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40 High Street
Lindfield
West Sussex
01444 483 303
 

Tasty Recipes!
Stuck for recipe ideas, fancy something a bit different? Here are a few recipe ideas to help you get more from your meat.
If you have got a recipe you would like to share then please email it to us - recipes@glynthomas.co.uk.

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Baked Lamb shanks

A Popular baked dish

Ingredients:

4 Lamb shanks (free range)
6 Sprigs of fresh rosemary
150g/51/2oz cold butter
15 fresh sage leaves
2 Sprigs of fresh thyme leaves
Sea salt & freshly ground back pepper
12 cloves of garlic (unpeeled)
2 large carrots peeled & finely sliced
1 Leek washed halved & finely sliced
Olive oil
2 wineglasses of white wine

cooking time 2 1/2 hrs
Preperation time approx 15-20 mins

Instructions:

Preheat the oven to 200*C/400*F/Gas 6. Pick the leaves off 2 sprigs of rosemary, mix them with the butter most of the sage & thyme in a food processor add the salt & pepper Using a small knife cut between the meat & bone from the base of the shank upwards do this to all the shanks, you need to make a hole big enough to get your finger in making a pocket . Divide the the flavoured butter mixture between all the lamb shanks then just push it into the hole you have made.
Tear off 4 large pieces of tinfoil fold in half to make them
about A3 size when folded. Divide the garlic & vegatables between them making a pile in the middle of each square of
foil, rub the shanks with the olive oil also seson with salt &
pepper then put one on each pile you have made add a sprig
of rosemary & a few sage leaves on top of each one. Pull up
the sides of the foilaround the shanks then pour in about 1/2
a small glass of white wine into each. Pinch the foil tightly
around the bone, any excess foil can be cut of with
scissors. Place them on a baking tray with the bones facing
up Put in the oven for 2 1/2 hours or until meat is tender & serve.

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Glyn Thomas Butchers
40 High Street, Lindfield
West Sussex RH16 2HL

John@GlynThomas.co.uk

OPEN
Mon-Fri 7am - 5.30pm
Sat 7am - 4.00pm

 
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