Tagine
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All assuming you have a steel based ceramic topped tagine (http://www.petersofkensington.com.au/Product/ProductInfo.aspx?id=1630742)
4 lamb shanks
2 tins of tomatoes (i personally use the ones with basil and garlic pre added)
medium mushrooms to suit your palate
1 small onion or shallots
get pan and a little bit of oil (up to you which flavour) to medium heat and brown shanks individually by rolling em in the oil
set em aside
lightly brown onions
add tomatoes
get to a simmer
add the shanks back in making sure you roll them in the now simmering sauce to get an even coat
lid on and lowest heat you can (well i do with smallest gas burner on the oven)
turn the shanks every hour
add the mushrooms about an hour before serving (chopping them up is up to you, but remove stalk so cap can get juiced up)
Usually serve as is, but occasionally with rice or mashed potato base
Other one i tried just this week was this one
http://www.food.com/recipe/william-sonoma-...ort-ribs-448587
and that come up a treat, makes a hell of a lot of food though
4 lamb shanks
2 tins of tomatoes (i personally use the ones with basil and garlic pre added)
medium mushrooms to suit your palate
1 small onion or shallots
get pan and a little bit of oil (up to you which flavour) to medium heat and brown shanks individually by rolling em in the oil
set em aside
lightly brown onions
add tomatoes
get to a simmer
add the shanks back in making sure you roll them in the now simmering sauce to get an even coat
lid on and lowest heat you can (well i do with smallest gas burner on the oven)
turn the shanks every hour
add the mushrooms about an hour before serving (chopping them up is up to you, but remove stalk so cap can get juiced up)
Usually serve as is, but occasionally with rice or mashed potato base
Other one i tried just this week was this one
http://www.food.com/recipe/william-sonoma-...ort-ribs-448587
and that come up a treat, makes a hell of a lot of food though
Mercs Own
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Beer Lamb Shank Tagine with Silverbeet Millet
6 lamb shanks
Flour for dusting the shanks
Salt and black pepper
6 eschallots peeled and finely sliced
2 carrots peeled and diced
3 sticks of celery - diced
3 cloves of garlic finely diced
120g of Pancetta cut into lardons ( cm by 1 cm pieces)
1 330 ml bottle of Holgate ESB
cup of beef stock
3 sprigs of rosemary
3 large carrots cut into 2cm 3cm chunks
cup of mixed olives
4 figs cut in half
300g of green beans
Olive oil
Dust the shanks with the seasoned flour and shake off any excess. Place the bottom of your tagine dish on the stove over high heat and add some olive oil, when it is hot add the lamb shanks and brown on all sides then remove. Add a little more oil and then add in the eschallots and cook for a few minutes turning the heat down to moderately hot. Next add the carrots, celery, garlic and pancetta and cook stirring for about 5 minutes. Add the shanks back in to the pan then add the beer, beef stock and rosemary. Give it all a stir and bring to a boil. Put the Tagine lid on and place in the oven at 160 and cook for 1 hours then add the carrots and the olives and continue to cook with the lid on in the oven for a further hour. Take tagine out of the oven and give everything a stir, taste and season with salt and freshly cracked black pepper. Add beans, figs and olives and return to the oven for another 15 minutes. The meat should be falling off the bone tender by now.
For the millet:
1 cup of chopped silverbeet
cup of roasted tomatoes
4 cloves of roasted garlic
2 cups of chicken stock
1 cup of Millet
Put the silverbeet, tomatoes, garlic and chicken stock in to a blender and blend on high until a smooth liquid. Put the Millet in to a saucepan and add the blended liquid over moderate heat and stir to combine. Cook at a simmer for about 25 minutes or until the millet is tender. Do not stir too much or the texture of the millet will become thick and like a mashed potato type consistency, what we are after is more of a couscous type singular grain texture.
To serve place a large spoonful of the spinach millet on to a plate and then place two shanks next to it. Spoon some carrots, beans, figs, olives and sauce over the shanks and the millet.
Eat
6 lamb shanks
Flour for dusting the shanks
Salt and black pepper
6 eschallots peeled and finely sliced
2 carrots peeled and diced
3 sticks of celery - diced
3 cloves of garlic finely diced
120g of Pancetta cut into lardons ( cm by 1 cm pieces)
1 330 ml bottle of Holgate ESB
cup of beef stock
3 sprigs of rosemary
3 large carrots cut into 2cm 3cm chunks
cup of mixed olives
4 figs cut in half
300g of green beans
Olive oil
Dust the shanks with the seasoned flour and shake off any excess. Place the bottom of your tagine dish on the stove over high heat and add some olive oil, when it is hot add the lamb shanks and brown on all sides then remove. Add a little more oil and then add in the eschallots and cook for a few minutes turning the heat down to moderately hot. Next add the carrots, celery, garlic and pancetta and cook stirring for about 5 minutes. Add the shanks back in to the pan then add the beer, beef stock and rosemary. Give it all a stir and bring to a boil. Put the Tagine lid on and place in the oven at 160 and cook for 1 hours then add the carrots and the olives and continue to cook with the lid on in the oven for a further hour. Take tagine out of the oven and give everything a stir, taste and season with salt and freshly cracked black pepper. Add beans, figs and olives and return to the oven for another 15 minutes. The meat should be falling off the bone tender by now.
For the millet:
1 cup of chopped silverbeet
cup of roasted tomatoes
4 cloves of roasted garlic
2 cups of chicken stock
1 cup of Millet
Put the silverbeet, tomatoes, garlic and chicken stock in to a blender and blend on high until a smooth liquid. Put the Millet in to a saucepan and add the blended liquid over moderate heat and stir to combine. Cook at a simmer for about 25 minutes or until the millet is tender. Do not stir too much or the texture of the millet will become thick and like a mashed potato type consistency, what we are after is more of a couscous type singular grain texture.
To serve place a large spoonful of the spinach millet on to a plate and then place two shanks next to it. Spoon some carrots, beans, figs, olives and sauce over the shanks and the millet.
Eat
