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Tuscan Lamb

23 March 2016

Gary Foakes Executive Chef at Regent's shares his recipe for Tuscan lamb - a real seasonal favorite. Slow cooked lamb with tomato, broad beans, white wine, garlic and stock. A cross between a thick soup and a hearty stew. 

Ingredients

  • 6 Lamb Shanks
  • Seasoned Flour
  • Sunflower Oil
  • 24 Small Shallots, peeled
  • 8 Baby Artichokes, out side leaves removed and cut in half
  • 450mls (3/4pint) White Wine
  • 10 Cloves of Garlic, peeled
  • Teaspoon Thyme Leaves
  • Teaspoon Rosemary leaves, chopped
  • 8 Plum Tomatoes Tomatoes, peeled, deseeded and diced
  • 900mls (1 ½ pints) Lamb Stock
  • ½ Teaspoon of Saffron
  • 24 peeled small New Potatoes
  • 200g (7oz) Shelled Broad Beans
  • 1 Small Handful of Flat Leaf Parsley, finely chopped
  • Sea and freshly ground Black Pepper

Method

Preheat the oven 160c 350f Gas mark3. Roll the lamb in the seasoned flour. In a large casserole large enough to hold all the ingredients, heat the oil, sauté the lamb until golden, remove, add the shallots, artichokes, and sauté for 3 minutes, add the lamb and deglaze the pan with the white wine, reduce by half, add the garlic, herbs, tomatoes, saffron and stock, season, bring to a simmer, cover and place in the oven for 2½ hours. ½ an hour before the finished time add the potatoes. Remove, add the beans and parsley, stir, check the seasoning, ladle into a warm serving bowl, and serve.

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