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By Martha Rose Shulman

From twenty-five of Spain's and the US's best cooks, from Manolo de l. a. Osa to Norman van Aken, Spain and the area Table offers one hundred twenty five obtainable recipes from the CIA's "Worlds of taste" overseas convention and pageant.

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Tailored from a recipe by way of Chefa González-Dopeso TA PA S | SPAIN AND the realm desk { forty three } Tortilla EspaÑola WITH Lamb Shanks T his at the conventional potato and onion Tortilla Española (page 43). First you braise lamb shanks in purple wine, you then shred the savory meat into the omelet. The decreased broth from the lamb shanks serves as a scrumptious sauce for the omelet, which are loved as a tapa, minimize into small squares, or as a primary path, minimize into wedges. 1. Preheat the oven to 350°F (175°C). Season the lamb shanks with the salt and pepper. warmth the olive oil in a wide heavy soup pot or Dutch oven over excessive warmth. upload the lamb shanks and brown good on both sides, five to 7 mins. eliminate from the warmth and move to a bowl. go back the pan to medium-high warmth and upload the onions, carrots, celery, and garlic. cook dinner, stirring frequently, till the greens caramelize, approximately 10 mins. upload the wine to the recent pan and deglaze, stirring and scraping the ground of the pan with a wood spoon. is a middle y t wist 2. go back the lamb shanks to the pot, upload the cayenne, paprika, thyme sprigs, and sufficient water to simply conceal the beef and convey to a simmer. conceal and position within the oven for two hours, or until eventually the lamb is fork gentle and falling clear of the bone. get rid of from the oven and make allowance the beef to chill within the liquid for 1 hour, or till cool sufficient to address. SERVES eight AS a primary path, OR sixteen AS A TAPA For the lamb shanks 2 lamb shanks (about 2 kilos three oz. or 1 kg) 2 teaspoons salt 1 teaspoon freshly flooring black pepper 2 tablespoons additional virgin olive oil 2 cups diced yellow onions 1 cup diced carrots 2 ⁄3 cup diced celery ¼ cup minced garlic four cups Spanish pink wine, ideally Tempranillo 2 teaspoons cayenne four teaspoons smoked paprika three thyme sprigs 2 cups water, or sufficient to hide the beef three. get rid of the lamb shanks from the liquid and shred the beef, discarding the entire fats and sinew. Set the shredded meat apart. pressure the liquid. Use a gravy separator to take away the fats, or kick back the broth and read the fats off the outside. go back the broth to the pot, deliver to a boil over excessive warmth, and decrease by way of part, approximately 25 mins. put aside to take advantage of as a sauce. hold the oven at 350°F (175°C). four. Make the tortilla. warmth all yet 2 tablespoons of the olive oil in a wide heavy skillet over medium warmth. upload the potatoes and onions and cook dinner, stirring usually, till they're soft, approximately 10 mins. get rid of the potatoes and onions from the oil. five. Beat the eggs in a wide bowl and season with salt and pepper. upload the potato-onion blend and stir jointly. warmth the rest 2 tablespoons of olive oil in a wide nonstick skillet over medium-high warmth. whilst the oil is sizzling, upload part the egg and potato mix. Shake the pan, lifting the perimeters of the omelet with a spatula and tilting the pan in order that egg runs beneath to set the omelet. Layer the shredded lamb over the egg combination, then best with the remainder egg and potato blend. cook dinner, shaking the pan lightly, for four mins, or until eventually the ground is browned.

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