Saturday, June 19, 2010

Getting Serious About Shanks



Brown shanks in 2 tbsps oil and remove. Melt 50g butter and sweat 2 each of sliced onions, garlic cloves. leeks, potatoes, carrots, parsnips and celery sticks. Add back shanks, 1/2 cup pearl barley, a bay leaf and a sprig of thyme. Add 2 litres of water and simmer for 3 hours. Remove shanks, allow to cool and break up meat and return to soup. Add salt and pepper to taste and garnish with chopped parsley and lemon zest.











7 comments:

  1. Ha ha :) Recipe?

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  2. Don't need one really. Brown shanks in2 tbsps oil. Remove. Melt 50g butter and sweat 2 each of sliced onions, garlic cloves. leeks. potatoes, carrots, parsnips and celery sticks. Add back shanks, 1/2 cup pearl barley, a bay leaf and a sprig of thyme. Add 2 litres of water and simmer for 3 hours. Remove shanks, allow to cool and break up meat and return to soup. Add salt and pepper to taste and garnish with chopped parsley and lemon zest.

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  3. Hmmm - I have a shank in the back of my freezerand have most of this in the fridge. Looks like this will be dinner sometime this week.

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  4. I may need to buy some lamb shanks...

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  5. wonderful comfort food.

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  6. Perfect winter fodder - delicious. They look like lovely shanks, nice and meaty...

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