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 or send me Catmail from Catster. I love getting messages.


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