Lammläggb en papillotes

Lammlägg/lamb shanks en papillote

Ingredients per person
1		lamb shank (front or back)
1		leek, white and light green parts, halved lengthwise and cut into 1-2 inch lengths
1		carrot, halved lengthwise and cut into 1-2 inch lengths
1 sprig		rosemary, ca 2-3 inches
1 piece		orange peel, strip, 2-3 inches in length
sprinkle		hot red pepper flakes
sprinkle		salt and pepper
15 ml.	1 tbsp.	olive oil
50-60 ml.		dry white wine/vermouth
5 ml	1 tsp	butter

Heat oven to 300F. Arrange a square of aluminum foil, about 16"x16". Put leek, carrot, rosemary and orange peel in centre of foil. Season with salt, pepper, and red pepper flakes.
Dry lamb shanks, season with salt and pepper, and brown on all sides in olive oil on medium heat. Place lamb shanks on aluminum foil, on top of vegetables.
Deglaze frying pan with wine/vermouth, and pour over lamb shanks. Dot shanks with butter.
Fold up foil around shank, seal tightly, arrange on baking sheet. Bake 2-1/2 hours.

Source: Fine cooking, April/May 2011, p.64.
Html: L. Ruus 2014-08-25