Lamb Shanks Blairmore
Source of Recipe
Donald Russell
List of Ingredients
-4 Lamb Shanks
-1 medium Carrot
-1 stick Celery
-1 medium onion
[all above to be cut in dice of 1cm]
-2 cloves of garlic cut in half
-375 to 550 ml ( ¾ to 1 pint) of red wine + 1 tsp of sugar
-1 tsp of flour
-2 sprigs of Thyme
-1 sprig of Rosemary
-2 med size Bay Leaves
-4 black Peppercorns
-4 white Peppercorns
-1 tbs tomato Puree
[All herbs and spices have to added at stage 5]
-1l. of hot Stock ( preferably brown)
Recipe
1) Put the wine + the sugar into a pan, bring to boil and reduce by 25%.
2) Meanwhile season shanks and coat them lightly with flour.
3) Brown the shanks in hot oil then put them aside. Wipe the pan clean.
4) Put the roughly diced vegetables and adding 1 tsp of flour towards the end. Then drain the vegetables.
5) Place the Lamb Shanks in a casserole dish with the diced vegetables, add the tomato paste and mix in, add the herbs and spices.
6) Cover with the wine and the brown stock making sure the liquid goes 2/3 the way up the dish.
7) Bring to the boil over the hob then cover with lid and place in oven at Gas 2-3, or 275°-300°, or 150°C for 2 to 2h30mn.
8) Then take out from the oven, strain the cooking juice into a pan and reduce it over the hob to preferred consistency, adjusting the seasoning.
This dish can be made the day before or in a batch (to be frozen for example) and gently warmed up in the oven for 30 mn.
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