Greek stew, can be made with almost any kind of meat, though beef is most common. Here we use lamb. It always involves either red wine or red-wine vinegar or both, herbs, and copious quantities of small whole onions. PS When I make this, I'm going to use frozen pearl onions. No way I'm going to spend the time peeling lots of small onions. :)
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yield
4 serving(s)
prep time
20 Min
cook time
2 Hr 30 Min
method
Bake
Ingredients For lamb shank stifado with sauteed potatoes
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1/4 csugar
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1/2 cred wine vinegar
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1 28-oz canwhole tomatoes, chopped (undrained)
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1 cdry red wine
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2 tspdried rosemary, crumbled
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1cinnamon stick
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1bay leaf
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6lamb shanks (about 6 lbs total)
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1 lbpearl onions (about 3 cups)
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2 lbsmall red potatoes
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3 lggarlic cloves, sliced thin
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1 Tbspolive oil
How To Make lamb shank stifado with sauteed potatoes
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1Preheat oven to 350°F.
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2In 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.
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3Add vinegar and stir until caramel is dissolved. Stir in tomatoes with juice, wine, rosemary, cinnamon, and bay leaf and bring to a boil.
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4Add lamb shanks and braise, covered, in middle of oven until tender, about 2 hours.
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5NOTE: 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.
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6In a saucepan of boiling water blanch onions 10 minutes, or until just tender, and drain. Cool onions and peel.
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7Quarter 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.
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8Transfer 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.
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