Friday, November 18, 2011

Trying something new: Caramelised onion lamb shank

Never one to admit that the cupboard is too bare to whip up a roast, I used what I had to make a wonderful (if i must say so myself) lamb shank. If ever you thought that onion marmalade has limited uses, you are mistaken.

Lamb shank served with seasonal vegetables
6 Lamb shanks
2 medium sized red onions sliced
2 tbsp onion marmalade
500ml liquid beef stock
1 tbsp chutney
1 tomato peeled and chopped
cloves garlic (to preference)
salt and pepper to taste
Preheat oven to 180 - 200 C depending on oven, roast for at least 2 hours

Placed sliced onions on the bottom of a baking tray. Combine beef stock, onion marmalade, chutney and tomato, pour over the onions. Season lamb shanks with salt pepper. With a knife and strategically poke holes in the shank and stuff with garlic. Place shanks on top of the sliced onion and sauce mixture and roast covered for an hour - turning the shanks once.
Uncover and cook for the second hour, turning to ensure that all sides are browned. Roast until the shank is soft and cooked to you liking.

What I ended up with was a depth of flavour only caramelised onions can give. Perfect sweet savoury combination.

I added mushrooms to the roasting juices and cooked them on the stove top, then added some baby spinach just to wilt. I served the spinach with mushrooms as a vegetable side. The caramelised onion flavour totally cut through and eliminated the irony flavour of the spinach. Wonderful!!!

I have to say it again onion marmalade is a household must!

1 comment:

  1. I like the diversification into magazines but must express my great relief that Jozi Foodie is still very much alive...
    And I have heard that the lamb shank is to die for to borrow a turn of phrase!