Try the Coopers Lamb Shank Recipe

Submitted: Monday, Mar 31, 2014 at 18:03
ThreadID: 107002 Views:1372 Replies:4 FollowUps:4
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We are tempted to try the Lamb Shank recipe under the EO recipe tab but are not sure about some of the ingredients.
My lady who thought she new all about herbs and spices was stumped by the use of a few handfulls of resin.
Checked it out on the internet and was amused to see it is a residue from marijuana.
Think we will leave it out. Might not be able to inhale it but still could give the shanks a shake.
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Reply By: jacent - Monday, Mar 31, 2014 at 18:15

Monday, Mar 31, 2014 at 18:15
Possibly raisins? Two handfuls of resin I think would be super expensive and make you beyond high, although I would have no idea where to obtain such an ingredient ha ha
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Follow Up By: Member - mepvic - Monday, Mar 31, 2014 at 20:34

Monday, Mar 31, 2014 at 20:34
That's what we thought too. Raisins are easier to get and nowhere near as expensive or controversial. I'm sure some of our friends in the hemp party might like to try it though.
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Reply By: Steve M1 (NSW) - Monday, Mar 31, 2014 at 19:27

Monday, Mar 31, 2014 at 19:27
Been having lamb shanks for decades. When they cost next to nothing (used to give em to the dog) and long before they became trendy but I must admit that Jaimie Oliver's lamb shanks with anchovies, rosemary and a dash of chilli is one of our big faves. If you can't google it send us a mm. They are a bit fatty and you need a bit of sharpness to cut through that. Usually brown em off in the pan first and that takes the fat away before putting them in a casserole dish/camp oven.
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Follow Up By: Steve M1 (NSW) - Monday, Mar 31, 2014 at 19:30

Monday, Mar 31, 2014 at 19:30
btw, I don't cook it - I've got the bed-warmer to do that - I just supervise, like she does with my driving/route planning/accounting/tea making/ lawn mowing etc etc etc

:))

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Follow Up By: Member - Noldi (WA) - Tuesday, Apr 01, 2014 at 09:57

Tuesday, Apr 01, 2014 at 09:57
He doth protest too much, methinks

Likely story Steve, suspect you are a closet Nu Age Guy

;-)

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Follow Up By: Steve M1 (NSW) - Tuesday, Apr 01, 2014 at 13:19

Tuesday, Apr 01, 2014 at 13:19
what d'you mean?.......I love a quiche.......










....as long as it's plate-sized and swilled down with half a dozen coldies

;)
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Reply By: Mark T6 - Tuesday, Apr 01, 2014 at 10:22

Tuesday, Apr 01, 2014 at 10:22
Giving them to the Dogs brings back memories of when I was brought up on the land, back in the 50's we of course had loads of sheep so lamb / mutton was on the menu almost daily.

I used to love the shanks but my Dad gave them to the working dogs, occasionally Mum would sneak a few into the oven, roast them and let me eat before my Dad and older brothers (who were out working).

And to think now you pay big dollars for them!!

Its just like bottled water, my Dad would turn over in his grave if I could tell him we can pay $3 for a bottle of water!!
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Reply By: Member - Brian P (SA) - Sunday, Apr 06, 2014 at 16:24

Sunday, Apr 06, 2014 at 16:24
Ok everyone the joke is on me Ha Ha. Sorry for the spelling mistake it has been corrected now. Cheers Brian.
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