Dish of the month
Braised Lamb Shanks with Lambs Kidneys
Ingredients
4 Lamb Shanks - 12oz
1 Onion - chopped/diced
2 Cloves of Garlic - crushed
4 Carrots - peeled and diced
1 Sprig of Rosemary
1 Stick of Celery - diced
8 Lambs Kidneys - whole
125ml Red Wine
1 litre Gravy Base
Method
1 Place a large ovenproof pan onto the heat and sweat off the diced carrots, onions, garlic and celery.
2 When the root vegetables are slightly cooked (2 mins) add the lamb shanks and rosemary. Seal the lamb shanks on all side. Seal the lamb's kidneys with the shanks in the same pan.
3 Add the red wine to de-glaze the pan.
4 Add the gravy base to the lamb shanks and place a lid onto the pan.
5 Place the pan into the oven for approximately 3 hours.
6 After 3 hours take the shanks out of the oven to see if the meat is falling off the bone if so serve.
7 Serve with creamed potatoes and sautéed garden peas.
Enjoy!
