Thread: Years ago, I saw a documentary about Anatolia. In it the crew went to eat in a restaurant which only served one dish: a sort of a thick spicy lamb (mutton) stew, slow cooked for hours, and served in a copper bowl in which it was quickly fried over a blowtorch 🙂 
So I decided to make it today...Here is the recipe if anyone wants to try it at home. Warning, definitely not for faint hearted (it can induce a heart attack) 🙂
Ingredients:
2 lamb shanks
1 large onion
1 head of garlic
2 red chillies
2 sticks of celery
2 medium carrots
1 medium parsnip
4 large cherry tomatoes
1 glass of red vine
1/2 glass of warm water
olive oil
salt, pepper, paprika, bayleaf, rosemary, thyme, vegetable stock cube
2 lamb shanks
1 large onion
1 head of garlic
2 red chillies
2 sticks of celery
2 medium carrots
1 medium parsnip
4 large cherry tomatoes
1 glass of red vine
1/2 glass of warm water
olive oil
salt, pepper, paprika, bayleaf, rosemary, thyme, vegetable stock cube
Preheat the oven to 200 celsius. While it is heating up, pour good bit of olive oil into a hot frying pan, turn the heat down, and fry thinly chopped salted carrots to caramelise them, about 5 minutes.
Increase the heat, add onions and fry them til golden. Add thinly sliced parsnip, chunks of celery, chopped tomatoes, chillies, cloves of garlic, pierced but not pealed or chopped, and the spices, and fry that for another 10 minutes, with the pan lid on...Mix from time to time...
Add red wine, soup cube dissolved in water, mix together, turn the heat of, and top it...In slow cooker, I use earthenware with the lid, pour some oil, slice the meat off the shanks, and put the meat and bones in together. Pour the sauce over the meat...
The meat should be 2/3 covered with sauce...Cook in the oven on 200 degrees for 3 hours. Turn the meat over once or twice. Try it with the fork. The meat needs to be falling apart before you take it out of the oven.
By now, the sauce has thickened from the bone marrow and should also have reduced to a half...You now have a really nice stew that you can eat as is...
To finish it Anatolian style, get the frying pan you used earlier, heat up some oil in it, pick all the meat off the bones from the stew, ladle meat and the thick oily sauce into the pan, reduce to medium heat, and fry until the sauce thickens to a half...Mix, it might stick...
I ate it corn bread and with roasted red peppers salad. Recipe:
Roast red peppers on the hot ring. Cover and let peppers cool. Peal the skin off. Chop some garlic and parsley and make marinade with olive oil, vinegar and salt. Marinate the peppers for 30 minutes in a fridge...
Roast red peppers on the hot ring. Cover and let peppers cool. Peal the skin off. Chop some garlic and parsley and make marinade with olive oil, vinegar and salt. Marinate the peppers for 30 minutes in a fridge...
As I said, not for fainthearted...But yummy...
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