Archive for » March, 2009 «
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.
I served this sauce with prosciutto wrapped lamb but it would also be good over pasta. It is super simple to make and takes no time at all to whip up. If you would like to read more reviews on this recipe please click here.
If you have been keeping up with the progress of my beautiful handc
rafted, 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
1 Cup basil leaves, firmly packed
2 Cloves garlic, crushed
50g Pine nuts, toasted (I do this in 
a dry pan over a medium heat, tossing until they are golden)
3 Teaspoons olive oil
1/4 Cup grated Parmesan cheese
250ml Heavy cream
Method
1. Process the basil, garlic, nuts, oil and parmesan until smooth.
2. Combine the basil mixture and cream in a pan, and simmer uncovered for 3 minutes.
All photos taken by me unless otherwise stated.
