faire d\u00e9filer vers le bas<\/a><\/small>[\/us_iconbox][\/vc_column][\/vc_row][vc_row width=\u00a0\u00bbfull\u00a0\u00bb height=\u00a0\u00bbauto\u00a0\u00bb us_bg_overlay_color=\u00a0\u00bb_content_bg\u00a0\u00bb sticky=\u00a0\u00bb1″][vc_column][us_breadcrumbs show_current=\u00a0\u00bb1″ separator_icon=\u00a0\u00bbfad|angle-right\u00a0\u00bb css=\u00a0\u00bb%7B%22default%22%3A%7B%22font-family%22%3A%22h1%22%2C%22font-size%22%3A%220.9rem%22%2C%22margin-left%22%3A%225%25%22%2C%22margin-top%22%3A%225px%22%2C%22margin-bottom%22%3A%225px%22%7D%7D\u00a0\u00bb][\/vc_column][\/vc_row][vc_row css=\u00a0\u00bb%7B%22default%22%3A%7B%22text-align%22%3A%22center%22%7D%7D\u00a0\u00bb el_id=\u00a0\u00bbbienvenidos\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/3″][us_iconbox icon=\u00a0\u00bbfad|hat-chef\u00a0\u00bb title=\u00a0\u00bbPlat principal\u00a0\u00bb title_tag=\u00a0\u00bbh5″ style=\u00a0\u00bboutlined\u00a0\u00bb color=\u00a0\u00bbcustom\u00a0\u00bb icon_color=\u00a0\u00bb#f5c000″ circle_color=\u00a0\u00bb#f5c000″ size=\u00a0\u00bb30px\u00a0\u00bb iconpos=\u00a0\u00bbleft\u00a0\u00bb alignment=\u00a0\u00bbleft\u00a0\u00bb][\/us_iconbox][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][us_iconbox icon=\u00a0\u00bbfad|hourglass-half\u00a0\u00bb title=\u00a0\u00bbtemps de pr\u00e9paration\u00a0\u00bb title_tag=\u00a0\u00bbh5″ style=\u00a0\u00bboutlined\u00a0\u00bb color=\u00a0\u00bbcustom\u00a0\u00bb icon_color=\u00a0\u00bb#f5c000″ circle_color=\u00a0\u00bb#f5c000″ size=\u00a0\u00bb30px\u00a0\u00bb iconpos=\u00a0\u00bbleft\u00a0\u00bb alignment=\u00a0\u00bbleft\u00a0\u00bb]temps de pr\u00e9paration : 60 minutes
\ntemps de cuisson : 3 heures[\/us_iconbox][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][us_iconbox icon=\u00a0\u00bbfad|user-friends\u00a0\u00bb title=\u00a0\u00bbPour 6 personnes\u00a0\u00bb title_tag=\u00a0\u00bbh5″ style=\u00a0\u00bboutlined\u00a0\u00bb color=\u00a0\u00bbcustom\u00a0\u00bb icon_color=\u00a0\u00bb#f5c000″ circle_color=\u00a0\u00bb#f5c000″ size=\u00a0\u00bb30px\u00a0\u00bb iconpos=\u00a0\u00bbleft\u00a0\u00bb alignment=\u00a0\u00bbleft\u00a0\u00bb][\/us_iconbox][\/vc_column][\/vc_row][vc_row us_bg_overlay_color=\u00a0\u00bb_content_bg\u00a0\u00bb el_id=\u00a0\u00bbdescription\u00a0\u00bb][vc_column][vc_column_text css=\u00a0\u00bb%7B%22default%22%3A%7B%22margin-left%22%3A%221%25%22%2C%22margin-top%22%3A%221%25%22%2C%22margin-bottom%22%3A%221%25%22%2C%22margin-right%22%3A%221%25%22%7D%7D\u00a0\u00bb]<\/p>\nJarrets d’agneau brais\u00e9s avec une polenta infus\u00e9e au miel<\/h2>\n
[\/vc_column_text][us_separator size=\u00a0\u00bbsmall\u00a0\u00bb][vc_column_text css=\u00a0\u00bb%7B%22default%22%3A%7B%22margin-left%22%3A%221%25%22%2C%22margin-top%22%3A%221%25%22%2C%22margin-bottom%22%3A%221%25%22%2C%22margin-right%22%3A%221%25%22%7D%7D\u00a0\u00bb]Les plats d’agneau de toutes sortes sont tr\u00e8s caract\u00e9ristiques de la cuisine andalouse. \u00c0 Almer\u00eda, on peut encore trouver un nombre \u00e9tonnant de bergers d’agneaux et de ch\u00e8vres, et l’on obtient toujours une qualit\u00e9 sup\u00e9rieure. Particuli\u00e8rement si l’on choisit le tendre \u00ab\u00a0cordero lechal\u00a0\u00bb, l’agneau de lait. <\/p>\n
