Italian Offal & Veal Recipes - Kidneys in Red Wine Sauce(Rognoni in Salsa di Vino Rosso) Recipe

Ingredients

• 450 g/1lb lambs' kidneys, skinned and cored

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 15 ml/1 tbsp oil

• 3 shallots, finely chopped

• 15 ml/1 tbsp plain (all-purpose) flour

• 250 ml/8 fl oz/1 cup beef stock

• 90 ml/6 tbsp red wine

• 5 ml/1 tsp chopped fresh rosemary

• Salt and freshly ground black pepper

---

Method:

1. Chop the kidneys into 1 cm/1/2 in cubes and place in a bowl of cold water. Set the bowl aside for 2 hours.

2. Drain the kidney pieces and place them in a saucepan. Cover with water and bring to the boil.

3. As soon as the water comes to the boil, remove the pan from the heat and drain the kidney pieces. Discard the water.

4. Melt the butter and oil in a frying pan (skillet) and add the shallots. Cook, stirring occasionally, for 4 minutes.

5. Add the kidney pieces and cook for a further 4 minutes. Sprinkle over the flour and stir well. Pour in the stock and red wine.

6. Bring the liquid to the boil, lower the heat and cook until the gravy thickens. Season with the rosemary and the salt and pepper.

7. Remove the pan from the heat and pour into an ovenproof dish. Place the dish to cook in a preheated oven at 180°C/ 350°F/gas mark 4 for 20 minutes.