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What's Cookin'?

A recipe for July

Lamb shanks with rosemary, lemon and white wine





Serves 2
Prep: 10 minutes
Cook: 2 1/2 hours
Skill: Easy






If you cant find lamb shanks this recipe also works with a boned rolled shoulder joint.

You will need:
  • 2 tbsp olive oil
  • 2 lamb shanks
  • 1 onion, finely chopped
  • 1 medium carrot, diced
  • 2 cloves garlic, chopped
  • 2 anchovy fillets, chopped
  • 1 tbsp sun dried tomato paste
  • 2 sprigs fresh rosemary, chopped
  • 250ml white wine
  • grated rind and juice of 1 lemon
  • salt and freshly ground black pepper
    1 Preheat the oven to 160C Gas Mark 2. Heat the oil in a flameproof casserole and brown the lamb on all sides. Remove from the pan. Add the onion and carrot and cook until softened but not browned. Add the garlic and anchovy and cook for a minute or two.

    2 Return the lamb to the pan and add the anchovy, tomato paste, rosemary, wine, lemon juice and rind and seasoning. Bring to simmering point and cover the pan. Cook in the oven for 2 1/2 hours until the lamb is meltingly tender. Serve with new potatoes and grated courgettes.

    Mary Gwynn
    Author, food writer and editor

    Mary Gwynn is a local author and food writer. With seven books including The WI Cookbook: The First 100 Years and The Busy Mumís Cookbook to her name, she writes regularly for Waitrose Weekend newspaper and has appeared as a guest judge on The Great British Menu and cooked for John Craven on Countryfile. She is on the committee of Penshurst Farmers Market.

    http://trufflehound.wordpress.com
    http://www.facebook.com/pages/The-Busy-Mums-Cookbook
    http://twinseverest.wordpress.com
    http://www.thewi.org.uk/media-centre2/latest-press-releases-and-statements/the-wi-cookbook-pre-order-now!