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Gower Cottage Recipes

  • Lush Lamb Shank

    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.


    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.

    This post was posted in Recipes

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Contact Kate

Gower Cottage Brownies Ltd
The Brownie Barns

Tel: 01792 390011

Email: kate@gowercottagebrownies.co.uk

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