100 gr shallots or 1 large onion
3 cloves garlic
2 carrots, cut in half
3 stalks celery
2 stalks baby leeks
1 tbsp mix dried herbs ( herbs de Provence)
2 tbsp flour
50 gr butter
3 tbsp olive oil
600 ml water
Brown the shank, set aside
Put the lamb and the rest of the ingredient in a pressure cooker until done. The other methods is cooking it in a slow cooker for over night or in the oven for 3 hours.
To thickened the gravy, put the butter on a pan until melting than add the flour, stir until brown than add the juice from the lamb.
1 large onion, finely slice
2 clove garlic
3 tbsp olive
1 red apple, grated
3 tbsp cider vinegar
3 tbsp sugar
100 ml cranberry juice or apple juice
Sauté the onion until brown, add the chopped garlic cook for further 3 minutes and constantly stir.
Add in the rest of the ingredient, bring it to the boil for 5 minutes and simmer before another 20 minutes...the longer the better. Add more juice if necessary
Delicious Pan fried potatoes
Heat olive oil, butter on a pan, then add in the potatoes and sprinkle salt, pepper and dried herbs.
Fried until golden and fragrant