Saturday, January 22, 2005

recipe for slow cooked lamb shanks

Here is a recipe for humans and cats alike which my human made up.

Slow cooked lamb shanks

1 kg fresh vine ripened tomatoes, cut an X on the bottom - put in a saucepan with a little amount of water, and steam/boil on medium for 30 minutes. When the skin is loose, peel. Then return to saucepan, mash and cook for a further 15 minutes. If you cannot get fresh tomatoes, you can use two 400 gram cans.

2 fresh meaty lamb shanks - brown in a heavy cast iron pot (oven proof) with a little bit of good olive oil. Add the tomato mixture, so that it partly covers the meat. Place 3-4 anchovies on top of the meat (this is the salty seasoning). Add 2 fresh bay leaves to the tomato mix and some pepper. Simmer for 5 minutes.

Place in a low heat oven (about 130 degrees Celsius for about 2 hours, preferably 3 hours).

Cut the meat of the bone (it should come away easily). The cat gets the bits not covered in tomato. The rest cut away into bite size pieces, put in a bowl and spoon some tomato mix over, to cover meat. Eat with a fork with crusty bread to mop up the juice. Serve with any green vegetables you (the human) wants to eat - brocolli, beans or asparagus blanched al dente would be nice.

Simple yet delicious.

If you enjoyed reading this, let me know. You can email me at keisercat@wildmail.com or send me Catmail from Catster. I love getting messages.

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