Braised and grilled lamb shanks with prunes and melon
by Pascal Aussignac
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Ingredients
Fresh Meat
2 lamb shanks
Fruit & Vegetables
2 leeks, roughly chopped
1 onion, roughly chopped
2 carrots, roughly chopped
2 cantaloupe melons, or charentais
150g of prunes, finely chopped
1 handful of monk's beard
Store Cupboard
1 head of garlic, halved
salt
30g of pickle, small dice
Salad & Fresh Herbs
1 bay leaf
Oils & Vinegars
3 tbsp of olive oil
Spices & Dried Herbs
freshly ground black pepper
Speciality Ingredients
pine needles, for smoking (optional)