Preparation info
    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

Sofrito is a slow cooking technique in which meat on the bone is partly roast and partly stewed on top of the stove in a tightly covered pot, to which only a small amount of liquid is added. Americans would call it pot-roasting, but sofrito sounds like a lot more fun.

Lamb shank used to be sold very cheaply by our butchers, until the cut became fashionable and, at the time of writing, popularity has made them harder to come by. It is an appealing individual joint which cooks well an