I've come up with an incredible dish. I'm
doing slow cooking. We've got lamb, we're using mint, we're using dried fruit. It's so delicious.
I'm gonna show you how to do it. In with the lamb shanks, these have been seasoned with
plenty of salt and pepper. It is all about investing in beautiful, round, sweet flavours.
So I've got three red onions, a little olive oil, salt and pepper. Low medium heat, for
about fifteen minutes. It's dark and it's sweet and that's the beginning of this flavour.
While this is browning, I'm gonna start adding to this story. We're using a handful of dired fruit, we're using raisins. It's gonna give the sauce that
silkiness and depth of flavour that's incredible. A tablespoon of ketchup, a couple of good tablespoons
of Worcester sauce, and we're gonna let that blip and bubble up. 200ml, half a pint-ish. The lamb goes in, remember you've got all
that flavor in the middle of that shank bone. In there is the bone marrow and in return
it's gonna kick out and kiss that juice with the most incredible flavor. Top that up with
a litre of chicken stock, and then allow for the best thing you could ever give to meat.
Time. Let's just have a little look in here, we've got the beautiful, you can see it's
reduced about an inch. We'll take them out, see how I can just pull that off. It's gonna
water in your mouth, it's gonna be gorgeous. It could absolutely serve this sauce as it
is. I wanna show you how I can make it really dark and silky, I wanna liquidise it. Hold
it at an angle, just whizz it up. And the point of this is to get it smooth, silky silky
smooth. I'm gonna whip up an awesome mint oil, just bash this up. This is proper attitude.
Then just pour in five tablespoons of cold rapeseed olive oil, whatever you like. And
you can see the colour of it, look at it, it's green, green, green. We've got this lovely
mash potato, we've got lamb, melt in your mouth. Sauce is thick, silky and nearly perfect.
Even this tiny amount of mint oil is just heavenly. Gorgeous, tender meat that is just
falling apart. Look at that!
