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> Lamb Shanks, with cider, apples, rosemary and beans
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Catriona 
Posted: 10-Mar-2004, 06:00 AM
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This is what I'm making for dinner tonight.

This makes two portions

2 lean lamb shanks
1 large leek cut into thick slices
2 sticks of celery
2 cloves of garlic, crushed
2 eating apples (I like to use Cox's orange pippins or Worcester Pearmain apples) peeled, cored and sliced into chunky rings
3 or 4 sprigs of fresh rosemary
1 pt of (good) dry cider
400g tin of cannellini beans (drained)
salt and freshly milled pepper, to taste

Put the leek, celery, crushed garlic, apple slices and the sprigs of rosemary into an ovenproof casserole dish with a lid. Put the 2 lamb shanks on top and pour over 1 pt of cider. Season with salt and pepper.

Cook (covered) in a preheated oven at Gas mark 3 (325F) for 2-2.5 hours or until the meat is tender and falling from the bone.

About 30 minutes before the end of the cooking time, remove the lid and add a 400g tin of cannellini beans (drain them well before adding). Mix the sauce well and return to the oven uncovered for the remainder of the cooking time. Remember to fish out the rosemary sprigs before serving - they can be sharp, even after being in the casserole for all that time!

I serve this with boiled potatoes and a couple of green vegetables such as broccoli and courgettes.
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barddas 
Posted: 12-Mar-2004, 11:03 AM
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Ah, no mint JELLY!!!!!!!
I really like lamb. I just get tired of the only thing it being served with in resturants is mint jelly!!!! This sounds really nice.



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Catriona 
Posted: 12-Mar-2004, 12:25 PM
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It was delicious!

I like redcurrants with lamb. Do a dish of thinly sliced lamb, put into paper parcels with fresh redcurrants (in season) and some of my homemade redcurrant jelly. Agneau en papilotte or some such fancy name! Truly succulent way of preparing lamb!

Ps I don't like mint jelly, I always make mint sauce... finely chopped fresh mint, mixed to a paste with a small amount of sugar, and then add boiling malt vinegar to just cover the amount of mint.... LOVELY!
(Or do what I do when the mint is out of season here - buy a jar.)

After you've tried mint sauce, you'll never go back to the bright green jelly stuff!
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birddog20002001 
Posted: 12-Mar-2004, 01:28 PM
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I was telling my wife of your lamb shank recipe, so I probably will be cooking it in the next few days. can't wait


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Catriona 
Posted: 12-Mar-2004, 06:51 PM
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Why, Birddog, how nice of you! I hope you both enjoy the recipe!
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