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
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.
Take out of the oven, put the lamb to rest and strain the liquid through a sieve.
Melt the butter in a pan along with the mint, add the flour and mix into a paste.
On a medium heat add the saved liquid little by little mixing as you go until smooth.
Reduce on a medium to high heat for 30 minutes, taste and season if needed at this point.
Take off the heat, add the cream and mix well then put back on the heat and reduce further for 15 minutes.
Take the lamb off the bones
Then serve with the sauce and your favourite vegetables.