I made this recently while we were at Mum and Dad's and it was a huge hit.... we served it with Mum's best 'Bashed' potato and green beans.... it was seriously good! The recipe is a Women's Weekly one from their 'Food we Love' cookbook.
This is the actual meal I cooked...
not one stolen from the cookbook... looks too good doesn't it??
.JPG)
INGREDIENTS
1 tablespoon olive oil
8 french-trimmed lamb shanks (about 1.2kg)
1 tablespoon sugar
1½ cups (375ml) dry red wine
2 cups (500ml) beef stock
3 cloves garlic, crushed
20g butter
1 small brown onion (80g), chopped finely
1 trimmed celery stalk (100g), chopped finely
1 tablespoon plain flour
1 tablespoon tomato paste
4 sprigs fresh rosemary, chopped coarsely
Caramelised onion
40g butter
2 medium red onions (340g), sliced thinly
¼ cup (50g) brown sugar
¼ cup (60ml) raspberry vinegar
8 french-trimmed lamb shanks (about 1.2kg)
1 tablespoon sugar
1½ cups (375ml) dry red wine
2 cups (500ml) beef stock
3 cloves garlic, crushed
20g butter
1 small brown onion (80g), chopped finely
1 trimmed celery stalk (100g), chopped finely
1 tablespoon plain flour
1 tablespoon tomato paste
4 sprigs fresh rosemary, chopped coarsely
Caramelised onion
40g butter
2 medium red onions (340g), sliced thinly
¼ cup (50g) brown sugar
¼ cup (60ml) raspberry vinegar
METHOD
Preheat oven to 150°C/130°C fan forced.
Heat oil in large flameproof baking dish; cook shanks over heat until browned all over. Stir in sugar, wine, stock and garlic; bring to the boil. Roast lamb, covered, in oven, about 4 hours, turning twice during cooking.
Meanwhile, make caramelised onion.
Remove lamb from dish; cover to keep warm. Pour pan juices into large heatproof jug. Return dish to heat, melt butter; cook onion and celery, stirring, until celery is just tender. Stir in flour; cook, stirring, 2 minutes.
Add reserved pan juices, paste and rosemary; bring to the boil. Simmer, uncovered, stirring until it boils and thickens; strain sauce into large jug.
Serve lamb with sauce and caramelised onion, accompanied with pureed white beans, if desired.
Caramelised onion
Melt butter in medium saucepan; cook onion, stirring, about 15 minutes or until browned and soft. Stir in sugar and vinegar; cook, stirring, about 15 minutes or until onion is caramelised.
Heat oil in large flameproof baking dish; cook shanks over heat until browned all over. Stir in sugar, wine, stock and garlic; bring to the boil. Roast lamb, covered, in oven, about 4 hours, turning twice during cooking.
Meanwhile, make caramelised onion.
Remove lamb from dish; cover to keep warm. Pour pan juices into large heatproof jug. Return dish to heat, melt butter; cook onion and celery, stirring, until celery is just tender. Stir in flour; cook, stirring, 2 minutes.
Add reserved pan juices, paste and rosemary; bring to the boil. Simmer, uncovered, stirring until it boils and thickens; strain sauce into large jug.
Serve lamb with sauce and caramelised onion, accompanied with pureed white beans, if desired.
Caramelised onion
Melt butter in medium saucepan; cook onion, stirring, about 15 minutes or until browned and soft. Stir in sugar and vinegar; cook, stirring, about 15 minutes or until onion is caramelised.
Enjoy!
Thimbelina
Your lamb shanks look so yummy! You can't beat Woman's Weekly recipes can you.
ReplyDeletelamb shanks is just the best winter meal... thanks for this recipe .... I plan to try it...
ReplyDeleteHugz
Wow that looks so yummy. My hubby grew up on a farm and keeps telling me how he used to throw shanks to the dogs so I'm not allowed to serve them up :)
ReplyDelete