Recipe of the month

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Lush Lamb Shank

The real secret to this recipe is the marinade and the subsequent slow cooking of the shanks, not to mention the fabulous sauce that accompanies it.  I have my husband to thank for this amazing dish and it works so well for both a cosy dinner a deux as well as a real crowd pleaser.

We served this most recently with a creamy garlic mash and sauted savoy cabbage with chorizo.

Enjoy!

Lamb Shanks

4 Lamb Shanks
1 pint of Lamb Stock

For the Marinade:-
¾ bottle of Red wine
4 Shallots finely diced
2 Cloves of Garlic finely diced
2 Bay Leaves
1 Diced Stick of Celery
2 Diced Carrots
Sprig of Rosemary
Black Pepper

First of all place the shanks in the marinade for as long as possible, you could do this overnight or at least a couple of hours before you want to start cooking.

Take a large casserole dish and brown off the meat and then remove to a plate, then fry off the vegetables from the marinade and once slightly browned return the lamb and the marinade all into the casserole dish.  Then add 1 pint of lamb stock enough to cover the lamb completely and place in the oven at 125C for two and a half to three hours.

Once ready remove the shanks to a dish and keep warm whilst you make the sauce.

Strain the cooking liquid into a pan and reduce down by about two thirds in order for it to thicken, you can also add 1 tbsp of flour (Robs Chef Tip: Mix flour with melted butter and then add to the sauce, this avoids lumpy sauce!)

Serve on a bed of  Creamy Mashed Potatoes, sit back and enjoy the praise.