The Fresh Paradise supermarket really does have everything! Among other imported meats, they have Welsh lamb. I immediately thought of Frugal www.frugalfeeding.com and was pleased that I was finally going to see and taste this, according to Frugal, paragon of lambness.
My tajine cracked when I was browning the shanks on the oh so great quality electric stove, so my $5 cast iron was used with the unbroken tajine top to cover. After the last tear drop fell, I ordered another tajine at amazon.com. I will not be a victim!
I dithered a bit over the braising ingredients but felt that, come what may, wine and mustard were essential. American mustard.
I mashed up some potatoes with leeks to fit into the Welsh/GB theme.
What did I think about the Welsh lamb? It was the most tender and succulent lamb I have ever tasted, beating the French and American lamb down to the ground! However, it lacked the wild, clover-ish taste of New Zealand lamb that I crave and love. Sorry Frugal.
Souris d’Agneau Gallois
3-4 Welsh lamb shanks
Salt and pepper
2 tbsp olive oil
1 tbsp butter
1 onion, chopped
4 fresh garlic cloves, chopped
2 branches of celery, coarsely diced
2 large carrots, coarsely diced
1 bay leaf
1 tbsp flour
1 cup white wine
1 cup veal or chicken broth
2 tbsp American, yellow mustard
Season the shanks with salt and pepper, then brown in the olive oil. Remove from the pan and add the butter, onion, garlic, celery and carrots. Saute the vegetables until the onions begin to brown. Add the bay leaf and blend in the flour. Add the wine and boil for about 3 minutes, then add the broth and mustard, blend well and add the browned shanks. Cover and braise in a 350 F oven for 1 1/2 hours. Remove top and continue to cook for an additional 30 minutes.
Serve with leek and potato mash.
Wine suggestion: St. Cristina