| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Food networ, Food3 |
1 |
Servings |
INGREDIENTS
| 4 |
|
Shanks of lamb |
| 1 |
|
Onion, diced |
| 1 |
|
Carrot, sliced |
| 2 |
|
Celery sticks |
| 2 |
|
Cloves garlic, crushed |
| 2 |
t |
Oregano |
| 2 |
|
Bayleaves |
| 1 1/2 |
pt |
Water |
|
|
Salt & pepper |
| 1/2 |
pt |
Cooking liquor |
| 1/2 |
pt |
Lamb stock |
| 2 |
oz |
Diced shallots |
|
|
Rosemary, thyme & mint |
|
|
stalks |
| 2 |
|
Floz port |
| 2 |
oz |
Redcurrant Jelly |
| 2 |
oz |
Unsalted butter, divide in |
|
|
half |
| 2 |
oz |
Baby caper |
| 2 |
t |
Chopped mint |
INSTRUCTIONS
Kleftico: Season shanks and place into suitable braising dish. Add
mirepoix, cover with water, seal dish with tin foil. Braise in slow
oven for about 2 hrs, remove once cooked. Place in a hot oven to glaze
the meat for approx 15 mins. Serve on a dish with mashed potatoes and
veg of your choice. Mint & Caper Sauce: Sweat shallots in 1oz of
butter until soft. Add redcurrant jelly and port and reduce by two
thirds. Add cooking liquor and reduce by half. Add lamb stock and
reduce until the required consistency, pass through sieve or strainer,
bring to boil. Add remaining butter, mint & capers, season to taste.
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