Here is a classic British recipe with an Asian twist. Lamb shank is one of many popular UK main course dishes. As the UK has become more multi cultural over the years, this specific dish has been infused with Indian (Asian) spices to give it that extra flavor.
Enjoy!
Lamb Shank Casserole With White Beans And Marsala
Serves 4
You need:
1 cup of plain flour
4 lamb shanks (medium size)
large red onion
2 large garlic cloves
12 rosemary leaves
1 celery stalk
2 carrots
200g tin of haricot beans (drained) – or dried ones will do but soak overnight first
500ml of lamb stock
125ml of Marsala (dry)
lemon zest
grated fresh horseradish (or in a jar if you can't get fresh)
Method:
Preheat oven to 200C / 400F / Gas 6. Trim any excess fat from the lamb shanks. Throw the shanks around in a food bag with the flour until they are well coated. Heat the some olive oil in a large casserole dish and add the lamb shanks. Turn until browned and set aside.
In a large frying pan, fry the garlic, onion and rosemary leaves in a little olive oil over a medium heat until softened and lightly browned. Spoon the onion, garlic and rosemary mixture over the lamb shanks in the casserole dish. Add the haricot beans (drained), lamb stock and the Marsala. Dice the celery stalk and chop the carrots into rounds and add to the casserole dish. Cover and bake for two hours, turning the shanks in the liquid half way through. Remove from oven and garnish with grated lemon zest and fresh horseradish.
This article is part of Dear Duncan on http://www.communityfriend.co.uk The Community Friend Team provide reviews, competitions and articles on the popular UK based website Community Friend Website.
Source: www.ezinearticles.com
