Lamb bunion braised

A different recipe for lamb from Crete! Let’s try with greek fine Wise Greece products!

Ingredients for 3-4 servings:

4 Lamb Bunion

60gr. Olive oil

300gr. Onion, cut into cubes

200gr. Carrots, cut into cubes

200gr. Celery, cut into cubes

200gr. Tomatoes, cut into cubes

20gr. Garlic

60gr. Olive oil

50ml Worcestershire Sauce

50ml Cinnamon flavored raki ByRaki Flavor

50ml Rakomelo ByRaki Flavor

1 liter of Meat Broth

2 stems Fresh Rosemary

Salt, Pepper

Cooking instructions:

In a large and deep saucepan, sauté the guts in olive oil until golden brown and simmer with the rakomelo.

Boil for a few minutes and add the onion, garlic, carrot, celery, tomato and season with salt and pepper. Finally add raki with cinnamon.

After sautéing it in a pan for a few minutes, add the Worcestershire sauce, rosemary and half the broth. Lower the heat to half and bake with the lid closed for about 2 to 2 hours.

During cooking, check if extra broth is needed, the liquids should cover the knuckle until the meat ends and the bone is visible.

When cooking is complete, make sure there is enough sauce in the pot to serve the guts with it.