I love Winter. In fact, I love everything about Winter. I love the way the icy air licks at my skin as I bound from bed in a race to get dressed. I love gathering en-masse in front of the screen with a robust glass of red to cheer the Wallabies home.  I love the fashion of stylish winter coats, woollen pants and scarves. I love the closeness of huddling with the ‘liluns’ in front of the fire sipping rich hot chocolate, pink marshmallows bobbing in the froth. I even think I love those very early Saturday mornings cheering my baby ‘lilun’ on from the sideline of her netball game, mouth and nose emitting smoke streams. The thing I really love about winter is giving by way of food. Dense hearty meals to warm the soul. Not just the cooking, though, I love the whole process of gathering the clan together, delicious smells wafting throughout the house, and serving at a lovingly decorated table. In this post I would like to spread the word – an easy to cook recipe for winter heartiness, as a gift of love to your special ones. I sourced this recipe from Taste.com.au, Recipe by Dixie Elliott, Super Food Ideas – June 2005, Page 37. http://www.taste.com.au/recipes/1116/slow+cooked+lamb+shanks.

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SLOW COOKED LAMB SHANKS

Ingredients (Serves 8 people)

1 cup of plain flour

8 large French-trimmed lamb shanks

2 tablespoons of olive oil

2 large onions, unpeeled, cut into 1 cm slices

2 garlic cloves, crushed

2 cups of beef consomme

3/4 cup of red wine (such as merlot)

1/3 cup of maple syrup

2 tablespoons of cornflour

2 tablespoons of cold water

Method

Preheat the oven to 180 degrees Celcius. Place the flour, salt and pepper into a shallow dish and lightly coat the shanks with the flour mixture. Heat oil in the saucepan over high heat. Cook the shanks, in batches, for 3 to 4 minutes or until browned. Transfer to a large roasting pan.

Now, add the onions and garlic to the saucepan. Cook over medium heat for 2 to 3 minutes or until soft. Add consomme, wine and maple syrup. Stir to combine. Bring to the boil. Season with salt and pepper. Pour over shanks and cover pan tightly with foil. Roast for 1 and 1/4 hours. Remove foil. Turn shanks over and cook for a further 45 minutes.

Transfer shanks to a platter and cover to keep warm. Strain cooking liquid through a sieve. Discard onions. Return liquid to pan. Mix the cornflour and water in a bowl until smooth. Stir into liquid and bring to the boil, stirring over high heat. Reduce heat to medium-low and simmer for 5 minutes or until reduced slightly.

Serve the glazed shanks with creamy mash and green beans.

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Tres bien!