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Traditional Meat Recipes	Tying & Rolling techniques
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Glasseye Wild Meat Sauce

$11.90

$0.00

Glasseye 'Wild Meat Sauce' gains it's name as it originates from the Glass Creek area on the West Coast of South Island. A very versatile sauce to compliment beef, pork, venison, lamb, sausages and burgers. Also delicious with duck, chicken, fish, prawns, pizza's, pies and with breakfast bacon and eggs! Use as a marinade or great added to sauces, gravies, cassseroles and stir fries for an extra spicey kick and added depth of flavour.

Traditional Meat Recipes

Pork

New Cumberland Lamb Shanks

Ingredients:

3 Lamb Shanks (a shank per person but just add more for more guests)

5 cloves of garlic roughly chopped

1 cup red wine

2 cups beef stock

2 tablespoons tomato paste

1 large carrot roughly diced

1 large stick of celery roughly diced

1 large onion roughly diced

4 tablespoons of oil

1 tablespoon of Rosemary leaves(fresh is better but dried works well)

1 tablespoon of Thyme leaves(fresh is better but dried works well)

½ Cup Lowry Peaks New Cumberland Sauce

Directions:

Preheat oven to 180°C.

Brown lamb shanks on all 3 sides quickly, remove using tongs and add to your casserole dish.

Cook onions, carrot, and celery. When onions turn clear add garlic and cook for a further minute. Tip the onions, garlic, celery, carrot and oil into casserole dish.

Add the rest of the ingredients into the casserole dish and give it a quick stir. Cover and place in the oven for 2 hours.

After cooked remove shanks and vegetables then reduce sauce in a pan.

Serve on mash potato, drench with reduced sauce.

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