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Ingredients
- 6 lamb shanks (trimmed of fat)
- 1 sliced large onion
- 4 minced garlic cloves
- 3 cups beef stock
- 1 cup red wine
- 1 tablespoon italian seasoning
- 2 tablespoons vegetable oil
- 1/2 cup flour
- 1 teaspoon fresh coarse ground black pepper
- 4 bay leaves
- salt and pepper
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Combine flour, salt and pepper in large plastic bag. Dredge lamb shanks in flour. Heat oil in large frying pan. Fry shanks until golden brown on each side. Turn with tongs. Place shanks in slow cooker.
Add onion slices to frying pan. Cook stirring occasionally until onion is soft. Add red wine to frying pan. Cook stirring occasionally until slightly thickened, approximately five minutes.
Add minced garlic and bay leaves to slow cooker. Pour onion mixture over shanks. Sprinkle Italian seasoning over shanks. Pour beef stock into pot.
Cook in 375 F oven for 2 hours and 15 minutes.
Sauce may be thickened by removing lamb shanks to plate and simmering sauce on stove top until it thickens.
Chef Tips and Tricks
Who will you make these elegant duck pastry pockets for?
Ingredients
- 1 whole duck breast
- 1 sheet puff pastry
- 3-4 slices ham
- 3-4 tbsp raspberry jam
- 3- 4 slices Muenster cheese
Method
- Fry the duck breast in a pan until medium rare (or your preference) and browned on the outside.
- Roll out a sheet of puff pastry, and layer the ham slices in the middle.
- Spread the raspberry jam over the ham slices, and follow with the Muenster cheese, and the duck breast.
- Moisten the sides of the pastry with water, then fold to enclose the duck.
- Brush the pastry with the egg yolk, then score lightly with a knife.
- Bake for 10 minutes at 464°F (until the cheese is melted and the pastry is golden brown)
- Serve, and enjoy!
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