PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Chile Coriander Lamb Shank w/ Tomato Spring Onion Salsa
  Back To Index
    Chile Coriander Lamb Shank w/ Tomato Spring Onion Salsa

  • 2 Lamb shanks; french trimmed
    MARINADE:
  • 2 Red chiles; finely chopped -seeds removed
  • 15 g Fresh coriander
  • 1 Garlic clove; crushed
  • 6 Spring onions; fine chopped
  • 4 tb Red wine vinegar
  • 2 tb Olive oil
  • 1 Bayleaf
  • 2 Sprigs thyme
  • 1 Sprig rosemary
  • 2 pt Chicken stock
  • 1 Carrot; diced
  • 1 Stick celery; diced
  • Coriander leaves (cilantro)
    TOMATO SPRING ONION SALSA:
  • 3 Plum tomatoes; skinned
  • 2 tb Olive oil
  • 4 tb Red wine vinegar
  • 4 Spring onions
  • 2 tb Fresh coriander leaves
  • Mix all the ingredients together and place in the lamb and leave to marinate for 1-2 hours. Heat a heavy based pan. Drain and remove the marinade from the lamb shank, carefully place into the hot pan, seal the meat and glaze. Place into an earthenware casserole and pour in the marinade and 2 pints of chicken stock. Cook gently for 2 1/2 hours until tender. Once cooked remove from the casserole pan and pour the liquid into a clean pan, bring up to the boil and reduce. Strain and serve the reduced liquid over the lamb.

    Salsa: Seed and dice the tomatoes, pour over the olive oil and red wine vinegar. Finely chop the spring onions and mix in. Scatter in the fresh leaves and stir. Warm gently to 37-40C and coat over the lamb shank.

    From: Carlton Food Network http://www.cfn.co.uk/
    Posted By: Jim.Weller@salata.com (Jim Weller), Via: Chile Head Mailing List
    Post Date: 23 Jun 00

    *BACK TO LAMB*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com