If you want to cook your way into a man’s heart this winter, this may be the dish. There is nothing quite like a slow cooked dish on a cold night to warm the heart of almost anyone.Ingredients:
1 x leek finely diced
2 x carrots finely diced
2 x cloves of garlic finely diced
1 x 375ml can of Guinness
2 lamb shanks (frenched)
4 kipfler potatoes
3 sprigs of rosemary
3 sprigs of thyme
Salt and pepper
About 2 cups of water
Some flour for dusting
Method:
Dust the lamb shanks in flour using a plastic bag. Heat a pan until it is nice and hot then add about 2 tablespoons of olive oil to the pan and start browning the lamb shanks.
Once the lamb shanks are beautiful and golden all over remove them from the pan and add a little more olive oil. Now toss in all of the diced vegetables and cook them until they have softened. Pour in the Guinness and bring it to the boil. Now is a good time to season to taste.
Put your lamb shanks in a small but deep baking dish or casserole dish. The dish should just fit the lamb shanks and washed potatoes in it without having an abundance of room (otherwise you will need to use more liquid). Arrange the lamb shanks, potatoes and herbs in the dish and pour over the Guinness mix. It is likely that the lamb will still be sticking out of the liquid a bit so add some boiling water until the lamb is just covered. If you are using a casserole dish then just put a piece of baking paper on top of the Guinness stock and put on the casserole lid, for all other dishes use some baking paper then cover it with foil to keep the moisture in.
This needs to be cooked for 3 hours at 150 degrees, you can take it out half way to check it and turn the lamb shanks if you like but it won’t ruin the dish if you don’t.
I served the potatoes and shanks in a large bowl and used the Guinness and lamb stock to make gravy. You could serve the shanks on mash and just pour some of the stock over the whole meal, it really depends on how thick you would like the sauce.
ENJOY
No comments:
Post a Comment