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Member Since 18 Sep 2008
Offline Last Active Jan 21 2019 03:14 AM
Back home again from my work travels, good to see plenty of pods on the plants Updated 01 Apr · 3 comments

Community Stats

  • Group Members
  • Active Posts 1,285
  • Profile Views 9,805
  • Member Title Smokin' Hot
  • Age 53 years old
  • Birthday October 7, 1965
  • Real Name
  • Gender
    Male Male
  • Location
    Rockhampton, Qld. Australia (humid tropical zone)
  • Occupation
  • Interests
    Archery, photography, cruising on my HD Softail Heritage Classic and building scale models
  • Biography
    - Married with 3 children.
    - Working for one of Australia’s largest railway operators.
    - Making and selling gourmet chilli products.

Food Stuff

  • Favorite Hot Pepper
  • Favorite Hot Sauce
  • Favorite Food
    hot curries
  • Favorite BBQ Food
    Leg of Pork in the Weber
  • Favorite BBQ Sauce
    THSC Naga Sav BBQ Sauce
  • Favorite Beverage with Fiery Food
  • Share a Recipe
    Guinness braised lamb shanks

    Serving size: Serves 6
    Cooking time: More than 1 hour
    Course: Main

    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.

Growing Stuff

  • Grow List
    African Birdseye
    Aji Lemon Drop
    Chocolate Habanero
    Dorset Naga
    Red Savina Habanero
    Orange Habanero
    Thai Birdseye

Contact Information

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