Feb. 10th, 2009

hurly_burly: (Default)
blurg.  antibiotics make me feel yucky.  in anticipation of feeling much better soon, i have bought a selection of yummy cheeses, and a nice bottle of port.  and because no-one else should have to suffer just because i feel sick and aweful, i'm about to start cooking something tasty for dinner.  spicey lamb shanks cooked for hours and hours with red wine and tomatoes and beans, to be served with couscous.  and now i will get back to the housework.  or possibly procrastinate further by making a mug of milo and sitting down to watch dylan moran 'like, totally live'.

you're right, housework first, slacking off after.
hurly_burly: (Default)
just pulled the lamb out of the oven, and oh my god.  this girl knows how to cook!  the sauce is thick and fragrant, and the onion, celery and carrot has pretty much dissolved, but the lamb...oh, the lamb is magnificent, unctious and melting and spicey-sweet. 


grind pepper, coriander, chilli flakes, cumin, rosemary, caraway and cardomom together.
rub the spice mix over the lamb shanks, then coat in a little flour and place in a large cast iron casserole (i use a roasting pan covered tightly with foil because four lamb shanks won't fit in my casserole).
turn oven to 150C, then chop two onions and a stick of celery finely, and grate a carrot.
heat oil in a pan, and cook vegetables until soft. 
add a cup or so of port (or red wine), and boil for a few minutes.
add a large tin of crushed tomatoes and 500ml of stock, and bring back to the boil.
pour over the lamb shanks, cover tightly, and place in oven.
cook for 3 hours or so.

good with couscous, or polente, or rice, or mashed sweet potato.



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