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Lamb Shanks in Beetroot Sauce
Languedoc-Roussillon — Mother recipe · en it
A traditional Languedoc-Roussillon dish that combines the sweetness of the beetroot with the flavor of lamb.
⏱️ 30 min prep + 250 min cottura · 4 porzioni · media
Ingredients
- 4 lamb shanks
- 2 beetroots
- 2 onions
- 2 cloves of garlic
- 1 tablespoon of red wine vinegar
- 1 liter of beef broth
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 2 dates
- 200 ml of olive oil
- 200 ml of red wine
Method
- Prepare the lamb shanks by trimming the fat and searing them in a pan with olive oil until they are well browned.
- Slice the beetroots into pieces and cook in a pot with boiling water until they are soft.
- In a pot, sauté the garlic and onions in olive oil, then add the lamb shanks.
- Pour in the beef broth, red wine vinegar, salt, and pepper, cover, and cook on low heat for about 2 hours.
- Add the dates and red wine, stir well, and cook for another 30 minutes.
- Finally, add the beetroot pieces and cook for 15-20 minutes more, until the sauce is thick and the meat is tender.
The story
Lamb shanks in beetroot sauce is a traditional dish from the Languedoc-Roussillon region, tracing back to ancient French culinary traditions, where lamb and beets were combined to create exquisite dishes.
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