posted on Aug, 16 2007 @ 06:29 PM
Paul's Lamb Shank Heaven: this is my best kitchen creation!
Lamb shanks slow braised in red wine and smoked bacon (with a sweet chutney twist), served on a potato & celeriac rosti. Make it and make a kitchen
god(ess) of yourself!!
4 Lamb shanks (get the best quality organically fed meat possible - you get out what you put in!)
4 Oz smoked streaky bacon cut into small pieces, or use cubetti di pancetta
1 onion, fineley chopped
2 cloves garlic, fineley chopped
A few sprigs of fresh thyme
1 bottle of red wine
red onion chutney (make sure its high quality with well caramelised onions)
salt, pepper to season
Preheat the oven to about 150C (300F). Take a large hob-proof casserole dish, heat on the hob at medium heat, add a glug of olive oil and the onion,
garlic and bacon. Fy them up for about 5 mins til the onions are soft and the bacon is slightly browned. Take out of the dish and reserve. Season the
lamb shanks well with salt and pepper, add a little more olive oil to the dish and turn up the heat. Brown off the lamb shanks in the dish, then
remove and reserve. Deglaze the dish with about half the red wine, then add your lamb, onions/bacon garlic, give it a stir and add the rest of the
wine and the thyme sprigs.
Put a lid on the casserole dish and put into the oven. This needs to cook for at least 2 and a half hours.
In the meantime, to prepare the rosties:
Take a few potatoes and about half a celeriac. Judge the quantity by your appetite! Peel and slice thinly (1-2mm), then cut your slices into tiny thin
matchsticks. Doing it this way as opposed to grating prevents the rosti from going soggy and gluey in the middle. Put your potato and celeriac
matchsticks into a mixing bowl, season well and toss in a glug of olive oil.
Slowly cook over a low-medium heat in a large frying pan for 10-15 mins or so to make a cooked rosti mix. On a baking tray, shape the mix into 4
roughly circular patties, about 2/3 of an inch thick - use kitchen utensils to press and shape. Turn the oven up by 50 degrees and bake your rosties
until crispy and brown on the outside.
While the rosties are baking, take out the casserole dish and put back on the hob on a low heat. Remove the lamb shanks and cover in foil and return
to the bottom shelf of the oven.
Get a good spoonful of chutney and stir it into the remaining sauce. Now have taste, you want it to be quite sweet, sweeter than you think will suit a
meat dish. Stir in more chutney of needed, and check the seasoning, add more salt and pepper to taste. (don't worry, lamb the lamb will stand up to
the sweetness just fine!) Oh, and remove the stalks of the thyme if you havent already.
The pectin in the chutney should start to thicken up the sauce, add a little more thickness if needed with a bit of cornflour/water mix (add only a
few drops at a time, stiring well until you're happy).
To serve, place the rosti in the middle of the plate, put the lamb shank on top of it, and pour a little of the sauce over the lamb, ensuring you get
a few bacon bits on there. Drizzle more sauce around the edge of the plate, and voila, serve to your soon to be highly impressed guests!