Saturday, September 15, 2007

Pot-Roasted Lamb Shanks

Most of us do slow-cooked lamb shanks the same way, in red wine with herbs and onions. That's because it works so well and some matches are just meant to be. Like crackling'd roast pork and Bramley apple sauce. Like sausages and HP. Like......

Serves 2
2 lamb shanks
2 rashers smoked streaky bacon, chopped
3 carrots, chunked
2 red onions, sliced
2 garlic cloves, chopped
few sprigs of rosemary or thyme
few juniper or allspice berries
2 tsp sweetness: brown sugar, honey, redcurrant jelly
1/3 bottle red wine
glass of water
1 tbsp balsamic vinegar

Preheat the oven to 160C. Place all of the ingredients (except vinegar) in a casserole dish, cover and roast for 3 hours or so. Take the lid off for the last half hour if it's too liquidy for you. I like to balance it out with a bit of vinegar at the end.
Serve with mash.


marmiteboy said...

My word this sounds good. I like a lamb shank as much as the next man but this is particularly yummy.


Silvana said...

Thanks Mr Marmite!

Rob said...

I can assure you, having eated it on Saturday night, is delicious!

BLTP said...

Sorry about this but isn't "the next man" to "marmiteboy" "Bovrilchap"? *finishes pint and gets coat*

marmiteboy said...

I wouldn't touch Bovril with a barge poll. Discusting stuff.

sime said...

Right! That's it. I'm off to the butcher.