 Lamb Shank Casserole
Ingredients
1 cup plain flour
8 large French-trimmed
lamb shanks
2 tablespoons olive oil
2 large onions, unpeeled,
cut into 1cm
slices
2 garlic cloves, crushed
2 cups beef stock
3/4 cup red wine (such
as merlot)
1/3 cup maple syrup
2 tablespoons cornflour
2 tablespoons cold water
Method
1. Preheat oven to 180°C.
Place flour and
salt and pepper in a shallow
dish. Lightly
coat shanks with flour.
Heat oil in a saucepan
over high heat. Cook shanks,
in batches,
for 3 to 4 minutes or until
browned. Transfer
to a large roasting pan.
2. Add onions and garlic
to saucepan. Cook
over medium heat for 2
to 3 minutes or until
soft. Add stock, wine and
maple syrup. Stir
to combine. Bring to the
boil. Season with
salt and pepper. Pour over
shanks and cover
pan tightly with foil.
Roast for 1 1/4 hours.
Remove foil. Turn shanks
and roast for 45
minutes or until tender.
3. Transfer shanks to a
platter and cover
to keep warm. Strain cooking
liquid through
a sieve. Discard onions.
Return liquid to
pan. Mix cornflour and
water in a bowl until
smooth. Stir into liquid
and bring to the
boil, stirring, over high
heat. Reduce heat
to medium-low and simmer
for 5 minutes or
until reduced slightly.
Serve shanks with
gravy, cheese and herb
mash and steamed cabbage.
PLACE YOUR ORDER ONLINE
TODAY! DON'T FORGET
TO INCLUDE LAMB SHANKS!
|
 Mouthwatering
Lamb Roast
Ingredients
1 whole leg of lamb
1-2 tablespoons oil
salt and freshly ground
black pepper
fresh rosemary sprigs
Method
Note the weight of the
lamb. Place the leg
of lamb on a rack in a
large roasting pan.
Cover and leave to stand
at room temperature
for 30 minutes (this is
something very few
do this will ensure even
cooking of the roast).
Brush or rub the meat with
a little oil and
then season well with salt,
freshly ground
black pepper and plenty
of rosemary sprigs.
Roast at 170°C allowing
20 minutes per 500g.
To test if the meat is
cooked, use a skewer
to pierce the leg at the
thickest part through
to the bone. If the juices
are clear, the
lamb is cooked. Set the
lamb aside to rest
for 15-20 minutes before
carving. (if the
juices are not clear, continue
cooking.)
If wished prepare gravy
to accompany. Remove
all but about 3 tablespoons
of fat from the
pan. Stir in 3 table spoons
flour and cook
over a low heat for 2-3
minutes, stiffing
regularly while the mixture
bubbles. Stir
in 2 cups beef stock or
water, scraping the
bottom of the pan to lift
off any delicious
sediment, which add wonderful
flavour to
the gravy. Simmer until
the gravy reaches
your desired thickness.
Season with salt
and pepper.
Carve the lamb and accompany
with your favourite
vegetables and plenty of
gravy.
Chef Marks Cooking Tips
Leaving the roast to rest
for 15-20 minutes
will ensure the meat is
juicy and tender
and will carve easily.
When making the gravy make
sure there are
no white specks of flour
when you cook the
fat and flour together
as these will turn
into lumps when the stock
is added.
PLACE YOUR ORDER ONLINE
TODAY! DON'T FORGET
TO INCLUDE A LEG OF LAMB! |
