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Ingredients
- 4 lbs bone-in lamb shank (Smoked Lamb)
- 4 garlic bulb (Smoked Lamb)
- 1/4 cup thyme (Smoked Lamb)
- 1 tbsp rosemary (Smoked Lamb)
- 1 tbsp cumin (Smoked Lamb)
- 4 tbsp olive oil (Smoked Lamb)
- 40 cherry tomatoes (Macerated tomatoes)
- 2 cups balsamic vinegar (Macerated tomatoes)
- 1 lb potatoes (Swede Pasta)
- 3 lbs rutabaga (Swede Pasta)
- 1 head garlic (Swede Pasta)
- 1 egg (Swede Pasta)
- 10 cups all-purpose flour (Swede Pasta)
- 2 tbsp butter (Swede Pasta)
- 1 gallon whole milk (Cheese)
- 1/2 cup white vinegar (Cheese)
- 1 cup chopped pecans (Cheese)
Instructions
- For the Smoked Lamb: Grind the spices until paste forms.
- Mix the spice paste into the oil.
- Remove any excess fat from the lamb.
- Rub the oil and spices over the lamb.
- Marinate the lamb for an hour.
- Smoke the lamb for 3 hours at 250 degrees Fahrenheit.
- Cut the lamb into chunks.
- For the Macerated tomatoes: Season vinegar with salt.
- Poke each tomato 2-3 times.
- Macerate tomatoes in vinegar for 30 minutes
- For Swede Pasta: Wrap the rutabaga, potato, and garlic in foil separately.
- Bake until tender.
- The garlic will be done in 40 minutes.
- The potato will be done in an hour.
- The Rutabaga will be done in 90 minutes.
- Mash the roasted vegetables with salt and beaten egg.
- Add flour in batches until a dough forms.
- Roll the dough into a 1-inch thick tube.
- Cut the tube into 1/2 in long pieces.
- Fry the gnocchi until golden, 3-4 minutes
- For the cheese: Heat salted milk over medium-low heat to a heavy simmer for 30 minutes.
- Stir regularly to prevent scalding
- Turn off the heat.
- Add the vinegar slowly while stirring
- Curds will begin to form in about 10 minutes.
- Strain out the liquid using a sieve lined with a tea towel
- Squeeze remaining liquid out of the curds with the towel
- Put a weight on top of the wrapped cheese in a sieve with a plate under it
- Refrigerate for two days.
- Mix the pecans and herbs into the cheese.
- Before serving, mix the chopped lamb, cheese, tomatoes, and pasta in a casserole dish.
- Heat at 350 degrees for 15 minutes, until cheese begins to melt.
Notes
Wine Pairing
Lamb in a delicious casserole recipe? Yes, you heard it right! This smoked lamb casserole is a perfect treat this summer season. A fancy dinner casserole recipe that will melt in your mouth as soon as it touches your palate. This isn’t your average, everyday casserole. It’s a casserole fit for a feast.
Each component has to be made separately. Then, you put it all together at the end to make a delicious casserole. The component that takes the longest time is the cheese. But, most of that time is for the aging process. Then, the rest of the recipe is easy.
Marinating the lamb helps in keeping it juicy while at the same time adding a lot of flavor. You can marinate the lamb shanks overnight. This will develop a more pronounced lamb flavor profile. Lamb shanks are pretty lean, but if you use a fattier cut of lamb, you may want to trim off some of the excess fat.
Just get this casserole up before you serve it to get everything steamy and melty. The natural juices from the lamb and the creamy cheese will melt a bit to bring everything together. And it will be perfectly delicious.
You may serve this dish with a charred romaine salad. The salad compliments well with the oily lamb dish.
Savor this smoked lamb shanks recipe with a deliciously bold red wine.
- Petite Sirah
- Malbec
- Pinotage
- Meritage
Do you want a more personalized wine recommendation? Use Winosity’s wine recommendation engine and wine journal app to find a wine that suits you.