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Posts Tagged ‘Shanks’

I came up with this one the other night just experimenting with ingredients and both my hubby and I really enjoyed it. It is easy to throw together and then you just leave it to cook on the stove. I served ours of mashed potato but you can serve it with whatever you like.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Oilve oil
4 Lamb shanks
2 Medium red onions, sliced thinly
250g Mushrooms, sliced thinly
6 Cloves garlic, crushed
1 Cup red wine
1/2 Cup port
1 Tablespoon balsamic vinegar
11/2 Cups water
1 Teaspoon dried rosemary
1 Teaspoon dried thyme
8 Sun-dried tomatoes, roughly chopped
2-3 Teaspoons beef stock granules (depending on brand and personal taste)
1 Teaspoon dijon mustard
2-3 Tablespoons cornflour
Parsley

Method

1. Heat a little olive oil in a large fry pan, add shanks and brown all over. Remove shanks and wipe pan clean.

2. Heat a little more oil in pan add onion, mushrooms and garlic, cook stirring until onion softens and mushrooms brown slightly.

3. In a large saucepan add onion mix and all the other ingredients, except cornflour and parsley, return shanks to pan.

4. Bring to the boil, then reduce heat to low and cook covered about 4 hours or until lamb is falling off the bone. My shanks were quite meaty so time will vary depending on sizes of shanks.

5. Remove shanks and cover with foil to keep warm.

6. Mix a little water with the cornflour and add to liquid, bring to the boil and stir until mixture thickens. (It will not be super thick just a nice gravy consistency.)

To Serve: Place a mound of mash on a plate, top with a shanks and pour sauce all over, garnish with parsley if desired.

All photos taken by me unless otherwise stated.

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This is a truly delicious lamb shank recipe the flavour of the sauce is yummo and the meat is so tender when cooked. I just cooked ours on the stove top on a low heat for about 3 hours and they really were just falling off the bone. I served ours over courgette mash with spinach as vegetable and it was a really good meal. If you would like to view more photos of this recipe or read more reviews please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Lamb shanks (the butchers here cut the bone through but leave the meat attached)
2 Slices bacon
1 Ounce butter
1 Onion
1 Ounce plain flour
1 (5 ounce) Can tomato paste
1 1/2 Cups stock
1 Teaspoon salt
1 Tablespoon worcestershire sauce
1 Tablespoon brown sugar
1/2 Cup vinegar
1 Teaspoon dry mustard

Method

1. Wipe the lamb shanks with a damp cloth.

2. Remove the rind from the bacon and chop.

3. Heat the butter in a flameproof casserole, add the onion and bacon and saute until golden brown, remove from the casserole.

4. Roll the lamb shanks in flour and brown evenly all over in remaining fat in casserole. Return the onion and bacon to the casserole, add the remaining ingredients and bring to a boil.

5. Cover the casserole and cook in a moderate to slow oven for about 2 hours or until the shanks are tender. (I just did mine on the stove top on a low heat for about 3 hours.)

Serve with creamy mashed potatoes and a green vegetable.

All photos taken by me unless otherwise stated.

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