CSR Lamb Shanks
– Serves 4
This recipe is for a large Dream-Pot or an electric slow cooker only because lamb shanks are absolutely awesome when they are so tender the meat falls off the bone. Yum!
Ingredients: n 4 medium lamb shanks n 1/2 cup seasoned flour n Oil for frying n 8 medium whole potatoes, peeled n 4 carrots, halved lengthwise n 4 whole onions with skin on n 1 tbsp Vegeta gourmet stock powder n 2 litres hot water or more n Pinch of dried rosemary and thyme n Pinch of dried tomato and herb blend
Curried White Sauce Lamb Sausages – Makes enough for 6
Ingredients: n 8 lamb sausages n 3 tbsp butter or margarine n 3 tbsp plain flour n 3 tsp curry powder n 4 cups milk n salt ‘n’ pepper to taste
Method: Barbecue, grill or fry sausages. While they are cooking prepare sauce. Melt butter in large saucepan, stir in flour and curry powder, cook for 1 minute. Remove from heat and slowly stir in milk, return to heat stirring until thickened. Use a whisk to stir; it makes it easier to blend the flour before it forms any lumps.
Method: Heat fry pan with oil. Place the seasoned flour in a freezer bag. One at a time coat the shanks in flour and put in fry pan. Brown shanks evenly and place in six-litre Dream-Pot. Fry the carrots and potato in meat juices until partially cooked and put to one side. Dissolve the stock powder in some hot water and pour into pot. Add more hot water until shanks are covered. Add dried herbs. Bring the large inner pot to the boil and simmer at gentle boil for 25 minutes. Add the onions, carrots and potatoes to Dream-Pot and bring back to gentle boil for a further 5 minutes. Place inner pot into Dream-Pot. Minimum cooking time 5 hours. Handy Hint: Prepare the lamb shanks in Dream-Pot after lunch and it is ready to serve that evening. If travelling that day then prepare in the morning. We ate ours 11 hours after preparation and it was still hot! Dream-Pot is best placed in a stable position while travelling.
Season with salt and pepper. Cut sausages into bite-size pieces, mix with sauce. Serve with rice and peas. Handy Hint: Use the Dream-Pot to make sauce, add the cooked sausages and gently boil for one minute. Place inner pot in the Dream-Pot and serve anytime an hour or two later when ready. Flavour is fantastic!
EASTER – MOTHER’S DAY SPECIAL! A Woman’s Look at Camping Cook Book has simple recipes that are a creative new taste twist for camping. Two copies for $50, including postage and handling, in Australia (one for home & one for camping) or $29.95 each www.wlacamping.info E-mail: AWomansLook@bigpond.com for payment details.
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