Blog Revamping

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16 Oct 2012

Monday, 31 July 2006

Stewed Lamb Shank, Babe's Way

lamb shank

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.


Flower said...
This comment has been removed by a blog administrator.
Flower said...

I was just wondering how to cook the lamb shanks I have in my freezer. Thanks to this, maybe I will cook mine like yours soon. Sedap tak?

J said...

yum yum.
Looks good!

Babe_KL said...

flower, not bad jugak tapi you experimen sikit macam tambah black soy sauce, sos tiram etc etc hahaha and tweak it to your taste.

J, looks good taste good too cos this is really easy peasy. dump everything inside pot and cook only.

myCoffee said...

Looks so appetizing! Btw, nice new look!

Tummythoz said...

Dint stop by for the past few days & whoa, pinky-nya. Nice. M no fan of lamb. Hmm mayb I can replace with pork ribs?

Babe_KL said...

thanks mycoffee

tummythoz, thanks. well maybe you could but i think you'll just need to stew it for 45 mins.