TERNASCO JARRETE STEWED WITH JAM AND CHEESE TILE

Ingredients:

1. 4 ternasco jarretes
2. 100 gr. mango, banana, orange and honey rum jam "Bubub"
3. 1 large onion
4. 4 garlic cloves
5. 200 ml. Muscat of Ainzón
6. Water
7. Two sprigs of rosemary
8. Flour
9. Virgin olive oil "Sierra de Moncayo"
10. Salt and white pepper
11. Sheep cheese "El Acebo"
12. Nuts

Elaboration:

Season the shanks, pass through flour and brown with a little oil.

Chop the onion and garlic and sauté in a saucepan. Add the jarretes, muscat, jam and a sprig of rosemary. Cook for 1 hour and 20 minutes, adding water as it reduces.

Take out the jarrets. Crush the sauce and pass through a Chinese so that it is fine, put the jarretes with the sauce and give it a boil.

Plating:

Put the jarrete in the center of the dish, sauce it on top and accompany with walnut pieces a tile of sheep's cheese from holly and a sprig of rosemary.