I decided to share my post for cocido de cordero before the coming week. The countdown to the birth of our Savior has begun and with the excitement of Christmas just around the corner I decided to share an entire week filled with giveaways to all of my readers! I also just set up a fan page for facebook which I plan to use specifically for discussion and dialogue. A place to discuss topics such as traditional recipes, cultural differences, homemaking, homeschooling, the balance between work and family, careers, faith and religion. A global community to educate and edify! So make sure to become a fan and stop by starting on Monday for some amazing Christmas giveaways!
Below is my post post for Rebecca Subiah of Chow and Chatter. I hope you enjoy this recipe!
As Rebecca knows, I am an urban homesteader. I grow my own vegetables and preserve as much as I can before the snow arrives and the winter is upon us. I freeze most of my homegrown tomatoes and preserve my peppers in a variety of ways, including freezing them whole and freezing them after I’ve roasted them. I love doing this as I have fresh, local, homegrown tomatoes and peppers to use during the winter resulting in some of the best flavours of summer!
This recipe is also a part of Oprah.com featured Holiday blogger recipes! That’s right, I have been invited to be a featured Holiday blogger over at Oprah.com. Stop on by and check out my profile 😉
Cocido de Cordero
- 2 lamb shanks
- 1 1/4 cups Northern White Beans
- Extra Virgin Olive Oil
- 1 large white onion
- 4 garlic cloves, pressed or diced
- 4 – 5 large tomatoes, deskinned and sliced
- 1 red pepper, diced
- 1 green pepper, diced
- 4 cups chicken stock, preferably homemade
- 1/2 cup dry red wine, (Cabernet Sauvignon or a Merlot)
- 2 bay leaves
- 1 1/2 tsp thyme
- 3-4 turnips, diced
- 1 cup washed and cut, turnip greens
- Kosher/Sea Salt
- Spanish Smoked Paprika (Pimenton)
- Roasted Red Peppers to garnish, preferably homemade
- Soak 1 1/4 cups white beans overnight. Preferably, 24 hours.
- The first thing we are going to do is make a sofrito. In a large dutch oven, heat up 3 tbls of olive oil. Add the onion, garlic, red and green peppers. Saute until the onion is transparent and the peppers tender. Add the diced tomatoes and bring to a boil. Simmer for about 10-15 minutes or until the sauce has reduced by about 1/2.
- Empty the sauce into a bowl.
- Season the lamb shanks with salt, pepper, and Spanish Paprika.
- In the dutch oven, add a good drizzle of olive oil and brown the lamb shanks on all sides. For about 8-10 minutes.
- Once the lamb shanks are browned, remove and set aside. Add the sauce back into the dutch oven and over medium heat stir into the remaining brown yummy pieces remaining from the lamb shanks.
- Add the chicken stock, red wine, bay leaves, thyme, 1 1/2 tsp of Spanish paprika, turnips, and beans. Bring to a boil and season with salt and pepper.
- Add the lamb shanks, cover, and reduce heat to low. Simmer for 2 – 3 hours or until the beans are tender and the meat from the lamb shanks are falling off the bone!
- 10 minutes before they are finished, add the turnip greens.
- Serve and garnish with roasted red peppers