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The Norfolk Broads Forum / Cooking On A Boat / Braised Lamb Shanks
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Posted By Discussion Topic: Braised Lamb Shanks

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Richard
Jul-26-2005 @ 10:43 PM                           Permalink
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I love the shanks at Coldham Hall, this is a close copy I think. It's best to use tinned stock as stock cubes tend to add too much salt.

4 lamb shanks
salt (sea salt or course cooking salt) and fresh black pepper to taste
1 tablespoon olive oil (extra virgin)
1 onion, chopped
1 Leek, sliced
2 large carrots, thick slice
1 stick of celery, sliced thin.
5 cloves garlic, minced, or a tube of minced garlic - to taste
1  bottle cheap  red plonk
2 bottles of good wine
1 tin  peeled tomatoes with juice
1 small tin Tomato puree
1 tin condensed chicken stock
1 tin can beef stock
1 teaspoons chopped fresh rosemary
1 teaspoons chopped fresh thyme
Fresh mint to taste - about 4 stalks

Open Bottle of good red wine, allow to breath, after having taken a breath start to consume.

Season shanks with salt and pepper.
Heat oil in your largest pot over medium-high heat.
cook shanks, one at a time until brown on all sides, about 8 minutes.

Transfer shanks to plate.

Add onions, carrots, leek, celery and  garlic to pot and saute until golden brown, about 10 minutes.

Stir in plonk to deglaze. Extinguish fire caused by wine going into a hot pot over heat.

Add tomatoes, chicken and beef stock. Add the rosemary, thyme and mint.

Return shanks to pot, make sure they are covered, add water if needed to cover.

Bring to a boil, then reduce heat to medium-low. Open second bottle of good wine.
Cover, and simmer until meat is tender, about 2 hours. Consume wine, then go to the pub.

Remove lid 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, add tomato puree and more mint to taste.

Spoon over shanks.

Serve with rice, or garlic mashed potatoes, and maybe some steamed fresh veggies.

As a variation you can drain the stock and discard the braised veggies, and serve them on the side.

Don't forget that this is just an educated guess at the Coldham Hall recipe. I suspect they probably pressure cook, just a guess. But if anyone has the real recipe, pretty please......

This message was edited by Richard on Jul-27-05 @ 12:26 AM

Realaler
Aug-02-2005 @ 12:34 PM                           Permalink
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Richard's here's a variation on lamb shanks for boaters.
Very simple and generally delicious.

LAMB SHANK MOROCCAN

Chop up two-three large onions accompanied by garlic as per taste.
Brown the onions and add a pint of vegetable stock from powder.
The French powder in a pot is less salty. chop up a handful of dried apricots and drop them in.
Their sweetness will balance the saltiness from the stock.
Spoon in a whole jar of Harrissa paste (most supermarkets). Bring to boil and add 4 raw lamb shanks to pot.
Normally one should brown off the meat surface, but its hard to effect with shanks, and I've found it really makes no difference.
Cover, reduce to simmer and cook for 45 minutes, after which take out and brown in oven or on bankside barbecue.
Serve with plain rice steeped with a dash of saffron if you have it. This is a v. simple version of a more complex recipe. You can add the veg you like if you wish.
Warning - if you want to serve up the cooking source ( its delicious)  you will have to first pour off the excess fat which comes out of the shanks- otherwise too fatty.
Coldham Hall prepare almost all of their food fresh, but unless there's a v. recent policy change, the lamb shanks are sourced pre-cooked from cash and carry.
But there again - who cares if you like them?

Enjoy.

kfurbank
Aug-02-2005 @ 1:23 PM                           Permalink
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I haven't tried the lamb shanks at The Coldham Hall tavern, but the ones at The Fur and Feathers take some beating.

Keith


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