Lamb Shank With Mustard And Verjus

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 3
• 1 1/2 kg lamb shanks, cut into large pieces with bone in
• 2 tablespoons olive oil
• black pepper
• 1 tablespoon mustard, of your choice
• 2 garlic cloves, chopped
• 100 ml grape juice (verjus, juice unripened grapes)
• 200 ml chicken stock
• 1 cup seeded grapes (optional)
• 2 tablespoons chopped parsley

Recipe

• 1 trim fat from meat.
• 2 heat oil and brown and pour off fat.
• 3 grind generous pepper over meat.
• 4 stir in the mustard over a high heat.
• 5 after few minutes add garlic.
• 6 then trickle in verjus keeping high heat.
• 7 stir in stock.
• 8 lower heat and add grapes (red in picture).
• 9 press piece of baking paper over meat and cover with lid.
• 10 simmer 20-25 mins (try in tagine soaked in water first).
• 11 remove meat and keep warm.
• 12 increase heat and boil the juices to reduce by half.
• 13 taste and season.
• 14 stir in parsesly and add meat and stir to coat well with sauce.
• 15 serve immediately.
• 16 can also make with jointed chicken or veal and even forgs legs (sorry can't do that one either!).