Braised Lamb shank in red wine and port
Ingredients
Lamb shank pot roasted in port and red wine with the option of fennel & Roast garlic.
Info
This dish was a result of a request from Rafe Fiennes when filming on location in Wales on the TV drama "The Cormorant"
Lamb shanks one per person.Equal quantities of
red wine and port allow quarter of a bottle of each per person.
One large Bay leaf per shank.
Half bulb of fennel per shank.
Salt & Pepper.
Method
Pre heat the oven to 450f or gas mark 9.
Season the lamb shanks with salt and pepper.
Rinse the fennel under cold running water to eliminate any soil.
Place on a chopping board and slice into 3 pieces length ways.
Place the fennel into the bottom of a deep-sided oven proof dish.
Place the bay leaf on top of the fennel and then place the shank on top of the bay leaf with the bone pointing up
pour in the red wine and port.
Cover firmly with tin foil.
Place in the oven between the middle and tops shelve for 2 hours.
Take out from the oven and remove tin foil. Baste the shanks in the juices and place back into the middle shelve for 10 min, not replacing the tin foil
Repeat this procedure until the juices have reduced by half and the shanks become glazed.
Using a fish/egg slice carefully remove the shanks lifting the fennel simultaneously and place onto a plait
Serve with Roast garlic and mustard mash potatoes and sauteed leeks
Notes
Use small to medium size shanks as this size portion can overwhelm some people.