Last night’s dinner
No. We didn’t eat the baby but she has taken every second of the past three days and nights so I thought I would put a picture of her on. I hope we are turning a corner with the teething but I expect tonight will be another sleepless one. To prepare for that I need something tasty, something that can cook while I jiggle and walk and something that can be eaten with one hand. She’s in her swing for a minute so I’ll write fast and make this recipe at the same time.
This is another recipe that is not authentic to the original but captures the spirit and is tasty. I’m using lamb shanks but you coud use; veal or even turkey.
Slowcooker Osso Bucco
Dump into the slow cooker; three lamb shanks, 1 1/2 cups of white wine, 1 can of diced tomatoes, 1 small can of tomato paste, 1 tsp dried basil, pepper, dash of beef bouillon powder or liquid, 2 onions chopped into chunks, 2 cloves of garlic, zest of one lemon. Again, I’m starting with the meat frozen. Let cook for 7-8 hours. If the sauce is a bit thin remove a 1/4 cup and mix with 2 T. of cornstarch. Add back into the pot and let thicken. If you have some mushrooms on-hand then throw those in too. Finish with a large handful of chopped parsley. I don’t have any fresh parsley in the house but I do have chopped frozen parsley from Loblaws. I’ll use that and slice some cucumber onto our plate for our veg and maybe (if there is time) cook-up some brown rice.
I’m being paged by the boss now.