Ingredients (serves 4):
4 lamb Shank
700ml chicken stock
600ml duck fat
50ml honey
2 onion- roughly chopped
4 carrots
4 celery stalks
4 sprigs chervil
For sauce
400ml cooking stock from lamb shanks
300ml cream
200ml red Wine
Honey Glazed Lamb Shank with Confit Vegetables and Spicy Masala Sauce
Method
Preheat the oven to 200˚C.
Brown lamb shanks in a pot that is suitable for oven and has a cover.
Add stock and honey.
Cover and cook in oven for 2 hours.
Peel and cut vegetables and put in deep baking tray completely cover with cover with duck fat.
Cook vegetables in oven until soft.
For sauce dry fry spice mix for 5 min over a low heat.
Add stock from lamb and wine reduce by two- thirds.
When sauce has reduced add cream.
Options
If you would prefer a more traditional lamb shank replace the spice mix with some rosemary.
