BRAISED WELSH LAMB SHANKS 4*8-12 oz lamb shanks 2 cups plain - TopicsExpress

BRAISED WELSH LAMB SHANKS 4*8-12 oz lamb shanks 2 cups plain flour 1/2 cup olive oil 1 onion large chopped 2 carrots rough chopped 6 celery stalks rough chopped 4 bay leaves 6 rosemary sprigs 1.5 pint low sodium beef stock 1.5pint low sodium chicken stock 1 pint red wine 1/2 tube tomato paste 4 cloves peeled garlic sea salt and pepper GREMOLATA 4 CLOVES GARLIC MINCED 1/2 cup fresh chopped parsley zest of 4 lemons 1. season flour with some salt and pepper 2. place flour in shallow bowl 3. take each lamb shank and coat in flour 4. heat oil over medium heat 5. brown lamb shanks all over 6.drain on paper towel to remove excess oil 7.place carrot celery and onion in oil and cook quickly until lightly caramelized. 8.place vegetables in slow cooker 9. place lamb shanks on to of veg 10.then add herbs and remaining ingredient 11.stir well 12 set on low and cook for 7-10 hours until meat falls away from bone. 13. using tongs gently remove lamb and put on plate in oven to keep warm 14 strain liquid from vegetables 15 put liquid in saucepan and bring to boil 16. mix 1 tsp cornflour with 1 tbsp water 17. add to liquid and boil to thicken 18when desired consistency remove from heat. 1 for gremolata finely chop all ingredients together ans store in airtight container ***** serve with a nice mustard mash and stirfried green beans ***put lamb on plate drizzle with sauce **** sprinkle a little gremolata this recipe feeds 4 thanks angie george

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