While treadmilling at the gym one day, my friend Julie and I ended up in a conversation about the aspects of our jobs that we find challenging or don’t particularly love. Julie, owner of a personal chef service in Ottawa, said that one challenge for her is being able to plate, style and photograph her food in such a way that really showed it off. The challenge that I admitted to having was that I had tough time finding the time and energy to plan and cook meals for this blog as often as I want to. Especially during the winter months when there are only so many hours of available daylight!
Shortly after that conversation we decided to get together and collaborate. Being that we only live a few minutes from each other, Julie would do most of the prep work at home, bring it over to my place and I’d set the studio up to photograph it all. We decided on three items – A soup, a salad and some seriously incredible (and easy!) lamb shanks, all of which I will be posting as part of the three part series in the coming days. These recipes are all courtesy of Julie and if you are ever looking to hire a personal chef service and live in the City of Ottawa, she’s your woman! Check her out at http://themagicfridge.com/
In the mean time, feast your eyes on this!
Juicy, Slow-Cooked Lamb Shanks
– 2-3 lamb shanks
– 1 tbsp coconut or olive oil
– 1 sweet onion, diced
– 1-2 garlic cloves minced, to taste
– 350ml red wine (I used pinot noir)
– 500-750ml mushroom, beef or lamb stock or broth
– 1 tbsp easy blend flour or other thickener
1. Brown lamb shanks in oil. I use coconut because its higher smoke temperature allows for deeper browning. Place browned shanks into a slow cooker.
2. Add diced onion to the same pan and brown. Add garlic to the pan and cook for 30 seconds or so, then add the wine, then the broth. Allow liquid to simmer and reduce for 5-10 minutes, then pour into the crock with the shanks. Add more broth to almost cover, if necessary.
3. Set the slow cooker for 8-10 hours.
4. Carefully remove lamb shanks from the slow cooker with tongs and set aside – they might fall apart but they will still taste great. Strain broth into a saucepan and thicken it for a sauce.
Serve with your choice of vegetables.