Kleftico with mint and caper sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Shanks of lamb | |
| 1 | Onion; diced | |
| 1 | Carrot; sliced | |
| 2 | Celery sticks | |
| 2 | Cloves garlic; crushed | |
| 2 | teaspoons | Oregano |
| 2 | Bayleaves | |
| 1½ | pint | Water |
| Salt & pepper | ||
| ½ | pint | Cooking liquor |
| ½ | pint | Lamb stock |
| 2 | ounces | Diced shallots |
| Rosemary; thyme & mint stalks | ||
| 2 | Floz port | |
| 2 | ounces | Redcurrant Jelly |
| 2 | ounces | Unsalted butter; (divide in half) |
| 2 | ounces | Baby caper |
| 2 | teaspoons | Chopped mint |
Directions
KLEFTICO
MINT & CAPER SAUCE
Kleftico: Season shanks and place into suitable braising dish.
Add mirepoix, cover with water, seal dish with tin foil. Braise in slow oven for about 2 hrs, remove once cooked. Place in a hot oven to glaze the meat for approx 15 mins.
Serve on a dish with mashed potatoes and veg of your choice.
Mint & Caper Sauce: Sweat shallots in 1oz of butter until soft. Add redcurrant jelly and port and reduce by two thirds. Add cooking liquor and reduce by half. Add lamb stock and reduce until the required consistency, pass through sieve or strainer, bring to boil.
Add remaining butter, mint & capers, season to taste.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.