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www.mn.catholic.org.au Catholic Diocese of Maitland-Newcastle
Green Olive and Lemon
BY CHEF BARTHOLOMEW CONNORS
30 BELMORE ROAD, LORN NSW 2320 | TELEPHONE 1300 588 494 | www.facebook.com/specialistcosmeticsurgery
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In winter there's nothing better than a simple-to-cook, succulent and fall-off-
the-bone dish of homemade lamb shanks. This dish is not only tasty and
terrific but also versatile. If you cook an excess amount, the meat and sauce
are simply brilliant in a risotto or pasta dish for another night.
Have a go and stick another feather in your culinary cap! Enjoy.
If you have any cooking questions, suggestions or stories, please email them
to Aurora or to me at firstname.lastname@example.org. We love hearing from you.
Chef Bart's culinary gifts can be enjoyed at The Cathedral Café,
843 Hunter St Newcastle West, 8.30am-2.00pm, Monday-Friday.
P 4961 0546.
6 frenched lamb shanks
100ml olive oil
1 large brown onion, finely chopped
4 anchovy fillets, finely chopped
200g pitted green olives, finely
6 garlic cloves, smashed and chopped
rind of 1 lemon
5 sprigs thyme, finely chopped
3 sprigs rosemary, finely chopped
Half bunch parsley, finely chopped
200ml white wine
1 litre chicken stock
Preheat oven to 160°C.
Sear the lamb shanks in 50ml olive oil
with a knob of butter in a large frying
pan. Remove and place in a large flat
casserole pot or baking dish.
Wipe frying pan clean, and heat
remaining 50ml olive oil and a knob of
butter. Sauté finely chopped onion and
anchovy fillets on low until transparent.
Add finely chopped olives, garlic,
lemon rind, thyme, rosemary and
parsley. Cook for 5 minutes and add to
casserole dish with lamb shanks.
Deglaze the frying pan with white wine
and simmer until reduced by half then
add to the lamb shanks.
Pour chicken stock into frying pan and
bring to the boil then pour over the
lamb shanks. Cover casserole dish
with foil or lid and place in the oven for
2.5 hours until the shanks are tender.
Serve with mashed potato and green
This dish can be made in advance and
kept in the fridge for 4 or 5 days. To
reheat pull the lamb shanks from the
jellied sauce and glaze with some of
the sauce. Put into the oven with a little
sauce on 170°C for 20 minutes. Heat
the remaining sauce in a pot in the
stove and pour over shanks to serve.
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