Our Recipes
Port Braised Lamb Shanks With Fenne
Details:Saute lamb in olive oil until brown, add fennel, rosemary & thyme. Cook for 2 minutes. Add stock, figs & port, bring to the boil. Add fresh cracked pepper. Then cover with foil and place into oven at 150*C for 1 1/2 hours. Strain into a small pot & reduce liquid until it is a sauce consistance. (the lamb shanks can be substituted for duck legs for a different version).
Supplied By Luleigh Pty Ltd
Port Braised Lamb Shanks With Fenne ingredients
| Ingredient | Quantity | Description | Stallholders |
|---|---|---|---|
| Port | 1 Litre | tawny | |
| Stock | 1 Litre | ||
| Olive oil | |||
| Rosemary | |||
| Thyme | |||
| Fennel | 1 | large | |
| Figs | 12 | dried | |
| Lamb | 4 | shanks | |
| Pepper | fresh cracked |
