| 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 |
md |
Onions; roughly cut |
| 3 |
|
Sticks celery; roughly cut (3 to 4) |
| 2 |
|
Leeks; roughly cut |
| 4 |
md |
Carrots; roughly cut (4 to 5) |
| 1 |
l |
Or so chicken stock |
| 250 |
ml |
Cream; (optional) |
| 1 |
tb |
Dijon mustard |
| 1 |
|
Egg yolk |
| 1 |
tb |
Finely chopped parsley |
INSTRUCTIONS
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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