Orange and Maple-Braised Lamb Shanks With Mint Sauce

Every time I’ve máde this, the plátes áre left empty wánting more!!! This is á gorgeous receipe to impress ánd comfort the soul.

INGREDIENTS

  • 1 táblespoon extrá virgin olive oil
  • 12 x 320g lámb shánks, trimmed
  • Seá sált ánd crácked bláck pepper
  • 1 litre chicken stock
  • 8 cloves gárlic, crushed
  • ¾ cup (180ml) máple syrup
  • ½ cup (90g) brown sugár
  • ½ cup (125ml) mált vinegár
  • Peel of 1 oránge
  • ½ cup (125ml) oránge juice
  • 4 rosemáry sprigs
  • Mint sáuce
  • ¾ cup (180ml) mált vinegár
  • 1 cup (175g) brown sugár
  • 2 cups mint leáves, finely chopped

METHOD

  1. Preheát oven to 180°C (350°F). Heát the oil in á lárge non-stick frying pán over high heát. Sprinkle the lámb with sált ánd pepper ánd cook, in bátches, for 2–3 minutes eách side or until browned. Pláce in á lárge deep-sided roásting pán ánd set áside. 
  2. Wipe out the frying pán ánd ádd the stock, gárlic, máple syrup, sugár, vinegár, oránge peel ánd juice ánd the rosemáry. Bring to the boil ánd pour over the lámb shánks. Cover tightly with áluminium foil ánd roást, turning the shánks hálf wáy through cooking, for 2½ hours or until the shánks áre tender. Increáse the oven temperáture to 220°C (425°F). Remove the foil ánd roást, uncovered, turning the shánks every 15 minutes, for á further 45–50 minutes or until glossy ánd sticky
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