Movember 4 Course - Main Course - Lamb Shank with Mo Sauce

So the Main course I am serving delicious fall from the bone lamb shanks with Mo Sauce (well Mint Sauce but we are going with the Movember theme)

Serves 2

2 Lamb Shanks
Olive Oil
3 Carrots, peeled and chopped
1 Onion, diced
2 Garlic Cloves
125ml Red Wine
500ml Lamb Stock
Sprigs of Thyme
2 Bay Leaves

Mo Sauce
Bunch of Mint
Salt and Pepper
5 tbsp Hot Water
5 tbsp White Wine Vinegar
1  tbsp Caster Sugar

1. Preheat the oven for 200c/180c fan assisted. Take a large casserole dish or large roasting tray and place on hob. Heat the olive oil in the dish/tray. Add the shanks to the dish and add salt and pepper. Brown the shanks all over. I would recommend doing this one shank at a time. Remove from pan

2. Fry the onions and carrots until softened (should take 5 minutes). Add the thyme, bay leaves and garlic and fry for a couple of minutes.

3. Add the stock and wine. Add the lamb shanks to the dish. Then add the lid to the pan or cover with fin foil tightly. Then cook for 2 hours so the lamb is tender. When finished leave on the side for 10 minutes to rest and serve with mashed potatoes.

Mo Sauce

1. Grind the salt and pepper on the mint and roughly chop and add to small dish. Then add the hot and let it cool. Once cooled add the white wine vinegar and caster sugar and mix well. You only need a bit of mint sauce on the lamb.

Please donate here:
http://mobro.co/garetho

Lancashire Hotpot

It's getting cold outside so we need something to warm our bellys. This is where Lancashire Hotpot comes in, with a mixture of flavours that go so well together. This was tweaked a bit, so it isnt your standard Lancashire Hotpot. I added black pudding and red wine to give it a bit more body.

Serves 4-6

800g Stewing Lamb
250g Black Pudding
2 Onions, finely diced
A Good handful of  fresh Rosemary
A Small Glass of Red Wine
400ml Lamb Stock or Vegtable Stock
A good shake of Worcestershire Sauce
4tbsp Plain Flour
100g Butter
4 Carrots, peeled and sliced
900g Potatoes, peeled and sliced

1. Preheat 160c/140c Fan assisted. Put some of the butter in a pan to fry the lamb. Do this is batches. The lamb should release some of the juices so you won't need to keep adding more butter. For each batch put it on a plate. Once the meat is done fry the black pudding for a few minutes and put on the plate with the lamb.

2. If the pan is dry add more butter. Fry the onions and carrots until soft. Add the stock, wine, rosemary and Worcestershire Sauce to the pan. Let it boil for a couple of minutes then add the meat and black pudding to the pan. Boil for a further couple of minutes, then transfer to a casserole dish.

3. Add the sliced potatoes to the top of the meat. It should be covered and add a bit of butter to the top of the potatoes. Cover with tin foil or the lid and put in the oven for 1 Hour and 40 minutes. After remove the foil, increase the heat to 200c/180c fan assisted for 8 minutes to cook the potatoes more. Serve with green vegetables.

Need some decent Cassarole dishes, check here :