Tipsy shanks of lamb
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Trimmed lamb shanks | |
| 3 | Peeled halved cloves garlic | |
| 1 | slice | Carrot |
| ¼ | cup | Chopped onion |
| 2 | tablespoons | Gin |
| 1 | Sprig rosemary or 1/2 teaspoon of dried rosemary | |
| 1 | Sprig or 1/2 teaspoon dried thyme | |
| Pepper to taste | ||
| ¼ | cup | Water |
| ¼ | cup | Madeira |
| 4-6 new potatoes | ||
| 4-6 boiling onions | ||
| ½ | cup | White wine OR 1/4 cup water and 1/4 cup vermouth |
Directions
Trim all fat and sheating from shanks. Rinse well and pat dry. Add all the ingredients except madeira, potatoes, and onions to a heavy casserole, or a dutch oven. Bring to a boil, reduce heat to low and simmer for 1 hour. Turn meat; add madeira and spoon juices over meat. Continue to simmer for 1 hour, basting meat periodically. Add the boiling onions and new potatoes; continue to cook until done. Done is when a fork pierces the potatoes easily; approximately 30 minutes. Serve with baby peas and a mint jelly.