|Lamb Shank and Beans|
I am yet to find one product which will stop them (the ants) returning, to what I think as became known as the "Ant Summer Holiday Spa", with complimentary drinks and food.
I have read that all these ants are a sign that winter is going to be extremely wet. This certainly has not made me more hospitable to my uninvited guests.
So, back to the Lamb Shank. It is very easy to cook and only needs patience to produce wonderfully soft meat with a full flavour sauce. I love the added beans and mushrooms, they are both nutritious and add good flavour. My secret ingredient is the anchovies, they are full of meaty goodness without any fishiness.
Lamb Shank with Beans and Mushrooms
2 Lamb Shanks
3 Carrots, peeled and diced
3 Celery Stalks diced
4 Onions peeled and diced in wedges
4 Whole Peeled Garlic Cloves (leave them whole as to not overpower the dish)
6 Anchovy Fillets (this sounds a lot, but trust me it really works well)
750ml Vegetable Stock ( I used Nomu Fond)
250g Portablini Mushrooms (small brown mushrooms)
1 Tin Butter Beans
250g Green Beans, washed and trimmed - cut in ½
Salt to taste.
Pre-heat the oven to 180ºC
Heat on the stove a "stove- to-oven casserole pot" and brown the shanks.
Remove the meat and add the carrots, onions, celery and caramelize.
Add the meat and anchovies, fry for another minute.
Add the stock and black pepper..
Place in the oven for about 1½ -2 hours, until meat is soft and the vegetables are cooked down.
The sauce should be almost completely reduced.
Check the seasoning. I didn't need to add extra salt, but you do need to check.
Add another cup of water, the beans and return to the oven for another ½ hour.
Check the seasoning and serve with either mash, or fresh crusty bread.