| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | French | 4 | Servings | |
INGREDIENTS
| 2 | Lamb shanks, french trimmed | |
| 2 | Red chillies, finely chopped | |
| and | ||
| seeds removed | ||
| 15 | g | Fresh coriander |
| 1 | Garlic clove, crushed | |
| 6 | Spring onions, finely | |
| chopped | ||
| 4 | T | Red wine vinegar |
| 2 | T | Olive oil |
| 1 | Bayleaf | |
| 2 | Sprigs thyme | |
| 1 | Sprig rosemary | |
| 2 | pt | Chicken stock |
| 1 | Carrot, diced | |
| 1 | Stick celery, diced | |
| Coriander leaves | ||
| 3 | Plum tomatoes, skinned | |
| 2 | T | Olive oil |
| 4 | T | Red wine vinegar |
| 4 | Spring onions | |
| 2 | T | Fresh coriander leaves |
INSTRUCTIONS
Mix all the ingredients together and place in the lamb and leave to marinate for 1-2 hours. Heat a heavy based pan. Drain and remove the marinade from the lamb shank, carefully place into the hot pan, seal the meat and glaze. Place into an earthenware casserole and pour in the marinade and 2 pints of chicken stock. Cook gently for 21/2 hours until tender. Once cooked remove from the casserole pan and pour the liquid into a clean pan, bring up to the boil and reduce. Strain and serve the reduced liquid over the lamb. Salsa: Seed and dice the tomatoes, pour over the olive oil and red wine vinegar. Finely chop the spring onions and mix in. Scatter in the fresh leaves and stir. Warm gently to 37-40C and coat over the lamb shank. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 271
Calories From Fat: 161
Total Fat: 18.2g
Cholesterol: 7.2mg
Sodium: 552.6mg
Potassium: 684.9mg
Carbohydrates: 19.4g
Fiber: 6.4g
Sugar: 5.8g
Protein: 9.9g