A few days ago I bought a few kilo lambs in various shapes.
Having checked today’s fridge and figured that something delish must be prepared for dinner, I started to defrost the lamb shanks and rumps. After that I started to browse, looking for a good inspiration and found it.
I have most of the ingredients required to make the original recipe, but, since I’m on my clean diet, there are some things I must tweak a bit. So, after the lamb defrosted (took about 2 hours being left in the room temperature and bathed with cold water), you will need:
Lamb shanks 2 pieces and lamb rumps 4 pieces; or Lamb shanks 4 pieces
Combine 3 Tbsp tapioca flour/starch with almond/cashew meal 5-8 Tbsp
2 Celery stalks, chopped
1/2 large size Celeriac, chopped; or 2 huge Carrots; or other Root Veggies of your choice
2 Red Onions, chopped
12 whole peeled Garlic
300 ml Red Wine Vinegar
600 ml Water, filtered
3 Tbsp Coconut Oil
2 tsp Cumin Powder
2 tsp Ginger Powder; or 3 tsp fresh grated ginger
1 Tbsp Rosemary, dried; or 1 sprig fresh rosemary
1 Tbsp Thyme, dried; or 1 sprig fresh thyme
1 tsp Peppercorns
1 Bay Leaf
Salt to taste
Before starting no.1, turn on the oven to 150 Celcius.
1. Toss the lambs into the flour/meal until they are covered evenly
2. Heat the baking dish on the stove with coconut oil
3. Sear the lambs until each side browned, set them aside
4. Put the onion, garlic, and vegetables inside the baking dish, stir fry until they are browned slightly; around 5 min
5. Put the rest of the flour/meal into the baking dish and mix it with the vegetables
6. Pour the red wine vinegar and water
7. Add the herbs and spices–cumin, ginger, rosemary, thyme, bayleaf, peppercorns–except salt
8. Let it simmer in high heat, add salt
9. Put the lambs on top of the vegetables, turn off the stove, cover the baking dish with aluminium foil or its lid (mine used lid, see picture).
10. Let sit for 2.5-3 hours, until the lamb meat tender and fall off its bone.