Lamb shanks, rubbed with rosemary, salt, pepper and olive oil, cooked at 190 degrees for about an hour, over a dish of chopped veges - carrot, potato, pumpkin, brussels sprouts, red capsicum, onion, garlic. Serve with mint jelly (or not).
Result: 2 - looks great and smells great and veges are excellent, but the meat needs to be chewed off the giant bone like a caveman. Lots of sinewy bits and layers of fat.
Preparation: about 10 minutes, including chopping the veges!!!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment