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Braised Rosemary Lamb Shanks, Parsnip Puree

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Ingredients

4 Lamb Shanks
2 Onions Chopped
2 Large Carrots Peeled, cut into 1/4-inch-thick rounds
10 Garlic Cloves
500ml Red Wine
2 Star Anise
1 tsp Dijion Mustard
1 tsp Black Pepper Corns Crushed
1 Can Diced Tomatoes with Juices
1 Litre Chicken Broth
1 Litre Beef Broth
3 Sprigs Rosemary
2 Sprigs Thyme
Parsnip Puree
4 Parsnips Peeled and Chopped
20g Butter
100ml Cream
Milk To Cover
2 Sprigs Thyme

Braised Rosemary Lamb Shanks, Parsnip Puree

  • Medium

Ingredients

  • Parsnip Puree

Directions

Steps

1
Done

Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.

2
Done

Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in mustard and then deglaze with the red wine, bring to the boil, then add the stocks, herbs and spices. add the shanks and bring to the boil, cover and simmer until meat is tender, about 2.5 hours.

3
Done

Remove shanks, strain liquid and reduce until thickened, add the shanks and glaze. Serve immediately.

4
Done

Parsnip Puree

Melt the butter and sauté the parsnips for 5 minutes with the thyme, without any colour, add cream and enough milk to cover, bring to the boil and simmer until soft, 15-20 minutes. Strain and blend until smooth using some of the cooking liquid.

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