Frances Bissell

Braised Lamb Shanks with Summer Vegetables and Carnation Sauce

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

Here lamb is served with carnation sauce in which the flowers are steeped in a mild vinegar, rather like a mint sauce. It is very delicate, and makes an excellent partner for new season’s lamb and young vegetables.

Ingredients

Sauce

  • 2 teaspoons carnation petals
  • 1 tablespoon granulated sugar
  • a

Method

First make the sauce by grinding the petals in a mortar with the sugar and salt, then working in the honey and vinegar. Add the cloves and leave to steep while you cook the lamb and vegetables.

Fry the onion in the oil in a casserole until golden brown, then add the garlic. Brown the lamb shanks all over, and then nail a bay leaf to each piece of meat, securing it with two cloves. Add t