Biltmore House is a spectacular place in Asheville, North Carolina. The house was originally owned and built by the Vanderbilts. Not your regular house, it was more like a palace. Visitors could tour a small section because most of the house was still occupied.
The estate and gardens were grand. At the dairy milk was turned into delicious creamy ice cream and sold, what a treat!A duck pond caught my eye. I purchased a print featuring the Biltmore ducks which I still have on my wall today!
Thinking of the different colours of Autumn inspired my next recipe.
Bernadette's Moroccan Lamb Shanks
Ingredients
For 2 People
4 French cut lamb shanks
1 tin of chopped tomatoes
Half a cup red cooking wine
1 and half litres of beef stock
1 onion peeled and diced
Half teaspoon fresh chopped garlic
1 and half tablespoons Moroccan spice mix (I use Master Foods)
2 tablespoons of olive oil
Three quarters of a cup of red lentils
2 small peeled and diced carrots
1 stalk celery diced
1 tablespoon of cornflour
2 tablespoons cold water
Method
In a fry pan on low heat, brown lamb shanks in olive oil on all sides. Remove from fry pan and drain excess oil from shanks.
In a large oven proof dish put tomatoes, wine, beef stock, onion, carrot, celery, Moroccan spice and lamb shanks. Cover with a lid, or Alfoil if no lid, and bake in a moderate oven for about 1 hour.
Take out of oven and stir carefully.
Return to oven for a further half hour. Remove once again from oven and add lentils.
Back into oven for approximately 15 minutes until lentils soften and thicken the sauce. If you find the sauce is not thick enough, you may add the cold water and cornflour mix. Add a little at a time to achieve the desired texture.
I like to serve this on a bed of mash potatoes, you may prefer Couscous - I'll leave that up to you!
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