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Tony Astle is still in France, and this week he last ate at Mazette! in Annecy, which offers seasonal cuisine in the French Bistro tradition. ��

He sampled the Carpaccio de langue de boeuf, a “sensational” dish of thinly sliced beef tongue with capers, spring onions, celery, and toasted croutons, as well as the ris de veau grille, and le pate en croute, among other things.��

LISTEN ABOVE��

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Recipe of the Week: Braised Lamb Shanks in Red Wine and Rosemary��

Ingredients: Lamb Shanks����

2 carrots, peeled, rough chopped��2 onions, peeled rough chopped����
3 cloves garlic, peeled, chopped fine��
50 ml oil����
4 lamb shanks��
3 tsp flour������
1 l brown stock��
275 ml red wine����
2 ½ Tbsp tomato paste��
2 bay leaves����
1 rosemary sprig��
salt & pepper����

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Method��

1. Brown the carrots, onion, and garlic in a little oil, then place in a deep pan or casserole dish. ��

2. Dry, then brown the shanks in a hot pan with a little oil. ��

3. Add the shanks to the vegetables. ��

4. Drain off any oil. In the pan, add the tomato paste. ��

5. Over a low heat, ‘cook-out’ the tomato paste, stirring regularly, for 2-3 minutes. Doing this step sweetens the tomato paste, by partially caramelising its sugar content. ��

6. Stir in the flour. Add the wine and stock to the tomato paste. Stir and bring to a boil. ��

7. Add the liquid to the shanks and vegetables. Add the rosemary and bay leaf. Season. ��

8. Cook in a preheated oven (160-170 deg C) for around 2 hours, or until the shank meat is tender.��

9. When done, remove the shanks and keep them warm. ��

10. Strain the cooking liquid and discard the solids. ��

11. In a pan reduce the cooking liquid until it thickens. Check seasoning. ��

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Assembly��

1. Having prepared your favourite potato dish and vegetables, plate the potato. ��

2. Lean the shank on the potato, add sauce and your vegetables. ��

3. Eat and enjoy! ��