sonnetjie Posted May 16, 2009 Report Share Posted May 16, 2009 4 medium to large lamb shanks brown in a little olive oil3-4 onions sliced and fried till glassy3 large carrots, peeled cut into slices, then chunks4 large celery stalks , sliced and cut into chunks400g canned diced tomatoes1 teaspoon salt1 teaspoon cumin3 teaspoon of dried parsley3 parsnips, peeled and cut like carrots1 cup cranberry juice2 cups homemade lamb stock¼ cup lentilsPut shanks in 4 liter corning ware dish. Cover with onions, then rest of veggies, then lentils, then liquid. Cover the dish with lid (which may rest on veggies at first) cook until meat falls off the bone at 170C in fan forced oven – about (2-3 hours). Freezes well if bones are removed. If possible, remove visible fat when cooked. Serve with cooked millet.Note: Cook millet on stove top or in microwave. Follow same rules as for rice. Just replace water with stock and add some mixed spice to the stock and millet mixture. The mixed spice will cook into the millet and give it a nice flavour. Quote Link to comment Share on other sites More sharing options...
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