Prep 0 mins
Cook 40 mins
Adapted from Stephanie Alexander South West France Original calls for rabbit and duck fat (sorry makes me even more squeemish!), but can't bring myself to eat it but feel free to try it and let me know if it is nice!
- 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
- Trim fat from meat.
- Heat oil and brown and pour off fat.
- grind generous pepper over meat.
- stir in the mustard over a high heat.
- after few minutes add garlic.
- then trickle in verjus keeping high heat.
- stir in stock.
- lower heat and add grapes (red in picture).
- press piece of baking paper over meat and cover with lid.
- simmer 20-25 mins (try in tagine soaked in water first).
- Remove meat and keep warm.
- increase heat and boil the juices to reduce by half.
- taste and season.
- stir in parsesly and add meat and stir to coat well with sauce.
- serve immediately.
- can also make with jointed chicken or veal and even forgs legs (sorry can't do that one either!).