Braised Lamb Shanks on a Minted Pea Mash
Braised Lamb Shanks on a minted pea mash with traditional gravy and parsley dumplings.
- 4 Lamb shanks (Good sized)
- 2 Onions
- 2 to 3 Garlic cloves
- Fresh rosemary
- 3 Carrots
- Fresh beef stock
- Red wine (I like a nice full bodied wine)
- Rock salt and fresh pepper
- Minted Peas
- Parsley dumplings & Gravy
Place lamb shanks in oven dish with carrots, whole peeled garlic and whole peeled onions with a tablespoon of dripping and slowly roast at 200c for about 40 minutes or till lamb shanks are lightly browned. Drain off all but two tablespoons of fat and keep for gravy. Place Lamb Shanks and Vegetables in pot with beef stock/ red wine to simmer for around 2 hours. As liquid evaporates add more water. Check every half hour and have lamb so it is nearly falling of the bone.
Cook peas with fresh mint and have mashed or whizzed keep warm.
Put half a cup of flour and 1 tablespoon finely chopped parsley with 50 grams of melted butter a pinch of salt and a pinch of baking powder. Add two tablespoons of milk mix together into soft dough and drop into gravy for around ten minutes.
Using the two tablespoons of fat in the baking dish that lamb shanks were roasted in, mix in two tablespoons of organic flour, (make sure there are no lumps). Use juice from lamb shanks and mix. Keep adding till nice consistency.
Place warmed peas on middle of plate with two lamb shanks on top serve with roast vegetables and dumplings. Pour gravy over.
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