Recipe Inspiration
Braised Lamb Shank, Roast Garlic and Rosemary Jus
PREP TIME: 20 mins
COOKING TIME: 3 hrs
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
10 lamb shanks
2ltr Essential Cuisine Signature Red Wine Jus
500ml Essential Cuisine Signature Reduced Chicken Stock
2ltr water
4 garlic bulbs
300g carrot, peeled
300g onion, skinned and halved
1 bunch rosemary
Method...
- Mix the Essential Cuisine Signature Red Wine Jus, the Essential Cuisine Signature Reduced Chicken Stock and the water. Add the onion and carrot and 2 of the garlic bulbs. Add the rosemary. Bring to a simmer.
- Pour over the lamb shanks and braise for 2 ½ hours or until the meat falls of the bone. Remove the shanks, set aside and strain the liquid. Pass through muslin. Reduce until correct consistency, skimming to remove impurities. Set aside.
- Wrap the remaining garlic bulbs in tin foil, adding a little oil. Roast until soft. Remove from the foil, and carefully peel the cloves. Add the garlic cloves to the jus and gently heat through.
- Reheat the shanks and serve with ratatouille, wilted buttered spinach and dauphinoise potato. Pour the roast garlic and rosemary jus over before serving
