It's Recipe ReDux time again and this month is all about Treasured Cookware - its' story in our kitchen and a healthy recipe to share. So here is my story:
Like so many of you, my first cooking lessons took place sitting on the kitchen bench, my legs idly dangling as I eagerly watching and waiting to taste test my mum’s cooking. From here my lessons in the kitchen continued and so did my love of cooking.
From all I observed my mum do in the kitchen, if there is one thing I have learnt it is the art of trial and error... Cooking is probably not one of my mums finest skills, but she is creative, inventive and persistent.
In passing this torch of creative kitchenry my Mum gave me an old crock pot and an Esky to experiment with yoghurt making (the Esky acting as the insulated water bath). And, just as she taught me, through trial and error I’ve gotten pretty good - or maybe just used to the taste – either way…
Anywhoo, that's the story of my treasured crock pot and in honor of my beautiful Mumma and her inspiration in the kitchen, this month’s recipe redux show cases the pot and to add to the sentiment I thought I’d make one of my favorite childhood dinners – lamb. Enjoy.
2 -3 lamb shanks (I used 2 small ones, my husband had 1 and the kids and I shared the other)
1 red onion, peeled and quartered
5 cloves garlic, peeled and chopped
½ lemon, juice and zest
½ cup crushed tomatoes (no added salt)
1 teaspoon tomato paste (no added salt)
2-3 sprigs of Rosemary
2 teaspoons dried oregano
3/4 cup water
5 – 6 big potatoes, peeled and cubed (about 1 – 2 potatoes per person depending on appetite)
*You could also add any other root veggies; carrots, swede, parsnip, sweet potato
Pre-heat the oven to 200 degrees Celsius.
Season the lamb shanks with dried oregano and place in a crock pot along with onion, garlic and rosemary. Whisk together water, crushed tomatoes, tomato paste, lemon juice and zest and pour over the lamb shanks. Place the lid on the crock pot and bake in the oven for 2 hours.
Remove from the oven and skim any fat from the fluid. Add the potatoes to the pot (and any other root veggies) and place the lid back on top.
Turn the oven down to 160 degrees and return the crock pot to the oven for 1 ½ hours or until the potatoes are tender.
Serve with steamed veggies.