Treat yourself to a joint of pure-bred organic LLEYN lamb from Peelham this summer. It’s grass-fed to provide a slightly salty flavour, the meat is tender, succulent, and works well with a host of recipe ideas
One of our favourite lamb dishes is slow-cooked lamb shanks, if you haven’t tried this treat before you really have to give it a go, we’re going to show you what to do in this latest blog.
Here’s what you need for four people...
- 4 lamb shanks (LLEYN organic naturally!)
- Olive oil
- 4 tablespoons flour
- 2 carrots - chopped
- 2 onions - chopped
- 2 stalks of celery – chopped
- A bulb of garlic - cloves separated.
- 1 bay leaf, sprig of thyme and rosemary
- 1 tsp of black peppercorn and salt
- 2 glasses of red wine
- 1 pint of chicken stock
Here’s how you make it...
- Warm the oven up to 150OC
- Pour the olive oil into a roasting dish then heat it up over a stove.
- Give the lamb a light dusting with the flour and sear the joints inside the pan on both sides.
- Remove the lamb from the tin, place on one side and add the chopped vegetables and the garlic. Gently cook, stirring continually until the ingredients start to soften and the vegetables begin to turn brown.
- Toss in the rosemary, thyme and bay leaf. Add the red wine and the chicken stock at this stage.
- Gradually increase the heat on the stove and gently stir the ingredients to mix the flavours and prevent sticking.
- Take the tin off the stove, season with salt and pepper and place the lamb shanks on the top of the vegetables. Cover with foil and place in the oven for around 3 hours until the meat is totally tender and literally falling off the bone.
- Serve how you like. We recommend a scoop of mashed potatoes and a side of vegetables, pour over the meat juices to really pack a flavour punch.