John Myers
Contents
show
Slow Cooked Lamb Shank Roast with Mint Sauce
The perfect slow cooked lamb shank roast with mint sauce recipe with a picture and simple step-by-step instructions.
For the lamb:
- 5 Pc. Lamb hip
- 2 tsp Salt
- Pepper
- 40 ml Olive oil
- 1 Cup Diced onion
- 1 Cup Diced carrots
- 3 Pc. Garlic cloves chopped
- 2,5 Cup Red wine
- 30 ml Tomato paste
- 2 Cup Chicken broth
- 5 Pc. Sprigs of thyme
- 4 Pc. Bay leaf fresh
- 1 Cup Water hot
For the mint sauce:
- 60 mg Chopped mint
- 1 tsp Sugar
- 2 pinch Salt
- 40 ml Wine vinegar
For the Yorkshire puddings:
- 140 g Flour
- 4 Pc. Eggs
- 200 ml Milk
- Sunflower oil
For the fried vegetables:
- 2 Pc. Zucchini
- 1 Pc. Zucchini (Squash Summer) cooked
- 225 g Baby carrots
- 140 g Mushrooms
- 30 g Chopped rosemary
- 0,25 Cup Olive oil
- 40 g Chopped garlic
- 30 ml Balsamic vinegar
- Salt
- Black pepper
For the lamb:
- Preheat the oven to 180 degrees.
- Pat the lamb hips dry and season with salt and pepper. Then heat the olive oil in a large saucepan over high. Turn the lamb hips in it for about 5 minutes, until they are brown.
- Place the lamb on a plate and empty the remaining fat from the pot. Turn the heat on the stove down to medium. Then heat a little olive oil in the same saucepan. Add the onions, carrots, celery and garlic and sauté for 10 minutes until the onions are translucent.
- Add the red wine and turn up the heat a little higher. Bring slowly to a simmer and scrape the bottom of the pan while stirring to loosen the ingredients and mix them into the wine. Simmer for another 3 minutes so that the alcohol evaporates a little. Then add the remaining ingredients (with a little salt and pepper) and stir.
- Place the lamb hips in the pan and press in until they are submerged as much as possible. Bring to the simmer again, cover and then place in the oven for 4 hours.
- Then turn the lamb hips and place in the oven for another 30 to 60 minutes. They should now be very tender, the top well browned and the sauce reduced to 1/4. Then the lamb hips can be placed on a plate and garnished with thyme and basil. Separate excess fat from the surface of the sauce. Use a hand blender to puree the sauce again to make it softer and thicker. Dilute with hot water to taste and season with salt and pepper.
For the mint sauce:
- Mix all ingredients chopped together with sugar, salt, wine vinegar and hot water.
For the Yorkshire pudding:
- Heat the oven to 230 degrees. Drizzle a little sunflower oil into muffin cases, then put in the oven and heat up.
- For the batter, put 140g flour in a bowl and beat with the eggs until soft. Gradually add 200ml milk and keep beating until no more lumps form. Season to taste with salt and pepper.
- Carefully and evenly pour the batter into the muffin cups and push them back into the oven. Let rest there for 20-25 minutes until the puddings have risen and are golden brown. Serve immediately!
For the fried vegetables:
- Preheat the oven to 180. Chop the vegetables.
- Mix the rosemary, thyme and basil with the garlic, olive oil, balsamic vinegar, salt and pepper in a bowl. Put the vegetables in another large bowl and pour the herb-oil mixture over them. Mix until everything is evenly mixed.
- Line the frying pan with aluminum foil and spray it lightly with cooking spray. Distribute the vegetables evenly in the pan and pour the remaining herb-oil mixture on top. Roast in the oven for 40 minutes, stirring every 15-20 minutes.
Facebook Comments