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Sunday, 16 August 2015

Slow Cooked Lamb Shanks with Minted Creamy Sauce

Slow Cooked Lamb Shanks ~ Simple Food


Using seasonal vegetables this can be a great summer dish, or a warming winter dish.

Slow Cooked Lamb Shanks
with Minted Creamy Sauce

Time 2 hours 45 minutes Minutes  Serves 2  

You will need
Slow Cooked Lamb Shanks ~ Simple Food 
2 – Lamb leg shanks
150 Ml – Red Wine
300 Ml – Chicken Stock
A sprig of fresh Rosemary
A Sprig of Thyme
30 Gm – Butter
1 teaspoon – Fresh chopped or frozen freeflow Mint
1 table spoon – Plain Flour
50 Ml – Double Cream

Place the lamb in an oven proof dish and add the red wine, stock and herbs then cover and cook in a 150° oven for 2 hours.

Slow Cooked Lamb Shanks ~ Simple Food
Slow Cooked Lamb Shanks ~ Simple Food

Slow Cooked Lamb Shanks ~ Simple Food
Slow Cooked Lamb Shanks ~ Simple Food









Take out of the oven, put the lamb to rest and strain the liquid through a sieve.

Slow Cooked Lamb Shanks ~ Simple Food
Slow Cooked Lamb Shanks ~ Simple FoodSlow Cooked Lamb Shanks ~ Simple FoodSlow Cooked Lamb Shanks ~ Simple Food

















Melt the butter in a pan along with the mint, add the flour and mix into a paste.

Slow Cooked Lamb Shanks ~ Simple Food
Slow Cooked Lamb Shanks ~ Simple Food









On a medium heat add the saved liquid little by little mixing as you go until smooth.

Slow Cooked Lamb Shanks ~ Simple Food


Reduce on a medium to high heat for 30 minutes, taste and season if needed at this point.

Slow Cooked Lamb Shanks ~ Simple Food
Slow Cooked Lamb Shanks ~ Simple Food









Take off the heat, add the cream and mix well then put back on the heat and reduce further for 15 minutes.

Slow Cooked Lamb Shanks ~ Simple Food


Take the lamb off the bones 

Slow Cooked Lamb Shanks ~ Simple Food

Then serve with the sauce and your favourite vegetables.

Slow Cooked Lamb Shanks ~ Simple Food

Plaice Veronique (poached plaice with grapes)

Plaice Veronique ~ Simple Food


You could have this as a main course but I think that it makes a great starter.

Plaice Veronique

Time 35 Minutes plus filleting the plaice Serves 2 (as a starter)
Plaice Veronique ~ Simple Food 
You will need

4 - Plaice Fillets
150 Gm - Green Grapes
1 tablespoon - Fresh Tarragon(finely chopped) or freeflow frozen
100 Ml - Whipping Cream
150 Ml - Dry White Wine
15 Gm - Butter
½ tablespoon - Plain Flour


Peal and half the grapes.
To do this place them in a bowl and pour over boiling water, this will make them easier to peel and also it will lightly poach them. Leave them to soak for about a minute then peel and halve them.
Now place them in the fridge until you need them.

Plaice Veronique ~ Simple Food
Plaice Veronique ~ Simple Food

Plaice Veronique ~ Simple Food


Now prepare the plaice, if you have a whole plaice then go here filleting a plaice.

Plaice Veronique ~ Simple Food
Plaice Veronique ~ Simple Food

Plaice Veronique ~ Simple Food
Plaice Veronique ~ Simple Food








Poach the fish in the wine and tarragon for 3 – 4 minutes then retain the poaching liquid and place the fish in an oven proof dish, cover and keep warm in the oven.

Plaice Veronique ~ Simple Food
Plaice Veronique ~ Simple Food

Plaice Veronique ~ Simple Food


Melt the butter in a pan and make a paste with the flour then pour in the poaching liquid, mix well until smooth then reduce on a medium to high heat by about half (around 10 minutes).

Plaice Veronique ~ Simple Food
Plaice Veronique ~ Simple Food








Add the cream, season with salt and ground white pepper then simmer for about 10 minutes.

Plaice Veronique ~ Simple Food



Pour over the fish, add the grapes (retain a few for garnish) and grill until golden.

Plaice Veronique ~ Simple Food

Plaice Veronique ~ Simple Food