Easter lamb shank

1 04 2013

As friend of confits and tender meats tried first time to prepare lamb shank. It takes about 5+ hours to cook in the oven at 150C degrees but it is worth of it. Meat becomes really crisp and comes off the bone easily. And it is delicious!

Lamb shankLamb

Recipe for 4 person

1 lamb shank per person

1 Carrot

 1/2 Celery

1/2 Swede

1 Onion

1 Garlic (4-6 cloves of garlic)

Rosemary

Sage (4 leaves)

1/2 liter dark beer (e.g. Velkopopovicky Kozel)

1+ liter meat stock

Maizena

Salt, pepper

Mashed potatoes

Cooking instructions:

1) Remove meat slides and extra fat (in picture below not yet done). Fry the meats in a pan for few seconds just to get some color. Place meets on pot or casserole dish.

2) Chop the roots and place them on the pot. Add also garlic, rosemary and sage leaves + salt and pepper

3) Pour beer (must be dark!) and meat stock on food materials so that they are covered

4) Bake in the oven for 5+ hours at 150C degrees in order to soften the meat. Be patient, 6 hours will be even better

5) Prepare sauce from broth by adding some Maizena

6) Put some vegetables on another pan, add some honey and bake in the oven at 225C degrees about 15 minutes

7) You can prepare mashed potatoes meanwhile pot prepares in the oven. No cooking instructions, just prepare it how you are used to

8) Place goodies on the plate, add some rosemary and finger salt.

9) ENJOY THE DISH

10) WITH RED WINE (review coming later)

LambVegetablesMuseum








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