RECIPE OF THE MONTH

February 

Red Wine Braised Lamb Shanks

 

 

Ingredients (Serves Four)

4 lamb shank

2 tbs of vegetable oil

2 carrots (roughly chopped)

4 celery stick (roughly chopped)

2 onion  (roughly chopped)

1 garlic bulb  (roughly chopped)

1 fresh bay leaf

1 tbs thyme

1 tbs rosemary 

330 ml red wine

100 ml port

2 tbs of tomato concentrate

500 ml of stock

Salt, pepper 

 

Method

Preheat the oven at 150c

Heat a casserole dish with the oil inside until smoky, season the lamb shank with salt and pepper then seal it for 3-4 minutes turning until browned all over.

Take the lamb out of the pan and add the vegetables and fry for 3-4 minutes until starting to get brown, add the rosemary, thyme, bay leaf and tomato paste, fry it for 1 minute then return the lamb shank inside the pot then add the wine, port and last the stock until the lamb is covered.

Cover the dish with a lit or foil and put in the oven for around 2-3 hours until lamb is very tender and fallS off the bone.

Drain the liquid and reduce it a bit further until thickened and darker and taste for seasoning.

To serve, place the lamb over the vegetables on a broad bowl plate pouring as much sauce as you fancy over it.

 

 

Buon appetito!

                                                  

HEAD CHEF ARTAN HASA