Shank of lamb is the leg bone beneath the knee and shoulder.Red wine sauce is a classic braising liquid for lamb shanks, with the rich deep flavours a natural pairing with the strong flavour of lamb.
Ingredients for 10 portions
| Qty | Unit | Description |
|---|---|---|
| 2 | Kg | Lamb shank |
| 0.62 | Litre | Red wine |
| For mirepoix : | ||
| 0.02 | Kg | Cleaned chop celery |
| 0.08 | Kg | Cleaned choped leeks |
| 0.16 | Kg | Peeled chopped onions |
| 0.12 | Kg | Peeled chopped carrots |
| 0.01 | Kg | Salt |
| 0.004 | Kg | Black pepper powder |
| For braising | ||
| 0.6 | Litre | Stock |
| 0.06 | Kg | Tomato puree |
| 0.004 | Kg | Rosemary sprig |
Method:
- Sear the lamb shank, marinated in red wine.
- Prepare mirepoix.
- In a deep pot transfer the seared lamb, along with mirepoix.
- Add rosemary, stock and tomato puree
- Cover and put it in a pre-heated oven at 180-200c
- Cook it for 2hrs and strain the sauce.
- In a wide soup plate, pour the sauce and place the lamb shank on it.
- Garnish with a rosemary sprig and serve.
Accompaniment : mashed potato & boiled green peas.