Slow Braised Shank of Lamb


Today could have been very different. For various reasons, I turned down a day visit to The Foxhunter; a restaurant said to be one of the most exciting in Wales; owned by television chef Matt Tebbutt and located in Nant-y-derry, bet you that is an adorable village too. If I had gone, I would have learned about  PGI Welsh Lamb.

As it goes, I am still slightly ignorant about Welsh Lamb and its PGI status which doesn't stop me having an opinion on the subject and here it goes:
We probably have some of the best lamb on earth, the PGI badge recognises its quality and acknowledges farming good practices. It also means that only sheep  born and raised in Wales and slaughtered in approved abattoirs can legally be described as Welsh Lamb.

It's soon lambing season, remember that lamb meat keeps in the freezer for up to nine months. If sometimes lamb might look expensive, there is no reason to ignore the less expensive cuts which are excellent braised, casseroled, stewed and slow-cooked.
 
At Pebble Soup HQ, there is no slow cooker, all is done in the oven, it may provide less control but it works very well too, that's how this recipe was done.
 
Slow Braised Shank of Lamb
 
Ingredients
1 Lamb shanks (per person, though I use one for two)
15ml (1tbsp) olive oil  
3 or 4 Onion, peeled and quatered  
1 Red and 1 green chilli, sliced
5 unpeeled garlic cloves
1/4 pint Lamb stock (or vegetable bouillon)
Rosemary sprigs, sage and bay leaves to flavour 
2 tbs tomato paste 
 
Method  
Preheat the oven to 150C/300F/Gas 2 use an oven-proof casserole if unavailable use an oven tray with high sides and aluminium foil to cover tightly

Place the lamb in a big casserole pot and season with salt and pepper be generous with the seasoning and drizzle the oil over.

Cut the onions into quarters, add to the pot with (unpeeled) garlic cloves, rosemary sprigs, sage and bay leaves.

Mix the bouillon with the tomato paste

Pour over the lamb, place the lot in the oven and let it cook for 2h1/2.

Serve with roasted potatoes and vegetables

More Lamb Recipes on Pebble Soup
Great British Chef's Slow  Cooked Lamb Shank
Moussaka

and the ultimate
7 Hour Slow Roast Shoulder of Lamb by Greedy Gourmet

2 comments:

Phil in the Kitchen said...

This sounds so tasty. Lamb shank is such a lovely cut of meat. Despite having eaten it many, many times over the years (when I could afford it) I didn't realise that Welsh Lamb had PGI status. That's very good news in my opinion.

Solange Berchemin said...

I think we should spread the word 'bout the PGI status. Thank you for your comment.

si

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