Lamb Shank by The Smokin’ Fox in Glasgow
This recipe is best enjoyed with a creamy homemade mash and seasonal roasted root vegetables. Glass of red wine is optional!
Across from Central Station, nestled on Waterloo Street, in the heart of Glasgow city centre, come and discover The Smokin’ Fox. Our Pub & Scullery is a tale of two destinations hosting a Victorian look and creating a sense of calm modernity, whilst retaining a classic pub environment making you feel comfortable and at ease.
Our menu is something to get excited about consisting of feel-good food created with seasonal and local produce. There is something for all appetites, whether you are just grazing on a few nibbles or looking for a full-on feast. The team serve up bespoke and twisted cocktails along with craft beers from our favourite brewers and a modest selection of wine.
For more information visit http://www.smokinfox.co.uk
Ingredients: Serves 4
4 lamb shanks
2 carrots, roughly chopped
1 onion, roughly chopped
1 leek, roughly chopped
500ml red wine
500ml lamb stock
2 sprigs of thyme
2 sprigs of rosemary
Salt and pepper, to season
2 garlic cloves, left whole
Vegetable oil, for frying
Method:
- Preheat a frying pan large enough to fit all the shanks in with the oil.
- Season the lamb shanks with salt and pepper.
- Brown the lamb all over for roughly 10 minutes or until all sides are well seared.
- Remove the lamb from the frying pan and place into a large pot.
- Next, add the chopped carrots, leek and onion to the frying pan.
- Cook until browned all over. Then add in the rosemary, thyme and garlic and add them all into the pot with the lamb.
- Deglaze the frying pan with red wine then add the juices and lamb stock to pot.
- Bring ingredients up to a simmer, then leave on a low heat for roughly 2 hours or until the lamb is tender – ensure lamb is covered with liquid, and top up if necessary.
- Remove lamb and herbs from the sauce. Set the lamb aside.
- Reduce liquid and remaining ingredients and blitz for a succulent homemade gravy to serve with the lamb.
In association with Taste Communications.
www.tastecommunications.co.uk
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