Wednesday, July 20, 2011


Perfect for a cold winter's night...

Apple and Lamb Braise


  • ¼ cup plain flour
  • 1 tsp salt
  • 1 tsp ground white pepper
  • 4 large lamb shanks, Frenched 
  • 1 tbsp olive oil
  • 20g butter
  • 4 apples, quartered, cored
  • 6 eschalots, peeled, thinly sliced
  • 1 cup apple juice
  • ½ cup dry white wine
  • 8 bay leaves
  • 5 cardamom pods, bruised
  • 3 cinnamon sticks


1. Combine flour, salt and pepper in a shallow dish. Coat shanks in seasoned flour and dust off excess. Heat oil in a large, deep, heavy-based flameproof casserole dish or heavy-based pan, over a medium heat. Add 2 shanks, then cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate. Brown remaining shanks and transfer to a plate.
2. Add butter to pan. Cut apple quarters in half lengthways. Add to pan with eschalot and cook, stirring occasionally, for 6-8 minutes or until apple is golden. Pour juice and vermouth into pan and bring to the boil. Return shanks to pan with bay leaves, cardamom pods and cinnamon sticks. Cover, reduce heat to low and simmer for 1½-1¾ hours or until shanks are tender. Remove bay leaves. Serve!


red bamboo said...

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See my blog for more details!

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