Thursday 25 August 2011
Braised Lamb Shanks and Mash Direct Veg
Serves: 8
Cooking Time: 2 Hours 30 Minutes
Ingredients:
4 Lamb Shanks
Olive Oil
1 Leek
2 Celery Sticks
2 Carrots
2 Onions
1 Clove of Garlic
1 Bay Leaf
1 Sprig of Thyme
1 Sprig of Rosemary
375ml Red Wine
600ml Chicken Stock
Method:
1. Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks.
2. Spend a good 10 mins browning the lamb all over. Remove the lamb, add the chopped onion and carrot and cook for 10 minutes until starting to brown.
3. Stir in the herbs and garlic and cook for a few more minutes. Stir in the flour and tomato purée, season well then pour the wine and stock over.
4. Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook, undisturbed, for 1½-2 hours until lamb is tender.
5. Remove the lamb from the sauce and set aside. Put pan back on the heat and bubble it down for about 15 minutes until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month.
6. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.
Serve with Mash Direct Carrot & Parsnip and Duck Fat Roast Potatoes
.