Tuesday, 15 March 2011

Braised lamb shanks with garlic, rosemary, root veg and chick peas.......

As a chef this is one of the most exciting times of the year, we are done with the dark days of winter, the lack of colourful produce and heavy food. Now that there is more light in the sky, we crave for new and exciting in season foods to put on our menu’s. And Lamb is one of these. I have being watching them being born for the last month as I drive to work, so here is a good recipe for one of the cheaper cuts of lamb.
This dish is truly delicious so give it a go and serve it up for your friends or family……..

Serves 4.
4 lamb shanks (ask for fore end shanks)
8 sprigs of rosemary
8 slivers of garlic
Salt and pepper

Braising ingredients
Splash of olive oil
2 carrots roughly chopped
2 celery stalks roughly chopped
1 onion roughly chopped
1 head of garlic
½ bottle of red wine
150ml of chicken stock
Sprig of thyme
Bay leaves
2 strips of orange peel

Splash of olive oil
110g streaky bacon
110g of finely chopped carrot
110g finely chopped celery
110g finely chopped onion
110g leek finely chopped
6 cloves of garlic
1 small tin of chopped tomatoes
2 sprigs of thyme
3 sprigs of tarragon
1 tblsp of chopped rosemary
1 tin of chick peas drained
150ml of chicken stock.

Make two deep incisions in each of the lamb shanks and insert in each a sprig of rosemary and sliver of garlic. Season the meat with salt and pepper. Heat some olive oil in a heavy sauté pan and brown the meat on all sides. Remove the meat and add the carrots, celery, onion and garlic and cook over a high heat until well browned. Add the red wine and bring to the boil, add the stock, herbs and orange peel, then place the lamb shanks on top. Cover and cook in the oven for 2 hours at 150c.
Meanwhile, make the sauce; heat the olive oil in a saucepan and brown the bacon in it. Then reduce the heat and add the carrot, celery, leek, onion and garlic and cook for about 8 minutes or until the vegetables have softened. Add the tomatoes, herbs, chick peas and enough stock to half cover the beans. Cover and simmer on a low heat for 1 hour.
When the lamb has finished cooking, remove the thyme, bay leaf and orange peel. Taste and correct the seasoning. And serve with the sauce around the meat.

No comments:

Post a Comment