| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
French |
Consuming, Passions |
4 |
Servings |
INGREDIENTS
| 8 |
|
French-cut lamb shanks, ask |
|
|
the butcher to |
|
|
do it for you |
| 2 |
|
Onions, roughly cut |
| 3 |
|
Sticks celery, roughly cut |
|
|
3 to 4 |
| 2 |
|
Leeks, roughly cut |
| 4 |
|
Carrots, roughly cut 4 to |
| 1 |
|
Or so chicken stock |
| 250 |
|
Cream, optional |
| 1 |
T |
Dijon mustard |
| 1 |
|
Egg yolk |
| 1 |
T |
Finely chopped parsley |
INSTRUCTIONS
5
Stir fry onions, celery, carrot and leek pieces in the oil over medium
heat for 4 or 5 minutes. Add the litre of chicken stock and lamb
shanks. Add more chicken stock if shanks are not covered. Bring to
the boil and simmer very very slowly for around 3 hours (or until
cooked). Leave to cool in stock and refrigerate. This is best done the
day before needed. Next day, remove solidified fat from top of the
mixture then gently re-heat. Drain shanks and vegetables (keeping
warm), and pour the liquid into a wide pan. Bring to the boil, add
Dijon-style mustard and reduce by two-thirds. It should be a syrupy
sauce. Remove from heat and whisk in cream and egg yolk. (Do not
re-boil once egg is added, it will curdle). Serve shanks on creamy
mash potato with vegetables of your choice, and cover in mustard
sauce. Sprinkle with chopped parsley. Converted by MC_Buster. Per
serving: 255 Calories (kcal); 18g Total Fat; (59% calories from fat);
5g Protein; 22g Carbohydrate; 108mg Cholesterol; 134mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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