Jarrete de Cordero Estofado (Saffron Stewed Lamb Shanks)
Courtesy of Meson Sevilla, New York
4 cloves of garlic (chopped)
1 bunch of flat-leaf parsley
3 bay leaves
8 ounces dry white wine
6 lamb shanks
2 ounces extra-virgin olive oil
4 cloves of garlic (whole)
1 large Spanish onion (quartered)
1 green pepper (quartered)
2 pinches of saffron
3 ounces Spanish brandy
6 ounces dry white wine
8 ounces chicken stock
2 bay leaves
6 piquillo peppers
Olive oil for searing
To marinate the shanks, salt and pepper them liberally. Place them in a shallow baking dish and smother them with the garlic, parsley, and extra-virgin olive oil, rubbing them gently, and then pour in the wine and drop in the bay leaves. Cover with clear wrap and refrigerate for 24 hours, turning over them occasionally so that all parts of the shank come in contact with the wine for a time.
After the 24 hours, remove them from the marinade. Heat a shallow pan with olive oil and brown the shanks on all sides, searing in the juices.
Proceed to put the shanks and all the ingredients in a large pot and place, uncovered, over a high flame. When everything begins to sizzle and boil reduce the heat and simmer for 60–90 minutes or until tender to the touch. Remove the shanks and place them to the side, covered. Using a hand blender, blend the leftover drippings of lamb juice and ingredients in the same pot until they mix into a sauce. Continue to cook the sauce over low heat, allowing it to reduce until it reaches a consistency of your desire.
Serve the shanks with the reduction and garnish with piquillo peppers.
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