- Married with 3 children.
- Working for one of Australia’s largest railway operators.
- Making and selling gourmet chilli products.
Favorite Food
hot curries
Favorite Beverage with Fiery Food
Beer
Favorite Hot Pepper
Habanero
Favorite Hot Sauce
Reznatla
Favorite BBQ Sauce
THSC Naga Sav BBQ Sauce
Favorite BBQ Food
Leg of Pork in the Weber
Share a Recipe
Guinness braised lamb shanks
Serving size: Serves 6
Cooking time: More than 1 hour
Course: Main
INGREDIENTS
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
METHOD
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.
Grow List
African Birdseye
Aji Lemon Drop
Cayenne
Chocolate Habanero
Dorset Naga
Fatalii
Red Savina Habanero
Orange Habanero
Thai Birdseye
