goofy's lamb shanks.

this is one of my favorite dishes.you will need

4 lamb shanks
1 bottle of good olive oil
2 large onions
1 bunch celery
1 kilo tomato's
garlic
parsley
thyme
rosemary
salt and pepper


finely chop the onion ,bruise and chop the garlic(to taste)
place the lamb shanks in a container (so they can be marinaded )add the garlic and onion and olive oil, make sure the olive oil covers the lamb shanks.
tie the parsly ,thyme,and rosemary in a bunch (bouquet garni)and add to the mix cover and let stand overnight .
drain off olive oil,leave the lamb shanks onion and garlic and save the bouquet garni.
finely dice the tomatoes and celery add to the shanks ,onion and galic and toss the lot together,
now place the shanks in a casserole dish and make sure the tomato,celery,onion,garlic cover most of the shanks.
salp & pepper to taste
place the bouquet garni on top cover the dish and bake at a slow temp around 180 deg c for around an hour
remove the shanks carefully .
remove the bouquet garni throw it away.
thicken the rest to a consistancy that you can spoon over the top(not to thick)

serving suggetion
serve on a bed of mashed potato .lay the shanks on top ,and spoon copiouse amounts of the gravy on top,if you wish you can garnish it with some fresh mint

enjoy it is absolutly delish

Yum. I just printed it, and we're going to try it this weekend. Thanks.

the shanks can actually be marinaded a few days ahead,they will keep for a week or so in the oil,acts like a preservative.and like any recipe can be changed to suit your requirements

please post how you enjoyed them.

kind regards goofy


ps coming soon// goofy's " avocado chicken with camembert sauce"

I'll let you know next week...

here we have another favorite of mine.

goofy's chicken with avocado pear

4 large chicken breasts
i avocado (peeled and sliced)
lemon juice
fillo pastry
butter {melted} (or olive oil)
parsley butter (5g for each portion)
camembert cheese
cream

procedure;

1/ if necessary trim the breasts ot skin and bone

2/ sprinkle avocado with lemon juice

3/heat butter in the pan,flour the breasts and fry them,to set the flesh.
allow to cool.(set the pan aside for later)

4/ butter the fillo pastry,using three sheets,place a chicken breast in the centre of the pastry,place avocado portion and parsley butter on top of breast.season lightly then fold the long edges over ,then the short sides to form a good sealed package

5/place on a lightly greased tray,paint each parcel with melted butter.

6/bake at 125 deg C for twenty min

serve hot..

now for the camembert sauce

put the pan back on the stove heat slightly, deglaze with a glass of white wine add 250 ml of cream and reduce till it thickens now slice cheese and add to pan continually stir till all is incorperated in to the sauce turn off the heat.
(this should all be done so that the chicken and sauce finish at the same time)

place the chicken parcel on a bed of salad greens drizzle the sauce over the top ,garnish with fresh chopped parsley and serve.

dont let the fillo dry out take out enough to do one parcel at a time..

thank you .enjoy