INGREDIENTS

INSTRUCTIONS

LAMB PREPARATION
BRAISING PREPARATION
SAUCE
Remove most of the fat from the shanks, make 3 deep incisions in each joint
and insert in each half an anchovy wrapped around a skewer of rosemary and
garlic. Season the meat. Preheat the oven to 140-150C/275-300F/gas1-2.
Fry the joints to brown all over in a little duck fat, remove from the pan
and add the carrots, celery, leek, onion, garlic and herbs. Cook over a
high heat until the vegetables are brown, deglaze with red wine, scraping
the residue off the bottom of the pan. Add the chicken stock, place the
joints on top of the vegetables, cover and cook in a slow oven for 21/2
hours.
Sauce: Brown the bacon in the oil, reduce the heat and add the carrot,
celery, onion and garlic, cook for 8 minutes until the vegetables have
softened. Add thyme, rosemary, tomatoes and flageolet beans; set aside.
When the lamb has finished cooking, remove the two joints to a casserole
and keep warm. Whizz the residue of ingredients in a blender or food
processor. Pass this sauce through a strainer onto the bean mixture and
simmer for half an hour. Season to taste, pour over the lamb and heat
through in the oven for 10 minutes.
Add the red wine to the frying pan (to take the flavour off), then put into
casserole dish. Add the tomatoes and chicken stock. Allow to cook for a
minimum of 2 hours, or up to 8 hours. The meat should come away from the
bone. Remove the shanks from the bone if you wish. With the remaining
sauce, remove the layer of fat and pass the liquid through a moule. Boil
some new potatoes to accompany the dish.
DISCLAIMER(c) 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:

“Sin: it seemed like a good idea at the time”