EPISODE 1 - ITALY
For this first episode, ASM brings you to ITALY with the track "Shank Em", based on a sample from one of the masters of Italian Library music, Piero Umiliani. ASM flips his classic cinematic soul piece “Lady Magnolia” into a heavy hyper-lyrical boom-bap joint. The track is paired with a zero-zero pet nat by Costadila, curated for the natty wine purists, and a sticky braised lamb shank with buttery polenta & zesty gremolata cooked by Green T himself.
We bid you welcome. Look around and feel free to grab whatever you want - exclusive content including the elusive Natty Rhymes EP, mixes of rare gems from the crates of ASM, a whole bunch of free downloads. Check back for regular updates. Peace & Love, ASM
Vino di Tavola - Bulles - 2019
Carrément magique ! Cet assemblage Glera et Verdiso a un punch incroyable. Une légère macération lui confère plus de complexité que la cuvée 330...
CÉPAGE : Glera et Verdiso
TX ALCOOL : 11
COULEUR : Bulles
Vino di Tavola - Rouge - 2019
Frais et élégant, cet assemblage Refosco dal Peduncolo Rosso, Raboso Veronese, Cabernet Franc et Merlot est LA bouteille idéale à déboucher sur votre prochaine pizza ...
CÉPAGE : Refosco dal Peduncolo Rosso, Raboso Veronese, Cabernet Franc, Merlot
TX ALCOOL : 11
COULEUR : Rouge
Prep time: 30 mins
Cook time: 2 1/2 hours
Ingredients for 4 people
Lamb shanks x 4
Onion x2 roughly chopped
Carrots x2 roughly chopped
Tomatoes x5 roughly chopped
Beef / Lamb stock
Lemons x2 zested
Parsley 1 bunch finely chopped
Garlic - 3 cloves grated, 3 cloves smashed
Heat a large casserole on the stove top to medium heat and pre-heat oven to 150 C.
Generously season the shanks with salt, then sear on all sides in a neutral oil until browned and remove from the casserole.
Add chopped carrots, onions, and 3 cloves of mashed garlic to the the casserole and let color while stirring occasionally for 5-6 minutes.
Add 2 tablespoons of tomato paste and cook out for 2-3 minutes, then add chopped tomatoes, a sprig of thyme, and 2 bay leaves, and cook for a further 5 minutes.
Deglaze with a few glugs of red wine, let reduce for 2-3 minutes, then add lamb shanks back in and top up with stock until not quite fully submerged.
Cover and place in oven for 2 hours. 30 minutes before end of cooking time, remove lid from casserole to reduce and prepare polenta according to packet instructions, stirring in a generous amount of butter and parmesan and seasoning with salt.
To make gremolata, combine freshly zested lemon, finely chopped parsley, and freshly grated garlic in roughly equal parts.
Remove shanks from oven and season braising liquid to taste. Serve polenta onto plates, top with a lamb shank and braising veg / liquid, and garnish with gremolata.
Pair with Costadila Rosso, serve to your in-laws, and lose your damn mind.