come up with an incredible dish we’re
doing slow cooking I’ve got lamb we’re
using mint wheezing dried fruit is so
delicious I want to show you how to do
it in with the lamb shanks these have
been seasoned with plenty of salt and
pepper this is all about investing in
beautiful round sweet flavors so I’ve
got three red onions and a little olive
oil salt and pepper it’s been on a low
medium heat for about 15 minutes and you
can see it’s dark and it’s sweet and
that’s the sort of beginning of its
incredible flavor while this is browning
I’m gonna start adding to this story
when using a handful of dried fruit I’m
using some raises here it’s gonna give
the sauce that’s silkiness and that
depth of flavor that’s incredible
a tablespoon of ketchup a couple of good
tablespoons of Worcestershire sauce and
we’re going to let that kind of flip
from bubble up 200 mils 1/2 i nish
the lamb goes in remember you’ve got all
that flavor from the middle of that
shank bone in there is the bone marrow
and in return that’s going to cook out
it’s going to kiss that juice with the
most incredible flavor
top that up with a liter of chicken
stock and then allow for the best thing
that you could ever give to me time
let’s just have a little look in here we
got the beautiful you can see it’s
reduced by about an inch we’ll take them
out see I can just pull that off it’s
gonna be like melon your mouth it’s
gonna be gorgeous you could absolutely
serve this sauce as it is I want to show
you how you can make it really dark and
silky so I’m gonna liquidize 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 achoo
then just pour in five tablespoons of
cold pressed rapeseed oil or olive oil
whatever you like
and you can see the colour of it look at
its green green green got this lovely
mashed potato
we’ve got lamb melt-in-your-mouth sauce
is thick silky and nearly perfect even
this tiny amount of mint oil
it’s just heavenly gorgeous tender meat
that’s just falling apart look at that
doing slow cooking I’ve got lamb we’re
using mint wheezing dried fruit is so
delicious I want to show you how to do
it in with the lamb shanks these have
been seasoned with plenty of salt and
pepper this is all about investing in
beautiful round sweet flavors so I’ve
got three red onions and a little olive
oil salt and pepper it’s been on a low
medium heat for about 15 minutes and you
can see it’s dark and it’s sweet and
that’s the sort of beginning of its
incredible flavor while this is browning
I’m gonna start adding to this story
when using a handful of dried fruit I’m
using some raises here it’s gonna give
the sauce that’s silkiness and that
depth of flavor that’s incredible
a tablespoon of ketchup a couple of good
tablespoons of Worcestershire sauce and
we’re going to let that kind of flip
from bubble up 200 mils 1/2 i nish
the lamb goes in remember you’ve got all
that flavor from the middle of that
shank bone in there is the bone marrow
and in return that’s going to cook out
it’s going to kiss that juice with the
most incredible flavor
top that up with a liter of chicken
stock and then allow for the best thing
that you could ever give to me time
let’s just have a little look in here we
got the beautiful you can see it’s
reduced by about an inch we’ll take them
out see I can just pull that off it’s
gonna be like melon your mouth it’s
gonna be gorgeous you could absolutely
serve this sauce as it is I want to show
you how you can make it really dark and
silky so I’m gonna liquidize 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 achoo
then just pour in five tablespoons of
cold pressed rapeseed oil or olive oil
whatever you like
and you can see the colour of it look at
its green green green got this lovely
mashed potato
we’ve got lamb melt-in-your-mouth sauce
is thick silky and nearly perfect even
this tiny amount of mint oil
it’s just heavenly gorgeous tender meat
that’s just falling apart look at that
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