Thursday, 22 December 2011

Scottish Lamb Recipe from Fife

Looking for a wee recipe for something Scottish over the holidays?

Well how about trying the following receipe posted to us on facebook by The Inn at Lathones for Braised Lamb Shank. Now I know for a fact that only the very best local Scottish lamb is used at The Inn - provenance of their food being a big selling point - so see what you can pick up in your local butcher or if you must your supermarket!

Anyway here's the ingredients and method.

4 Fore Leg Lamb Shanks
250ml Red Wine
150ml Port
100g Tomato Puree
2 Bay Leafs
1 Sprig Rosemary
1 Sprig Thyme
6 Peppercorns
4 Juniper Berries
4 Gloves Garlic
2ltrs Good quality Beef Stock

Method:- In a large Pan brown outside of Lamb Shanks, add Peppercorns, Juniper Berries, Garlic and Herbs. Place Lamb Shanks in a large oven proof dish. De glaze frying pan by heating, add Tomato Puree heat for 1 min, add Red Wine and Port, stir then add to Lamb Shanks, add Beef Stock, cover and cook in Oven on 175oC for 3hrs.

Take out of Oven, remove Lamb Shanks, and cover with Tin Foil to keep warm. Place cooking liquid in pan, reduce by ¾ or more for a more intense flavour. Strain through a Sieve into a small Pot for serving with Rosemary and Garlic crushed Potatoes and seasonal Veg.

Visit their website to find out more more about The Inn atLathones - great golf and short break destination or just ideal for a meal when in St Andrews area

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