Fire up the oven and prepare to make a splash at dinner with the help of Lindsay Gray, the Club’s executive chef.
Braised Lamb Shanks
– Serves two
– Difficulty: easy
– Time: 2–3 hours + overnight marination
INGREDIENTS
– 2 lamb shanks
– 2 teaspoons paprika
– 1 teaspoon ground cumin
– 5 tablespoons extra-virgin olive oil
– ½ garlic bulb
– 2 bay leaves
– 8 sprigs of fresh thyme
– 1 red onion
– 1 carrot
– 600ml red wine
– 60ml balsamic vinegar
– 600ml chicken stock
– 1 teaspoon Italian parsley
METHOD
– Place the paprika, cumin and three tablespoons of olive oil in a bowl and whisk.
– Turn the lamb shanks in the marinade then add the garlic, bay leaves and thyme.
– Marinate in the fridge overnight.
– Heat two tablespoons of olive oil in a braising pot over a medium heat.
– Add the chopped carrot and onion (or shallots) to the pan and color.
– Add the lamb shanks, season with salt and color until golden-brown.
– Add the garlic, bay leaves and thyme.
– Pour in the red wine and reduce by half.
– Add balsamic vinegar and reduce.
– Ladle in the chicken stock and bring almost to the boil.
– Preheat the oven to 155 degrees Celsius.
– Place the pot in the oven for two and a half hours, basting the lamb every 30 minutes.
– Remove the pot from the oven and serve with creamy mashed potatoes and seasonal vegetables.
– Garnish with chopped Italian parsley.