Monday, Apr 22, 2013 at 22:42
Hi Bazooka
I can't claim the recipe as my own but here it is. ( I hope I don't get in trouble for breach of copyright etc - but it is on the www for free). It is from Jamie Oliver's book Jamie's Great Britain. I have explained at the bottom how I have adapted it for the thermal cooker.
GUINESS LAMB SHANKS
3 red onions, peeled
olive oil
sea salt and ground pepper
2 handfuls of raisins
3 heaped tablespoons thick-cut marmalade
1 heaped tablespoon tomato ketchup
2 tablespoons Worcestershire sauce, plus extra for serving
200ml Guinness or smooth dark ale
6 lamb shanks, roughly 350g each
8 sprigs of fresh rosemary
1 litre organic chicken stock
Finely chop the onions and put them into a really large casserole-type pan (roughly 26cm in diameter and 12cm deep), with a lug of olive oil and a good pinch of salt and pepper.
Cook over a medium to high heat, stirring as you go, until the onions start to caramelize. Add the raisins and marmalade, then add the ketchup, Worcestershire sauce and booze. Give it all a good stir, then leave to gently simmer.
Put the lamb shanks into a large frying pan (roughly 30cm wide) on a medium to high heat with a drizzle of olive oil – you can
cook them in batches if needed. Turn them every few minutes; once they have some good colour, pick in the rosemary leaves and move them around in the pan to get crispy, but don’t let them burn. Use tongs to move the shanks into the pan of onions, then pour in all their juices and the crispy rosemary. Add the stock, put the lid on, turn down the heat and leave to blip away slowly for around 3 hours, or until the meat falls off the bone easily. Try to turn the shanks halfway through so they
cook evenly.
When the lamb shanks are ready, carefully move them to a platter, making sure the meat stays intact. Whiz or liquidize the gravy with a stick blender until smooth, then allow to reduce down and thicken.
Add a little splash of cider vinegar and a few more splashes of Worcestershire sauce to the sauce, then ladle it all over the lamb shank and pour the rest into a jug for people to help themselves.
HOW I DID IT IN THE THERMAL COOKER
I browned the shanks first in the 6 lt inner pot first, then put them aside while I did the saucy bit. Then I put the shanks in the sauce and simmered for 25 mins to get the heat up. I cooked some potatoes in he top pot for mash to serve with it and put the whole lot aside for 6 and a bit hours.
Because I was trying this for camping, I used what I would have in my pantry, so I used dried rosemary and pushed the saucy stuff through a wire sieve to get it smoother before thickening
All in all a very enjoyable meal - even the "Monster-in-law" was impressed.
There are a heap of
recipes on he www that I want to try. Hope you enjoy
Cheers
Anthony
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