Re: Lamb stew prep
- From: "Dr Hfuhruhurr" <doc.hfuhruhurr@xxxxxxxxx>
- Date: 30 Jan 2006 07:28:43 -0800
OmManiPadmeOmelet wrote:
> It just came up to pressure so the house smells delightfully of garlic
> and herbs. ;-) I'll turn it off in about 45 minutes since shanks are
> tough enough to need a long pressure time. I presume that lamb shanks
> are as tough as pork hocks??? (I've never cooked lamb before and mom is
> no longer here to consult <sigh>).
You'll be lucky if it actually stays on the bone after pressure
cooking. Yum!
> Lots of fresh herbs from the herb garden, just a bit of sage, some
> rosemary, thyme, dittany and mexican oregano. 4 cloves of pressed
> garlic, one large onion and a nice bunch of thin sliced ginger root.
>
> I normally mince the herbs and grate or puree the ginger but I'll be
> taking the shank out for deboning, then straining the broth and
> discarding the solids.
>
> See pic:
>
> http://i1.tinypic.com/muwgft.jpg
>
> (That was prior to adding water).
>
> I'll then add back the meat, some chopped carrots, sliced yams, sliced
> celery, mushrooms, shallots, and another onion. Bring back up to
> pressure and adjust the seasonings (forgot to add pepper initially darn
> it!) and will pressure for about another 10 minutes to cook the veggies
> prior to serving.
>
> Might toss in a handful of baby spinach leaves to wilt in at the end.....
>
> Any advice on cooking lamb shank is appreciated. I still have another
> one in the freezer. ;-)
Just plain roasted in the oven with some fresh rosemary on a bed of
chopped (but not finely) onions.
Doc
.
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