only had 1 shank in the fridge so here we go, by the way this is a make it up as you go along one
start by chopping the onions and don't cry too much, i have discovered that if you peel them under running water you don't cry so much
chop that garlic up
just to keep things interesting i am having a bellevue kriek beer, love that sour cherry. cheers
ok...fry them onions and garlic with a little oil of olive
while the stuff is frying cut up them one orange
for excitement flambee the stuff with a little grand marnier, nice flames
go get that fresh thyme out of the garden and cut it up and grind it up
coat that shank in flour and chuck it the pan you fried those onions and garlic
once the shank or shanks is nicely brown empty the bottle of wine in there, make sure you keep a glass if it's good wine. never cook with bad wine
after you let the meat simmer in the wine, throw everything in there
let it boil for a bit and take the heat right down, let it cook until the meat falls off the bone
cook some rice when you are ready to eat it up
well here it is, as a first it does taste ok but probalby would skip the orange bit
recipes-lambshanksal'orange
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