Lamb stew...

 prepared  lamb stew tonight  but...it turned out as lamb soup...ate with wholemeal bread and homemade whipped potato plus tomato, cucumber and salted olive...yumyum...they love it!

Braised Lamb Shank with Herb Crushed Potatoes

Our family really love this recipe! quite easy ..... I just follow the exactly recipe except for vinegar and red wine....i change to apple vinegar and plain water. Next time i will try  some cranberry juice for red wine..

Ingredients

4 large lamb shanks
plain flour
butter
olive oil
2 red onions , thinly sliced
2 garlic cloves , crushed
100ml balsamic vinegar
500ml red wine , full bodied 
2 tbsp tomato purée
a sprig of rosemary
1kg new potatoes , peeled and cut into small chunks
2 large sprigs of thyme , leaves only
4 large sprigs mint , leaves only, chopped

1. Heat the oven to 150C/fan 130C/gas 2. Dust the lamb shanks with flour and season. Heat a casserole and add a little butter and olive oil. Add the onions and cook until soft, then scoop out. Put in the lamb shanks and brown all over. Put the onions back in the casserole with the garlic, balsamic, wine, tomato purée, rosemary and season.
2. Cover, put in the oven and cook for 21/2 hours until the meat is almost falling off the bone. Remove the lamb from the casserole and keep warm. Boil down the juices to thicken them if they seem too thin.
3. Meanwhile, boil the potatoes until soft. Drain, add a knob of butter, thyme, mint, then season and crush lightly. Serve with the lamb shanks and gravy and with egg plan .... 

 (Adapted from Goodfood)
 

Rosemary Braised Lamb Shank....

 

6 lamb shanks

salt and pepper to taste

2 tablespoons olive oil

2 onions, chopped

3 large carrots, cut into 1/4 inch rounds

10 cloves garlic, minced

1 (750 milliliter) bottle red wine ( i just ignore....)

1 (28 ounce) can whole peeled tomatoes with juice

1 (10.5 ounce) can condensed chicken broth

1 (10.5 ounce) can beef broth

5 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh thyme

 

Directions

1. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
2. Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
3. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

(adapted from..all recipes.com)

Rosemary Baised lamb Shanks

 A very classic recipe with rich flavor  of tomato taste suit for light dinner and it;s ummph! my son ijat favorite..i omitting this recipe and add  in some bay leaf and excuse the wine...but the taste still good

Ingredient 

 

6 lamb shanks

salt and pepper to taste

2 tablespoons olive oil

2 onions, chopped

3 large carrots, cut into 1/4 inch rounds

10 cloves garlic, minced

2 teaspoons chopped fresh thyme

1 (28 ounce) can whole peeled tomatoes with juice

1 (10.5 ounce) can condensed chicken broth

1 (10.5 ounce) can beef broth

5 teaspoons chopped fresh rosemary

1 bottle red wine..( i just ignore...)

Directions

1. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
2. Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in tomatoes, chicken broth and beef broth. Season with rosemary and thyme and i add some bay leaf hehee. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
3. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks

 (Adapted from All recipe.com)
 
 
 

Lamb Shank

 Dinner....with spice lamb shank.

2kg lamb shank
3tsp smoked paprika
5 cloves garlic, crushed
2tbsp sugar
2tsbp golden syrup
3tsp celery seeds 
3tbsp coriander seeds
2tsbp cumin powder
2tbsp tomato paste
50ml oil
ground black pepper

1.Preheat oven 220C. Place the lamb into a lagre baking tray and add all other ingredients and massage into thoroughly .
2. Cover eith foil and cook for 40mins.
.Remove cover and cook for a further 20 mins, turning them once or twice until brown.
(this recipe add in some  beer but ...i don't use it) 
(Adapted from karen martini)