This month’s flavour-packed recipe comes from Nerina of Event & Catering Solutions.
INGREDIENTS
• 4 Lamb Shanks
• 4 medium size carrots, diced
• 4 sticks of celery, diced
• 1 large white onion, diced
• 1 teaspoon of crushed garlic
• 2 -3 tablespoons of extra virgin olive oil
• Twist of sea salt and a good twist of black pepper
• 1-2 sprigs of fresh rosemary and fresh thyme
• 300g of red wine (A Rioja reserva, Shiraz, Grenache or good red burgundy
• 50g plain flour
• 1 tablespoon of tomato puree
METHOD
1. Preheat oven to 180 degrees.
2. 2.5 -3 hours in the oven or if using a slow cooker this will go on the full setting for 4 hours or 7-8 hours on slow (approximately, depends on your slow cooker).
3. Warm and set near to you the pot you are going to oven cook this in.
4. In a good heavy-bottomed frying pan add the olive oil taking care not to allow it to get too hot and smoke, should be hot and sizzling but not smoking.
5. Brown the lamb shanks on all sides and add them without the oil and juices to your warmed pot.
6. Add carrots, celery, onions to the frying pan, slightly lower the heat and cook, stirring as you go until they are just starting to soften. Stir in your crushed garlic and add the mixture without the oil and juices to your warmed oven pot.
7. In a bowl place a half of your flour and pour in a little of the red wine to make a paste. Slowly add in the rest of the liquid, whisking as you go to keep a smooth consistency. Once all is added and your mix is smooth, add your tomato puree.
8. Pour the liquid into your frying pan whilst on low heat, and incorporate all those lovely juices and flavours into your gravy mix slightly warming the mix then pour the liquid over your lamb and vegetables.
9. Cook for 2.5 -3 hours in the oven, or if using a slow cooker this will go on the full setting for 4 hours or 7-8 hours on slow.
10. After the given time according to cooking method, the lamb should be starting to slightly fall away from the bone, personally I remove the thyme and rosemary and stir in either a tablespoon of red currant jelly if you prefer a sweeter flavour, or one large square of very high percentage of dark chocolate (80% plus) if you prefer a bitter sweet taste.
11. Serve with Crisp Garlic and Herbed Roasted Potatoes as it’s a personal preference but you can serve with creamy mashed potatoes of fresh crusty bread!
Chef’s Tip: For a vegan option use same method but substitute the lamb for large, diced butternut squash and large diced or whole Portobello mushrooms and oven roast at 180 for 45/55 minutes until the squash is tender but not too soft or in the slow cooker on high for 90 minutes or on low for 3 hours (approximately depends on slow cooker) and if adding chocolate use vegan dark chocolate.
A gluten free option for the gravy is to substitute plain flour for rice or tapioca flour or gluten free flour of your choice.
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