Yesterday I followed Ang’s lead and used items already in the pantry to create a meal. We’d had a lovely meal at a local watering hole of lamb shanks during the week and I wanted to create something similar. I usually buy the packet mixes when I cook shanks in the slow cooker so this would be an interesting experiment. It turned out to be delicious.
Very simple Lamb Shanks for two
2 lamb shanks
1 onion
2 vegetable stock cubes
2 teaspoons brown sugar
2 tablespoons tomato paste
½ teaspoon crushed garlic
1.5 cups boiling water
A good sprinkle of dried Italian herbs†
Method:
Trim fat off the lamb shanks.
Dice onion.
Put into slow cooker.
Mix stock cubes, sugar, tomato paste and garlic together with hot water.
Pour liquid over shanks and set on low.
Cook for 6 – 8 hours.
Best Ever Kumera (Sweet Potato) Mash
This is so easy and fast to make and always tastes great.
Pierce a medium sized sweet potato with a fork (about 10 times) on both sides.
Place it in the microwave for 7 minutes.
If it’s soft to touch after 7 minutes take it out carefully.
If it’s still a bit hard in the middle put it back in the microwave for another 2 minutes.
When it is cooked enough, the skin will peel away very easily.
Scoop out the soft sweet potato into a bowl. Add a dollop of cream, milk, butter or margarine and season to taste. (Cream is a bit naughty but make it taste sensational).
Give it a mash with a fork and voila! Yummy kumera mash.
To serve, place a heap of mash in the center of a large plate or bowl. Place a shank onto the mash and scoop some of the juice from the slow cooker over the top.
Steam some broccoli and carrots to serve with it.
Kaz