Braised Lamb Shanks with cherries

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Braised Lamb Shanks with cherries
Braised Lamb Shanks with cherries
Braised Lamb Shanks with plain couscous
Servings:Serves 6
Calories per serving:593
Ready in:3 hours 25 minutes
Prep. time:25 minutes
Cook time:3 hours
Difficulty:Difficult
Recipe author:Chef
First published:22nd January 2013
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Ready for the oven
Braised Lamb Shanks, the ingredients (for 2)

Slow cooking the lamb shanks in sherry tenderises the meat and brings out the best flavours. The cherries are especially nice in this recipe as they balance the slightly fatty aspect of lamb.

Ingredients for 6 people

Ingredients

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Mise en place

  • Preheat the oven to 160° C (325° F - gas 3)

Method

  1. Heat just a teaspoon of the the oil in a large flameproof casserole and brown the shanks all over. Allow 10-12 minutes to do this as the better the colour now, the better the flavour of the finished dish.
  2. Remove the lamb and set aside. Add the shallots, aubergine and remaining olive oil to the casserole. Return the casserole to the hob and cook everything together over a high heat, stirring from time to time, until the shallots and aubergine are golden and beginning to soften.
  3. Lower the heat and add the lamb and all the other ingredients. The liquid should come halfway up the shanks. Bring to the boil, then cover tightly and put in the oven for 2.5 hours. Test the lamb with a fork-it should be so tender it almost falls off the bone.
  4. If the cooking liquid looks too thin, remove the lamb to a heated platter, then bubble the sauce on the hob until reduced and thickened. Return the lamb to the casserole and served with couscous.

Ingredients for 2 or 3 people

Ingredients adjusted for 2 or 3.

(Good House Keeping)

See also

This recipe originated from the recipe section of Belazu.com

All Belazu products shown can be purchased online or obtained from their network of stockists:

Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.

Belazu products used in this recipe

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