Location: Vrmac, Montenegro
Chef: Al Hales
Filmed and Edited by Daniel Nyul
Fire Stylist: Mateja Zlatojevic ;)
Music: Great Lake Swimmers - Your Rocky Spine
Food tastes better when you're looking at something pretty!
= LAMB SHANKS WITH COUS COUS =
INGREDIENTS
(The Pot)
4 Lamb shanks
2 glasses of red wine
100ml water
1 tablespoon honey
1 tablespoon mustard
salt and pepper to taste
1 tablespoon olive oil
3 teaspoon smoked paprika
4 sprigs rosemary
1 teaspoon coriander seeds
1 teaspoon dried thyme
1 star anise
3 bay leaves
3 medium carrots
4 small red onions
2 red chillies
5 cloves garlic
(Cous Cous)
2 cups cous cous
1 tablespoon butter
1 cup raisins
1 bunch parsley
METHOD
-- The Lamb -
Wipe the chopping board with paprika, thyme, salt and pepper. Rub the lamb shanks in the mix. Make sure you massage the meat and really get a thick and even coat over the meat. Sometimes a little olive on the lamb will help the process. Set lamb aside for 30 - 90 minutes if possible to marinate.
Sear the lamb in a hot pan until a crust is formed, be careful not to burn the spices. After that place the lamb in a pot of choice (casserole pots are better for the slow cooking process).
-- The Pot --
Roast the vegetables in the fire (or pan) until they get a nice caramel burn on them.
Add lamb, vegetables, spices, herbs, wine, water, mustard, honey into the pot.
Bring to a boil and simmer at 150 C for 4 hours. In case you are cooking it in an oven, don't close the lid of your pot.
Note** don’t fully cover the lamb with liquid, make sure some lamb stays above the liquid to make sure you get a crust on some of the lamb.
I fried some mushrooms for a side dish but this step is optional.
-- Cous Cous --
Add equal parts cous cous and boiling water to a bowl
Add butter and salt
Mix and cover for 10 minutes.
Fluff the cous cous gently and stir in parsley and raisins
Plate up dish family style and you enjoy in the woods!
Follow us on Facebook:
/ outintheopenmne
Instagram: outintheopenmne
4 окт 2016
