LordViykorMember Since 18 Sep 2008
Offline Last Active May 30 2014 05:36 PM
Back home again from my work travels, good to see plenty of pods on the plants
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- Active Posts 1,285
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- Member Title Smokin' Hot
- Age 53 years old
- Birthday October 7, 1965
Rockhampton, Qld. Australia (humid tropical zone)
Archery, photography, cruising on my HD Softail Heritage Classic and building scale models
- Married with 3 children.
- Working for one of Australia’s largest railway operators.
- Making and selling gourmet chilli products.
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Leg of Pork in the Weber
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THSC Naga Sav BBQ Sauce
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Share a Recipe
Guinness braised lamb shanks
Serving size: Serves 6
Cooking time: More than 1 hour
8 trimmed lamb shanks, remove sinew (we used 6 shanks that were frenched)
2-3 tablespoons plain flour
2-3 tablespoons olive oil
2 large carrots, diced
2 large stalks celery, trimmed & diced
2 med brown onions, diced
2 cloves sliced garlic
2 tablespoons tomato paste
2 x 330ml bottles Guinness/ in place of red wine
1 tablespoon Dijon mustard
1 can diced tomatoes
2 strips orange zest
1 bay leaf
Salt and pepper
3 cups (750ml) water
½ cup flat-leaf parsley leaves
Preheat oven to 165°C or 145°C fan-forced.
In a shallow tray, flour shanks lightly.
Heat half of the oil in a large frying pan, brown shanks all over, in batches if necessary, transfer to a large casserole pot.
In same pan, add remaining oil, and cook carrots, celery and onion until softened. Add garlic, cook further 1-2 minutes. Add tomato paste and cook one more minute.
Pour Guinness over vegetables to deglaze pan; stir to scrape up any browned bits stuck on the base of the pan. Pour mixture over shanks in casserole dish. Add remaining ingredients.
Bring to boil, cover and transfer to pre-heated oven and cook for 2 hours.
Alternatively, bring to boil, cover and reduce heat to a simmer, cook for 2 hours.
It is a good idea to check shanks at 1½ hours, move them around a little. Returning to heat for the last half hour.
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