Serves 2

Ingredients
2 lamb shanks
Fresh mint
Red wine
Worcestershire sauce
Light soy sauce
Curry
Chicken stock
Demi glace
Onions
Garlic
Carrots
Tomato paste
Olive oil
Butter
Sugar
Freshly grinded pepper

Method

Pan-fry the lamb shanks in the olive oil and a knob of butter. Seal from all sides and remove from the pan.

In the same pan, add the finely chopped onions, garlic and carrots. Fry for two minutes on medium heat. Add a pinch of sugar, a handful of fresh mint and the tomato paste, a dash of Worcestershire and light soy sauce.

Add 230ml of good red wine and leave to cook until all the alcohol is evaporated.

Add 230ml chicken stock.

Put the shanks in an oven dish and pour the sauce on top of them. Cover the dish with foil and cook for one hour in an oven 180˚C. When ready, pour the liquid from the dish into a pan and reduce to half. Add a tablespoon of demi glace and a knob of butter.

Sandro Deguara is a Chef, L’Aroma Restaurant, Sliema.

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