Australian Lamb

Slow Baked Lamb Shanks with Fruits

The best lamb in the world is the Australian lamb.  The meat is clean, lean, and not fatty. 
So many ways to cook the meat, from BBQ, braise to roast and even sauté.  The great Australian Roast lamb is very popular for Sunday Best.  It has been a long time that we had a roast lamb, I do it only if the family gets together.  However, quick cooking such as sauté lamb can be done for a small family.  Use the cut meat off the lamb such as lamb chump or even leg steak.  Lamb curry is one of my favourite curries, a slow braise lamb with spices can be a family treat.

Succulent Baked Lamb Shank with Fruits

Excellent Dish for a colder summer month, autumn to winter

Lamb shanks are so succulent to braise, it does need a long time to cook, but it has to be done that way to achieve the tenderness.  Apart from braising, I also like to cook slow baked lamb shanks with fruits, it is my own recipe. The juices of the fruits are tenderising the meat and adding extra flavour to it.  It will take about two hours to bake on a very slow oven.  If you have a large casserole dish, you could cook up to six pieces of shanks.  The good thing to cook this style, is you don't have a lot of mess.  Clean and tidy the kitchen while the meat is in the oven, get the garnish organised, and you will enjoy joining the family at dinner without too much fuss.

Mix fruits for Braising the lamb shanks

Freshly Baked Lamb Shanks

The recipe:

Susy's Braised Lamb Shanks

2 lamb shanks
Mix fruits:
1/2 cup red grapes
1/2 red apple, sliced
2 nectarines, seeded and halved
1 red plum
1 tablespoon turmeric
2 bay leaves
2 cloves garlic
1/2 cup water
1 teaspoon salt
1 tablespoon oil
Method

1. Place the fruits in a casserole dish
2. Sprinkle with half of the turmeric
3. Lay the shanks on top, and sprinkle the rest of the turmeric over
4. Add the salt, oil and water.
5. Cover the casserole dish
6. Bake in the slow oven, 160 degrees for 25 minutes
7. Reduce the heat to 145 degrees C, keep on cooking for 1 hour and 45 minutes.
8. Take out from the oven, open the lid very carefully, the steam is scorching.
9. Turn the shank over, then cover again.  Put aside until serving time.

Enjoy and try to cook braised shanks,  adjust the recipe if you wish to prepare for a family of six.  You may have to seal the legs on hot oil first before putting them into the casserole.

Beetroot Salad with Sweet Potatoes

To complement the dish, prepare a salad,  rice, polenta or couscous to go with.
Beetroot salad with sweet potato is my choice for it, luckily there is a beetroot to be harvested from my potted garden.

To serve:  turn around the shanks so they can be coated with all the juices, and baste them as well before you put on a plate, that way the leg remains moist.

Delicious and succulent baked lamb shank, the meat is so soft,

it is so tender, it falls off the bone quickly.

Try the lamb shank Susy's recipe, it's excellent. It was a delightful dinner for us.

We are going to Java in term of cooking soon, stay tuned for 'sambal goreng boncis dengan udang' (braised hot spiced green beans and prawns in coconut milk)

Thank You For Stopping By.

Until Next Post
Susy