Lamb Shank

Lamb shank done in a slow cooker sounds absolutely delicious for today. 

Good morning to all my fellow home cooking chefs, I think it's time to spoil ourselves with this cut of lamb done to perfection in a slow cooker.

There are many ways of cooking lamb shank. You can add red wine, perhaps brown the meat first in a frying pan, putting onions and veggie in the frying pan and then putting it all into the slow cooker.

But that, is not the way we are going to do it today, the recipe I'm going to do is  easy on the budget strings,  and simple to prepare.

Ingredients

4 lamb shanks. 2 Medium onions cut in thick slices. 150ml/4.5oz. Red Wine (Optional). Salt and freshly ground black pepper. 500ml beef or veggie stock. 1½ tsp sea salt. ½ tsp freshly ground black pepper. 2 Sprig Rosemary or 1½ tsp dried rosemary.  2 Sprigs fresh thyme, or ½ tsp dried Thyme, (good for coughs). 1 Tbsp chopped parsley, or 1 tsp dried parsley. 1Tin 420ml butter beans drained. 6 Cloves of Garlic peeled. 2 Bay leaves. 2 Carrots cut into chunk Cup of fresh or frozen green beans

Season the shanks all over with the salt and pepper. Line the bottom of your cooker with the onions. Place your shanks on top of the onions. Put all the other ingredients into cooker. Pour in the stock to almost cover the shanks. Cook on high for 1 hour then on low heat for 6 to 7 hours. When cooked, remove bay leaves.

Plating

Yummy!

There are a few ways of plating your shanks, below are some ideas

• Serve with Creamy mash potatoes and Peas (my favourite).
  
  
• With oven Roasted veggies and Potatoes (Banting dieters will use sweet potato)
  
  
• Mashed cauliflower for those that are on the Banting diet.
  
  
• White or brown rice.
  
  
• Basmati rice.
  
  
• With Pap (if you live in Africa) 
  
  
• With any fresh salad.
  
  
• Slices of Lamb, plenty gravy, slices of fresh bread or bread rolls for dunking.
  

                                                   "Bon Appetit"

Remember, we are not hoity toity on this cooking site,  we are down to earth, wholesome family home chefs, cooking on a budget.

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This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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