Friday, 24 April 2015

Braised Lamb Shanks

This is a dish so easy, even a noob can do it. I used my AMC pressure lid (that goes with my AMC pot) but I believe cooking it in a normal pot works as well. You just have to check the lamb shanks to ensure that they're "meat falling off the bone" tender & watch the liquid level.
I had bottles of wine (Christmas presents from surgeons last year) & I hardly drink. This is a great way to use them up. I didn't use a recipe but rather, went by "feel" so it may not to be everyone's taste. I prefer it to be soupy than having gravy. But if desired, mix plain flour to create gravy after removal of the shanks. Remaining broth can be placed in the fridge & fat skimmed off once solidified. I used the broth for another round of cooking the next day.
Prices are for required amounts only. For example, a pack of 2 chorizos cost $6.50 but as I've used only 1, I listed the price as $3.25. I used dried rosemary since I have it but nothing beats fresh herbs. The mushrooms were on reduced price & hence only $1.
2 lamb shanks ($8.50)
500 ml beef stock ($1)
250 ml red wine (free)
250 ml water
2 stalks celery ($0.40)
1 tub white mushrooms ($1)
1 chorizo ($3.25)
Handful of rosemary ($0.10)
3 sprigs thyme (from my pot)
Black pepper
1. Put all ingredients in pot.
2. Pressure cook for 1 hour.
It costs me $14.25 for this meal that serves 2. I don't know how much it'll cost to have this dish in a restaurant. Between $18-24 perhaps? Like Nix said, it's not really that expensive to cook.

1 comment:

  1. Hi Jo,

    Nice lamb shank, am surprise as i was expecting it to be cheaper in Aust. Is yr AMC pot a pressure cooker ? Normally I do like 20 to 30 mins in my WMF pressure cooker for tough meat. If you dun mind I like to share my version of lamb shank :) if u like to try or enjoy potatoes.

    Season lamb shank with salt and pepper, brown in pot and set a side.
    In same pot brown white onions, when onion done. Add 1 tbs tomato paste or 1 large cut tomato and fry for a few mins. Add red wine and on high heat to deglaze pot. After a min, add stock, potato, carrots, herbs, shank. Boil till tender and salt to taste. Serve with toasted bread :)