Market Basket 9 June 2016

Oven-braised lamb shanks

This week’s Market basket: Brought to you by Market Meats, Toms Fruits and prepared by one of our loyal customers

Warm up on this freezing winter’s day with our homemade oven braised lamb shanks. This food for the soul, is easy to make and definitely a winter feast the whole family will enjoy. Recipe below taken from Womens Weekly.

Steps

  1. Preheat oven to very hot, 250° (230°C fan-forced). Pierce meatiest part of each shank in two places with a sharp knife; press garlic into cuts.
  2. Layer carrot, celery, onion and shanks in a large flameproof baking dish, season with salt and pepper. Cook in a very hot oven for 15 minutes; turn the shanks, cook for a further 10 minutes. Reduce the oven temperature to moderately slow, 160°C (140°C fan-forced), remove dish from oven.
  3. Pour over combined wine, stock and puree; add bay leaves and thyme. Cover dish tightly with a double thickness of foil; cook for 1 1/2 hours. Turn shanks; cook for a further 1 - 1 1/2 hours or until tender. Remove bay leaves and thyme from shanks.

Ingredients

8 lamb shanks

4 cloves garlic, quartered

1 medium (120g) carrot, chopped coarsely

2 stalks (300g) celery, chopped coarsely

3 large (600g) onions, chopped coarsely

Salt and freshly ground black pepper to taste

1 cup (250ml) white wine

2 cups (500ml) salt-reduced chicken stock

400 g can tomato puree

4 bay leaves

8 sprigs fresh thyme

All ingredients can be found conveniently in one place at the Belconnen Fresh Food Markets

Market Basket 26 May 2016

Market Basket 26 May 2016

Read More

Previous Item Market Basket 26 May 2016

JOIN OUR 40th BIRTHDAY PARTY WEEKEND

JOIN OUR 40th BIRTHDAY PARTY WEEKEND

Read More

Up Next JOIN OUR 40th BIRTHDAY PARTY WEEKEND

instagram-icon.jpg - 7.57 kB

FOLLOW BFFM

@belconnenmkts

envelope-icon

Sign up to your mailing list!

connect with us on ... 

instagram-icon-smlfacebook-iconyoutube-icontwitter-icon

© Belconnen Fresh Food Markets

OPEN WEDNESDAY - SUNDAY
SELECTED STORES OPEN 7 DAYS