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Yorkshire Recipes
by Gareth Bottomley
Serves 4
Preperation time 20 minutes
Cooking time 3.5 hours
Ingredients:
For the lamb
4 lamb shanks - ask your butcher for Shearling shanks (2 year old ewe) as they are a little larger and have more flavour.
1 carrot roughly chopped
0.5 onion, roughly chopped
4 celery sticks diced
0.5 leek, sliced
0.5 bottle of red wine
Bay leaf
Salt and pepper
250g redcurrant jelly
5 small juniper berries
Small bulb of garlic, finely diced
1litre veal of chicken stock
For the M,ash
6 large potatoes
1 clove of garlic, finely diced
Knob of butter
0.5 leek, finely sliced
50ml cream
Method
1. Preheat the oven to 160C/Gasmark 3
2. In large frying pan, fry shanks until dark brown on all sides. Transfer to an oven proof dish
3. Fry carrots, onion, celery and leeks until soft, add red wine and reduce.
4. Pour liquor over shanks and add stock, redcurrant jelly, garlic, bay leaf and juniper berries.
5. Put lid on dish and cook in oven for 3.5 hours, turning shanks 3 or 4 times in this period.
6. Peel potatoes and cut into similar sized pieces, place in a bowl of cold water. 40 minutes before shanks are ready, boil potatoes until tender.
7. Fry off leeks and garlic in a little butter until soft.
8. Remove shanks from oven.
9. Pour off cooking liquor into a pan and simmer until it is a sauce consistency.
10. Drain water from potatoes; add knob of butter, cream, leeks, and garlic and mash.
11. Season potatoes with salt and pepper and serve with lamb shanks and sauce.