Une mani\u00e8re tr\u00e8s populaire de pr\u00e9parer l’agneau en Andalousie est les chuletillas de cordero de la brasa, des c\u00f4telettes d’agneau grill\u00e9es. Une autre recette qui est sans conteste l’une des meilleures est le cordero al horno – l’agneau au four, soit le gigot, soit l’\u00e9paule. <\/p>\n
Mais la recette d’aujourd’hui concerne les jarrets d’agneau brais\u00e9s, qui est simplement l’un de mes plats pr\u00e9f\u00e9r\u00e9s pour les journ\u00e9es un peu plus fra\u00eeches :-)[\/vc_column_text][us_separator size=\u00a0\u00bbsmall\u00a0\u00bb][vc_raw_html]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[\/vc_raw_html][\/vc_column][\/vc_row][vc_row us_bg_overlay_color=\u00a0\u00bb_content_bg\u00a0\u00bb][vc_column css=\u00a0\u00bb%7B%22default%22%3A%7B%22border-style%22%3A%22solid%22%2C%22border-right-width%22%3A%221px%22%2C%22border-color%22%3A%22_content_border%22%7D%7D\u00a0\u00bb width=\u00a0\u00bb1\/3″][vc_column_text css=\u00a0\u00bb%7B%22default%22%3A%7B%22margin-left%22%3A%221%25%22%2C%22margin-right%22%3A%221%25%22%7D%7D\u00a0\u00bb]<\/p>\n
Ingr\u00e9dients<\/h3>\n
[\/vc_column_text][us_separator size=\u00a0\u00bbsmall\u00a0\u00bb show_line=\u00a0\u00bb1″][vc_column_text css=\u00a0\u00bb%7B%22default%22%3A%7B%22margin-left%22%3A%221%25%22%2C%22margin-right%22%3A%221%25%22%7D%7D\u00a0\u00bb]pour les jarrets d’agneau brais\u00e9s<\/strong><\/p>\n\n- 3 jarrets d’agneau<\/li>\n
- sel<\/li>\n
- huile d’olive<\/li>\n
- 1 \u00e9chalote \u00e9minc\u00e9e<\/li>\n
- 1 gros oignon \u00e9minc\u00e9<\/li>\n
- 4 gousses d’ail press\u00e9es<\/li>\n
- 1 cuill\u00e8re \u00e0 caf\u00e9 de graines de fenouil<\/li>\n
- 500 gr. de carottes, coup\u00e9es en morceaux moyens <\/li>\n
- 500 gr. de tomates, grossi\u00e8rement hach\u00e9es <\/li>\n
- 500 gr. de tomates cerises <\/li>\n
- 2 cuill\u00e8res \u00e0 soupe de concentr\u00e9 de tomates<\/li>\n
- 150 ml de vin rouge<\/li>\n
- 450 ml de bouillon de b\u0153uf, fait maison ou de haute qualit\u00e9<\/li>\n
- 6 brins d’origan<\/li>\n
- 4 brins de romarin<\/li>\n<\/ul>\n
[\/vc_column_text][us_separator size=\u00a0\u00bbsmall\u00a0\u00bb][vc_column_text css=\u00a0\u00bb%7B%22default%22%3A%7B%22margin-left%22%3A%221%25%22%2C%22margin-right%22%3A%221%25%22%7D%7D\u00a0\u00bb]pour la polenta infus\u00e9e au miel<\/strong><\/p>\n\n- 750 ml d’eau<\/li>\n
- sel<\/li>\n
- 150 gr. de polenta <\/li>\n
- 250 gr. de fromage r\u00e2p\u00e9 (Gouda) <\/li>\n
- 3 cuill\u00e8res \u00e0 soupe de beurre<\/li>\n
- 1 cuill\u00e8re \u00e0 soupe de miel (de pr\u00e9f\u00e9rence de la Sierra Filabres)<\/li>\n
- poivre noir moulu<\/li>\n<\/ul>\n
[\/vc_column_text][\/vc_column][vc_column css=\u00a0\u00bb%7B%22default%22%3A%7B%22border-style%22%3A%22solid%22%2C%22border-left-width%22%3A%221px%22%7D%7D\u00a0\u00bb width=\u00a0\u00bb2\/3″][vc_column_text css=\u00a0\u00bb%7B%22default%22%3A%7B%22margin-left%22%3A%221%25%22%2C%22margin-right%22%3A%221%25%22%7D%7D\u00a0\u00bb]<\/p>\n
