Glazed Lamb shin with rosemary mashed cassava
By Roxanna Salaverry
Manos Morenas Restaurant
6 lamb shins.
1 red onion.
1 spoon of garlic.
1Litre of Lamb broth.
200ml of Chicha de Jora.
100 gr of minced chancaca.
Garní Bouquet with abundant thyme and rosemary.
Garnish the shins with salt, pepper and garlic.
In a big saucepan brown in olive oil the shins in pair,
brown them well by all the sides, and take them out of
the saucepan when they are very browned.
In a saucepan put the olive oil, brown the onions in mini brunoise and the garlic ,simmer add the chicha of jora, turn up the fire and wait until the alcohol evaporates and remains the bouquet ,add in that moment the chancaca and the lamb thoroughly is very concentrated and boil it.
In a wide and flat pan, put the lamb shins, strain, over the sauce that we have prepared with a garní bouquet, see that all the shins are covered by the sauce .Reduce the heat with the low heat let them covered for six hours so that it will be cooked in slow heat, in this way the lamb will be very soft and will start to separate from the bone. Never exceed the 85º C.
At that moment they are ready. Let them in the pan and put the sauce in a smaller pan to reduce them, pour all this sauce over the shins pots so that they will be glazed, also that the sauce will serve us to sauce the dishes.
MASHED ROSEMARY CASSAVA
1 Sprig of Rosemary.
100 grs. Of Butter.
250 ml. de Milk Cream.
600 grs. de Yellow Cassava.
Salt and White Pepper.
Boil the milk cream with the Rosemary sprig, once it is boiled retire the Rosemary.
Boil the peeled cassava with abundant salt, as soon as it is ready, pressing hot for three times.
Add the milk cream, add the butter and season with salt and white pepper.
Put at the base of the plate the mashed cassava, over it the lamb glazed shin, sauce it.
Decorate with a sprig of rosemary in flower.