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Braised lamb shank

11 September 2006

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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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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