La m\u00e9thode…<\/h3>\n
[\/vc_column_text][us_separator size=\u00a0\u00bbsmall\u00a0\u00bb show_line=\u00a0\u00bb1″][vc_column_text css=\u00a0\u00bb%7B%22default%22%3A%7B%22margin-left%22%3A%221%25%22%2C%22margin-right%22%3A%221%25%22%7D%7D\u00a0\u00bb]<\/p>\n
Jarrets d’agneau brais\u00e9s<\/h4>\n\n- Assaisonnez g\u00e9n\u00e9reusement les jarrets d’agneau avec du sel. Faites chauffer une grande cocotte (j’adore celles de Le Creuset) et ajoutez suffisamment d’huile d’olive pour couvrir le fond. Une fois chaud, saisissez les jarrets d’agneau jusqu’\u00e0 ce qu’ils soient dor\u00e9s et croustillants. Transf\u00e9rez la viande sur une assiette. <\/li>\n
- R\u00e9duisez le feu et ajoutez l’\u00e9chalote \u00e9minc\u00e9e et l’oignon dans la cocotte. Sans trop remuer, laissez-les caram\u00e9liser pendant environ 5 minutes. Ajoutez l’ail et les graines de fenouil ainsi que les carottes. Continuez la cuisson pendant 5 minutes. <\/li>\n
- Augmentez \u00e0 nouveau le feu et ajoutez les tomates ainsi que les tomates cerises. Laissez cuire encore 5 minutes et assaisonnez avec un peu de sel. Incorporez le concentr\u00e9 de tomates et ajoutez le vin rouge, laissez mijoter un moment – juste le temps que l’alcool s’\u00e9vapore. Ajoutez le bouillon de b\u0153uf et les herbes. <\/li>\n
- Remettez les jarrets d’agneau et portez le tout \u00e0 \u00e9bullition. Si le liquide ne recouvre pas la viande, vous pouvez ajouter un peu plus de vin rouge ou du Pedro Ximenez. R\u00e9duisez le feu, couvrez la cocotte avec un couvercle et laissez mijoter pendant 2 heures. Retirez le couvercle et continuez \u00e0 laisser mijoter doucement pendant une heure suppl\u00e9mentaire. <\/li>\n
- Transf\u00e9rez \u00e0 nouveau la viande sur une assiette, augmentez le feu et laissez la sauce r\u00e9duire consid\u00e9rablement avant de remettre la viande.<\/li>\n<\/ol>\n
[\/vc_column_text][us_separator size=\u00a0\u00bbsmall\u00a0\u00bb][vc_column_text css=\u00a0\u00bb%7B%22default%22%3A%7B%22margin-left%22%3A%221%25%22%2C%22margin-right%22%3A%221%25%22%7D%7D\u00a0\u00bb]<\/p>\n
Polenta infus\u00e9e au miel<\/h4>\n\n- Portez l’eau \u00e0 \u00e9bullition dans une casserole et ajoutez une g\u00e9n\u00e9reuse pinc\u00e9e de sel. Versez la polenta et r\u00e9duisez le feu. Faites cuire la polenta pendant environ 5 minutes jusqu’\u00e0 ce qu’elle \u00e9paississe – remuez souvent pour \u00e9viter qu’elle n’attache. <\/li>\n
- Ajoutez le fromage et laissez-le fondre. Ajoutez le beurre, le miel et assaisonnez avec du poivre moulu. D\u00e8s que le beurre a fondu, la polenta est vraiment cr\u00e9meuse et vous devez la servir imm\u00e9diatement. <\/li>\n
- Mettez une g\u00e9n\u00e9reuse quantit\u00e9 de polenta dans une assiette et posez le jarret d’agneau par-dessus. Versez autant de d\u00e9licieuse sauce que vous le souhaitez et servez plus de sauce s\u00e9par\u00e9ment pour en ajouter pendant le repas. <\/li>\n<\/ol>\n
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Conseil<\/h3>\n
