| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
French |
Coxon’s kit, Coxon1 |
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 |
tb |
Red wine vinegar |
| 2 |
tb |
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 |
tb |
Olive oil |
| 4 |
tb |
Red wine vinegar |
| 4 |
|
Spring onions |
| 2 |
tb |
Fresh coriander leaves |
INSTRUCTIONS
MARINADE
TOMATO AND SPRING ONION SALS
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.
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