Lamb in the dutch oven with green vegetables

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For me there is no more perfect combination than the lamb or goat in the hull together with the greens…. I consider it one of the most wonderful dishes that one can taste. And especially when they are simmered in a clay pot in a wood oven μας our food becomes Turkish delight… .without many ingredients, simple, simple with the meat and the various greens that will give their own aromas and add flavor to the meat… A food that can cook a Sunday, and make your day special, even for Easter if you do not have the space-time to skewer the lamb.

Ingredients

  • 2 lamb shanks cut into pieces
  • 2 ½ -3 kilos of seasonal grasses (zohoi, Italian radishes, kaukalithres, myronia etc)
  • 2 chopped leeks
  • 1 bunch of chopped fresh onions
  • 5 cloves garlic cut
  • 1 large bunch of chopped dill
  • Half a glass of white wine
  • 2 κ σ πελτές
  • Olive oil
  • Salt Pepper

Directions

  1. Wash very well and wipe the meat with absorbent paper. In a saucepan, sauté the pieces in olive oil until they turn brown. Then transfer them to the hull.
  2. In the same oil that sautéed the meat, sauté the leeks with the onion and garlic. Add the pulp, stir, and quench with the wine. Let simmer for 10 minutes.
  3. Then add the dill, and on top the contents of our pot. Add a little water, to reach 1/3 of the height of our food.
  4. Close the lid of our hull or if we have a pan with oil paste and aluminum foil on top, and put it to bake in a preheated oven at 200-220The Celsius, depending on our oven.
  5. While you cook the lamb, we prepare the greens. We clean and wash them very thoroughly. Then we put our greens to boil for about 8-10 minutes.
  6. Strain them (keep a little water aside in case they need liquids in our lamb to fill).
  7. When our lamb is done, we add the greens, we lower the intensity of our oven a little to 180The degrees and place our hull or pan without covering it, to get color.

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