Braised Lamb Shank with Cheese Crown Toastie 紅酒炆羊膝伴皇冠芝多士

紅酒炆羊膝

羊膝沾上少許鹽及胡椒，煎香羊膝。

煎香洋蔥及甘荀，加入蒜頭、香葉、百厘香及迷迭香炒勻。

加回羊膝及炒好的材料，倒入牛湯、紅酒及蕃茄粒連汁拌勻。

大火滾起後加蓋，轉小火炆焗2小時。

以鹽及胡椒來調味便成。

如果湯汁比較稀，可以大火煮5分鐘來收汁或用生粉水來打芡，令湯汁濃稠。

Dip the lamb's knee with a little salt and pepper, and fry the lamb's knee.

Fry the onion and carrot, add garlic, bay leaves, thyme and rosemary and stir-fry well.

Add back lamb's knee and fried ingredients, pour in beef broth, red wine and tomato, mix well.

Turn to low heat and simmer for 2 hours.

Season with salt and pepper and serve.

You can boil it on high heat for 5 minutes or use cornstarch water to make the sauce thicker.

皇冠芝多士

將磨碎的車打芝士在煎至融化。

將多士放在融化的車打芝士上約 1 分鐘，直到融化的車打芝多士呈金黃色。

輕輕地反起多士，保持約 3​​0 秒，直到最後芝士變硬並可。

Spread the grated cheddar cheese in the center of the frying pan and fry until it is melted.

Put the toast on the melted cheddar cheese for about 1 minute until the melted cheddar cheese makes the toast golden brown.

Slowly & gently remove the toast so that thin strings of cheese from the pan emerge with the toast.

Hold for about 30 seconds till the last strings of cheese harden & serve.