Ok, ok, I know – lamb shanks – cheats way??
Yes, I am going to cheat – funds are tight at the moment, so why do I have to pay top dollar for a cut of meat?
My cheats method is of course using the pressure cooker….the meat was labelled “lamb offcuts”- some of it looked like shanks – more like chunks, and I figured whatever I didn’t use, I could always turn into a curry. For this dish I am using the chunkier pieces of meat which are probably shanks cut in half lengthways (not the delicate little “French”shanks which are twice the price).
Ingredients:
- lamb pieces (or lamb shanks)
- 1/2 cup flour
- 2 onions
- 1 bay leaf
- peppercorns
- 12 cloves garlic
- 2-3 cups chicken stock
- 1 cup red wine
You need to coat the lamb shanks in flour, then pan fry in some oil to brown off the meat (and seal in the juices).
Then place the lamb shanks into the pressure cooker. Add sliced onion, garlic, peppercorns, stock and wine, bay leaf.
Place setting on a roast style setting – if this cycle goes for 24 minutes (like mine) then run for 3 cycles.
If cooking in the oven, you want low and slow – about 160deg for 4 hours.
If cooking in the slow cooker – put on low heat for about 8 hours (longer the better) and baste it with the sauces and turn meat every now and then.
