COOKING FRESH VEGETABLES. COOKING BLOG.
Leave-in-the-oven lamb shanks (recipe by Fay Ripley) splash of olive oil 4 lamb shanks (as lean as possible) For the sauce: 2 large onions, chopped 1 stick of celery, chopped 450g carrots, cut into large chunks 4 garlic cloves, crushed handful of fresh rosemary leaves 400ml vegetable stock 2x400g tins chopped tomatoes 2 star anise freshly ground black pepper 2 tablespoons runny honey 1. Pre-heat oven to 160 C(fan), 180 C, gas mark 4 2. Heat a splash of olive oil and brown the lamb shanks all over then remove from pan 3. Throw your onions and celery into the pan and fry for a while before adding the garlic, carrots and rosemary. Fry on a medium heat for 5 minutes or so. 4. Now add the stock, tomatoes, star anise and a grind or two of pepper. Bring to the boil and pour into casserole dish. Add the meat with the bones sticking out of the liquid and trickle the honey over the exposed meat and bone. 5. Stick a lid on, pop it in the oven to cook for 3 hours. Serve with mash and minted peas.Real Food - 365 Day 11
We cook when we can. We both like it and think it's fun. We always try to cook with fresh vegetables instead of the frozen kind. It's easier to hit the frozen food isle and when you get home you don't have to prepare them. We've even been known to do it now and then. But if you have the time to get it done right this is the way to go.
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