15-01-2004, 12:52 AM
Ingredients:
14 Lamb Shanks (get the butcher to remove the knuckle, and keep separate)
6sprigs Rosemary
3L Red wine
150g Wholegrain or Dijon mustard
12 Cloves
8 Bay leaves
15no All spice
2Tsp cracked black pepper
100g Fresh crushed garlic
Salt and pepper to taste
2Tsp Paprika
600g Thinly sliced onion
150ml Olive oil
Juice and zest from 3 Lemons
4L Brown beef jus
2Tbsp Tomato paste
Method:
Expose the “presentation bone†on the Shank, keeping all the trimmings separately. Place in a container with the bones facing upwards.
Add the rosemary, 2L red wine, mustard, cloves, Bay leaves, all spice, pepper, garlic paprika, lemon, onion and seasoning. Cover and refrigerate for 72 hours.
Drain shanks from the marinade and place on a baking tray. Roast off the shanks on a high heat in the oven, ensuring that there is lotÂ’s of colour (dark brown).
In a separate pan, caramelise the onions.
In the braising pot/dish, add the shanks, onions, tomato paste and roast further. Deglaze the tray with the remainder of the red wine. Add the stock, marinade and pour over the shanks.
Place in the oven on a medium to low heat and braise for 6-9 hours.
When cooked, gently remove the shanks with a “spiderÂâ€. Strain the sauce; reduce on the stove for a further hour.
When plating, nappe a little of the sauce over the reheated shanks, serve with honey and mustard mashed potatoes/ duchesse potatoes and some winter vegetables
14 Lamb Shanks (get the butcher to remove the knuckle, and keep separate)
6sprigs Rosemary
3L Red wine
150g Wholegrain or Dijon mustard
12 Cloves
8 Bay leaves
15no All spice
2Tsp cracked black pepper
100g Fresh crushed garlic
Salt and pepper to taste
2Tsp Paprika
600g Thinly sliced onion
150ml Olive oil
Juice and zest from 3 Lemons
4L Brown beef jus
2Tbsp Tomato paste
Method:
Expose the “presentation bone†on the Shank, keeping all the trimmings separately. Place in a container with the bones facing upwards.
Add the rosemary, 2L red wine, mustard, cloves, Bay leaves, all spice, pepper, garlic paprika, lemon, onion and seasoning. Cover and refrigerate for 72 hours.
Drain shanks from the marinade and place on a baking tray. Roast off the shanks on a high heat in the oven, ensuring that there is lotÂ’s of colour (dark brown).
In a separate pan, caramelise the onions.
In the braising pot/dish, add the shanks, onions, tomato paste and roast further. Deglaze the tray with the remainder of the red wine. Add the stock, marinade and pour over the shanks.
Place in the oven on a medium to low heat and braise for 6-9 hours.
When cooked, gently remove the shanks with a “spiderÂâ€. Strain the sauce; reduce on the stove for a further hour.
When plating, nappe a little of the sauce over the reheated shanks, serve with honey and mustard mashed potatoes/ duchesse potatoes and some winter vegetables