Recipe of ternasco de Aragón braised in Coca-Cola

Enjoy this tasty recipe with our Beso de Vino Garnacha Blanca.

Ternasco A La Coca Cola

 

Ternasco de Aragón braised in Coca-Cola

Author: José Luis García Solanas

Ingredients

  • 200 g Ternasco de Aragón
  • 660 ml Coca-Cola
  • 1 Fuentes onion cubed
  • 6 Sliced cloves of garlic
  • 300 g Julienne cut carrot
  • 300 g Julienne cut Swiss chard
  • 30 g Brown roux
  • Extra virgin olive oil
  • Salt
  • Pepper

Instructions

  • Lightly fry the garlic cloves with the onion from Fuentes in olive oil. Once golden brown, add the julienne cut carrots, the Swiss chard and the lamb. Saute everything for 5 minutes over low heat.
  • Add the Coca Cola along with the brown roux and season. Cover the fry pan and let it boil for 15 minutes and adjust the seasoning.
  • Remove the meat and reserve. Pass the vegetables and sauce through a food mill and then strain through a chinois, resulting in a smooth textured sauce.
  • Add the pieces of lamb and bring to the boil for 2 minutes. Serve hot.

Notes

To assembly:
Place the ratatouille in the center of the plate from noodles and sprinkle with shichimi togarashi spice.

José Luis García Solanas

Jose Luis Garcia Solanas

José Luis García has been cooking for forty five years and although he is from Zaragoza, his professional life has been spent in Huesca. He began with Fernando Abadía and Mariano Navas. He currently operates the establishment La Cocotte, in Huesca. He has lived through the transformation of the gastronomy from Aragón. José Luis Garcia is committed to various causes, and identifies closely with his territory, defending a noble and honest cuisine, with the local produce placed in higher esteem than all the tendencies.

The recipe of ternasco de Aragón braised in Coca-Cola as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.

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