Discussion
Big Al. said:
Thanks for the link.I was also hoping for recipes that people have actually tried and enjoyed.
I've never even cooked a lamb shank before...
I tend to sear off the outside of the shanks, then put them aside and quickly brown some shallots (whole), carrot, celery, some thyme, couple of bay leaves and a handful of garlic cloves in a large casserole or pan.
Next, chuck in a tablespoon of flour and stir in, then deglaze the dish with a glass of red wine to get the lovely burnt bits, before putting the rest of the bottle in. Then simmer on a low heat with a lid on, ideally for 2 or 3 hours.
Check it regularly and add water if it is thickening up too much.
Just before serving, ladle out some of the cooking liquid into another pan and reduce it down to make a thicker sauce. I like to add some redcurrent jelly at this point.
HTH
Next, chuck in a tablespoon of flour and stir in, then deglaze the dish with a glass of red wine to get the lovely burnt bits, before putting the rest of the bottle in. Then simmer on a low heat with a lid on, ideally for 2 or 3 hours.
Check it regularly and add water if it is thickening up too much.
Just before serving, ladle out some of the cooking liquid into another pan and reduce it down to make a thicker sauce. I like to add some redcurrent jelly at this point.
HTH
miniman said:
I tend to sear off the outside of the shanks, then put them aside and quickly brown some shallots (whole), carrot, celery, some thyme, couple of bay leaves and a handful of garlic cloves in a large casserole or pan.
Next, chuck in a tablespoon of flour and stir in, then deglaze the dish with a glass of red wine to get the lovely burnt bits, before putting the rest of the bottle in. Then simmer on a low heat with a lid on, ideally for 2 or 3 hours.
Check it regularly and add water if it is thickening up too much.
Just before serving, ladle out some of the cooking liquid into another pan and reduce it down to make a thicker sauce. I like to add some redcurrent jelly at this point.
HTH
fNext, chuck in a tablespoon of flour and stir in, then deglaze the dish with a glass of red wine to get the lovely burnt bits, before putting the rest of the bottle in. Then simmer on a low heat with a lid on, ideally for 2 or 3 hours.
Check it regularly and add water if it is thickening up too much.
Just before serving, ladle out some of the cooking liquid into another pan and reduce it down to make a thicker sauce. I like to add some redcurrent jelly at this point.
HTH
k me, that sounds good.
Madhur Jaffrey's curried Lamb Shank
http://www.foodari.co.uk/Recipes/Sarah%20Scott/Lam...
Fantastic and real easy to make. 20 mins prep - 3hrs in the oven.
Serve with rice/bread and cold beer.
http://www.foodari.co.uk/Recipes/Sarah%20Scott/Lam...
Fantastic and real easy to make. 20 mins prep - 3hrs in the oven.
Serve with rice/bread and cold beer.
FunkyGibbon said:
Madhur Jaffrey's curried Lamb Shank
http://www.foodari.co.uk/Recipes/Sarah%20Scott/Lam...
Fantastic and real easy to make. 20 mins prep - 3hrs in the oven.
Serve with rice/bread and cold beer.
Funnily enough I was going to suggest this too, very very nice. My mrs is a wimp with curries though, so if you are, or the mrs is, take it easy on the spices, possibly halve them.http://www.foodari.co.uk/Recipes/Sarah%20Scott/Lam...
Fantastic and real easy to make. 20 mins prep - 3hrs in the oven.
Serve with rice/bread and cold beer.
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