INGREDIENTS
- 3.5 kg (7.7 lb) lamb, front shank from a small animal
- 3.5 kg (7.7 lb) mixed green beans
- 750 gr (1.7 lb) zucchini
- a few zucchini flowers
- 1 bunch green onions (white and green parts)
- 1 bunch parsley
- 1 tbsp (heaped) salt
- 1 tsp pepper
- a few tbsp fresh oregano
- 220 ml olive oil
- 1 fresh tomato, diced
- 2 tbsp tomato paste diluted in 1 cup water (for 3.5 kg green beans)
PREPARATION
Pre-heat the wood-fired oven
Put dry wood in the center of the traditional oven to get the initial fire going and the oven will gradually heat up. When the pieces of wood are burnt, remove the ember from the oven floor and if you wish you can use them on your grill to prepare some extras, while you‘re cooking the lamb. For this kind of recipe, the temperature inside the oven should be around 200-210⁰C (392-410⁰F). As soon as you remove the coals, close the door of the oven and measure the temperature using the thermometer on the door or an infrared thermometer.
COOKED ON Traditional wood-fired oven
COOKING
Top and tail the green beans and prepare all the other veggies as well. Pour ½ cup water into a large saucepan and over high heat add the green onions. Cook until tender and gradually add the green beans without adding any extra water, as their liquids are enough. Stir until they‘re soft. Add the zucchini, salt, the tomato cubes and paste, pepper, parsley, oregano and in the end the olive oil. Stir and simmer until tender.
Pour the mixture in a cooking vessel and spread it. Put the lamb pieces with the beans and pour some tomato paste and olive oil on the meat to add extra flavor and color. When the oven’s temperature is up to 200-210⁰C (392-410⁰F), place the cooking vessel inside and cook on low temperature for 1h&30min to 1h&45min.
It's served warm along with seasonal salad (tomato) and good red wine, but the most important thing is the people you share it with!
Happy cooking to everyone!
