MARKET LAMB SHANKS.
Sea salt and cracked black pepper
4 x 275g lamb shanks, washed and patted dry
3 tbsp olive oil
2 small brown onions, peeled and finely chopped
250g button mushrooms, finely chopped
4 garlic cloves, minced
150ml red wine, full bodied
1 tbsp tomato paste
2 x 400g tins cherry tomatoes, sieved, pulp and seeds discarded
2 tsp Worcestershire sauce
6 whole shallots, peeled
300g chantenay carrots, whole
570ml chicken stock
2 tbsp mild acacia honey
1 Preheat the oven to 180C/gas 4. On a chopping board, sprinkle the cornflour, paprika, salt, pepper and garlic granules and mix together. Place shanks in seasoned flour and coat all sides.
2 In a large casserole dish, heat the olive oil over a medium heat, place each shank in the casserole dish and brown very well on all sides, then remove from the dish.
3 Drain off the excess fat in the dish, add the chopped onions, mushrooms and garlic, stirring until the onions are soft. Stir in the red wine, reduce for 5 mins, then add the tomato paste.
4 Place a sieve over the casserole dish and squeeze through tinned tomato sauce, season with salt and pepper. Add the Worcestershire sauce, shallots and carrots.
5 Return the lamb to the casserole dish, add the chicken stock, bring the liquid to the boil and add the honey. Cover with a lid and transfer to the oven for two and a half hours, turning the lamb shanks occasionally (after two hours reduce temperature to 150C/gas 2 and cook for a further 30 mins).
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|Publication:||Sunday Mail (Glasgow, Scotland)|
|Date:||Feb 8, 2015|
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