Lamb ShanksBy Mable Tan • Jun 27th, 2010 • Category: What's Cooking
I must have gained at least 5 kgs since moving in with G’s family. Maybe even more. It’s depressing. Thinking about weight all the time. And it’s even more depressing not being able to fit in my clothes.
I have already given most of my smaller fitting clothes to the SIL (sister-in-law) who is a skinny, attractive, soon-to-be-21-year-old. Sigh, to be in a 21-year-old body again. I don’t know what I was thinking when I thought I was fat back then. That’s just crazy talk.
But it comes as no surprise. I didn’t bake cakes or pies or cookies back then. And I certainly didn’t have Sunday roast regularly. My uni-day diet mainly consisted of mee goreng, more vegetables and less meat, and exercise was dancing starting from Thursday nights. Present day, I try to squeeze in as much movement as possible, like, 12km walks twice or thrice a week but all the same, my butt ain’t shrinking.
Food at G’s home never runs out. We are constantly spoiled, not just with my cooking, but also G’s dad’s. He’s the gourmet one. My FIL (father-in-law)’s lasagna is to die for. And then there’s his minestrone soup… yummmm. Just last night he made lamb shanks (pictured) for the first time. And it was A.W.E.S.O.M.E. I only have to look into the fridge to understand why I’m packing on the kilos.
Red Wine and Herb Lamb Shanks ( serves 8 )
from Donna Hay magazine issue #51
- 2 tbsps olive oil
- 8 x 250g lamb shanks
- 2 leeks, trimmed and sliced
- 1 brown onion, sliced
- 6 cloves garlic
- 2 tbsps plain flour
- 6 sprigs each thyme and oregano
- 2 cups (500ml) red wine
- 1 litre (4 cups) beef stock
- Preheat oven to 180°C (350°F).
- Heat the oil in a large non-stick pan oven high heat.
- Cook the shanks in batches, for 1 – 2 minutes each side or until browned.
- Remove from pan and place in a baking dish. Set aside.
- Add leeks, onion, garlic, thyme and oregano to the pan and cook for 2 -3 minutes. Add the flour and cook for 1 -2 minutes.
- Add the wine and stock and bring to boil. Pour over shanks, cover and roast for 2 ½ hours, turning every 30 minutes.
- Serve with polenta or mash.
Note: To freeze, shred the meat. discarding the bones. Return meat to pan and combine with sauce.