Posted by Tris in
Carrot,
Cook,
Garlic,
Home,
Lamb and mutton,
Lamb Shank,
Onion,
recipe,
spring,
Tomato,
Wine
Spring is round the corner you can hear the birds tweeting and the smell the grass growing.. OK so maybe I'm a little bit on the advanced side but I have decided to share this great easy recipe for lamb shanks.. simply because it was something that I cooked the other day and took the time to document. So here it is Simply Stunning Lamb shanks with a stunning twist at the end, Dont forget to watch the video and comment if you have any problems... I will try to help you out as swiftly as possible.
Ingredients
2-8 Lamb shanks (you can use as many as you want the cooking time might vary if you use more, all you need to do is make sure they are well coverd in the sauce)
3 Carrots
2 Large onions
1 Large leek
3 Cloves of garlic
bouquet garni
3 tablespoons of tomato concentrate
1 tin of tomatoes
1/2 a litre of redwine
1/2 a litre of stock
water
Large rosemary stems (dried out in the oven)
Method
1. Heat a large pot then pour in a generous amount of vegetable oil, season the lamb shanks and then when the pot is smoking seal the meat untill it is a caramelised and golden. Take out the lamb and put to one side.
2. Roughly chop the veg (leeks, onions, carrots and garlic) and fry in the same pot. When the veg has sweated down add the bouquet garni and the tomato concentrate. Stir well then place the lamb shanks on top of the veg,
3. Add the tinned tomatoes, stock and red wine, make sure the lamb is just coverd with the liquid. Bring to the boil and then bring down to a simmer and simmer for 3 to 4 hours.
4. When the lamb is cooked it should be falling off the bone, now remove from the pot as well as the bouquet Garni. Blitz the sauce until it has a sauce like consistency, Now your ready to finish the plate.
5. To Finish, put the mash potato in the center of the plate and make a well in the center. Put the lamb shank in the well, with the bone pointing verticaly upwards. Pour the sauce around the outside, then put the stalk of dried rosemay in the lamb bone. Just before you serve it to your guests set light to the rosmary and then quickly blow it out so that it glows like insence.
2. Roughly chop the veg (leeks, onions, carrots and garlic) and fry in the same pot. When the veg has sweated down add the bouquet garni and the tomato concentrate. Stir well then place the lamb shanks on top of the veg,
3. Add the tinned tomatoes, stock and red wine, make sure the lamb is just coverd with the liquid. Bring to the boil and then bring down to a simmer and simmer for 3 to 4 hours.
4. When the lamb is cooked it should be falling off the bone, now remove from the pot as well as the bouquet Garni. Blitz the sauce until it has a sauce like consistency, Now your ready to finish the plate.
5. To Finish, put the mash potato in the center of the plate and make a well in the center. Put the lamb shank in the well, with the bone pointing verticaly upwards. Pour the sauce around the outside, then put the stalk of dried rosemay in the lamb bone. Just before you serve it to your guests set light to the rosmary and then quickly blow it out so that it glows like insence.
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