{"id":1565,"date":"2021-11-30T12:04:25","date_gmt":"2021-11-30T12:04:25","guid":{"rendered":"https:\/\/gaspesiesauvage.com\/gaspe\/?p=1565"},"modified":"2022-03-03T16:41:52","modified_gmt":"2022-03-03T16:41:52","slug":"quebec-lamb-hind-shanks-with-labrador-tea","status":"publish","type":"post","link":"https:\/\/gaspesiesauvage.com\/gaspe\/quebec-lamb-hind-shanks-with-labrador-tea\/?lang=en","title":{"rendered":"– Quebec lamb hind shanks with Labrador Tea"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]<\/p>\n

Ingredients:<\/strong><\/p>\n

– 4 Qu\u00e9bec lamb hind shanks
\n– 1 tsp powdered Labrador tea<\/a> (Gasp\u00e9sie Sauvage)
\n– 1 Tbsp Sea salt
\n– fresh coarsely ground pepper
\n– 2 Kaffir lime leaves (if not available, use zest of \u00bd lime)
\n– 1 tsp dehydrated onion pieces<\/p>\n

Sauce:<\/strong><\/p>\n

– 20 Labrador tea leaves
\n– 1 L water
\n– 400 ml \u00abLa Maison du Gibier\u00bb lamb stock (if not available, use beef stock)
\n– 2 cloves of garlic
\n– 1 white onion<\/p>\n

Method:<\/strong><\/p>\n

– in a bowl, mix the sea salt, Labrador tea, pepper, dehydrated onion and lime leaves.
\n– coat the lamb hind shanks in the mixture and marinate in the fridge for 4 hours.
\n– during this time, boil the water, add the Labrador tea leaves, remove from heat and allow to steep for 30 min.
\n– chop the onions and cut the garlic into quarters. Put them in the bottom of a casserole dish and put the lamb hind shanks
\non\u00a0top.
\n–\u00a0 Bake in a 260\u00b0F (130\u00b0C) oven for 3 hours.
\n– add the steeped tea and the lamb stock, cover and cook for 1 hour more.
\n– Remove from the oven, and season to taste.
\n– Serve each person one lamb hind shanks topped with its own juices, a garden salad, fresh buttered asparagus and a few\u00a0 Gasp\u00e9sie Sauvage mushrooms<\/p>\n

\u00c9ric Marquis
\nChef for La Maison du Gibier
\nQu\u00e9bec<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=\u00a0\u00bb1\/3″][vc_single_image image=\u00a0\u00bb1152″][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][\/vc_column][vc_column width=\u00a0\u00bb1\/3″]Back<\/a>[\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text] Ingredients: – 4 Qu\u00e9bec lamb hind shanks – 1 tsp powdered Labrador tea (Gasp\u00e9sie Sauvage) – 1 Tbsp Sea salt – fresh coarsely ground pepper – 2 Kaffir lime leaves (if not available, use zest of \u00bd lime) – 1 tsp dehydrated onion pieces Sauce: – 20 Labrador tea leaves – 1 L water […]<\/p>\n","protected":false},"author":990002,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rs_blank_template":"","rs_page_bg_color":"#ffffff","slide_template_v7":"","footnotes":""},"categories":[71],"tags":[],"class_list":["post-1565","post","type-post","status-publish","format-standard","hentry","category-wild-plants"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t