Another lamb & veg question sorry :o)?
Im doin the lamb shank and root veg 2nite, but do i put the veg or lamb on the top shelf..? i no i have to cook the shank 1st for bout 30mins on gas mark 4-5 then add root veg.
ty xxxxx
Answers:
Dont put the lamb on a tray just put it on the top rack of the oven. Tray up the veggies your raosting and place them on the shelf under the lamb. The juices from the lamb will drip into the veggies giving them the most amazing flavour.
if you put the root veg in after about 45 mins after the lamb both should be cooked at approx same time with a nice glaze on both
6 Lamb shanks, about 14 ounces each
salt and pepper to taste
1 onion
1 large turnip
1 carrot
2 celery ribs
1 whole head of garlic
1/4 cup olive oil
1 bunch thyme
1 rosemary sprig
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon whole black peppercorns
1 bay leaf
3 parsley sprigs
1 bottle dry white wine
1 quart water, chicken broth or lamb shank
Roasted Root Vegetables (see recipe)
Chopped parsley for garnish (optional)
Method
Preheat the oven to 475ºF. Rub the shanks with salt and pepper, then place them meaty-side up in a roasting pan. Roast for 25 minutes, or until nicely browned. Remove from oven.
Reduce oven temperature to 250ºF.
Heat the olive oil in a large saute pan over medium-high heat. Add the vegetables and garlic and saute, stirring occasionally, for 15 minutes, or until the vegetables soften, then caramelize.
Stir in the thyme, rosemary, fennel and coriander seeds, the peppercorns, bay leaf and parsley. Increase the heat to high, add the wine and deglaze the pan, scraping up all the browned bits from the bottom of the pan. Boil until the liquid has reduced by one-third.
Pour over the lamb, spreading the vegetables over, but not completely covering, the shanks. Add enough of the water, chicken broth or lamb stock to almost cover the meat. Cover the pan with aluminum foil and roast for 7 hours, basting with the pan juices every hour or so, and adding liquid as needed.
Remove the foil during the last 30 minutes of cooking.
At this point, the lamb should be fork-tender and falling off the bone. Remove the shanks from the pan and let cool to room temperature.
Strain the braising liquid and skim off the fat.
When ready to serve, slowly reheat the shanks in the braising liquid.
To serve, portion the roasted root vegetables onto serving plates, center a lamb shank on each plate and spoon a little of the braising liquid over the top. Garnish with parsley, if desired
Hey, good for you. I would brown the lamb shanks first in some oil in the frying pan. You may also find that you need the oven hotter for the vegetables-at least 6 (sorry my oven is electric or I could be more exact), and I would also par-boil the veg for about 10 mins, or they will take hours to cook in the oven, and the lamb will be ready while the veg are still hard! Cook the lamb in the oven as you said above, then turn the oven up and add the veg for 20 mins. May I recommend a jar of redcurrant jelly-perfect with lamb, and try and get sprigs of rosemary to go in the roasting tin :)
Veg on top shelf,otherwise your lamb will go crispy and your vegs soggy!!
I would put the lamb on the top shelf and do the veg on the second. When cooking the veg, par-boil it first or it will take ages in the oven, then arrange in the pan, drizzle with a good olive oil, sprinkle with sea salt and fresh black pepper and then add some sprigs of rosemary and thyme. Gorgeous!
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ty xxxxx
Answers:
Dont put the lamb on a tray just put it on the top rack of the oven. Tray up the veggies your raosting and place them on the shelf under the lamb. The juices from the lamb will drip into the veggies giving them the most amazing flavour.
if you put the root veg in after about 45 mins after the lamb both should be cooked at approx same time with a nice glaze on both
6 Lamb shanks, about 14 ounces each
salt and pepper to taste
1 onion
1 large turnip
1 carrot
2 celery ribs
1 whole head of garlic
1/4 cup olive oil
1 bunch thyme
1 rosemary sprig
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon whole black peppercorns
1 bay leaf
3 parsley sprigs
1 bottle dry white wine
1 quart water, chicken broth or lamb shank
Roasted Root Vegetables (see recipe)
Chopped parsley for garnish (optional)
Method
Preheat the oven to 475ºF. Rub the shanks with salt and pepper, then place them meaty-side up in a roasting pan. Roast for 25 minutes, or until nicely browned. Remove from oven.
Reduce oven temperature to 250ºF.
Heat the olive oil in a large saute pan over medium-high heat. Add the vegetables and garlic and saute, stirring occasionally, for 15 minutes, or until the vegetables soften, then caramelize.
Stir in the thyme, rosemary, fennel and coriander seeds, the peppercorns, bay leaf and parsley. Increase the heat to high, add the wine and deglaze the pan, scraping up all the browned bits from the bottom of the pan. Boil until the liquid has reduced by one-third.
Pour over the lamb, spreading the vegetables over, but not completely covering, the shanks. Add enough of the water, chicken broth or lamb stock to almost cover the meat. Cover the pan with aluminum foil and roast for 7 hours, basting with the pan juices every hour or so, and adding liquid as needed.
Remove the foil during the last 30 minutes of cooking.
At this point, the lamb should be fork-tender and falling off the bone. Remove the shanks from the pan and let cool to room temperature.
Strain the braising liquid and skim off the fat.
When ready to serve, slowly reheat the shanks in the braising liquid.
To serve, portion the roasted root vegetables onto serving plates, center a lamb shank on each plate and spoon a little of the braising liquid over the top. Garnish with parsley, if desired
Hey, good for you. I would brown the lamb shanks first in some oil in the frying pan. You may also find that you need the oven hotter for the vegetables-at least 6 (sorry my oven is electric or I could be more exact), and I would also par-boil the veg for about 10 mins, or they will take hours to cook in the oven, and the lamb will be ready while the veg are still hard! Cook the lamb in the oven as you said above, then turn the oven up and add the veg for 20 mins. May I recommend a jar of redcurrant jelly-perfect with lamb, and try and get sprigs of rosemary to go in the roasting tin :)
Veg on top shelf,otherwise your lamb will go crispy and your vegs soggy!!
I would put the lamb on the top shelf and do the veg on the second. When cooking the veg, par-boil it first or it will take ages in the oven, then arrange in the pan, drizzle with a good olive oil, sprinkle with sea salt and fresh black pepper and then add some sprigs of rosemary and thyme. Gorgeous!
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