Alyn Williams Pressure Cooked Braised Welsh Lamb
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Sunday 7th June 2015
4 fore shanks Welsh Lamb, each weighing approximately 250g
1 sprig thyme
2 sprigs rosemary
1 bay leaf
1tbsp tomato purée
1 tin of tomatoes
200ml white wine
1.5l lamb stock, hot
4 smoked streaky bacon slices, thick
2 Maris Piper potatoes
4tbsp chopped parsley
1tbsp chopped tarragon
- Chop the vegetables into chunks of approximately 2cm. Heat a heavy pan over medium heat and add some oil. Lightly coat the lamb shanks in flour and season generously with salt. Lightly brown the shanks in the oil then transfer to the pressure cooker.
- Add a knob of butter and another drizzle of oil to the pan and cook the vegetables, stirring frequently, until golden brown. Lightly season with salt and stir in the herbs, tomato purée and tinned tomatoes. Cook for 3 more minutes over a medium heat.
- Add the wine, bring back up to boil and simmer until reduced by half. Add the hot stock and stir. Pour the pan’s contents over the lamb in the pressure cooker, cover with the lid and cook on maximum pressure for about 45 minutes.
- Preheat the oven to 180°C/gas mark 4.
- Make the parsnip bubble and squeak while the lamb shanks cook. Bake the potatoes for 25 minutes, scoop out the flesh and roughly chop the skins into small pieces and put to one side.
- Peel the parsnips and cut out the cores. Put the peelings and cores into a saucepan and set the peeled and cored parsnips to one side until needed. Cover the peelings and cores with water and bring to a boil. Reduce heat and simmer for 20-30 minutes, then leave to cool and pass through a fine strainer. The resulting parsnip stock will be used later.
- Chop 4 of the parsnips into 2cm pieces and slice the fifth parsnip into long, even lengths.
- Add a drizzle of oil and a knob of butter to a pan over medium heat, add the 2cm parsnip pieces and cook, stirring regularly, for approximately 8 minutes, or until soft. Every now and again, add a tablespoon of water to prevent burning. When cooked, drain in a colander.
- Bring a pan of salted water to a simmer, add the longer pieces of parsnip and cook gently until tender. Drain, leave to steam and dry for a couple of minutes. Heat another drizzle of oil and knob of butter in a pan, add the parsnips and cook over a low heat for 15 minutes, basting with the oil and butter and adding a little parsnip stock every few minutes. Keep warm until ready to plate up.
- Place the potato and cooked diced parsnips in a bowl, add half the chopped tarragon and a tablespoon of chopped parsley. Season and mix everything together well. If the mixture looks slightly dry, add a small amount of the cooking liquid or butter to bring it together.
- Using a metal ring, shape the squeaks into small patties, firm the patties by chilling in the fridge for 10 minutes. Just before serving, fry in butter and oil until a deep golden brown, being careful not to break them up.
- When the shanks have finished cooking, remove from the pressure cooker and put to one side in a warm place. Strain the juices into a saucepan or a clean jug, reduce until slightly thicker, seasoning to taste.
- Chop the bacon into 1cm pieces and fry until fairly crisp. Add the reduced sauce and simmer for 2 minutes to give the bacon flavour a chance to infuse. Stir in the reserved parsley and tarragon, returning the lamb shanks to the sauce and glaze until hot.
- To serve, place the squeaks in a bowl, add the shanks and spoon over plenty of sauce and bacon, serving immediately.