{"id":209,"date":"2023-04-06T10:30:23","date_gmt":"2023-04-06T10:30:23","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=209"},"modified":"2024-04-04T21:57:55","modified_gmt":"2024-04-04T21:57:55","slug":"lamb-shanks-slow-cook","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/lamb-shanks-slow-cook\/","title":{"rendered":"Lamb Shanks (Slow Cook)"},"content":{"rendered":"

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INGREDIENTS<\/strong><\/p>\n

Lamb Shanks
\n2 Tbsp (40ml) Olive Oil
\n1 Brown (Yellow) Onion, Roughly Chopped
\n2 Carrots, Roughly Chopped
\n1 Celery Rib, Roughly Chopped
\n3 Kestrel Potatoes, Roughly Chopped or (as many potatoes as required)
\n4 Garlic Cloves, Peeled & Crushed
\n2 Tbsp Concentrated Tomato Paste
\n500ml Cheap Red Wine
\n1 Litre Chicken Stock
\n2 Tbsp Whole Cumin Seeds
\n1 1\/2 Tbsp Whole Fennel Seeds
\n2 Bay Leaves (Fresh or Dried)
\n2 Sprigs of Rosemary (Fresh or Dried)
\n1 1\/2 Tbsp Dried Oregano
\n7g (0.25oz) Fresh Thyme, Roughly Chopped
\nSeasoning To Taste<\/p>\n

PREPARATION<\/strong><\/p>\n

1 Cut onion in half then cut into 1 cm widths,
\n2 Cut Carrot into 1 cm lengths.
\n3 Cut Celery into 1 cm lengths.
\n4 Measure 1 cup red wine.
\n5 Make or measure 1 cup of chicken stock.<\/p>\n

METHOD<\/strong><\/p>\n

1 Brown off lamb shanks on stove top on high heat.
\n2 Place vegetables over lamb shanks then lift shanks so vegetables are on the bottom of the pot.
\n3 Tip in red wine to de-glaze pot and reduce by half.
\n4 Tip in chicken stock and bring to boil.
\n5 Place pot in oven and cook shanks at 150\u2103 for 3 – 4 hours.
\n6 Take out shanks and strain the sauce.
\n7 Return liquid to pot and reduce to thicken or add cornflour to thicken sauce.
\nOR You can also take the shanks out of the sauce and emulsify the vegetables into the sauce to thicken it.
\n8 Serve with mash potato.<\/p>\n