recipes
Lamb ‘Osso Buco’ with red wine jus, mint and prunes
Serves: 2
Ingredients
- 400g lamb fore shanks cut into 1 inch thick cutlets
- 6 shallots
- 10 pitted prunes
- 200ml Port wine
- 200ml chicken stock
- 50g sugar
- 1 bay leaf
- Cinnamon and cloves
- Salt and pepper to taste
- Fresh mint leaves to garnish
Method
Pan fry the lamb in the oil to sear on the outside. Caramelize the sugar and the shallots until golden. Add the lamb and prunes, Port wine and stock. Add the bay leaf and spices. Bring to the boil, simmer gently for 30 minutes. Garnish with fresh mint leaves.
Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.