Sunday, January 25, 2009

Lamb Shank


1 lamb shank per person
Mashed potato
Salt and Perrer to season

This is an American recipe as I'm currently in Maryland USA!

  1. Preheat oven to 160C/325F/gas mark 3 - place the lamb shanks in a shallow pan and season to taste with salt, pepper and rosemary.
  2. Drizzle with a little olive oil, cover tightly with aluminium foil and place in oven for 2.5 - 3 hours (no peeking as it cooks!)
  3. For the gravy - thicken the pan juices with a little plain flour and serve (or use a bisto granules if you prefer)
  4. The asparagus can be steamed for 15 minutes, or microwaved for 4-5 minutes, or pan fry in a little butter for 3-4 miutes - choice is yours!
  5. Spinach is cooked in the hob in a saucepan with 2 ounces of water, and a pinch of salt - 5 minutes max!
  6. Mashed potatoes - chop spuds into small pieces and boil for 15-20 minutes until fork tender (soft!) then mash with a little butter and milk and salt and pepper to taste.
  7. Serve and enjoy - I like mine with a little mint sauce on the side:)

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