Rulka is a very popular dish, both in restaurant menus and in home cooking. It is good for Sunday lunches and holidays. This dish is very satisfying. The process of cooking the shank is not technically difficult, besides, there are such methods of its preparation, as a result of which it turns out to be very fragrant.
It is necessary
-
- fennel - 4 roots
- lamb shanks - 4 pcs.
- olive oil - 1 tablespoon
- leeks (white part only) - 1 stalk
- garlic - 2 cloves
- lemon - 1/2 pc.
- canned chopped tomatoes in their own juice - 400 g
- beef broth - 3, 5 tbsp.
- sugar - 0.5 tbsp.
- crushed oregano leaves - 0.5 tbsp.
- green or brown lentils - 2, 5 tbsp.
Instructions
Step 1
Rinse the meat thoroughly and pat dry. Take a deep skillet with a thick bottom and heat the olive oil well in it. Fry the shank of lamb over maximum heat on all sides until a noticeable golden crust, about 4 minutes on each side.
Transfer to a large baking dish.
Step 2
Cut the fennel root into thin layers. Fry it in the lamb pan until golden brown. Rinse the leek, cut it into rings. Chop the garlic. Add the leek and garlic to the fennel. Cook for 6 minutes.
Step 3
Add lemon zest. Then add very finely chopped tomatoes with juice, well-warmed broth and sugar. Stir well and bring to a boil. Remove the frying pan from the heat, add dry oregano (oregano), let it brew for 10 minutes.
Pour the resulting sauce into the shank mold.
Step 4
Cover the tin with the shank and sauce tightly with foil. Send to bake in an oven preheated to 200˚C for 1 hour.
At this time, rinse the lentils thoroughly in several waters. After an hour, add the lentils to the shank, stir, the lentils should be covered with sauce. Cover the tin with foil again and cook for 1 hour.
