Post by tassi on Jul 17, 2003 22:24:30 GMT -6
SURE SHANK REDEMPTION
braised lamb shanks with potato and parsnip mash and glazed baby onions
ingredients:-
olive oil for browning shanks
2 lamb shanks
2 sprigs rosemary
1 brown onion
1 carrot
1 stick celery
1 leek
100ml. port
200ml. red wine
500ml. veal stock
6 baby onions
1 punnet oyster mushrooms...
method:-
brown shanks in small quantity of olive oil.... in heavy cooktop-safe casserole dish.. add diced vegetables, and saute for 10 minutes... add port, red wine and stock.. cover and braise in a moderate oven for 1 hour or 2, until tender...
set shanks aside ~ strain liquid and reduce over a low heat... add baby onions, cook until tender..
add oyster mushrooms and cook for another few minutes..
mash [serves 2]
350gm. potatoes cubed.. [dutch creams are perfect]
1medium parsnip cubed
1 egg yolk
knob of butter
milk as needed...
place spuds and parsnips in saucepan and cover with water.. boil until tender... drain and mash.. add the egg yolk, butter and milk ~ season to taste
place half in the centre of 2 plates with a shank on top of each divide the mushrooms over both shanks and place the onions around the base of the potatoes... and arrange mushrooms atop.. pour the jus over all...
braised lamb shanks with potato and parsnip mash and glazed baby onions
ingredients:-
olive oil for browning shanks
2 lamb shanks
2 sprigs rosemary
1 brown onion
1 carrot
1 stick celery
1 leek
100ml. port
200ml. red wine
500ml. veal stock
6 baby onions
1 punnet oyster mushrooms...
method:-
brown shanks in small quantity of olive oil.... in heavy cooktop-safe casserole dish.. add diced vegetables, and saute for 10 minutes... add port, red wine and stock.. cover and braise in a moderate oven for 1 hour or 2, until tender...
set shanks aside ~ strain liquid and reduce over a low heat... add baby onions, cook until tender..
add oyster mushrooms and cook for another few minutes..
mash [serves 2]
350gm. potatoes cubed.. [dutch creams are perfect]
1medium parsnip cubed
1 egg yolk
knob of butter
milk as needed...
place spuds and parsnips in saucepan and cover with water.. boil until tender... drain and mash.. add the egg yolk, butter and milk ~ season to taste
place half in the centre of 2 plates with a shank on top of each divide the mushrooms over both shanks and place the onions around the base of the potatoes... and arrange mushrooms atop.. pour the jus over all...