Plum and rosemary lamb shanks

Winter Menu: Plum and rosemary lamb shanks

 

Ingredients
2 tablespoons plain flour
8 small French trimmed lamb shanks
1 1/2 tablespoons olive oil
1 brown onion, halved, thinly sliced
1/4 cup fresh rosemary leaves
1 tablespoon fresh thyme leaves
1 cup red wine
1 1/2 cups Campbell's Real Sock Chicken
2 tablespoons Worcestershire sauce
1 cup plum jam
mashed potato and steamed green beans, to serve

 

Instructions
Preheat oven to 200'c fan forced. Placed flour and shanks in a bowl and toss to coat. Heat 2 tablespoons oil in a large, heavy-based, flameproof casserole dish over high heat. Cook shanks, turning in batches for 4-5 minutes or until browned. Transferred to plate.

 

Reduce heat to medium high and heat the remanning oil in casserole. Add onion, rosemary and thyme and cook for 3-4 minutes or until the onion is tender. Add wine and simmer for 1 minute. Stir in the stock, sauce and jam.  Season with pepper. Next, add shanks and bring to boil and cover the dish and transfer the dish to oven.

 

Bake for 1 hour. Remove lid and baste shanks. Bake, uncovered, for 30-40 minutes or until meat is tender and falling from the bone. Serve with mash and beans.
http://www.taste.com.au/recipes/19730/plum+and+rosemary+lamb+shanks

 

Mashed Potato

 

Ingredients

9 to 12-ounces all-purpose potatoes, per person

Approximately 1/3 cup warm milk or cream

Approximately 1/4 cup unsalted butter

Salt and freshly ground pepper, preferably white

Freshly grated nutmeg

Instructions
Boil the halved or chunked (but unpeeled) potatoes in a large pan of lightly salted water. When they are soft enough to mash, drain them thoroughly then push the potato pieces through a ricer.
With a wooden spoon, beat in the warm milk or cream and butter and season with salt, pepper and some freshly grated nutmeg, to taste.
http://www.foodnetwork.com/recipes/nigella-lawson/mashed-potatoes-recipe.html


My version
Peeled, halved and soaked the potatoes  in salt water for overnight. Then boil the potatoes in a large pan with tap water. When they are soft enough to mash, pour away the water and I use my Kenwood hand-masher (The best investment ever, I love this Kenwood handheld range. It is so easy to use and clean) to mash the potatoes. Then slowly beat in the warm milk or cream and butter and season with salt, pepper and some freshly grated nutmeg, to taste. Serve it with the pot like how Jamie Oliver likes to serve his food or transfer it to a bowl before serving it.