Re: Lamb stew prep




"OmManiPadmeOmelet" <Omelet@xxxxxxxxxxxxx> wrote in message
news:Omelet-720A7C.05272530012006@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
: 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>).
:
: 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.
:
snip

This way works every time.

Lamb Shanks Frenchy:

This is really best done with a pressure cooker. At a pinch, you could do the
first boiling part on the stove top in a large covered pan, but you would need to
boil for about 2 hours.

Ideally this should be prepared 1 day in advance, but it can all be done that day
if you don't mind the extra fat!

In a Pressure cooker, put about 2" of water.

Add salt/pepper
A few sprigs of fresh rosemary (dried at a pinch)
2 - 3 cloves of garlic shopped fine
1 large or 2 small onions, topped and tailed and then cut in quarters BUT leave
the brown skin on
2 Bay leaves
2-3 carrots chopped in slices
Pack the lamb shanks in

Bring to the boil with the lid off and then put the pressure cooker lid on
Pressure cook for about 35 minutes.

Remove the shanks to a dish and cover and refrigerate for the next day
leave the meat on the bones! They get served on the bone.
Strain the juice and cover and into the fridge to allow the fat to rise and
solidify

The next day, the juice will be a jelly.
Remove all the fat you can with a teaspoon

Heat the juice for 3 minutes in the microwave to bring back to a liquid.

In a covered roasting pan, slice 2-3 onions thickly and make a bed at the bottom
of the pan
Lay the shanks on the onion slices. A sprinkle of salt and pepper will aid the
taste
Pour over the juice

Cover and bake at 180 deg C for 1-2 hours, or if needed, a lower temperature and
longer. KEEP COVERED so they don't dry out.

When ready, take shanks out and on the stove top, thicken the juice/onion mixture
with a little arrowroot or cornflour in water.

You can use Bisto (Gravy Powder) if you like a darker sauce, it adds a bit of
flavour as well.

Goes nice with a good garlic mashed potato. 1-2 shanks per person, with some
sauce dribbled over them.


.



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