Lamb Shank from Tomâs Table
About the dish: Delicious and juicy, the Red Cowâs slow-cooked lamb shank is served with warm flavoured spiced couscous and is an ideal âcomfort foodâ to warm the cockles on a cold winters day. Slow-cooked for 4 hours in red wine and tomato purĂ©e, the tender lamb shank is served on a bed of Moroccan style couscous with plenty of mouth-watering braising juices. Lamb Shank by Brian McCarthy, executive head chef at Tomâs Table Restaurant in the Red Cow Moran Hotel. Tomâs Table Restaurant âwhere great food and great company go hand in handâ offers delicious local and seasonal produce in a bright, warm and atmospheric setting. The centrepiece is a family kitchen table and this sets the tone for the whole restaurant. Itâs all about conversation, family values, laughter, good food, setting the world to rights and just great fun.
Ingredients
| 4 | lamb shanks |
| â | salt and freshly ground black pepper |
| 400g (14oz) | red onions, peeled and cut into wedges through the core |
| 100g (3Âœoz) | celery, trimmed and cut at an angle into 1cm (Âœin) chunks |
| 8 cloves | garlic, peeled and sliced |
| 2 tablespoons | chopped sage |
| 250ml (9fl oz) | red wine |
| 500ml (18fl oz) | light lamb or chicken stock |
| 1 tablespoon | tomato purée |
Instructions
- Preheat the oven to 150°C (300°F), Gas mark 2.
- Trim some fat from the shanks and render it over a medium heat in a pot big enough to take the four shanks. Season the shanks with salt and pepper.
- Turn the heat up to high and fry the lamb shanks in the pot until golden on all sides. You might need to brown them two at a time. Remove the shanks, leaving any fat behind, then fry the onions, celery and garlic for a few minutes and season again.
- Return the shanks to the pot with the sage, red wine, stock and tomato purée. Bring to the boil, then cover with a lid and cook in the oven for 4 hours until the meat is succulent and almost falling off the bone.
- Serve on a bed of Moroccan couscous with the braising juices.
Serves: 4