Jarretes de cordero cocinados lentamente con gremolata al limón

Ingredientes

• 2 kilos shanks
• 3 celery sticks diced small
• 3 carrots diced small
• 2 onions diced small
• 4 garlic cloves crushed
• 1 litre of chicken stock
• can of crushed tomatoes
• 3 tbs verjuice
• salt
• pepper
• flour

Preparación

1. 1

   --- Steps ---

2. 2

   In a bowl add some flour with salt and pepper coat shanks and shake of any excess

3. 3

   In a large pot add a splash of olive oil and sear the shanks until golden brown put them in tray

4. 4

   In the same pot you used for the shanks add a splash of olive oil and saute onion and garlic celery and carrots until soft and translucent.

5. 5

   Add the chicken stock and canned tomatoes and verjuice.

6. 6

   Add salt and pepper to taste let it boil then pour broth over shanks to cover.

7. 7

   Foil the tray and place in the oven for 4 hours or until shanks are soft and falling off the bone.

8. 8

   Serve on a bed of creamy mashed potatos and a spoonful of gremolata to break the richness of the tomato

9. 9

   --- Steps ---

10. 10

    Add ingredients together and mix. Serve ontop of shanks