Sunday, 17 February 2013
Monday, 4 February 2013
Who does not like a sticky tasty lamb shank?
This is a simple recipe, one that requires patients but worth the wait.
4 small lamb shanks
3 tbsp. of olive oil
1 large onion chopped finely
2 carrots, peeled and diced finely
5 cloves of garlic finely chopped
1small tin of chopped tomatoes
500ml of red wine
4 tbsp. of brandy
500ml of water
1 tsp. of chopped rosemary
1 bay leaf
Salt, pepper and a little sugar
In a large casserole, fry the lamb shanks in the oil until nice and golden on all sides remove from the pan. In the same oil fry the onion and carrot until the onion is soft, now add the garlic and tomatoes, and cook out for a few minutes.
Put the shanks back into the pan with the tomatoes and pour in the wine, brandy, rosemary, bay leaf and water. Season with salt, pepper and sugar and cook over a low heat so that the liquid barely simmers for two hours or until the meat is tender and falls away from the bone. You can also put this in the oven at 140 degrees if you prefer, but make sure it is covered with a lid.
The secret of this dish is to cook it and let the sauce reduce until nice and sticky, serve with crisp roasted potatoes and a little salad. Magic..