Recipe Lamb shank navarin : Practical and Delicious

Recipe Lamb shank navarin : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Lamb shank navarin. You are currently reading Recipe Lamb shank navarin : Practical and Delicious. This recipe is the creation of the chef Alison Adams. Recipe Lamb shank navarin requires 15m, cook 3h 05m and serve 6. Caution: allergy Contains gluten, soy and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

One of winter's greatest pleasures is making slow-cooked meals - they're comforting, timesaving and, because they use less expensive cuts, they're penny pleasing.

Ingredients:

15 Ingredients

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  2 tbsp plain flour
  
  
  


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  6 (about 2kg) lamb shanks, French trimmed
  
  
  


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  2 tbsp olive oil
  
  
  


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  1 brown onion, halved, thinly sliced
  
  
  


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  2 garlic cloves, finely chopped
  
  
  


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  80ml (1/3 cup) white wine
  
  
  


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  500ml (2 cups) Massel chicken style liquid stock
  
  
  


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  500ml (2 cups) passata (tomato pasta sauce)
  
  
  


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  3 small sprigs fresh rosemary
  
  
  


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  2 bay leaves
  
  
  


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  6 baby Coliban (Chat) potatoes, halved (see note)
  
  
  


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  1 turnip, peeled, cut into wedges
  
  
  


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  1 bunch baby (Dutch) carrots, trimmed, peeled
  
  
  


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  150g (1 cup) frozen peas
  
  
  


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  1/3 cup chopped fresh continental parsley
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Place the flour on a plate. Season with salt and pepper. Toss the lamb shanks in the flour mixture to coat. Shake off excess. Heat half the oil in a large flameproof casserole dish over medium-high heat. Cook half the lamb, turning occasionally, for 7 minutes or until browned. Transfer to a plate. Repeat with the remaining lamb and oil, reheating the pan between batches.
  
  
  


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  Step 2
  
  
  
  
  Add the onion and garlic to the dish. Cook, stirring, for 3 minutes or until soft. Add the wine and cook for 1 minute, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Stir in the stock, passata, rosemary and bay leaves. Return the lamb to the dish.
  
  
  


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  Step 3
  
  
  
  
  Cover and reduce heat to low. Cook, turning lamb halfway through cooking, for 1 hour 45 minutes. Use a metal spoon to skim fat from surface. Add potato and turnip. Cook for 35 minutes or until lamb is tender. Use a slotted spoon to transfer lamb, potato and turnip to a large plate. Add carrots to the dish. Increase heat to medium. Cook, uncovered, stirring occasionally, for 20 minutes or until carrots are tender and sauce has reduced.
  
  
  


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  Step 4
  
  
  
  
  Add the peas to the carrot mixture. Return the lamb, potato and turnip to the dish. Cook, turning the lamb in the sauce occasionally, for 5 minutes or until heated through. Stir in the parsley. Season with salt and pepper.
  
  
  

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