I have been working my way through various cookery books over the last year or so to find a lamb shank recipe that I have been really pleased with, and this is it. The Australian Women's Weekly cookery books suit my style of cooking. Fearing whether or not a recipe is going to work just isn't an issue with these books - all the recipes I have used in the past have been wonderful. I am looking forward to trying other lamb shank recipes now from their books.
THE AUSTRALIAN WOMEN'S WEEKLY -
FOOD WE LOVE
LAMB SHANK STEW WITH CREAMY MASH
- PAGE 71
Serves: 8 people (but can easily be scaled down).
Skill Level: Moderate.
Taste Test: The meat was meltingly tender and the sauce was rich.
This recipe lends itself to being made in the slow cooker - it only takes 5 hours on high. If you do use a slow cooker you will have to dice the vegetables finely otherwise they won't cook.
I made this for two people and so the recipe had to be scaled down accordingly, but I kept the 500ml of red wine in and used half a litre of chicken stock.
It says in the recipe to strain the pan juices and then discard the solids (what a waste!!). I strained the pan juices and served the diced vegetables separately, after all they were cooked in red wine.
I made the mash but left out the cream and I didn't use all of the butter it states in the recipe. Buttered spring cabbage was served with this dish.
The sauce and meat were fabulous - what more can I say but try this recipe for yourself and I hope you enjoy it as much as we did.
Kitchen Equipment Used: Alligator Vegetable Dicer.