Fresh Lamb Shanks

This week’s recipe comes from Compagnie du Ponant. Ingredients • 4 medium leeks (white and light-green parts only), halved lengthwise, washed, and cut into pieces • 4 medium carrots, halved lengthwise and diced • 4 sprigs fresh rosemary • 4 strips orange zest (use a vegetable peeler) • Pepper • Sea Salt • 4 lamb shanks, french trimmed • 1 Tbs. extra-virgin olive oil • 1/2 cup dry white wine •1-1/2 Tbs. unsalted butter, cut into 4 slices Preparation Position an oven rack in the lower third of the oven and heat the oven to 160°C. Arrange 4 squares of heavy-duty aluminium foil on a surface. Put 1/4 ...
The above snippet is the first part of an article sent to subscribers in Cruise Weekly's issue from 12 Nov 13

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