Fltilyklar
Lamb Shanks
4 lamb shanks, approx. 350 g each
sea salt
freshly ground black pepper
4 tbsp olive oil
8 medium-sized shallots, peeled
4 small rutabagas, peeled
4 medium-sized carrots, peeled
Method:
Spice the shanks and fry them in oil on a pan for 6-8 minutes, or until they are giolden brown. Pour off the fat and add vegetables. Pour water over so that the shanks are submerged. Heat up to boiling point and remove excess grease. Simmer for 2 ½ hours and make sure the shanks stay submerged. Then put the shanks and vegetables into a baking tray. Heat the oven to 200°C, remove fat, reduce by 2/3 and remove fat regularly. Then pour the broth over the shanks and vegetables and cook in the oven for 20 minutes. Pour the liquid regularly over the shanks. Serve in the tray with fresh, unpeeled small potatoes from the back yard, sea salt and pepper. Originnaly a recipe from Raymond Blanc.
sea salt
freshly ground black pepper
4 tbsp olive oil
8 medium-sized shallots, peeled
4 small rutabagas, peeled
4 medium-sized carrots, peeled
Method:
Spice the shanks and fry them in oil on a pan for 6-8 minutes, or until they are giolden brown. Pour off the fat and add vegetables. Pour water over so that the shanks are submerged. Heat up to boiling point and remove excess grease. Simmer for 2 ½ hours and make sure the shanks stay submerged. Then put the shanks and vegetables into a baking tray. Heat the oven to 200°C, remove fat, reduce by 2/3 and remove fat regularly. Then pour the broth over the shanks and vegetables and cook in the oven for 20 minutes. Pour the liquid regularly over the shanks. Serve in the tray with fresh, unpeeled small potatoes from the back yard, sea salt and pepper. Originnaly a recipe from Raymond Blanc.
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