Food, Fun and Face!

Welcome to my blog! I'm starting this blog to add some spice to some of your kitchens! I follow a primal lifestyle which basically means I eat a whole bunch of vegetables, good meats, some fruit, nuts and seeds and a little dairy. I avoid eating all grains and try not to eat processed food and limit the amount of sugar I throw down my throat. Basically the name of the game is to eat REAL FOOD. Sounds simple right? But sometimes people find it hard to start to eat this way. So this blog is here to help you (and me) throw together some awesome tasty food . So please stay a while and get your creative kitchen juices flowing again!!

Sunday, 15 January 2012

Lamb Shanks!

I had some good friends around for dinner on friday night. And Lamb Shanks was on the menu!

The shank is a reasonably cheap cut of meat and with some tender love and care you can make it into a really tasty dish.

Ingredients:

6x Lamb Shanks
2x Carrots
1x Leek
2x medium Onion
1x Head of Cauliflower
3x Fresh Beetroot
About 15 leaves fresh sage
8 sprigs fresh rosemary
150g Butter
12x cloves of garlic
2x sprigs fresh thyme
Olive Oil
Salt and Pepper
Tin Foil



First thing to do is preheat your oven to 180°C.

Cut the butter up into cubes and drop into a food processor. To that add 2 sprigs of Rosemary leaves, about 7 of the sage leaves and the leaves of the thyme.

Whiz that all up in the processor until its all combined into kind of a paste.

Take each Lamb Shank and make a small cut between the meat and the bone near the top and force your finger down the side of the bone so you make a kind of a 'pocket'.

With your fingers ram the butter mixture down the pocket you have just made. Divide the butter up evenly as you can between all the shanks. The end product should look something like this:



Now take your leek give it a good wash, chop it in a half length ways and then finely slice. Slice up the carrots (I don't bother peeling) and onion.

Peel all the garlic cloves and leave whole.

Get some tin foil and pull out about an arms length, rip it off and then fold in half. In the centre of the foil pile up some of the carrot, onion, leek and 2 of the garlic cloves.

Place one of the shanks on your veg:


Then drizzle with some olive oil and season with salt and pepper. Add 1 sprig of rosemary and a sage leaf.


Carefully pull up the tinfoil up and around the shank sealing tightly at the top. It should look like a Hersheys kiss for those who know:


Once you've made all your shanks as above then pop in the oven for 2.5 hours ideally. You could pull them out around the 2 hour mark and they should be fine if your pressed for time.

With about and hour to go on the cooking, Cut up your fresh beetroot (don't bother peeling). Put in a roasting dish , drizzle with olive oil and season with salt and pepper. I also added some more peeled whole garlic cloves. And pop in oven for the last Hour of cooking.


With about 20 mins left to go on the shanks you can start to prepare the cauliflower. This is an awesome substitute for mashed potato.

Add about 2 inches of water to a pot and put on a high heat on the stove.

Cut up the whole head of cauliflower and then add to the pot.


It will take about 10- 15 mins to cook. To figure out when it's done just get a knife and if it pushes easily into the cauliflower then its good to go.

Once it's ready drain off any water left in the pot. Add 2 or 3 knobs of butter. Season with lots of pepper and some salt. And with a stick blender. blend it into a mash. If you don't have a stick blender then use a food processor.


On a plate serve up a good portion of the cauliflower mash, some of the beetroot.

 Pull out your shanks and leave in the roasting tray and just plonk that right in the middle of the table and people can help themselves and open up their shank in front of them at the table. Make sure they don't burn their faces on opening!

I forgot to get an end picture of this one as we all were having a good time eating but I can tell you it was delicious!

Enjoy.

No comments:

Post a Comment