Ingredients:
4 lamb shanks
5 shallots
5 garlic cloves
2 celery stalks
ó fennel bulb
2 carrots
300 gr tomatoes, cherry or plum
1 head spring cabbage
200 gr field mushrooms
1 bunch of spring onions
100 ml apple cider
100 ml white vine
200 ml cream
A little rosemary, thyme and bay leaves.
Fresh flatleaf parsley as garnish and greenery
Method:
Start by getting your Grill Forno heated through. Lay the lamb shanks, seasoned with salt, pepper and a drop of oil on the grill with slices of fennel, carrots, celery and halved shallots. Place the whole of this in the Grill Forno and grill until golden.
Take out the grill insert after 5 minutes and check. If the vegetables are well roasted on one side, remove them and place them in a cast iron saucepan that fits into the Forno. Turn the shanks and roast until golden on all sides, then add them to the vegetables. Add the sliced garlic cloves, thyme, rosemary, bay leaves and apple cider and stir a few times. Top off with a handful of halved plum or cherry tomatoes. Put the lid on the saucepan and replace it in the Forno. Stoke up gently at the sides of the stove.
The stove must be kept at an even temperature for the next hour to an hour and a half, so it will need topping up with sticks now
and then.
In the meantime, rinse the cabbage and split along the stalk. Split again, still along the stalk, into 6-8 boats, depending on the size of the cabbage. Brush the mushrooms. When the meat nearly falls from the bone, the lamb is cooked and can be taken out of the Forno. Stoke up the stove some more, and when it is going well again, put in the roasting plate and heat it well.
Remove the roasting plate and place it on a trivet or similar. Dribble on a little oil, then lay on the mushrooms and cabbage and return to the Forno. Wait a couple of minutes, remove the roasting plate and turn the cabbage and mushrooms, then replace it for a couple more minutes. Remove the plate again, add white wine and let it soak in, then add the cream and let that soak in.
Season to taste with salt and pepper and plenty of flatleaf parsley. Serve with tender lamb shanks, roasting stock and greens from the lamb dish. Bon appetite!
The new cookware range from Morsø has been named N.A.C after NA Christensen, who in 1853 established Morsø Iron Foundry on the Limfjord island of Mors. 2015 marks the 100th anniversary of Morsø’s appointment as royal court supplier, with the first Morsø stoves installed at Amalienborg Palace in 1915. For the occasion we’ve launched a redesigned range of pots, casserole dishes, cocottes and pans.
The sleek N.A.C range enhances your experience both in the kitchen and at the table. The predominant material is as always black cast iron, and for good reason. The unique cast iron guarantees good quality and does not wear out. So each pot, pan and casserole is a little piece of culinary history and will see out many food trends; it’s kind of fun to think about.
Cast iron gets better and better over the years and provides the best opportunity to extract more flavour from your ingredients, whether you use a gas, induction or ceramic hob. This is partly through cast iron’s ability to retain heat and cook at very high temperatures. It offers the best conditions to prepare quick, everyday dishes as well as those which require a little more care. Whatever is on the menu, you and your kitchen are well equipped for it. For now, just enjoy the simple, exclusive design and stunning materials, which incidentally have been the new black for over 160 years.
To find out more view our entire Morso N.A.C. Cookware Range here.
