| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 | Lamb shanks |
| 4 | cloves garlic |
| 1/2 Tasse | white wine |
| 2 Teelöffel | Mixed mustard |
| 2 Teelöffel | capers |
| 2 Esslöffel | Red currant jelly |
| 1/2 Tasse | cream |
| 1/2 Teelöffel | salt |
| | black pepper freshly ground |
| 1/4 Tasse | parsley chopped |
|
Place lamb shanks in a roasting dish.
Crush garlic, peel and scatter over shanks.
Bake at 180 C for 1 hour or until well cooked through and golden brown.
In a small saucepan heat wine, mustard, capers and jelly.
Bring to the boil. Add cream and simmer until sauce is reduced by half.
Add salt, pepper and parsley.
Serve with meat.
knuckles. The shank end of the lamb will feed more than one person. It's become trendy to call lamb knuckles lamb shanks so we are really using lamb knuckles in this recipe. Ask the butcher to trim them for you.
|
|
Anmerkungen zum Rezept:
keine |
