WebbFör 1 dag sedan · 2 kg/4lb leg of lamb; 2 tbsp plain flour; 2 onions, thinly sliced; 4 garlic cloves, thinly sliced; 1 bottle dry white wine; 600ml/1 pint chicken stock; 1 tsp dried … Webb21 aug. 2016 · 2. Cook the mixture for about 8 minutes stirring often. The fruit will become very soft and release lots of juice. 3. Remove from the heat and set aside to cool for at least 10 minutes then pour the mixture into a fine-mesh sieve and stir over a bowl to separate the pulp from the sauce.

Easy Redcurrant Sauce Recipe - Everyday Healthy Recipes

Webb5 juli 2016 · The menu is filled with traditional treats such as Clachaig venison casserole with redcurrant sauce and a ‘wee dash’ of whisky, fillet of west coast salmon ... enjoyable in the knowledge that the ingredients are local, produced by small artisan suppliers. Dig in to slow braised lamb shank with ginger glazed parsnips and ... WebbWrap tightly in cling film and marinate in the fridge overnight. 3. Preheat the oven to 160ºC/140ºC fan/ gas mark 3. Remove the lamb from the fridge 30 minutes before cooking. 4. Oil a large roasting tray, add the lamb and cover tightly with foil, making sure there are no gaps. Slide into the oven and cook for 4 hours. bw 2 art 362

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WebbBaked Lamb with Rosemary with Redcurrant and Mint Sauce. by Delia Smith from Delia’s Summer Collection. Serves 6. A deliciously juicy roast lamb recipe. Part of Delia's … WebbPreheat oven to 400 degrees F. Season each shank with salt and pepper. Heat olive oil in a large Dutch oven and sear the shanks. Remove once browned. WebbAdd a large glass of red wine, just enough water to cover and 1 tablespoon of tomato purée. Cover with lid and place in a pre- heated oven at 160 degrees for 3-4 hours until the meat starts to pull apart from the bone. Remove the lamb and finish the sauce with the sprigs of chopped rosemary, red currant jelly, The Arran Cassis and butter ... bw 2 art 48