Last night’s dinner
The Bread didn’t let me down again and was especially handy as Stephen was on his own with the baby while I went out on my own (really weird experience).
I’m out all day with the fabulous Barbeau’s so I need something to cook on it’s own while I’m not here.
I went to the freezer, closed my eyes and picked-out the first thing that I laid my hands on. We’ve got lamb shanks to cook then and I’m using the same method on the internet to find a recipe.
Sweet Lamb Shanks
4 lamb shanks
2 onions or 6 shallots, sliced into rings
5 cloves garlic sliced
rind and juice of 1 orange
1 cup red wine (shiraz is best)
1 tablespoon worcestershire sauce
2 tablespoons brown sugar (can be substituted with sugar or honey)
2 teaspoons chilli or cayenne powder (optional)
1 cup chicken stock
few sprigs rosemary (dried will suffice)
salt and pepper to taste.
butter or oil for browning.
Brown all sides of lamb shanks in frying pan in butter or oil. Set in bottom of crock pot with sprigs of rosemary. If using dried rosemary, don’t add yet.
Fry onions,garlic and orange rind in lamb juices until onions start to go a little crispy. Add all remaining ingredients (add dried rosemary here, if using) and allow to simmer for 5 minutes then pour onto lamb shanks in crock pot.
Cook on low for 7 hours then on high with the lid off for 1.5 hours.
The liquid should have thickened so can be poured on top of the shanks when served. Make sure everyone gets some onions!
I served it with garlic mash potatoes, steamed green peas and crispy kumera chips… And the rest of the bottle of shiraz!