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Braised Lamb Shanks with Rosemary Parmentier Potatoes (serves 4)




4 large lamb shanks
Plain flour
Olive oil
2 red onions, sliced thinly
2 garlic cloves, crushed
100ml balsamic vinegar
500ml full bodied red wine
2 tablespoons of tomato puree
a Sprig of rosemary

Parmentier Potatoes:
About 12 medium sized potatoes
2 tablespoons of sunflower oil
Generous knob of melted butter
3 teaspoons of dried parsley
2 sprigs of fresh rosemary
salt & pepper

  1. Heat oven to 150C / fan 140 / gas mark 2
  2. Dust the lamb shanks with flour and season with salt & pepper
  3. Heat a casserole dish on the hob and add a little butter and olive oil. Add the onions and cook until soft, then scoop out
  4. Place the lamb shanks into the casserole and brown all over. Return the onions into the casserole dish and add the garlic, balsamic, red wine, tomato puree, rosemary and season
  5. Cover, move the casserole to the oven and cook for 2 and a half hours until the meat is almost falling off the bone
  6. Remove the lamb from the pot and keep warm, boil down the juices to thicken if the juices appear too thin.
  1. Meanwhile place a large baking tray into a preheated oven 200C / fan 180C /gas mark 6
  2. Peel and dice the potatoes into half inch / 1cm cubes. Melt the butter and stir in the parsley
  3. Heat the oil in a large frying pan. Over a moderate heat, add the cubed potatoes and cook for 5-10 minutes, stirring occasionally to prevent the potatoes browning or sticking to the pan.
  4. Remove the rosemary leaves from the stalks and chop finely, transfer the potatoes to the baking tray. Mix parsley butter in with the potatoes and sprinkle with rosemary and season.
  5. Roast for 30 minutes, shaking halfway to prevent sticking.

The braised lamb shank is a rich dish so serve with lots of seasonal green vegetables.

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