Lamb Shank Ingredients
- 3 lbs lamb shank
- 1/2 bottle red wine
- 1 cup water
- 1 medium carrot, sliced
- 1 head of garlic, broken up but not peeled
- 1 onion
- 1 tbsp salt
- 1 tsp pepper
- 3 tbsps sugar
- 7 sprigs rosemary
- 7 sprigs thyme
- 2 bay leaves
- 1 bag frozen cranberries
- Sear the lamb shank on all sides and set aside
- Stir-fry sliced onions, carrots in an oven-safe pot. Throw in basically everything else over the lamb and stick it in the oven at 140 degrees Celcius.
- Hang out with your dog for the next four or five hours and return to THIS… then strain to get the sauce and add cornstarch to thicken the gravy to your desired consistency.
- 1 cup orzo
- Chicken broth
- Truffled pate to taste
- Cook orzo pasta in broth until desired consistency, 10 mins or so.
- Add a small teaspoon or so of truffled pate and voila!
I got these adorable bear egg poachers from the girls (thank you grannies!) and put them to use for the first time. Theoretically all you do is boil the water, then crack an egg into the poacher and float your bear friend over the steaming liquid with the lid on…
While that’s happening you can assemble your mountain of food… that’s orzo on the bottom, some butter sauteed spinach in the middle and your hunk of juicy lamb on top…
Okay, admittedly, the first go at poaching did not go completely to plan. Egg #1 was overcooked because I didn’t watch it closely… Egg #2, pictured below, was poached with the fire off and the water still steaming (a trick suggested by one Mr Heston Blumenthal in his seminal show on eggs). It worked okay, but then came the problem of removing the egg from the bear cup. By then I had no more organic eggs, and had been waiting over five hours to eat, so it was rather unceremoniously scooped and dumped over the entire creation.
Nice and gooey…
Served it with a refreshing elderflower cocktail — combine elderflower cordial (from citysuper) with Sprite and a dash (or more, whatever you wish) of sake for a sweet side beverage…
…and then dig in!