Mon – Fri: 9.00am – 5.30pm
Sat: 9am – 5pm
Sun: 10am – 5pm
6 x 8-9oz Lamb shanks
2 small onions sliced
2 springs of rosemary
4 bay leaves
1 ½ tin of chopped tomatoes
4 pints of lamb stock
6 large parsnips
50 ml double cream
Method for Parsnip Puree
Spoon some parsnip puree on the centre of plate and place the lamb shank on top. Coat with tomato sauce.
Chefs Tip (Tony Budde):
Whenever I put this dish on the menu or cook it at home it always goes down a treat. If I were cooking this dish at home I would use my slow cooker at the lower setting. You could also use Lamb breast, flank or neck.
When cooked, I often remove the lamb from the sauce and let it cool then either freeze or put it in the fridge. The sauce can then be put into freezer bags and frozen also. To reheat I normally place the lamb into a roasting tray with the sauce, cover with foil and heat until it reaches at least 75°C. Ask your butcher for the fatter rear shins!!
A winner of various awards which include:
Dumfries & Galloway Life Chef of the Year 2010/11 Finalist 2016/17
Nominated for CIS catering in Scotland. The Hospitality Educator of the Year Award 2017, sponsored by CH&Co Group which will be announced at CIS Excellence Awards 2017 dinner on Thursday 25th May, Hilton Glasgow
I have been working as a freelance Chef as well as working with the local high schools Home Economics Departments & Dumfries and Galloway College.