Here’s another old recipe from the Chalet Suisse. We made loads of these during winter and served them with mashed potatoes

 

Lambshank

• 16 lamb shank
• Seasoned flour
• 1/6 bain finely diced onions
• 1/6 bain finely diced carrots
• 340ml orange juice / 30ml garlic
• 750ml red wine
• Water
• Salt and pepper
• Bay leaves

Brown off shanks

Add onions- sauté till browned

Add carrots – sauté till soft

Deglaze twice with red wine

Allow to reduce

Add remaining ingredients

Top up with water

Allow to simmer +- 20minutes

Bake at 180C in tightly sealed bainmarie for about 20 minutes

(tightly sealed with a double layer of tinfoil)