Wednesday, September 13, 2006

Lamb Shanks with Caramelised Onion and Red Wine Gravy

Serves 2

Onion (2 medium or 1 really big sucker)
Carrots (2 medium or 1 really biggie)
Sweet potato (1 smallish-medium sized)
Parsnip (smallish one)
2 big fat yummy lamb shanks
2 really big Table Spoons of butter
2 heaped Table Spoons brown sugar.
2 cups of Stock (2 Beef stock cubes in 2 cups of warm water)
1 cup of red wine

Slice the onions and chop up the veges into good sized chunks (however you chunk them will be fine - trust me)

Put the onion into a hottish pan with butter and stir it up until the butter has melted. Throw in the brown sugar - keep stirring it all in together. Fry on a medium to hot but not burning heat. The onions have to cook not burn (ok?). When the onions look brown and kind of transparent add lamb shanks and continue cooking until they are browned. You will need to stir them around so they brown on all sides.

Toss the other veges in now and add the 2 cups of stock and red wine.
Give it a bit of a stir around to mix it all in.

Turn the heat down and once it is simmering slowly put the lid on and keep it simmering slowly.
I can't remember how long to simmer it for - maybe 30 minutes(?). Check the pot every 10 minutes or so and if the stock is getting low add another cup of stock. The shanks will be cooked once they are soft and the meat is coming away from the bone. Once cooked through, take the shanks out of the pan and set aside on a plate while you thicken the juices with Gravox or flour if you are game!
Serve with a sprinkle of fresh parsley on a garlic potato mash, with steamed green beans.

Garlic Potato Mash

2 huge potatoes or 4 fist sized ones.
1 clove of garlic - pressed, grated or chopped up really fine.

Peel and chop the potatoes into quaters.
Place in microwave safe bowl with enough water to come about halfway up the potatoes. Add a pinch of salt - cover and cook in the microwave. Probably around about 20 mins on high. If they aren't soft after 20 mins, whack them back in for another 5 minutes or so until they are soft (not falling apart - just softish).

Drain the water and add a generous dollop of butter (1 tablespoon?) and a small splash of milk. If it's too hard and lumpy add a little more milk until it looks like mashed potatoes. Add the garlic and stir it in really well.

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