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James Reeson

Lamb Shanks


Ingredients

Method

  1. Heat pan and sear lamb shanks in oil with some salt and pepper, when browned remove from pan and rest.
  2. Add diced shallots, garlic, celery, carrots and parsley. Sear for about 1 minute and ad star anise, bay leaves, red wine and Kecap manis. Bring to boil and ad lamb shanks back to pan. Cook for about 2 minutes to allow lamb to soak up sauce mix.
  3. Pour over bottle of stout and add water to cover lamb.
  4. Cover pan and cook in hot oven at 180 for about 1 and 1l2 hours.
  5. Serve with some mash potatoes or by itself.
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Notes & Tips

For more information and recipes from this series, click on the following link www.aliveandcooking.com.au

Recipe Rating

5

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What do you think?

 
  • Jillian27
    October 2010

    How can I access your currant Alive & Cooking Series. www.aliveandcooking.com.au does not work for me.

  • MB22
    July 2009

    The dish had quite a nice caramel flavour. However I took out the star anise half way through cooking as the aroma from it was getting to intense for my taste.

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