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Recipe
Exchange :
Recipe
of the Week!
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Fireweed Honey & Marsala Glazed Lamb Shank
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Fireweed Honey & Marsala Glazed Lamb Shank
[ serves two ]
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2 medium Lamb Shanks
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Trim excess fat off the Lamb to expose the bone.
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1 Carrot
1 Onion
1 Leek
4 oz Celery Root
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Cut carrot, onion, leek and celery root into chunks. Heat oil in roasting pan and add vegetables and lamb shank.
Sear shanks and vegetables until lightly brown. |
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Bring pan of seasoned water to rolling boil.
Plunge the lamb into the boiling water for 1-2 minutes. This blanching will help the meat to retract around the bone and keep it intact during cooking.
Drain lamb and add to the seared vegetables
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2 tsp Fireweed Honey
1 Garlic clove
Fresh Rosemary, Bay Leaf, Thyme |
Add Honey, garlic and chopped herbs with enough water to cover meat. Simmer gently for 1 1/2 hours till cooked.
Remove shanks from stock and keep warm.
Reduce stock down to 500ml |
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