In continuation of our ‘Meet The Chef’ series, local favourite Fern Cottage’s Head Chef Petr Forejt share his incredible Lamb Shank recipe. Guaranteed to have the most succulent lamb and incredible flavour. Serve with your fave veg options on the side; you won’t be disappointed.
*Photo is courtesy of the chef for the sole use of this publication.
Ingredients
- Lamb Shank (one per person)
- 4 Carrots
- 4 parsnips
- 2 Large onion
- 2 Stems Rosemary
- 5 Bay Leaves
- 4 Cloves Garlic
- 1 Tbsp Salt
- 10 Juniper Berries
- 1 Tsp Caraway seeds
- 300 ml Red Wine
- 4 Litres Cold Water
Instructions
- Put all the vegetables, along with the spices, into the pot with water and add the lamb shanks. Slowly cook for 2 hours and 30 minutes - 3 hours.
- Then, transfer the lamb shank into a deep tray, pour over the red wine and a little bit of stock from the pot. Bake at 160°C for 30 minutes.
- Reduce the stock from the pot to half and add the meat juices from the tray. Blend, use a sieve and make a smooth gravy.
- We serve it with mashed potatoes mixed with whole grain mustard and steamed tender-stem broccoli and baby carrots. Enjoy!