Slow-cooked lamb shank

The Daily Telegraph - Telegraph Magazine - - THE CUT -

Serves 4 well; 6 more fru­gally At Spring we of­ten grill beau­ti­ful legs of lamb from Daphne at Elwy Val­ley farm. Once we have bro­ken down the lamb legs we al­ways have the shank left, which is dif­fi­cult to grill. It’s such a suc­cu­lent part of the leg that rather than dis­card­ing it, we slow cook it and serve it on the Scratch menu. — 4 lamb shanks — olive oil, for cook­ing — 3 glasses dry white wine — 1 tsp fen­nel seeds,

toasted and ground — 5 stalks fresh oregano

or mar­jo­ram — 1 dried chilli, crum­bled — 3 cloves gar­lic, crushed

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