Apart from the obvious benefits of living here in the Central West, there is an another benefit that we often take for granted. Our geographical location means that it is possible to drive almost past our front gate on your way from Victoria or the ACT to Queensland and also if you are travelling from Sydney to SA. The result for us is a great line up of visitors, particularly during school holidays.
My method of entertaining when visitors are staying for a couple of days is to include a slow cooked lamb meal on the second or third night. I find that after a busy day of exploring the farm with friends, coming home to a full house and dinner preparation can sometimes be tricky.
Our slow cooked lamb means that you can put dinner in the oven at lunchtime and come home ready to enjoy a drink with friends. Alternatively, this lamb works well cooked the day before and reheated in the oven without requiring more preparation. We serve it with green vegetables, couscous and a loaf of our homemade bread.
Slow Cooked Lamb Shanks
- 1 kg of lamb shanks (a leg of lamb, diced works well too, just shorten the cooking time)
- 6 cloves of garlic, whole
- 2 teaspoons cumin
- 2 teaspoons fresh ginger, grated
- 1 sprig of rosemary
- 2 bay leaves
- 100g caramelised onions
- 1 tin of crushed tomatoes
- 250 mls red wine
- 250 mls water
- 1 cup of lentils or pre-prepared chickpeas
- Preheat oven to 150 degrees.
- Place all ingredients in a casserole dish and cover.
- Place in the oven for 3 hours.
- Check occasionally and add more liquid if required.
- Add lentils or chickpeas after two and a half hours and replace the lid.
Category: Recipes3 Comments