6 lamb shanks
1 leek, 3 cloves of garlic
Black pepper balls, salt, bay leaf
Cayenne (optional) paprika (optional)
1. Brown the jars in the oven.
2. Prepare all the vegetables, peel and chop.
3. In a casserole we put olive oil, and we add the vegetables so that they are steaming until they are well cooked until they are well cooked and with a little color, we add salt, the pepper balls, the bay leaf, the Cayenne and a little paprika, being careful not to burn.
4. We put a good stream of brandy, we let it evaporate and put the previously golden jugs, we take a few turns with care that it does not stick to us and we add the water, we let it cook all next to simmer and controlling if we need to add some water so it doesn't burn.
5. Go pricking and when it is tender we turn off.
6. If we want we can take out the jars and crush the sauce with the blender or serve it as is. What we want most.
We offer you the lamb jar marketed by Oblanca.
Nutrition & well-being
Nutritional Properties and Health Benefits
The age of the animal is usually between 4 months and the year.
The taste of this animal's meat is stronger than that of the baby and its color is usually pink at the beginning, becoming a red color at an older age.
It is a meat that contains enough saturated fat. Its composition depends on the age of the animal, if the animal is more adult its fat composition is lower, since it is more embedded between muscle fibers.
It is an important source of high quality protein. And as for vitamins, its contribution in B2 and B12 stands out. As for minerals, it is a very good source of iron, which is easily absorbed.
Its consumption is recommended for healthy people of any age, but in a moderate way. Its consumption is not recommended in people with excess weight, triglyceride problems or high cholesterol, and if consumed it is advisable to consume less fatty areas such as the leg.