O
OmManiPadmeOmelet
Guest
It just came up to pressure so the house smells delightfully of garlic
and herbs. ;-) I'll turn it off in about 45 minutes since shanks are
tough enough to need a long pressure time. I presume that lamb shanks
are as tough as pork hocks??? (I've never cooked lamb before and mom is
no longer here to consult <sigh>).
Lots of fresh herbs from the herb garden, just a bit of sage, some
rosemary, thyme, dittany and mexican oregano. 4 cloves of pressed
garlic, one large onion and a nice bunch of thin sliced ginger root.
I normally mince the herbs and grate or puree the ginger but I'll be
taking the shank out for deboning, then straining the broth and
discarding the solids.
See pic:
http://i1.tinypic.com/muwgft.jpg
(That was prior to adding water).
I'll then add back the meat, some chopped carrots, sliced yams, sliced
celery, mushrooms, shallots, and another onion. Bring back up to
pressure and adjust the seasonings (forgot to add pepper initially darn
it!) and will pressure for about another 10 minutes to cook the veggies
prior to serving.
Might toss in a handful of baby spinach leaves to wilt in at the end.....
Any advice on cooking lamb shank is appreciated. I still have another
one in the freezer. ;-)
--
Om.
"My mother never saw the irony in calling me a son-of-a-*****." -Jack Nicholson
and herbs. ;-) I'll turn it off in about 45 minutes since shanks are
tough enough to need a long pressure time. I presume that lamb shanks
are as tough as pork hocks??? (I've never cooked lamb before and mom is
no longer here to consult <sigh>).
Lots of fresh herbs from the herb garden, just a bit of sage, some
rosemary, thyme, dittany and mexican oregano. 4 cloves of pressed
garlic, one large onion and a nice bunch of thin sliced ginger root.
I normally mince the herbs and grate or puree the ginger but I'll be
taking the shank out for deboning, then straining the broth and
discarding the solids.
See pic:
http://i1.tinypic.com/muwgft.jpg
(That was prior to adding water).
I'll then add back the meat, some chopped carrots, sliced yams, sliced
celery, mushrooms, shallots, and another onion. Bring back up to
pressure and adjust the seasonings (forgot to add pepper initially darn
it!) and will pressure for about another 10 minutes to cook the veggies
prior to serving.
Might toss in a handful of baby spinach leaves to wilt in at the end.....
Any advice on cooking lamb shank is appreciated. I still have another
one in the freezer. ;-)
--
Om.
"My mother never saw the irony in calling me a son-of-a-*****." -Jack Nicholson