Tag-Archive for » Slow Cooked «
Ingredients
Oilve oil
4 Lamb shanks
2 Medium red onions, sliced thinly
250g Mushrooms, sliced thinly
6 Cloves garlic, crushed
1 Cup red wine
1/2 Cup port
1 Tablespoon balsamic vinegar
11/2 Cups water
1 Teaspoon dried rosemary
1 Teaspoon dried thyme
8 Sun-dried tomatoes, roughly chopped
2-3 Teaspoons beef stock granules (depending on brand and personal taste)
1 Teaspoon dijon mustard
2-3 Tablespoons cornflour
Parsley
Method
1. Heat a little olive oil in a large fry pan, add shanks and brown all over. Remove shanks and wipe pan clean.
2. Heat a little more oil in pan add onion, mushrooms and garlic, cook stirring until onion softens and mushrooms brown slightly.
3. In a large saucepan add onion mix and all the other ingredients, except cornflour and parsley, return shanks to pan.
4. Bring to the boil, then reduce heat to low and cook covered about 4 hours or until lamb is falling off the bone. My shanks were quite meaty so time will vary depending on sizes of shanks.
5. Remove shanks and cover with foil to keep warm.
6. Mix a little water with the cornflour and add to liquid, bring to the boil and stir until mixture thickens. (It will not be super thick just a nice gravy consistency.)
To Serve: Place a mound of mash on a plate, top with a shanks and pour sauce all over, garnish with parsley if desired.
All photos taken by me unless otherwise stated.
Ingredients
3 Tablespoons olive oil
1kg Lamb shanks
1/4 Cup plain flour (seasoned)
2 Onions, sliced
1 Large green capsicum, cored & sliced
1 Fennel bulb, sliced
1 Tablespoon fresh ginger, grated
3 Garlic cloves, crushed
1 Teaspoon ground coriander
1 Teaspoon ground cumin
500ml Chicken stock
1 Pinch saffron thread
2 Teaspoons sambal oelek
1 1/2 Teaspoons honey
Freshly ground salt & pepper, to taste
1 Cup dried apricot, chopped
parsley, to serve
Method
1. Preheat oven to 150°C.
2. In a casserole dish flour lamb and brown in hot oil. Then remove and set aside.
3. Add a little more oil to dish and gently sauté onion, capsicum and fennel until softish, stirring regularly and scraping the bottom of the pot.
4. Add ginger, garlic, coriander and cumin, and mix well.
5. Add stock, saffron, sambal, honey, seasonings and apricots.
6. Return lamb to pot, stir, cover.
7. Place in oven for about 1 1/2 – 2 hours or until cooked to your liking.
Serve with couscous, rice or mashed potato and sprinkled with fresh parsley.
All photos taken by me unless otherwise stated.