I have
previously done lamb shanks here. But for some reason it's a couple of years
since I've given them a go again.
This
version played with Chinese flavours. What I used:
2 lamb
shanks
Oil for
browning – I used mustard/chilli/garlic oil
Chinese
cooking wine (or sherry)
Soy sauce
Brown sugar
Tomato
paste
A little
bit of chopped fresh rosemary
½ cup of
home made stock
Salt and
pepper
1 lonely Brussel
sprout
1 stalk of
celery
1 carrot
Method:
Heat a
casserole dish on the hob (one that can go in the oven and is also ok on the
stove top). Put in your oil. Brown the lamb shanks.
Add your
Chinese cooking wine – and stir to get any stuck on bits off the bottom.
Then add
soy sauce, brown sugar (a couple of tablespoons) and the tomato paste. Add your stock.
Put the lid
on and cook in a moderate oven turning now and again. After about an hour add your chopped carrot,
finely diced rosemary, finely peeled and chopped celery and the finely sliced Brussel
sprout.
You could
add any vegetable you have hanging about in the fridge – which is how the Brussel
sprout got there. The only vegetable
that I think is a must have is carrot because it goes so well with lamb.
Serve when
just about falling off the bone. Very
hearty and satisfying.
That lone Brussels sprout makes me smile. ;-) Looks delicious.
ReplyDeleteI adore lamb shanks... I've never made them with an Asian twist, but why not!
ReplyDeleteMy husband loves lamb shanks.
ReplyDeleteI like the idea of doing lamb shanks with Chinese flavorings, and the lone Brussels Sprout. When I made Brussels sprouts last, several days later I noticed one sprout got missed, all by itself in the veg bin.
ReplyDeleteThat Brussel sprout could have been the prize, you know, see who got it as it was stopped from the vegetable serving bowl. Haha
ReplyDelete