Canterbury Lamb Shank
Start these beauties off, and settle in with a good book, or the weekend paper. Savour the rich aromas as you while away the hours, and come dinner time, enjoy melt-in-the-mouth slow cooked Canterbury lamb.
Ingredients
Method
- 4x Canterbury lamb shanks
- 2 cups red wine
- 2 tablespoons tomato paste
- 4 tablespoons thyme
- 4 tablespoons rosemary
- Water to cover (or half water, half Monteith's Black Beer)
- 2 carrots
- 4 onions
- 6 sticks celery
- Wash vegetables and cut rustically (these are for flavour only, they are disposed of after braising). Roll shanks in salt and cracked pepper. Sear in a hot pan. Place shanks in a deep roasting dish.
- Add the tomato paste, wine, vegetables and herbs. Add water until the shanks are completely submerged in liquids. Cover with a double layer of tin foil, and seal.
- Cook at 160°C for 4 to 5 hours, looking for the meat to give upon touch. Remove from oven and allow to cool for 15 minutes. If you're too quick here, the meat will fall off as you try to remove from dish.
- To make the jus, strain the remaining braising liquid. Return strained liquid to heat, and reduce by approximately half. Whisk in a knob of cold butter. Season to taste.
- Serve the shanks on creamy mashed potato with the jus and blanched green peas.
Recipe by:
Frazer Turpin, Head Chef. The Tap Room, Christchurch.
Frazer Turpin, Head Chef. The Tap Room, Christchurch.
