Lamb shank fillets with stewed vegetables over very low heat
Today I have prepared a very easy meat recipe with vegetable garnish. These are these lamb shank steaks with stewed vegetables over very low heat that I hope you will like in the coming days. It is ideal for leaving traces of vegetables in the fridge, and you will see how everyone likes them at home.
To make it, I have chosen the lamb shank fillets, much cheaper than the stick or rib chops, which you can easily find in supermarkets and you can also ask the butcher to remove them by cutting a leg of lamb cross-sectional, tender or tender from Aragon, Castilian lamb or any European lamb.
IngredientsFor 3 people
- Lamb leg chops 6
- 1/2 piece broccoli
- Mushrooms 150 g
- Zucchini 0.5
- Onion 1
- Italian green pepper 1
- Fresh sage to decorate
- Vegetables soup 50 ml
- Soy sauce a chorreón
How to make lamb shank steaks with stewed vegetables over very low heatDifficulty: medium
- Total time 35 m
- Elaboration 5m
- Cooking 30 m
In a saucepan we put two or three tablespoons of olive oil and brown the leg chops until they are beautiful and appetizing. If you want you can make them as is or by frying a minced garlic clove to give it its particular flavor. We reserve the chops.
Chop the vegetables and begin to brown them in the same saucepan. I have used green pepper, broccoli, zucchini and onion, but you can use what you like best or what you have in the fridge because this recipe is ideal for use.
When they are taking shine and color, we add the varied mushrooms and cover the saucepan, leaving everything to cook very slowly, with the fire at a minimum for about 15 minutes. After that time, we add a good chorreón of soy sauce and a little vegetable broth, leaving everything to stew for another 15 minutes more.
We reintegrate the chops to the mushroom and vegetable stew, turn off the heat and let the meat heat with the steam from the vegetables, before bringing it to the table. You will see that explosion of flavors in each bite.