Tuesday 16 October 2012

Sunday Lunch

Sunday Lunch

Lamb shank

1000 gr or 2 lamb shank, 
100 gr shallots or 1 large onion
3 cloves garlic
2 carrots, cut in half
3 stalks celery
2 stalks baby leeks
1 tbsp mix dried herbs ( herbs de Provence)
2 tbsp flour
50 gr butter
3 tbsp olive oil
600 ml water

Brown the shank, set aside

Sauté the onion and garlic until brown

Put the lamb and the rest of the ingredient in a pressure cooker until done. The other methods is cooking it in a slow cooker for over night or in the oven for 3 hours.

To thickened the gravy, put the butter on a pan until melting than add the flour, stir until brown than add the juice from the lamb.

Red cabbage

200 gr red cabbage, sliced
1 large onion, finely slice
2 clove garlic
3 tbsp olive
1 red apple, grated
3 tbsp cider vinegar
3 tbsp sugar
100 ml cranberry juice or apple juice

Sauté the onion until brown, add the chopped garlic cook for further 3 minutes and constantly stir.
Add in the rest of the ingredient, bring it to the boil for 5 minutes and simmer before another 20 minutes...the longer the better. Add more juice if necessary

Delicious Pan fried potatoes

Boil the potatoes, you may leave the skin on or peel it
Heat olive oil, butter on a pan, then add in the potatoes and sprinkle salt, pepper and dried herbs.
Fried until golden and fragrant 

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