Drunken Lamb ShanksPrep.Time: 15 mins
Cook.Time: 2-2½ hrs
ToolsLarge Oven-Proof Saucepan
Ingredients4 Lamb Shanks
75cl/1¼pt Red Wine
3 Red Onions
2 Bulbs Fennel
3 Large Carrots
2 Tbsp Olive Oil
2 Lamb Stock Cubes
3 Bay Leaves
½ tsp Thyme
1 Tbsp Butter or Spread
1 Tbsp Flour
MethodPre-heat oven to 230°c / 450°f / Gas Mark 8.
Rinse fennel to cold and water.
Slice in half horizontally and lay each half in the bottom of the saucepan.
Stand a lamb shank on top of each piece of fennel.
Pour in the wine and port.
Add bay leaves, thyme and black pepper to taste.
Put the lid on and place in the centre of oven.
After 1 hour, peel and slice onions and fry gently in olive oil.
Peel carrots and cut into 1cm / ½" chunks.
Add carrots and shallots to saucepan.
Replace lid and return to oven.
After another hour, remove saucepan from oven and place the shanks and fennel in the ovenproof dish and place dish in the oven on a low heat.
Put the saucepan on stove and crumble in stock cubes
Bring to boil and reduce stock by about half.
Mix butter and flour to a paste and quickly stir into the reduced stock
Remove lamb and fennel from oven and place on plates.
Pour reduced stock juices over the lamb.
Serve with mashed or boiled potatoes and seasonal vegetables.
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