LAMB SHANKS WITH CHILLI AND CINNAMON (NZ)
Peasant food at it's best! CarolineJ.
Place one lamb shank per person (two if they are small or you have big men around)
in a large casserole dish, add 3 large carrots(chopped into big chunks) two onions
(chopped) 2 cups of good beef stock, dash of worchestershire sauce (or soy)
2 tablespoons tomato sauce (ketchup), 2 tablespoons of sweet fruit chutney,
three cinnamon sticks and 3 hot chilli's (chopped). Combine and cook in a slow oven
(130 degrees) for three hours, carefully stirring occasionally. Add more liquid if required.
Remove from oven and carefully stir in two tablespoons of flour mixed to a paste with water.
Return to oven until casserole thickens.
Serve with mashed potatoes infused with roasted garlic and crisp green beans.
Note: Adjust seasonings (salt, pepper, chilli) to suit your own tastes.
Stir very carefully as the meat will be so tender it can fall off the bone.
This dish is best made the day before and refrigerated overnight, so you can
scrape any excess fat off the top before you reheat it.
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