HEAVENLY LAMB SHANKS RECIPE | ALLRECIPES
This is simply gorgeous because it's so comforting! The lamb shanks are slow cooked in a generous amount of red wine. Preparation is easy, too, it goes from stovetop to oven. This is best served with the pan juices poured over a creamy mashed potatoes, sweet potatoes, pumpkin, risotto, or even soft polenta.
Provided by Lasse's Solskinn
Categories Lamb Shanks
Total Time 3 hours 20 minutes
Prep Time 20 minutes
Cook Time 3 hours 0 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat the olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
- Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer. Season to taste with sea salt, and place the lamb shanks on top of the vegetables.
- Cover the roasting pan tightly with heavy aluminum foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.
Nutrition Facts : Calories 824.3 calories, CarbohydrateContent 34.8 g, CholesterolContent 173.4 mg, FatContent 41.3 g, FiberContent 3.7 g, ProteinContent 60.8 g, SaturatedFatContent 8.7 g, SodiumContent 792.9 mg, SugarContent 6.4 g
STICKY RICE & MANGO RECIPE | BBC GOOD FOOD
Sticky rice and mango pud with coconut milk - a simple, heavenly Thai classic
Provided by Mary Cadogan
Categories Dessert, Dinner
Total Time 50 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Soak the sticky rice in cold water for at least 3 hours, or overnight. Drain and rinse thoroughly. Line a steamer with double thickness muslin or a J-cloth (single thickness) and place the rice on top. Bring the water in the steamer to the boil and steam the rice over moderate heat for 30 minutes, turning halfway. Put in a bowl and set aside.
- Combine the coconut milk and sugar in a small pan and heat gently, stirring all the time, until the sugar has dissolved. Do not boil. Stir in the salt and pour over the cooked rice, stirring gently; set aside to cool.
- Peel the mangoes and cut off the two outer cheeks of each fruit, as close to the stones as possible. Discard the stones. Slice each piece of fruit into thin lengthways slices.
- Put a mound of rice on a dish lined with a leaf and nestle the mango next to it. Pour the coconut cream over and sprinkle with sesame seeds.
Nutrition Facts : Calories 351 calories, FatContent 11 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 4 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.55 milligram of sodium
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Total Time 01 hours 10 minutes
Category Desserts
Calories 214 calories per serving
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