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Taking advantage of the fact that this Sunday is the Mother's Day I am going to share with you a family recipe, the recipe of lamb my grandmother's style. A recipe that we like to prepare on special dates but also to indulge ourselves on the most normal days. If you like lamb, try doing it like that, it's very simple and we love it.
This is how my father's mother prepared it, in the oven, with the final touch of a minced garlic and parsley with oil and vinegar, which made it inevitable to finish with the bread sticks to dip in the delicious sauce that was left. .
If there are few of us, we prepare it with lamb shanks, one per adult, but if there are more of us we also make them with shoulder or leg. The cooking time will of course depend on each oven, but especially in this case on the size of the piece that we are going to cook. The time can range from 45-50 minutes for the hocks to more than 2 hours for the leg.
Lamb my grandmother's style
Enjoy this rich, totally traditional and familiar lamb recipe.
- Barbara Gonzalo
- Kitchen: Spanish, International
- Recipe type: meat
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 4 lamb shanks
- 2 cloves of garlic
- 1 bunch of parsley
- lard
- 80 ml of white wine
- virgin olive oil
- wine vinegar
- shawl
- pepper
- potatoes
- 1 / 2 cebolla
Preparation
Preheat the oven to 230ºC with heat up and down.
Season the lamb shanks and brush with lard. Place on a baking sheet.
Place the lamb in the oven and cook for approximately 30 minutes.
While the lamb is cooking, prepare a mince in a mortar with the garlic, parsley and a little salt.
Add the vinegar and oil and stir well until it is completely homogeneous. The amount to add of each one is a bit indicative because it will depend on how intense the flavor you want it to be. We usually put 50 ml of oil and about 80-100 ml of vinegar. If you want it softer you can put 60 ml and 60 ml. Reserve.
After 30 minutes of cooking the lamb, remove the hocks, place the potatoes in not very thick slices on the tray, the onion cut into julienne, salt and add the white wine.
Place the hocks on the potatoes, bathe with the minced garlic and parsley that we had reserved and return to the oven for about 20-30 more minutes until we see that the potatoes are done and the lamb is ready.
If you want it to be more golden, you can increase the oven temperature to 250ºC in the last minutes of cooking.
Notes
If you see that the potatoes do not fit on the hock tray, place them on another tray with a little oil, salt, wine and a little of the garlic and parsley mince that we had prepared and put them in the oven together with the tray. of the lamb the last half hour of cooking.