This is the first recipe that I've posted. I'm a great fan of trying new recipes and, where necessary, making them up from first principles. This is a recipe I tried a couple of weeks ago - we decided to treat ourselves to lamb, and thought that we'd try the shank. The recipe book we have suggested a sort of tomato ragout to go with it, but I decided instead to try a traditional restaurant classic, the red wine, rosemary and mint sauce. It turned out fantastically; really really rich and tasty, and would be a fantastic sauce to make as a gravy if you prefered chops. I have to say, though, the natural fat in the shank makes it an ideal cut, plus it looks really impressive! The sauce made the right amount to casserole two shanks; if you're doing more you may choose to use larger quantities to enable the shanks to remain covered with sauce whilst cooking.
Ingredients:
1 lamb shank per person
1 onion
2 cloves garlic
250 ml beef stock (made with, for example, Bovril)
150 ml red wine
6 tsp mint sauce
1 tbsp dried rosemary
1 tbsp mixed herbs
2 bay leaves
250 g passata (sieved tomatoes, you can buy them in most supermarkets)
Worcester sauce
Salt and pepper
Method:
Brown the lamb shanks in a frying pan over a moderate heat for around 20 minutes. Place them on one side whilst cooking the sauce.
Skin and finely chop the onion; skin and crush the garlic. Fry over a low heat until soft. Add the stock and the wine, and simmer for a couple of minutes. Add the mint sauce, rosemary, mixed herbs, bay leaves, and passata, and cook fairly hard, stirring reguarly, until the sauce is reduced. Add worcester sauce, salt and pepper to taste.
Place the lamb shanks in a casserole. Pour over the sauce. Don't worry if part of the shank is uncovered, however in this case turn the shanks over every 20-30 minutes during cooking. Cook on a moderate heat for three hours. If necessary, reduce the sauce further post cooking to the consistency you desire; it should, however, be fine as it is.
Enjoy!
[Sauce contains 7 syns on original or green Slimming World eating plans]
1 lamb shank per person
1 onion
2 cloves garlic
250 ml beef stock (made with, for example, Bovril)
150 ml red wine
6 tsp mint sauce
1 tbsp dried rosemary
1 tbsp mixed herbs
2 bay leaves
250 g passata (sieved tomatoes, you can buy them in most supermarkets)
Worcester sauce
Salt and pepper
Method:
Brown the lamb shanks in a frying pan over a moderate heat for around 20 minutes. Place them on one side whilst cooking the sauce.
Skin and finely chop the onion; skin and crush the garlic. Fry over a low heat until soft. Add the stock and the wine, and simmer for a couple of minutes. Add the mint sauce, rosemary, mixed herbs, bay leaves, and passata, and cook fairly hard, stirring reguarly, until the sauce is reduced. Add worcester sauce, salt and pepper to taste.
Place the lamb shanks in a casserole. Pour over the sauce. Don't worry if part of the shank is uncovered, however in this case turn the shanks over every 20-30 minutes during cooking. Cook on a moderate heat for three hours. If necessary, reduce the sauce further post cooking to the consistency you desire; it should, however, be fine as it is.
Enjoy!
[Sauce contains 7 syns on original or green Slimming World eating plans]
just made this, awesome recipe James; made as a casserole with diced lamb. Fantastic!!
ReplyDelete