The other day via facebook, I crowd sourced to my friends, "What would you like to see cooked & featured on Urban Cookery?" After an eclectic and resounding response including:
- A Cheese Omelet (or as my French friend JP wrote it, Omelette du Fromage)
- Papparadelle with Rabbit Bolognese (thanks dad - this was a close second!)
- Paella from my dear friend Ester - which I think I will make in the Summer when the seafood is running super fresh in the markets
- And then one I couldn't possibly turn down, from my Cousin Brian: Milk, Steak and Orange Tic Tacs.....clearly a stroke of culinary brilliance on his part that I couldn't POSSIBLY steal the idea from.....
I went with Daphne's pick of "Lamb Shanks" - Thank you Daphne!
I love braising (as I may have stated roughly 400 times already) - so I decided to pair this lamb with the obvious herb: Rosemary. I added in some fennel seeds as well to give that great pop of flavor.
Since I used Chicken Stock instead of Beef Stock - I added a little Gravy Master at the end of the braising process just to darken the liquid (this is just for my own personal aesthetic preference).
Rosemary Braised Lamb Shanks
Slow braised Lamb Shanks in a beautiful rosemary cuisson
Garlic & Cheese Potato Puree
Creamy Garlic and Cheese Potato Puree