Gluten-Free Braised Lamb Shank with Bubble & Squeak

Aviko Foodservice

Aviko

Premium Supplier 21st August 2015

Gluten-Free Braised Lamb Shank with Bubble & Squeak

Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Gluten-Free Braised Lamb Shank with Bubble & Squeak recipe below as tried and tested by our professional chefs. Tip: Serve with roasted cherry tomatoes on the vine

Ingredients

  • • 20 Aviko Bubble and Squeak Gratins
  • • 10 lamb shanks
  • • Salt and freshly ground black pepper
  • • Oil, for frying
  • • 700ml red wine
  • • 700ml beef stock
  • • 200ml balsamic vinegar
  • • 10 cloves garlic
  • • 5 bay leaves
  • • 2 sprigs of fresh rosemary
  • • 3 large red onions, peeled and cut into wedges
  • • 5 carrots, peeled and chopped

Method

1. Preheat the oven to 150 Fan Assisted/170°C/Gas Mark 3/338°F.

2. Season the lamb well with salt and freshly ground black pepper.

3. Drizzle oil into a frying pan set over a high heat and brown the lamb

shanks all over.

4. Pour the wine and balsamic vinegar into a casserole dish and boil for

5 minutes. Add the lamb shanks, garlic, bay leaf, peppercorns, half

the rosemary and the stock.

5. Cover with a lid and bring to the boil.

6. Once boiling, place the dish into the oven and cook for 2 hours.

7. Remove the dish from the oven and add the onion, carrots, and

remaining rosemary. Return to the oven and cook for another hour,

or until the meat is tender and falling off the bone.

8. Remove the meat and vegetables with a slotted spoon and

keep warm.

9. Place the casserole dish onto a high heat and boil for 8-10 minutes,

or until thickened slightly and season to taste.

10. Serve the meat and vegetables on pan fried Aviko Bubble and

Squeak Gratins, and finish by pouring over the sauce.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you