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In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Braised lamb shank

11 September 2006
Braised lamb shank

Ingredients

(serves six)

6 x 10-12oz shanks of lamb
Bouquet garni
4 litres lamb stock
1 bottle of white cooking wine
10 sliced shallots
4tbs honey

Method

Trim and tie the shanks. Place in a braising pot with bouquet garni mirepoix and white wine. Cover with lamb stock and bring to the boil.

Skim cover and place in oven for an hour and a half on a low heat.

For the sauce colour shallots in butter and add honey. When it starts to caramelise add the cooking liquor and reduce by two-thirds. Glaze shanks in oven with sauce.

Serve with fresh vegetables.

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