UncleFluffy
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- Joined
- Feb 8, 2008
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made these last night, folks were squirming in their chairs making orgasmic noises...
4 lamb shanks
2 cups prunes
1 carrot
1 med onion
1 pint stock (I used veal)
2 tbsp cumin (toasted, ground)
2 tbsp allspice
2 tbsp thyme
1/2 bottle port
1/4 lb bacon
2 cups flour
salt + pepper for seasoning
oil spray
- preheat the oven to 400
- chop the bacon fairly small and render it down very slowly in a large saucepan
- wash the lamb, spray it with oil then cover with seasoned flour
- bake the lamb for 15 minutes to brown it
- drop the oven temp down to 300 or slightly lower
- chop the onion and carrot finely
- remove the bacon and put to one side
- slowly fry the onion and carrot in the bacon fat
- when veg is done, add stock, port, prunes, and herbs/spices
- boil for 10 min
- put lamb in a casserole dish or roasting pan covered in foil
- pour liquid over lamb
- cover and place in 300-ish oven
- every hour, remove from oven, turn meat, spoon liquid over meat and return
(remember to make sure the seal is still good, you want to retain the liquid to steam the meat - this is a braise not a roast)
- use the bacon to make a sandwich because you're going to be hungry by this point
- pour off liquid back into saucepan, add 50% more water, place in fridge to chill until fat solidifies on top
- remove fat, bring to boil on stove, and add cornflour as required to make the gravy
done in about 7 hours or so, well worth waiting for.
4 lamb shanks
2 cups prunes
1 carrot
1 med onion
1 pint stock (I used veal)
2 tbsp cumin (toasted, ground)
2 tbsp allspice
2 tbsp thyme
1/2 bottle port
1/4 lb bacon
2 cups flour
salt + pepper for seasoning
oil spray
- preheat the oven to 400
- chop the bacon fairly small and render it down very slowly in a large saucepan
- wash the lamb, spray it with oil then cover with seasoned flour
- bake the lamb for 15 minutes to brown it
- drop the oven temp down to 300 or slightly lower
- chop the onion and carrot finely
- remove the bacon and put to one side
- slowly fry the onion and carrot in the bacon fat
- when veg is done, add stock, port, prunes, and herbs/spices
- boil for 10 min
- put lamb in a casserole dish or roasting pan covered in foil
- pour liquid over lamb
- cover and place in 300-ish oven
- every hour, remove from oven, turn meat, spoon liquid over meat and return
(remember to make sure the seal is still good, you want to retain the liquid to steam the meat - this is a braise not a roast)
- use the bacon to make a sandwich because you're going to be hungry by this point
- pour off liquid back into saucepan, add 50% more water, place in fridge to chill until fat solidifies on top
- remove fat, bring to boil on stove, and add cornflour as required to make the gravy
done in about 7 hours or so, well worth waiting for.