Agnello alla Lega (Lamb with golden raisins, saffron, and juniper berries)
Another Studio Italia recipe. A lamb without tomatoes. Delicious and different as we do not often see lamb cooked in light-coloured sauces. Accompany with a Gewurztraminer; it may be from the Alto Adige, but a French one would be better . Bon appétit!
For: 6 people Preparation time: 15 minutes Cooking time: 2 hours
- One pinch of saffron steeped in ½ cup of water for 30 minutes.
- 6 lamb shanks
- Kosher salt
- Black pepper
- 3 tbsp olive oil (or the necessary)
- 2 cups white wine (preferably Gewurztraminer)
- 2 twigs of rosemary (finely chopped)
- 12 leaves of sage (finely chopped)
- 4 rounded tsp juniper berries
- 8 tbsp golden raisins
- 2 tbsp pine nuts
- Strain the mixture of water and saffron and put aside. Do not steep the saffron in water for more than 30 minutes to avoid the resulting bitter flavour.
- Season the lamb shanks with salt and pepper.
- In a large skillet, add the olive oil and heat.
- Add the lamb shanks and brown them over high heat until browned all over.
- When ready, transfer the lamb shanks to an oven proof saucepan with lid.
- Deglaze the skillet with the wine to dissolve the remaining meat juices and transfer the contents to the saucepan.
- Add the strained water with saffron.
- Add the rosemary and the sage.
- Cover and braise in a preheated oven at 325°F for 2 hours or until tender. Half through the cooking time, turn over the shanks and add the juniper berries, the golden raisins and the pine nuts.
- When ready, remove from the oven. Place the meat on a warm serving dish and pour the sauce on top.