Anyone got a good recipe for these ????
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Anyone got a good recipe for these ????
Historically given to the dogs or put in the mincing bag at my place. However, I recall having them at a friends place once and they were delicious. literally falling off the bone. I know a slow cooker/crockpot was involved, thats about it. Not much help was it :P
I had about four to five sitting in the freezer destined for the slow cooker - but somehow the dog got a little lucky a few times over.Quote:
Originally Posted by Pointer
One of the hunting mags had a recipe a little while ago. I will see if a can dig it out.
Actually- I remember that article somewhere at home.Quote:
Originally Posted by Shootm
Think it used a lot of rosemary and red wine from memory?
I have some red wine but haven't got a Rosemary.....probably not worth the ensuing hassels if I was to find one :thumbsup:Quote:
Originally Posted by Pop Shot
I mixed red wine and Rosemary once,long ago,very tasteful,IIRC.:on fire:Quote:
Originally Posted by Kiwi Greg
Still can't find it but I think it was in NZ Hunter with the Back Ridge Butcher...Quote:
Originally Posted by Shootm
Hi Guys
If you can find a recipie for lamb shanks just replace lamb with Venison.
I have cooked them a few times and really like them, just need to cook them long enough so they fall to bits.
I normally take the meat off the shank mix with sauce you cooked them in and then serve with pasta...no complaints so far. In fact my mate I hunt with thinks twice before giving me any shanks now!
Dino
red wine, balsamic vinegar, brown sugar, garlic, red onions and a tin of tomatoes - into the crock pot.
Serve with good helping of mashed spuds and greens
. . well so far I've got 1/2 bottle of Merlot,2/3 cup of Stones Green Ginger Wine, 1/4 cup Worcester sauce, 1/4 cup tomato paste, 2 beef oxo's, lge tspn coriander and sage, 2 carrots and 2 dspns raw sugar mixed up ready, and the big back leg shank browning in real hot pan. When its browned, I'll take it out then brown 1 med onion and 4 cloves of garlic. Then its all into the crockpot for overnight marinate, and will turn on in the morn.. . . . . watch this space. . . !
sounds mean to meQuote:
Originally Posted by redbang
Attachment 949Attachment 950
The end result. Beautiful and tender, with herb dumplings, veges and mashed spud. Yumm !
The yellow colour of the mashed spud is caused by mashing a fresh farm egg into the hot spud, which cooks the egg and adds flavour.
Looks bloody good Redbang:thumbsup:
+1 :thumbsup:Quote:
Originally Posted by Shootm
MBB Khandallah used to serve a lamb shank pie, it was a bowl of stew with a lamb shank cooked in the middle with the bone sticking up with a mashed potato topping, then grilled in oven to finish off, missus at the time devoured with great relish.... :)
