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Lamb shanks with polenta and gremolata

Lamb shanks with polenta and gremolata

4 lamb shanks depending on size

  • 3 cloves garlic

  • 1 tablespoon garammasala spice

  • salt and pepper

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 4 red onion

  • 1 dark beer

  • ½ liter of broth

  • 1 tablespoon dried thyme

  • 1 tablespoon dried basil

  • 1 apple into large cubes

  • 250 grams of mushrooms

  • 1 dl of honey

  • 100 g of cold butter into cubes

Gremolata:

  • 1 handful of parmesan

  • 1 handful fresh parsley

  • 2 cloves garlic

  • grated zest of 1 lemon

Blend everything.

 

Crush the garlic in a mortar with spices and a little oil. Rub the mixture into the shanks together with salt and pepper. Melt butter and oil in a frying pan. shoirtly fry the shanks on all sides and put them aside. Chop the onions and fry them in the pan. Add the mushrooms. Add back the shanks into the pan. Pour the beer and broth over. Add the apple cubes. Drizzle honey over it. Put the lid on the pan and put in the oven at 175 ° or simmer on the back burner for at least 2 hours. Take up the shanks and keep them warm until serving. Reduce the sauce until it begins to thicken. Season to taste. Remove the sauce from the heat and add to the sauce cold butter cubes by whisking in just before serving. Serve the lamb shanks along with polenta or mashed potatoes. Sprinkle with gremolata.

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