Glazed Lamb Shank

ingredients

serves 4 people

  • 4 lamb shanks

  • 4 carrots, peeled and diced

  • 200ml beef glaze

  • 200ml red wine

  • 1 litre beef stock

  • 1 litre water

  • 2 diced onions

  • fresh mint

  • fresh dill

  • teaspoon of oil

  • 50g butter

  • 100ml vinegar

  • 50g caster sugar

method

Firstly make sure you have all the ingredients before you start (do all your prep before you start cooking) Cooking should be enjoyed and not a stress full activity at the end of hard working day.

  1. sauté onion in a little oil in a large pot

  2. sear lamb shanks until golden brown

  3. add stock and water, then cover with foil

  4. braise in oven on 160c for 2 hours or until tender, depending on size of shanks

prepare the glaze

  1. reduce the beef jus and red wine in a small pot by half

  2. remove shanks for the stock and transfer remaining stock to beef jus

  3. glaze shank in jus until thick then set aside

prepare carrot

  1. roast carrots in oven at 180c for 30 mins until soft

  2. puree half the carrots, adding 50g of fridge cold butter and blend until smooth

  3. add salt to taste

mint sauce

  1. blend the mint, vinegar and sugar until combined

Plate the dish, smear carrot puree in the middle of the plate, add the lamb shank from the jus, place carrots around the shank and top with mint sauce and sprigs of dill

Matt Birley