Food to butter up your wife with
September 1st 2011 01:28
:
Fooood Gooood
The title says it all.
This is a no fail recipe that I have seen 6,000 other places, BECAUSE IT WORKS. I don't remember exactly where I got it but I change it up ever so slightly each time I do it. Apologies to wherever I got it from(MUM?) for not crediting you properly. Serve it with finely mashed potatoes or pureed roasted root veg, pasrsnips and carrot or celeriac work great.
Braised Lamb Shanks
4 lamb shanks (each about 1 lb/450 g)
Salt ground black pepper to taste
2 tbsp (30 mL) vegetable oil
1 each: onion, leek, celery stalk, peeled carrot, (all cut into 2-inch/5-cm chunks)
2 each: peeled garlic cloves, sprigs thyme, sprigs rosemary, bay leaves
8 whole black peppercorns
1 plum tomato, quartered
2 cups (500 mL) Guinness or other stout, at room temperature
2 cups (500 mL) low-sodium chicken or beef stock
Season lamb with salt and pepper.
In large fry pan, heat oil over medium-high heat. Cook lamb, turning occasionally, until browned on all sides, 10 minutes. Transfer lamb to 4-inch (10-cm) deep casserole or baking dish meat should fit snuggly as possible. Drain off all but 2 tbsp (30 mL) of fat from fry pan. Add onion, leek, celery, carrot and garlic. Raise heat to high. Cook, stirring often, until nicely browned, 5 minutes. Add vegetables to lamb along with thyme, rosemary, bay leaves, peppercorns and tomato. Return fry pan to heat. Add beer and stock, scraping up any brown bits. Add it to the lamb.
Wrap pan tightly with foil. Bake in centre of preheated 325F (160C) oven until lamb is fork tender, 2-1/2 to 3 hours.
Carefully transfer lamb shanks to platter. Strain braising liquid into medium saucepan, discarding solids. Wash braising dish. Return shanks to dish. Bring liquid to boil over medium-high heat. Skim off fat that rises to surface. Reduce liquid until salt level is to your taste. Pour sauce over lamb. Cover and return to oven. Bake until hot, 15 to 20 minutes. Serve.
Makes 4 servings.
This is a no fail recipe that I have seen 6,000 other places, BECAUSE IT WORKS. I don't remember exactly where I got it but I change it up ever so slightly each time I do it. Apologies to wherever I got it from(MUM?) for not crediting you properly. Serve it with finely mashed potatoes or pureed roasted root veg, pasrsnips and carrot or celeriac work great.
Braised Lamb Shanks
4 lamb shanks (each about 1 lb/450 g)
Salt ground black pepper to taste
2 tbsp (30 mL) vegetable oil
1 each: onion, leek, celery stalk, peeled carrot, (all cut into 2-inch/5-cm chunks)
2 each: peeled garlic cloves, sprigs thyme, sprigs rosemary, bay leaves
8 whole black peppercorns
1 plum tomato, quartered
2 cups (500 mL) Guinness or other stout, at room temperature
2 cups (500 mL) low-sodium chicken or beef stock
Season lamb with salt and pepper.
In large fry pan, heat oil over medium-high heat. Cook lamb, turning occasionally, until browned on all sides, 10 minutes. Transfer lamb to 4-inch (10-cm) deep casserole or baking dish meat should fit snuggly as possible. Drain off all but 2 tbsp (30 mL) of fat from fry pan. Add onion, leek, celery, carrot and garlic. Raise heat to high. Cook, stirring often, until nicely browned, 5 minutes. Add vegetables to lamb along with thyme, rosemary, bay leaves, peppercorns and tomato. Return fry pan to heat. Add beer and stock, scraping up any brown bits. Add it to the lamb.
Wrap pan tightly with foil. Bake in centre of preheated 325F (160C) oven until lamb is fork tender, 2-1/2 to 3 hours.
Carefully transfer lamb shanks to platter. Strain braising liquid into medium saucepan, discarding solids. Wash braising dish. Return shanks to dish. Bring liquid to boil over medium-high heat. Skim off fat that rises to surface. Reduce liquid until salt level is to your taste. Pour sauce over lamb. Cover and return to oven. Bake until hot, 15 to 20 minutes. Serve.
Makes 4 servings.
| 28 |
| Vote |
Add To: 
subscribe to this blog
