Hello... I'm in the midst of revamping my blog to make my life a little easier. So do not be alarmed as work is still under construction.
16 Oct 2012
Monday, 31 July 2006
Stewed Lamb Shank, Babe's Way
Actually I cooked this up sometime back but never gotten round to post it up since I was busy the past 6 months. It's kinda tough trying to recall what I've used in this recipe but it should be roughly this way. I bought 2 frozen lamb shanks, defrosted them and clean them up. Next I scald them in a pot of hot water to get rid of the scums.
I placed the cleaned lamb shanks in a container and added ingredients like soy sauce; Lea & Perrins Worcestershire Sauce; some dried herbs like rosemary and oregano; and some freshly grounded black pepper. Covered the container and let them marinade thru the night in the fridge.
The next day, removed lamb shanks from the fridge and I chopped up some leek and onions. I have also chopped some carrots and potatoes into huge chunks. I sprinkled some cornflour all over the lamb shanks and heated some olive oil in my pressure cooker. Browned the lamb shank on all sides before adding onions and some garlic bulbs into the oil. Once they were aromatic, I added in a bay leaf, more oregano and rosemary.
For the liquid, since I did not have any beef stock on hand, I diluted some Bovril in water (ya ya I know they are no longer made from beef... guess what they are even vegetarian already!!! Sad... the taste also not as great as those days but I bought them to add to my boiboi's porridge) and add into the pot, just enough to cover the lamb shanks. Oh yeah, also poured in the left over marinade in the container. Waited for it to boil, then taste and season with salt accordingly. Dumped in the carrots and potatoes and cooked it according to the pressure cooker's instructions. For mine, I cooked them for about 15 minutes which is just about right... imagine all I needed was 15 minutes to have a very very tender meat, otherwise, I would need more than an hour and a half to slow cook it on normal stove. Woooo pressure cooker is really Heaven sent!
The lamb shank was absolutely delicious eaten with hard crusty bread and this version with Worcestershire sauce actually lent a tangy flavour that I loved.