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ditchman

"im mainly lamb shanks"

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got the old slowcooker out agin...as i want to cut the grass today and cant be fussed with fiddling in the kitchen.........Whitebridges came round yesterday with an 80's Mercury S model he had bought...very nice to...hadnt been abused ..for me to tickle up.....and with it came a crate of red wine....some of which has gone into the lamb shanks cooker...........i have yet to put in the leeks as i dont want them to cook to nuthin...........

i will serve this up with sweetheart cabbage and baby potatoes.....redcurrant jelly and a nice glass or two of red wine ...cheers nige :good:

i will add a few more pics later...as and when..

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lamb shanks 1 008tn_.JPG

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What time are we eating?  🥂😂👍🍷

Looks bootiful...

Edited by moor man

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2 minutes ago, moor man said:

What time are we eating?  🥂😂👍🍷

Looks bootiful...

6 ish.............i will take the meat off the bone and thicken it up with cornflour if needs.......

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Nice one Simon. Shanks are delicious when cooked right and that sounds just the ticket.  We are having pheasant breasts sliced thin (1/4 inch) and then fast fried in garlic and butter in the skillet with possibly a shake of Tony Chatery's Cajun Mix which I have shipped in personally from the States. Goes with anything ven those shanks. Have no idea what is planned for vegs but a glass of Hob Goblin may be consumed.

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40 minutes ago, washerboy said:

Where's the gun photo 😂😂😂

i did a merc s rebuild a while ago....you will have to revisit that ..:lol:

48 minutes ago, moor man said:

Can't wait, I'm drooling.

What are you going to eat tho?😂

Bon appietit mon ami.....

cheers..:good:

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Looks lush ditchy. One of my favourites. :good: 

Feel free to post pics of fettling the merc "s" as you go if there's any interest.

Do let me know which vino is your fav. :thanks:

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20 minutes ago, Whitebridges said:

Looks lush ditchy. One of my favourites. :good: 

Feel free to post pics of fettling the merc "s" as you go if there's any interest.

Do let me know which vino is your fav. :thanks:

:good:

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had 3.5 hrs on high..1 hr on med...........took out the shanks...meat comes off nice...chopped the leeks...back in the pot now on low.......had a taste...loverly jubbly...it has redcurrant jelly in it vedge stock pot ground black pepper ...good red wine........

will leave it now to superate then i will skin the fat off....i dont think it will need thickening........

 

the "sun is over the yard barn"....so it is alcohol time

 

more pics later.........

shanks 2 001tn_.JPG

shanks 2 002tn_.JPG

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3 minutes ago, chilly1981 said:

I love lamb shanks but prefer a couple ham shanks when the Mrs is out 😂

yer need to "sub-contract it in"......:lol:

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20 minutes ago, TIGHTCHOKE said:

Multi-talented man from Norfolkshire, this wine thing is getting out of hand!:rolleyes:

yer right "its getting out of my hand and into my mouth"..........:lol::lol:

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It does look appetising Ditchy.....I recon a similar dish made out of deer would be nice too! Lol! 🦌

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Don't see them so much these days. One of my absolute favourites and fantastic if cooked slow like you did. 

Some of the most unpopular cuts (beef cheeks/ pork belli/lamb breast) are mouth watering if cooked slow and in red wine (cider for the pork). People are missing out. 

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9 minutes ago, panoma1 said:

It does look appetising Ditchy.....I recon a similar dish made out of deer would be nice too! Lol! 🦌

Not a silly suggestion.  I always bone out and stuff a deer haunch and leave as much of the shank on as possible and is usually the first end to be carved and never had complaints.

20yrs ago lamb shank was always on the menu of hotels and eating houses. Don't see it so much these days.

Edited by Walker570

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i bet a nice peice of venison would work well.....................served up with roast pots sherried carrots and rohan berry jelly....what do you rekon ?

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Yep, I had a Venison slow cook last weekend. Portioned out at 4, still have two in the Freezer 👍

Edited by Fisheruk

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Looks scrumptious Ditchy. You are a man of many talents.

Got some going to the abattoir tomorrow, think I may try a similar dish later on in the week.

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