As June draws to an end, along with the Hunter Valley Food and Wine Month, we have another recipe to share from the chef of The Cellar Restaurant, Andy Wright.
Andy is an award-winning chef renowned for his restrained treatment of outstanding local produce.
This slow roast lamb shank is no exception. It's a real winter-warmer and the ultimate comfort food with a bottle of red wine and fresh green vegetables.
Serves 6-8.
Ingredients
- 8 x Hind quarter lamb shanks
- 1 sprig rosemary chopped
- ½ bunch thyme chopped
- 8 clove garlic, finely chopped
- 2 litres of lamb stock
- 100 grams sliced eschallots
- ½ bottle of good red wine
- 20 ml olive oil
- 1 cup chopped flat leaf parsley
- 3 bay leaves
Method
1. Marinate the lamb overnight with the garlic, herbs and red wine.
2. Pre-heat the oven to 140C.
3. Place the drained shanks in a heavy pot with a lid, brown for 10 minutes, then add the saved red wine, bay leaves and the lamb stock.
4. Cook, covered for at least 2 hours. They are ready when the bones moves freely in the shank.
5. Leave over night in the liquid. The next day scrape off the fat and slowly reheat.
6. Serve with some roast chats and a great bottle of Hunter Valley red wine.
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