A Perfect Pantry
Pulled Lamb Shank and Gravy on Crusty Bread Rolls
- PREP TIME
1 hr - COOK TIME
8 hr - READY TIME
9 hr - SERVINGS
12
Ingredients
- 300ml warm water
- 10ml vegetable oil
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons caster sugar
- 500 grams bakers flour
- 3/4 teaspoon bread improver
- 1 1/4 teaspoons dry yeast
- 2 tablespoons milk
Gravy
- 1/4 cup plain flour
- 2 teaspoons flaked salt
Directions
- Using a bread maker, add all of the bread ingredients into the bread maker bin in the order shown. Select ‘dough’ and allow to prepare.
- Preheat a fan forced oven to 180°C and line 2 baking trays with canola oil spray and baking paper.
- Gently knead the dough on a lightly floured surface and then cut into 12 pieces. Roll into a smooth rectangle piece and place onto the tray 5cm away from each other. Repeat until all rolls have been made. Brush with milk, using a pastry brush and bake for 20 minutes or until risen and golden brown.
- Follow the recipe for Whole Roasted Garlic, Red Wine and Root Vegetable Lamb Shanks.
- Remove the shanks from the liquid and pull the meat from the bones. Drain the gravy through a sieve, removing any vegetables and herbs.
- Place the liquid into a saucepan and add the flour and salt and whisk the gravy until thickened and slightly lightened in colour.
- Evenly distribute the meat and gravy into each roll and serve immediately.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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