Dust lamb in flour and seal until nut brown. Add garlic and vegetables and allow to soften.
Pour in the port, bring to the boil and add rosemary and lemon peel. Pour in the stock, cover and cook at 160 degrees centigrade for 2 hours.
Remove lamb to one side and reduce the remaining liquid by half. Pass through a sieve. Prepare mash by creaming celeriac and potatoes together, then adding cream, olive oil, parsley and seasoning.
Serve lamb shank on mash with a drizzle of liquid.
» Metric Converter
We offer our financial instrument- lease BG/SBLC for such business covering Aviation, real estate development, oil and gas, bio tech, heavy construction involving dams, irrigation scheme, Hospitality, Foods industry, telecoms, laboratory etc. For further details contact us with the below information.... Contact : Mr. Sorin Lassmann Email: email@example.com Skype ID: ls.nicu
» 2h ago
» 2h ago