Sunday, February 19, 2012

Minted lamb shank with garlic mash & balsamic onions

After a lovely Valentine's meal prepared by hubby it was my job to cook last night. I eventually opted for a slow roast lamb shank. I searched for recipes and they all seemed to be 'much of a muchness' so I took to the kitchen and just threw in whatever I fancied. It smelled so good I totally forgot to take a photo once it was all on the plate, and it tasted really lovely too.

To add to the plethora of minted lamb shank recipes out there, here is my take on a slow roast minted lamb shank.

First brown two lamb shanks in a frying pan to add a bit of colour, then transfer to a casserole dish. In the frying pan gently fry 4 sliced shallots until slightly coloured (add a bit of water if the pan is too hot and the shallots seem to be browning too quickly.) Then mix in 2 tbsp of mint jelly and 1 tbsp of cranberry sauce until melted, and add 1 cup (around 230ml) red wine. Bring to the boil and reduce slightly. Add 3 sprigs of rosemary to the casserole dish then pour the red wine sauce over the top, adding 300ml of lamb stock. Put in the oven at gas mark 3 (or equivalent) for 2 and a half to 3 hours.

Roast Garlic Mash: Wrap half a bulb of garlic (still with skin on) in a piece of foil sprayed or wiped with cooking oil and place in the oven to roast for 20 minutes. Meanwhile boil potatoes until soft, then mash with the roast garlic, some butter and milk.

These Roast Balsamic Shallots were lovely and sweet and so easy to do. Just spray or wipe some oil onto the foil then sprinkle with a teaspoon of dark brown sugar. Lay the whole peeled shallots on top and sprinkle over 1-2 tbsp of balsamic vinegar. Wrap up like a parcel and place in the oven at gas mark 7 for 30 to 45 minutes until soft. Very gently shaking or turning the shallots duringcooking help to ensure they are properly coated.

A parcel of shallots

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