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Braised Shanks of Wasdale Head Hall Farm Lamb
Recipe serves 4 people
The shank of lamb is a cut taken from the leg and can look quite awesome in its appearance, largely due to its sheer size. However, almost fifty percent of it is bone and when slowly braised it will melt in the mouth.
The Strands Hotel was built by James Tyson around 1800. It has recently been taken over by Mark and Lesley Corrister.
There is a main bar with log fire, a snug bar with log fire, a dining room, a small residents lounge and eleven letting bedrooms as well as a great beer garden.
With an extensive menu to choose from, using the best of local produce, it is the ideal location for those who want holidays that focus on fine food, fine wine, beautiful scenery, walks to suit all abilities and most importantly a warm and caring environment. Please visit our website for other interesting possibilities during your stay.
You will need:
Instructions:
The shank of lamb is a cut taken from the leg and can look quite awesome in its appearance, largely due to its sheer size. However, almost fifty percent of it is bone and when slowly braised it will melt in the mouth.
The Strands Hotel was built by James Tyson around 1800. It has recently been taken over by Mark and Lesley Corrister.
There is a main bar with log fire, a snug bar with log fire, a dining room, a small residents lounge and eleven letting bedrooms as well as a great beer garden.
With an extensive menu to choose from, using the best of local produce, it is the ideal location for those who want holidays that focus on fine food, fine wine, beautiful scenery, walks to suit all abilities and most importantly a warm and caring environment. Please visit our website for other interesting possibilities during your stay.
You will need:
- 4 Lamb shanks
- 2 onions sliced
- 2 carrots sliced
- 3 celery sticks sliced
- 4 garlic cloves
- A bunch of thyme
- 3 bay leaves
- Half a carton of orange juice
- 1 bottle of red wine
- 1 tablespoon of brown sugar<
Instructions:
- Preheat the oven to 160?C/325?F Gas Mark 3
- Season the shanks with salt and pepper, heat a drop of oil in a roasting tin and fry the shanks until brown all over. This may take a while, maybe 15 minutes, but remember colour equals flavour.
- Remove the shanks from the roasting tin and drain off the lamb fat.
- Add the chopped vegetables, bay leaves, bunch of thyme and crushed garlic cloves.
- Cook until the vegetables begin to soften, at this point add the orange juice, red wine, sugar and bring to a simmer.
- Add the lamb shanks to the tin, cover with tin foil and place in the preheated oven. The secret to good shanks of lamb is to cook them very slowly. We here at The Strands will cook them for around three and a half to four hours, depending on the size.
- Once cooked, remove the shanks from the tin and keep warm. Now, strain the liquid and bring the sauce to a simmer, it may require a touch of seasoning, but that’s down to your individual taste.
- We serve the shanks on a puree of parsnip with Wasdale honey, or you could simply serve them on a bed of creamy mashed potatoes with the sauce poured over the top.
