Slow Cooked Lamb Shanks with Minted Creamy Sauce

Using seasonal vegetables this can be a great summer dish, or a warming winter dish.

Slow Cooked Lamb Shanks

with Minted Creamy Sauce

Time 2 hours 45 minutes Minutes  Serves 2  

You will need

 

2 – Lamb leg shanks

150 Ml – Red Wine

300 Ml – Chicken Stock

A sprig of fresh Rosemary

A Sprig of Thyme

30 Gm – Butter

1 teaspoon – Fresh chopped or frozen freeflow Mint

1 table spoon – Plain Flour

50 Ml – Double Cream

Place the lamb in an oven proof dish and add the red wine, stock and herbs then cover and cook in a 150° oven for 2 hours.

Take out of the oven, put the lamb to rest and strain the liquid through a sieve.

Melt the butter in a pan along with the mint, add the flour and mix into a paste.

On a medium heat add the saved liquid little by little mixing as you go until smooth.

Reduce on a medium to high heat for 30 minutes, taste and season if needed at this point.

Take off the heat, add the cream and mix well then put back on the heat and reduce further for 15 minutes.

Take the lamb off the bones 

Then serve with the sauce and your favourite vegetables.

Plaice Veronique (poached plaice with grapes)

You could have this as a main course but I think that it makes a great starter.

Plaice Veronique

Time 35 Minutes plus filleting the plaice Serves 2 (as a starter)

 

You will need

4 - Plaice Fillets

150 Gm - Green Grapes

1 tablespoon - Fresh Tarragon(finely chopped) or freeflow frozen

100 Ml - Whipping Cream

150 Ml - Dry White Wine

15 Gm - Butter

½ tablespoon - Plain Flour

Peal and half the grapes.

To do this place them in a bowl and pour over boiling water, this will make them easier to peel and also it will lightly poach them. Leave them to soak for about a minute then peel and halve them.

Now place them in the fridge until you need them.

Now prepare the plaice, if you have a whole plaice then go here filleting a plaice.

Poach the fish in the wine and tarragon for 3 – 4 minutes then retain the poaching liquid and place the fish in an oven proof dish, cover and keep warm in the oven.

Melt the butter in a pan and make a paste with the flour then pour in the poaching liquid, mix well until smooth then reduce on a medium to high heat by about half (around 10 minutes).

Add the cream, season with salt and ground white pepper then simmer for about 10 minutes.

Pour over the fish, add the grapes (retain a few for garnish) and grill until golden.