Tony Astle is still in France, and this week he last ate at Mazette! in Annecy, which offers seasonal cuisine in the French Bistro tradition.  

He sampled the Carpaccio de langue de boeuf, a “sensational” dish of thinly sliced beef tongue with capers, spring onions, celery, and toasted croutons, as well as the ris de veau grille, and le pate en croute, among other things. 

LISTEN ABOVE 

Recipe of the Week: Braised Lamb Shanks in Red Wine and Rosemary 

Ingredients: Lamb Shanks  

2 carrots, peeled, rough chopped 2 onions, peeled rough chopped  
3 cloves garlic, peeled, chopped fine 
50 ml oil  
4 lamb shanks 
3 tsp flour   
1 l brown stock 
275 ml red wine  
2 ½ Tbsp tomato paste 
2 bay leaves  
1 rosemary sprig 
salt & pepper  

Method 

1. Brown the carrots, onion, and garlic in a little oil, then place in a deep pan or casserole dish.  

2. Dry, then brown the shanks in a hot pan with a little oil.  

3. Add the shanks to the vegetables.  

4. Drain off any oil. In the pan, add the tomato paste.  

5. Over a low heat, ‘cook-out’ the tomato paste, stirring regularly, for 2-3 minutes. Doing this step sweetens the tomato paste, by partially caramelising its sugar content.  

6. Stir in the flour. Add the wine and stock to the tomato paste. Stir and bring to a boil.  

7. Add the liquid to the shanks and vegetables. Add the rosemary and bay leaf. Season.  

8. Cook in a preheated oven (160-170 deg C) for around 2 hours, or until the shank meat is tender. 

9. When done, remove the shanks and keep them warm.  

10. Strain the cooking liquid and discard the solids.  

11. In a pan reduce the cooking liquid until it thickens. Check seasoning.  

Assembly 

1. Having prepared your favourite potato dish and vegetables, plate the potato.  

2. Lean the shank on the potato, add sauce and your vegetables.  

3. Eat and enjoy!