Sunday, 19th November 2017
RECIPES Article
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This Month's Magazine
BRAISED LAMB SHANKS IN RED WINE AND PORT - by Chef Matthew

BRAISED LAMB SHANKS IN RED WINE AND PORT - by Chef Matthew

With times being hard for many people at the moment what better way to socialise than to invite friends around for a dinner party.

This recipe is perfect for you to prepare in advance and just reheat as they arrive to keep you out of the kitchen!
I would suggest that you serve this winter warmer with herb crushed potatoes or creamy mash and some earthy winter root
vegetables.

Ingredients

  • 2 tbsp vegetable oil
  • 4 lamb shanks
  • 1 leek, roughly chopped
  • 4 celery sticks, roughly chopped
  • 2 carrots, unpeeled, roughly chopped
  • 2 onions, unpeeled, roughly chopped
  • 1 garlic bulb, unpeeled, roughly chopped
  • 1 fresh bay leaf
  • 1 tbsp fresh thyme leaves
  • 1 tbsp chopped fresh rosemary
  • 250ml/9fl oz red wine
  • 150ml/5½fl oz port
  • 500ml/1pint 2fl oz chicken stock


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Directions:

  1. Preheat the oven to 150C/300F/Gas 2.
  2. Heat the vegetable oil in a casserole and fry the lamb shanks, oneat a time, for 2-3 minutes, turning regularly, until browned all over. Remove from the dish and repeat with the remaining lamb shanks.
  3. Add the vegetables to the casserole and fry for 2-3 minutes.
  4. Add the bay leaf, thyme and rosemary. Return the lamb shanks to the casserole and pour over the wine, port and stock.
  5. Cover the casserole with a lid and cook in the oven for 2½-3 hours, or until the lamb shanks are very tender.
  6. To serve, remove the lamb shanks from the casserole and place onto serving plates with your choice of potatoes and vegetables. Strain the liquid from the casserole into a jug and serve it alongside.



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