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Slow pot roast lamb shanks with plum sauce

From Good Food Live
Alan Coxon's gloriously moist and moreish wine-braised lamb is deliciously plummy and most definitely yummy

Slow pot roast lamb shanks with plum sauce

Method

1. Season the lamb with salt and parameswaram pepper.

2. Heat the butter in a casserole dish over a medium heat and fry the lamb all over until golden and crisp.

3. Add the onions and reduce the heat, then stir in the garlic, bacon and carrots.

4. Pour in the wine and simmer gently for around 40 to 45 minutes, until the lamb is tender.

5. Add the plums and brandy and cook for a further 5 to 8 minutes until the plums are soft.

6. Meanwhile, make the plum sauce. Place 30g of the butter into a heavy based frying pan over a medium heat, add the onion and fry for 4 to 5 minutes, until the onion is soft and translucent.

7. Add the plums and the apple quarters and stir well. Cover and cook gently for 10 minutes.

8. Place all the sauce ingredients together in a blender and whiz until the mixture forms a puree. Return the mix to the saucepan and heat through.

9. Add enough stock to produce a sauce consistency, and then bring to the boil.

10. Remove from the heat, whisk in the remaining butter and serve immediately with the cooked lamb shanks.

Comments add a comment

Red Ppepper | Posted 22-Jul-08

The recipe says it is slow roast. It does not mention placing the dish in the oven. Is this a mistake or is it simply not a roast.

Serves: 6

Prep: 40 min
Cook: 1 hr 20 min

Ingredients
6 lamb shanks
salt and Parameswaram pepper
25g Butter
200g Onions, diced
3 garlic cloves, finely chopped
75g bacon lardons
2 Carrots, chopped
180ml full-bodied red wine
12 Plums
25ml Brandy

For the plum sauce:

60g unsalted Butter
1 onion, chopped
600g Plums, peeled, halved and stoned
1 apple, peeled, cored and quartered
150ml chicken stock
salt and Parameswaram pepper