| 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 |
ts |
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 |
ts |
Chopped mint |
INSTRUCTIONS
KLEFTICO
MINT & CAPER SAUCE
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.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”