12 14


14


Recipe Slow roasted lamb shank


with redcurrant jus, served with creamy mashed potato & seasonal vegetables


Whatever your skill level in the kitchen, follow this simple step by step guide and please Mum this Mothers day. Ingredients (serves 4)


2 sticks of celery 8 medium carrots 2 medium onions 4 Shanks of lamb 1 sprig of rosemary 1 sprig of thyme 6 black peppercorns 1/4 bottle red wine 2 tbsp of redcurrant jelly purple sprouting broccoli potatoes for mash (about 2 per person) a knob of butter a little mint


Method


1. Chop the celery, carrot, and onions into large chunks, place in a large roasting dish and add the peppercorns


2. Place lamb shank on top of the vegetables and add the herbs and season with salt and pepper


3. Pour red wine into roasting dish saving 300 ml for the end, cover with tin foil


4. Pre heat oven to 190 c or 170c fan and cook for 1.5 hours, take off foil and continue to cook for 30 minutes


5. Take out of oven and drain juices to a separate pan, add the redcurrant jelly, wine, mint and butter, whisk and add a few gravy granules to thicken, put aside


6. Boil the potatoes, add knob of butter, and splash of milk and mash to a creamy consistency


Thanks to Mike Allen for the recipe


7. Boil broccoli and serve Steps 6\7 can be done beforehand and reheated


To advertise please call 01455 238637 or email debbie@roundaboutthevillages.co.uk


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32