Slowly Cooked - Quickly Eaten

There’s a vivid contrast in the delicacy of lamb meat rendered rich and robust in this traditional recipe that bursts with exquisite flavours. It’s all in careful preparation - the lamb shank is spread with a mixture of garlic, rosemary, paprika and ground black pepper and left overnight. Next day it’s roasted until golden brown, then stewed in a gravy of lamb bones, carrots, onions, garlic, rosemary, bay leaves, celery, black pepper and olive oil that’s taken two days to slowly build up its deep, resounding array of taste sensations.

Wine Companion:  A rich dish like this invites a powerful wine, and I am settling for the American Shafer Relentless , a full-bodied Syrah with big power and great balance.

For another portion contact: davidskitchen.co.th & andamanwineclub.com