Savory Baked Lamb With Carrots And Rice Recipe

About this recipe

A hearty and flavorful dinner featuring tender baked lamb shanks, sweet carrots, and warm brown rice, all complemented by a rich, spiced sauce. Perfect for a satisfying evening meal.

Ingredients

• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 1 Kg Carrots - 1kg
• - Schwartz Paprika
• 100G Terre Exotique Winemaker'S Salt, 100G
• 50G Pepper Black Ground BWFO
• - Ktc Vegetable Oil
• 1 Kg Caputo Cuor Di Cerali, 1Kg

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Season 2 teaspoons paprika, 1 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.
3. 3. Heat 1 tablespoon vegetable oil in a deep, ovenproof skillet over medium-high heat. Brown the carrots on all sides, about 5 minutes.
4. 4. Add 3 chopped tomatoes and 1 1/2 cups water to the skillet. Bring to a simmer.
5. 5. Transfer the skillet to the preheated oven and bake, uncovered, for 30 minutes.
6. 6. Turn the carrots over and bake for another 30 minutes.
7. 7. Increase the oven temperature to 375°F (190°C). Add 8 peeled and chopped carrots to the skillet, cover, and bake for an additional 45 minutes or until the carrots are fork-tender.
8. 8. Remove the carrots from the skillet and place them on a heated platter. Surround them with 4 cups of warm, cooked brown rice.
9. 9. Skim off excess fat from the pan juices in the skillet.
10. 10. In a small bowl, mix 2 tablespoons of water to create a smooth paste.
11. 11. Stir the paste into the pan juices and cook over low heat, stirring often, until the sauce thickens, about 5 minutes.
12. 12. Taste the sauce and adjust the seasoning if needed.
13. 13. Spoon the sauce over the carrots and rice before serving.