Ingredients for 4 people
4 balls of lamb shanks
4 anchovy fillets in oil
400g. chopped tomatoes (Khon tape)
150g. green olives (pitted)
150g. juice from pomegranate
2 tsp. spice blend consisting of 7 items
(Cinnamon, coriander, nutmeg, cumin, cloves, allspice and rosemary)
1 pinch paprika
200g. hot beef broth
8 basil leaves
1 red onion
3 cloves garlic
2 tablespoons flour
2 tablespoons olive oil
Mirepoua of vegetables (leek-onion-carrot-celery-fennel-laurel)
Salt and black pepper
Peel and chop the onion. Peel and chop the garlic. Drain the anchovies and cut into small pieces. Cut into small frames the vegetables are the mirepoua.
Preheat oven to 160 ° C. Salt and pepper, then lightly spread flour on the guts of lamb.
Saute in olive oil to get golden brown color on all sides in a skillet or saucepan over medium heat for 8-10 minutes.
Remove from pan. Add to the pan the mirpoua vegetables and pine for 3 minutes. In a pot place the onion and garlic over low heat for 5 minutes until translucent.
Add the anchovies, the blend of seven spices mirpoua the vegetables and place the balls of lamb. Deglaze with the red wine, bring to a boil, then add the tomatoes and Con tape. Bring to a boil, cover and cook for 2-2.5 hours in the preheated oven until the meat is tender and falls off the bone.
Put the pan into the fire, the liquid from the roasting lamb olives, pomegranate juice and paprika, simmer for 6 minutes. Meanwhile, chop the basil.
Drizzle with dressing the guts of lamb and serve sprinkled with basil. You can accompany it with a puree of chickpeas and greens giachnera or a risotto of your choice.
Recipe: chef Nikolaos Kastanakis