< return to Carl's Kitchen

Click here to print

Caramalised Lamb Shank Preparation First brown the Lamb in a hot pan with vegetable oil. Season with Salt and Blackpepper. Place in roasting tin add all other ingredients exept the brown sugar. Cover with foil and place in a hot oven at 180 degrees and cook for about 2 - 2 1/2 hours. Remove Lamb from the cooking liquer, coat in the brown sugar and then place on another baking sheet and cook for a further 10 - 15 minutes until the sugar caramalises. Whilst this is cooking pour the liquer into a clean pan, bring to the boil and thicken to the required consistancy. Whisk in a little butter for a real rich sauce serve with parsnip puree and braised puy lentils. Parsnip puree Wash and peel parsnips, cut into small pieces. Place in boiling water and cook until tender, drain and add a spoon full of honey a pinch of cinamon, salt and pepper add a knob of butter and mash together and serve. Braised Puy lentils 100g (serves 4) Wash puy lentils and place them in a pan with 1/2 a small onion finely diced, add 1 clove of garlic crushed and 1 sprig of rosemary, salt and pepper to taste. Cover lentils in plenty of water, bring to the boil and simmer for about 1/2 hour and serve. (Alternatively make in advance and reheat in the microwave when needed.)