Feb 4, 2010

Roast Lamb Shanks with a Secret

Step 1 Get them Crispy and brown! (This is where flavor comes from)
4 Lamb Shanks
4 Tbsp Brown Sugar
1 Red Onion
Pinch of Salt Preheat your oven to 220 ° Celsius
Slice onions in thick rings and lay them at the bottom of a roasting tray. (This is to get your Shanks to stand upright on the tray while they cook).
Sprinkle the shanks with the sugar and salt and the onions will absorb the lovely juices that run out.
Cook until Golden brown roughly half an hour.

Step 2 Finishing touches… 

4 Crispy shanks, lie them down flat in the tray (keep the onions)
4 Cloves of Garlic unpeeled
3 Large Carrots cut into chunky "rustic" pieces
1 Stick of Celery cut into similar sized pieces
2 Bay leaves,
4 Peppercorns,
2 Tbsp Paprika,
½ Tbsp Cinnamon,
2 Tbsp Cumin,
1 Tbsp Nutmeg,
½ Tbsp Salt.
1 Whole Tomato roughly chopped
250 ml's red cooking wine
250 ml's Chicken stock
1 Whole Orange quartered including rind
A little water to cover them completely, tinfoil over and into the oven for 3 hours they go.

Serve with mashed potatoes and mint jelly. Very good with a glass of Pinot Noir.


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