Ravenous

Culture
8521

Lamb shanks, mate. Lamb shanks.

  • toss them in a flour, salt and pepper mix
  • seal them on the pan
  • throw them in the casserole with a few pre-sauteed shallots, garlic, carrots, parsnips, turnips.
  • cover them with beef stock, a few sprigs of rosemary, a bay leaf, a teaspoon of red currant jelly
  • lash them in the oven at about 160 for 3-4 hours, or until the meat is falling off the bone
  • season them to your required taste
  • serve them with mashed potatoe
  • wash them down with a glass of red
8522

I’ve only tried Guinness. Thraw keeps on about beamish (or is it murphys) being better. Gotta have mushrooms in a beef stew. As long as you cook it long enough you can’t go far wrong with whatever you throw into it. Leave out the potatoes from it and serve it with mash instead.

8523

@Thrawneen is always banging on about the Murphys alright

8524

It’s Beamish.

:pint:

8525

[quote=“Thrawneen, post: 884972, member: 129”]It’s Beamish.

:pint:[/quote]

:pint::pint::pint:

8526

[quote=“Julio Geordio, post: 884908, member: 332”]No I’d manage one & a half I’d say but it would be gluttony.

Split it with one of the lads €4 for a burrito, can’t go wrong[/quote]

Friend, friend, burrito friend.

8527

I’m sure I would’ve read that before if he had.

8528

[quote=“Fran, post: 884968, member: 110”]Lamb shanks, mate. Lamb shanks.

  • toss them in a flour, salt and pepper mix
  • seal them on the pan
  • throw them in the casserole with a few pre-sauteed shallots, garlic, carrots, parsnips, turnips.
  • cover them with beef stock, a few sprigs of rosemary, a bay leaf, a teaspoon of red currant jelly
  • lash them in the oven at about 160 for 3-4 hours, or until the meat is falling off the bone
  • season them to your required taste
  • serve them with mashed potatoe
  • wash them down with a glass of red[/quote]
    Now that does sound nice, Fran. Would it work with beef though? I’m not a huge lamb fan.
8529

:pint::pint::pint::pint::pint::pint::pint::pint::pint::pint::pint:

I’m all fucking giddy now and going on the dry for January is looking like a pretty fucking stupid idea right about now.

8530

[quote=“Fran, post: 884968, member: 110”]Lamb shanks, mate. Lamb shanks.

  • toss them in a flour, salt and pepper mix
  • seal them on the pan
  • throw them in the casserole with a few pre-sauteed shallots, garlic, carrots, parsnips, turnips.
  • cover them with beef stock, a few sprigs of rosemary, a bay leaf, a teaspoon of red currant jelly
  • lash them in the oven at about 160 for 3-4 hours, or until the meat is falling off the bone
  • season them to your required taste
  • serve them with mashed potatoe
  • wash them down with a glass of red[/quote]

Lamb Shanks

:clap:

8531

It’ll work with Beef alright. If you are dead set on beef I’d recommend trying a beef bourguignon. A bit of work to it but definitely worth it

8532

Add tomato purée. Makes a big difference.

8533

I made an awesome Cottage pie at the weekend with tomato puree and a tin of tomatos (along with other ingredients). It was the nicest Cottage pie I had in a long time

8534

I did a Beef Bourguignon once before from scratch(did a few with packet sauce) but I overdid it on the wine and it wasn’t great-still I got a bit tipsy so it wasn’t all bad. Must have another crack at it.

8535

Would you like to be my burrito friend?

8536

Overdid it on the wine with the dinner I presume as the alcohol would have been cooked out of the dinner itself?

8537

Cooking with wine-one for me, one for you. Dinner got ruined and so did I.

8538

Had a nice beef and Guinness stew there and I’m finishing off with a nice savoury dessert - some tasty gougères (bitesize puffs of choux pastry stuffed with whatever you fancy: in my case it’s cheddar, parmesan, black pepper, mustard (a mere hint) and nutmeg). A terrific treat but I’ll follow up with a pink snack shortly.

8539

No fennel tea?

8540

A cup of tea, a gougère, a pink Snack, a yellow Snack and 2 homemade cookies. Divine.

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