Bite with Belkys: Lamb Shanks from Cinco Cantina and Tequila Bar

The Chef: Manuel Nuñez

The Restaurant: Cinco Cantina and Tequila Bar

The Dish: Lamb Shanks

Ingredients:

2 lamb shanks

salt and pepper, to taste

2 sprigs of fresh rosemary

2 sprigs of fresh thyme

1/2 cup of red wine

6 cups of beef stock

4 carrots

4 bay leaves

For Vegetables (Escabeche):

1 cup of extra virgin olive oil

2 scallions

1/2 of a carrot, sliced

4 garlic cloves

1 stalk of cauliflower

4 whole cremini mushrooms

2 bay leaves

1 Tbs of mexican oregano

1 sprig of fresh thyme

2 jalapeno

2 Tbs of salt

pepper, to taste

1 cup of white vinegar

1/2 cup of sugar

Method of Preparation:

-Start by seasoning the lamb shanks with salt, pepper, fresh rosemary and thyme.

-Then, in a deep pot with vegetable oil sear the meat for about one minute.

-Next, pour in red wine, beef stock, more rosemary and thyme, carrots and bay leaves. Once it comes to a boil, cover the pot and transfer it to the oven. Let it cook at 350 degrees for about one hour and a half.

-Now, prepare a side of vegetables (known as escabeche in Spanish). In a hot pan, add extra virgin olive oil and saute scallions, carrots, garlic cloves, cauliflower, cremini mushrooms, bay leaf, mexican oregano, thyme, jalapeno and season with salt and pepper.

-Toss the vegetables and then add white vinegar and a touch of little sugar.

To Plate:

Serve the vegetables and then the lamb. You can drizzle the lamb juices all over and garnish with a sprig of rosemary.

Serves: 2

Serving Suggestion: Merlot

FOR MORE INFORMATION:

Cinco Cantina & Tequila Bar (Village of Merrick Park)

4251 Salzedo Street

Coral Gables, Fl 33146

(786) 439-1730

www.cincomiami.com