Les jarrets d’agneau sont superbes \u00e0 pr\u00e9parer pour de nombreux convives. Une polenta n’est pas bonne lorsqu’elle est pr\u00e9cuite, mais si votre mise en place est bonne, ce qui signifie que tout est pes\u00e9 et \u00e0 port\u00e9e de main, elle se pr\u00e9pare en un clin d’\u0153il. <\/p>\n
Les jarrets d’agneau brais\u00e9s sont id\u00e9alement servis avec un Roble de la D.O. Ribera del Duero. Mon pr\u00e9f\u00e9r\u00e9 est le GallinitaCiega de la Bodega Arrocal. [\/vc_column_text][us_separator size=\u00a0\u00bbsmall\u00a0\u00bb][us_btn label=\u00a0\u00bbimprimer cette recette\u00a0\u00bb link=\u00a0\u00bburl:https%3A%2F%2Fbu7hypti.myraidbox.de%2Fwp-content%2Fuploads%2Fdownloads%2Fbraised-lamb-shanks-with-a-honey-infused-polenta.pdf|title:print%20this%20recipe|target:_blank\u00a0\u00bb style=\u00a0\u00bb3″ align=\u00a0\u00bbright\u00a0\u00bb icon=\u00a0\u00bbfad|print\u00a0\u00bb custom_width=\u00a0\u00bb200px\u00a0\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_raw_html]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[\/vc_raw_html][vc_column_text css=\u00a0\u00bb%7B%22default%22%3A%7B%22margin-left%22%3A%221%25%22%2C%22margin-right%22%3A%221%25%22%7D%7D\u00a0\u00bb]<\/p>\n
Nous vous souhaitons beaucoup de plaisir avec nos jarrets d’agneau brais\u00e9s et notre polenta infus\u00e9e au miel<\/p>\n
Bon app\u00e9tit !<\/h4>\n
[\/vc_column_text][us_separator][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
Tous types de plats d’agneau sont extr\u00eamement caract\u00e9ristiques de la cuisine andalouse. \u00c0 Almer\u00eda, on peut encore trouver un nombre remarquable d’\u00e9leveurs caprins, et la qualit\u00e9 est invariablement sup\u00e9rieure. Cela est particuli\u00e8rement vrai si l’on opte pour le \u00ab cordero lechal \u00bb, l’agneau de lait. Une m\u00e9thode de pr\u00e9paration de l’agneau tr\u00e8s appr\u00e9ci\u00e9e en Andalousie consiste en les chuletillas de cordero de la brasa, des c\u00f4telettes d’agneau grill\u00e9es. Une autre recette qui figure incontestablement parmi les meilleures est le cordero al horno – l’agneau au four, que ce soit le gigot ou l’\u00e9paule. <\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[108],"tags":[],"class_list":["post-48814","post","type-post","status-publish","format-standard","hentry","category-recettes"],"yoast_head":"\n
Les jarrets d'agneau avec de lapolenta infus\u00e9e au miel sontun v\u00e9ritable r\u00e9confort culinaire<\/title>\n<meta name=\"description\" content=\"Jarrets d'agneau brais\u00e9s, polenta au miel. Id\u00e9al pour les jours frais.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/el-sarmiento.com\/fr\/blog\/recettes\/lamb-shanks-with-honey-infused-polenta\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les jarrets d'agneau avec de lapolenta infus\u00e9e au miel sontun v\u00e9ritable r\u00e9confort culinaire\" \/>\n<meta property=\"og:description\" content=\"Jarrets d'agneau brais\u00e9s, polenta au miel. 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