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Ingredients
- 900 gm shin of beef trimmed Seasoned flour
- 55 gm butter
- 2 Tbsp. sunflower oil
- 2 x onions roughly minced llOg button mushrooms
- 720 ml Guinness Murphys or possibly other stout
- 2 Tbsp. tomato puree
- 1/2 Tbsp. sugar
- 1 x bay leaf
- 2 sprg thyme
- 2 sprg parsley
- 1 sprg rosemary
- 225 gm shiitake mushrooms thickly sliced
- 1 x salt and pepper
Directions
- Preheat the oven to 170C/325F/gas mark 3`.
- Cut the beef into 4 cm cubes.
- Toss in seasoned flour.
- Heat a third of the butter and half the oil in a frying pan and brown the meat briskly in batches adding more oil if needed.
- Transfer to a casserole.
- Add in a little more butter and oil to the pan.
- Fry the onions till lightly browned.
- Scoop into the casserole.
- Fry button mushrooms and add in to the casserole.
- Pour the Guinness into the pan and bring up to the boil scraping in the brown residues from frying.
- Stir in the tomato paste and sugar; pour over casserole.
- Tie the herbs with string to make a bouquet garni and add in to the casserole along with salt and pepper.
- Cover and cook in the oven for 2 1/23 hrs till the meat is tender.
- Check occasionally; if it seems dry add in a little warm water.
- Saute/fry the shiitake mushrooms in the remaining butter.
- Stir into the casserole and return to the oven for 5 min.
- Throw away the bouquet garni adjust the seasoning and serve.
- Sophies notes:If you cant get shiitake mushrooms replace them with large meaty flatcaps.
- Serves 6
- Roast rack of lamb with herb crust
- 1 trimmed rack of lamb30g stale breadcrumbs20g unsalted butter melted1l/22 tbsp mixed minced fresh herbs (eg parsley chervil chives marpram thyme savory)
- 1 clove of garlic crushed (optional)
- salt and pepper
- To make the crust mix the breadcrumbs with the butter herbs garlic if using salt and pepper.
- Keep turning (hands are best) till the crumbs have soaked up all the butter.
- Lay the rack of lamb fat side upward in a lightly oiled small ovenproof dish or possibly roasting tin.
- Pat the crumb mix firmly and thickly onto the fat side.
- Preheat the oven to 230C (450F gas mark 8).
- Roast the lamb for 20-30 min depending on how you like it cooked (I opt for a little over 20 min since it seems a shame to overcook such a tender sweet cut).
- If necessary cover loosely with foil towards the end to prevent burning.
- Let the meat rest in a hot place for 5 min before serving.
- To serve simply cut down between the cutlets.
- Its best to do this at the table as crumbs are bound to fall off in the process.
- This way your fellowdiner gets to see how appetising the meat looks before you hack into it.
- Sophies notesAsk your butcher to trim the rack leaving a decent layer of fat to protect the tender juicy flesh in the severe heat of the oven keeping it moist and full of flavour.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 6 servings | |
| Calories 150 | |
| Calories from Fat 109 | 73% |
| Total Fat 12.36g | 15% |
| Saturated Fat 5.28g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 78mg | 3% |
| Potassium 218mg | 6% |
| Total Carbs 8.99g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.84g | 2% |
| Protein 2.02g | 3% |
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