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SCRUMPTIOUS BRAISED LAMB SHANKS –GARRAU OEN WEDI’I FRWYSIO BLASUS

By Head Chef Gareth Johns, The Wynnstay, Machynlleth, Powys, Wales

Ingredients: Serves 4.

4 ea Welsh Lamb Shanks - about ¾ to 1lb (350 to 450g) each

little oil or Welsh butter

1 ea large onion, large carrot, stick celery- all chopped

1 ea clove garlic, crushed.

½ tbsp plain flour (optional)

salt and pepper to taste.

1 cup dry red wine

2 cup lamb stock to cover, chicken stock also works well

1 ea bayleaf, sprig each of thyme and rosemary

Method:

In a suitable ovenproof pan, melt the butter/ heat the oil and brown the shanks. Remove. In the same pan, brown the vegetables and flour, replacing the shanks on top. Season lightly, and add wine, stock and herbs (stock should come halfway up shanks). Cook in a moderate oven 375° F /190° C /gas mark 5 until tender – about 1 to 11/2 hrs. Remove lamb and keep warm. Skim fat from gravy, remove herbs, and liquidize or pass through a sieve. Reduce to required consistency if not using flour, season and pour over lamb. Gareth says Hyfryd! (Very Good!)

Variations:

Add a cooked, diced beetroot to the gravy while reducing.
Substitute a Welsh cider for the red wine.
Replace the flour with 2 oz. red lentils, do not puree veg., and serve whole in the gravy.

Food Editor’s Notes: Blanch a small leek, cut in rounds for use as garnish and in gravy. Add freshly chopped mint to the gravy at the last minute for delicious mint taste.