Tag Archives: Red

Slow Roasted Lamb Shanks Recipe- my favourite

Slow Roasted Lamb Shanks are my favourite food for a winters day.  When you’ve been outside working and really want some comfort food with a big bowl of mashed potatoes and a glass of red wine.

The shank has become very popular, unfortunately, as the prices have started to creep up.  About 3 years ago I could buy them for 50cent each. Now they are a bit more expensive.  But still as tasty. The shank comes from below the knee on the animal.  The flavour comes from the bone aswell as the meat and needs to be very slow cooked.

Lamb Shanks
As an aside, one of my favourite Italian dishes is Ossobuco alla milanese, which is an Italian veal shank dish. Something I’m dying to make myself. But veal shanks are next to near impossible to get.

Re the wine- I don’t profess to be an expert.  And really rely on opinions of others (@Colmmccan, or @WorldWideWines) but in this case, the Greywacke Pinot Noir 2014 is a match made in heaven. Incidently the wine I use in the cooking of the dish is a white wine.  Traditionally red wine is used for slow braising, but in this case, the shank is quite a delicate flavour and you want the flavour of the lamb to shine, not the accompaniments. Save it for drinking with the meal.

Slow Roasted Lamb Shanks

Serves 6

Ingredients

6 lamb shanks

1 carrot

1 onion

A few whole peppercorns

2-3 cloves garlic

a bunch fresh thyme

a small bunch fresh rosemary

1 bottle white wine

250ml Stock

Method

Place the shanks in a large casserole pot. Make small cuts on the meat and push in some pinches of rosemary.

Add the carrot, and onion, a few whole peppercorns, the herbs and two to three lightly smashed whole cloves of garlic.

Pour over enough wine to cover the meat of the shanks – this is about a whole bottle and then leave overnight if you wish.

Lamb Shanks
The next day, place the pot, covered with tinfoil and a tight fitting lid in a preheated hot oven at 1500C and cook for about two hours or more. If the simmering becomes too lively during cooking, reduce the temperature slightly.  Slightly uncover the pot for the last hour so that the liquid will start to reduce.

Lamb ShanksBest served with some green veg and literally tonnes of mashed potato.  Tonnes. Divine.

 

Red, Red…..

Coleslaw and Biccies.  Well not together obviously!  Red is the colour associated with Christmas, be it Santa’s Hat, or some mulled wine.  This post is dedicated to red cooking.

Red Cabbage Coleslaw

Red Cabbage

Red Cabbage

This vegetable is very robust, and a little goes a long way.  We traditionally cook it for Christmas dinner, slowly for a long time, with spices and apples.  But a the moment I’ve a hankering for coleslaw, and using red cabbage, instead of the traditional green cabbage, gives it a lovely seasonal flavour. The addition of an acidic fruit to the cooking stops the colour changing.  As an aside it makes a very good home-made pH indicator. And as the healthy eating takes a definite dive, it’s good to know that this type of  cabbage has 10 times more vitamin A and twice as much iron as green cabbage.

And it’s simply a matter of taking half a cabbage, 3 peeled carrots, and a handful a spring onions.  Slicing or grating the appropriate veggies, then adding a couple of dollops of homemade mayonnaise.  And that’s it.  Christmas in a bowl, without the guilt.

Speaking of guilt.  I also tried, quite unsuccessfully, to make a new type of biscuit this week.  Red Velvet cookie to be precise.  The dough used buttermilk which I thought was a bit strange.  But what the hell. And the typical red velvet colouring.  I was intending to cook them Friday evening.  But had broken a cardinal rule of reading the recipe through before starting to cook.  Yes, there was an overnight in the fridge step.  And as an aside, I then had to turn around and make a chocolate pudding as the family were expecting SOMETHING, and I do hate to disappoint.

So the dough overnighted in the fridge.  And as a matter of fact spent the next day in the fridge too.  But did get cooked eventually. And I’m not sure if it was the extended waiting time.  Or just the fact that the cookie recipe was not that good.  Anyhows.  They were disappointing.  But fun to ice.  And I did try to make kinda cool reindeer out of them.

Red Velvet Cookies

Red Velvet Cookies

Think I’ll just stick to the traditional Finnish gingerbread!