I have always promised Xiu that I will be making shanks for him... one day
but never did. :(
When it ws his birthday I decided what better time to do it.
even though it just hit summer,
knowingly Melb weather is alway mixed up,
its was cold and wet in December.
I haved used this recipe a few years ago.. funnily it was around this time with Ben, Pin and Gary
It turns out great and it still did after a few years later.
This lamb shank recipe is definately a keeper.
Its easy but its not a quick one.
Takes 3 hours to wait but I didnt need to do anything much.
Leave in the oven and wait for the 'im falling off the meat' and 'then melting in your mouth' experience
and it is worth it.
The only work that you need to do
is rub a dub dub ur tummy after the meal.
Enjoy.
Creamy mash potato
4 medium size potatoes, cleaned & cut in quaters- yes skin on!
80g butter
60ml milk
salt &pepper
paprika powder
1. Placed potatoes in simmered water. cook till you can poke a fork through.
2. Drain the water out. pour in milk and toss in butter. With a potato masher, mash the potatoes till its nice and smooth.
3. Season the mash.
Lamb shank
4 lamb shank
1 cup plain flour
olive oil
1 large red onion
2 stalks celery, chopped
2 carrots, peeled & chopped
1 red capsicum, seeded & chopped
4 cloves of garlic, crushed
2x 400g tin diced tomtoes
1 cup (250ml) red wine
1 cup (250ml) beef stock
2 bay leaves
3 springs thyme
salt & pepper
2 tbsp chopped parsley, to serve
1. Preheat the oven to 180C. Coat the shank in the flour, dusting off any excess.
Heat olive oil in a deep dish casserole. Add the shanks and cook until brown (not cooking the inside). Remove from pan and set aside.
2. Add more olive oil and toss in onion, celery, carrot, capsicum & garlic.
Top with the browned shanks then pour over the tomato, wine, stock and herbs and season. Make sure you cover the shanks with all of the ingerdients. I would add more stock or wine to do so.
3. Cover with aluminium foil or a lid and transfer to the oven for 2-3 hours ( the longer the better).
You would know when shanks are ready when the meat is soft and is easily falling off the bone.
4. To serve, spoon some mash on and place shank on top. sprinkle some chopped parsley on top.
When it ws his birthday I decided what better time to do it.
even though it just hit summer,
knowingly Melb weather is alway mixed up,
its was cold and wet in December.
I haved used this recipe a few years ago.. funnily it was around this time with Ben, Pin and Gary
It turns out great and it still did after a few years later.
This lamb shank recipe is definately a keeper.
Its easy but its not a quick one.
Takes 3 hours to wait but I didnt need to do anything much.
Leave in the oven and wait for the 'im falling off the meat' and 'then melting in your mouth' experience
and it is worth it.
The only work that you need to do
is rub a dub dub ur tummy after the meal.
Enjoy.
Creamy mash potato
4 medium size potatoes, cleaned & cut in quaters- yes skin on!
80g butter
60ml milk
salt &pepper
paprika powder
1. Placed potatoes in simmered water. cook till you can poke a fork through.
2. Drain the water out. pour in milk and toss in butter. With a potato masher, mash the potatoes till its nice and smooth.
3. Season the mash.
Lamb shank
4 lamb shank
1 cup plain flour
olive oil
1 large red onion
2 stalks celery, chopped
2 carrots, peeled & chopped
1 red capsicum, seeded & chopped
4 cloves of garlic, crushed
2x 400g tin diced tomtoes
1 cup (250ml) red wine
1 cup (250ml) beef stock
2 bay leaves
3 springs thyme
salt & pepper
2 tbsp chopped parsley, to serve
1. Preheat the oven to 180C. Coat the shank in the flour, dusting off any excess.
Heat olive oil in a deep dish casserole. Add the shanks and cook until brown (not cooking the inside). Remove from pan and set aside.
2. Add more olive oil and toss in onion, celery, carrot, capsicum & garlic.
Top with the browned shanks then pour over the tomato, wine, stock and herbs and season. Make sure you cover the shanks with all of the ingerdients. I would add more stock or wine to do so.3. Cover with aluminium foil or a lid and transfer to the oven for 2-3 hours ( the longer the better).
You would know when shanks are ready when the meat is soft and is easily falling off the bone.
4. To serve, spoon some mash on and place shank on top. sprinkle some chopped parsley on top.
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