Monday, January 8. 2007
Slow-simmered lamb shanks
Ingredients
6-8 lamb shanks, trimmed
3 cups beef stock
1 cup of red wine
6 bay leaves
4 cloves of garlic peeled
8 baby onions peeled
2 sprigs of rosemary
3 sprigs of marjoram
1 tblspn peppercorns
Procedure
Place a fry pan over high heat. Add lamb shanks to the pan and cook for 2 minutes on each side or until they are well browned.
Place lamb in a baking dish with the remaining ingredients. Cover and back at 160 degrees C for 2 hours or until lamb is very tender.
Serve in deep bowls with soft polenta or mash.
Serves 4 to 6.
(Reference: marie claire cooking by Donna Hay, 1997)
6-8 lamb shanks, trimmed
3 cups beef stock
1 cup of red wine
6 bay leaves
4 cloves of garlic peeled
8 baby onions peeled
2 sprigs of rosemary
3 sprigs of marjoram
1 tblspn peppercorns
Procedure
Place a fry pan over high heat. Add lamb shanks to the pan and cook for 2 minutes on each side or until they are well browned.
Place lamb in a baking dish with the remaining ingredients. Cover and back at 160 degrees C for 2 hours or until lamb is very tender.
Serve in deep bowls with soft polenta or mash.
Serves 4 to 6.
(Reference: marie claire cooking by Donna Hay, 1997)
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