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.
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