Need something to warm you up with this cool weather? Give lamb shanks a try tonight. At Torre and Mordini we stock Margaret River Grass-Fed Lamb. Our hind quarter lamb shanks are free range, and are $17.99/kg. Today we want to share with you a Greek style recipe to make the tastiest shanks ever. Ingredients: 750g Greek natural yoghurt 4 lamb shanks, trimmed Salt & freshly ground black pepper Olive oil 1/4 cup white wine 11/2 cups chicken stock 2 French shallots, peeled, thinly sliced 2 whole garlic cloves 6 sprigs thyme 1 lemon, rind peeled into strips, halved 5 beads mastic 2 tbs honey Extra virgin olive oil Young sprigs flat leaf parsley, to serve Method: Preheat oven 165 degrees celsius conventional/140 degress celsius fan forced. Heat a large deep ovenproof frying pan over high heat until hot. Season shanks well with salt and pepper. Cover the base of the pan with oil and cook shanks, in two batches, for 5 minutes, turning until golden all over. Return all shanks to pan and deglaze the pan with the wine. Pour in the chicken stock. Remove pan from the heat. Spoon the yoghurt over the lamb to cover. Scatter over the shallots, garlic, thyme, lemon rind, mastic and drizzle with honey. Place a cartouche (round of baking paper)(alternatively can also just use a lid) onto the surface of the lamb and cover with a light fitting lid. Transfer to the oven and cook for 4 hours. Remove the lid, cartouche and sprigs of thyme. Carefully transfer the lamb to a warm serving platter and spoon over some of the thick yoghurt top. Strain the juices into a saucepan and bring to simmer over medium heat. Squeeze in the juice from half lemon. Remove from heat, insert a stick blender into the sauce and while blending add 2-3 tbs extra virgin olive oil. Taste and season. Pour the sauce over the lamb, scatter with parsley and serve. For a more traditional Italian recipe check out taste.au/recipes/24654/rosemary+lamb+shanks+braised+in+red+wine For more info on where we source our lamb please have a look at https://facebook/MargaretRiverGrassFedLamb
Posted on: Sun, 25 May 2014 02:02:46 +0000
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