I just had lamb shanks two nights ago. But I watch Nigella Bites on TV today and she makes stewing lamb shanks like child’s play.Â So, I decided to try it myself.Â Went to the supermarket and looked around.Â Do you know that air flown meats are very expensive compared to frozen ones?
Well, at first, I saw airflown (i.e. not frozen) leg of lamb and upon enquiring, it costs RM60 per leg (i.e. RM43 per kg).Â So, I browsed in the frozen section and foundÂ lamb shanks going very cheap at only RM25 per kg.Â Â Bought two and they are about 1+kg in total.
This is before I removed some of the skin and fats.Â Lamb shank is actually the end of the lamb leg, very, very tough and only suitable for stewing.
Did a bit of googling and found so many recipes, all different.Â So, I decided to make my own.Â Here’s my recipe:
RECIPE : STEW LAMB SHANK IN RED WINE & MARMALADE
- 2 lamb shanks about 1KG
- A bit of olive oil
- 1 large onion – chop
- 1 bulb garlic – chop
- 1 piece ginger – chop
- Dash of pepper, black pepper, salt
- Some brown sauce (i use Maggi seasoning, you can use dark soya sauce too)
- 2 tablespoon of marmalade (this is to give it a zesty taste and sweetness, replace with 1 tablespoon sugar if you like)
- 2 cups of red wine (omit and use water if you don’t have)
- herbs (whatever you can find, anything as long as it provides some fragrance, I used fresh oregano and nutmeg powder)
- 1 tablespoon cornflour for thickening
- Remove sinewy parts and visible fats from lamb shanks and wash clean
- Heat olive oil in pan and fry the lamb shanks so that it is brown and turned colour.Â This is to seal the juices from flowing out.
- Add garlic, ginger and onion and fry further
- Add in all the rest and stew for hours and hours till soft.
- I used the pressure cooker and it takes about 30 minutes after the 3rd ring appears.
- Add cornflour mixed with water to thicken the sauce.
After the lamb shank is ready, i.e. the meat separates from the bones, I added in some swiss brown mushroom.Â If you intend to have a hearty stew, you can add carrots, potatoes, celery to provide bigger portion.
Since my kids are into mashed potatoes, I made Mr. Mash (i.e. a brand of ready-mix mashed potato powder which just need to add hot boiling water.Â I sprinkled some cheese on top on the potato and bake for 15 minutes on high heat (200deg. C).
Another son wanted pasta so I boiled some penne, put them at the bottom of my baking tray, pour in some cream, top it with mashed potato and bake.Â *roll eyes*
So, here’s my estimated RM35 meal which serves the whole family and still have some leftovers.Â I served it with some butterhead (green vege)Â salad but forget to take a pic of that.Â Â It is very easy to stew lamb shanks.Â The taste is out of this world.Â In fact, it is tastier than the one I got from Mr. Ho’s or Secret Recipe.Â The taste is much simpler and the red wine took away some of the heavy, flavouful, oily taste of the lamb shanks.
Have a nice Labour Day weekend to all!Â No posts until next week.Â Ta ta!