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
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.
