Argentinian Lamb Shanks with Chimichurri
20M
2H and 50M
- Makes 4
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon dried oregano
- Salt and pepper to taste
- For the Chimichurri:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh oregano, finely chopped
- 3 cloves garlic, minced
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- Salt to taste
- Preheat your oven to 325°F (160°C).
- Season the lamb shanks generously with salt and pepper.
- Heat the olive oil in a large, oven-safe pot over medium-high heat. Brown the lamb shanks on all sides, about 8 minutes total. Remove the shanks and set aside.
- In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Pour in the red wine, scraping the bottom of the pot to deglaze. Let it simmer for 2 minutes.
- Add the beef broth, bay leaves, and dried oregano. Return the lamb shanks to the pot, ensuring they are partially submerged in the liquid.
- Cover the pot and transfer it to the preheated oven. Cook for about 2.5 hours, or until the lamb is tender and falling off the bone.
- While the lamb is cooking, prepare the chimichurri. In a bowl, combine the parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, and salt. Mix well and let it sit at room temperature until ready to serve.
- Once the lamb shanks are done, remove them from the oven. Serve the lamb shanks hot, drizzled with the chimichurri sauce.
Argentinian Lamb Shanks with Chimichurri: A Culinary Journey
History
The Argentinian Lamb Shanks with Chimichurri dish is deeply rooted in the rich culinary traditions of Argentina, a country renowned for its beef and lamb. The origins of this dish can be traced back to the gauchos, the legendary horsemen of the Argentine plains, who would slow-cook lamb over open fires. The use of lamb shanks, a tougher cut of meat, was perfect for their long, slow cooking methods, resulting in tender, flavorful meat. The accompanying chimichurri sauce, a vibrant blend of herbs, garlic, and vinegar, was developed as a way to add freshness and zest to the hearty meat dishes. This traditional recipe has been passed down through generations, evolving into a beloved staple in Argentinian cuisine.
Taste Profile
The Argentinian Lamb Shanks with Chimichurri offer a complex and satisfying taste profile that is both hearty and refreshing. The lamb shanks, slow-cooked to perfection, are rich and tender, with a deep, savory flavor that is enhanced by the slow cooking process. The meat is infused with subtle hints of herbs and spices, creating a mouthwatering experience. The chimichurri sauce, with its bright and tangy notes, perfectly complements the richness of the lamb. Made from fresh parsley, garlic, oregano, vinegar, and a touch of chili, the sauce adds a burst of freshness and a slight kick, balancing the dish’s overall flavor. This combination of tender, flavorful lamb and zesty chimichurri creates a harmonious and unforgettable taste experience.
Cultural Significance
In the context of Argentinian cuisine, the Lamb Shanks with Chimichurri hold a special place. Argentina is famous for its asado, a traditional barbecue where various meats are grilled over an open fire. While beef often takes center stage, lamb, particularly lamb shanks, is also highly valued. This dish represents the country’s deep connection to its pastoral heritage and the gaucho culture. The chimichurri sauce, ubiquitous in Argentinian kitchens, is not just a condiment but a symbol of the country’s love for fresh, vibrant flavors. Serving Argentinian Lamb Shanks with Chimichurri at a family gathering or a festive occasion is a way to celebrate and honor the rich culinary traditions of Argentina, bringing a piece of its culture to the dining table.
