Slow cooker lamb shank meat with oven cooked kale sprouts and vegetables


#CovidLife #WorkFromHome

Another day working from home with the slow cooker working hard.

Slow cooker lamb shank meat with oven cooked kale sprouts and vegetables

Ingredients

  • Lamb shank meat
  • Onions
  • Leeks
  • Mushrooms
  • Butter
  • Olive oil
  • Iodised salt
  • Black whole peppercorns
  • Rosemary
  • Thyme
  • Worcestershire sauce
  • Kale sprouts
  • Frozen vegetables
Lamb shank meat

Instructions

  • Slice the onions, leeks, and mushrooms and put them into the Fast Slow Cooker along with a good ¼ cup of olive oil and a big knob of butter.
  • Add in the lamb shank meat.
  • Add in a few sprigs of rosemary and thyme and a splash of Worcestershire sauce.
  • Season with iodised salt and black whole peppercorns which have been ground in a mortar with a pestle.
  • Seal the lid and cook for 8 hours.
  • Put the frozen vegetables and kale sprouts into a mixing bowl and season with iodised salt and Queensland nut oil.
  • Put the vegetables and kale sprouts onto a lined baking tray and cook in an oven for 20 minutes at 200 °C.
  • Put the vegetables on the dinner plate.
  • Mound some of the mushrooms, onions, and leeks and put a piece of lamb on top.
  • Dress with cooking juices.
Slow cooker lamb shank meat with oven cooked kale sprouts and vegetables

It was cold this morning

Lake Ginninderra
Lake Ginninderra

Author: Gary

I'm a medical practitioner, specialist pathologist in microbiology, and Member of the Order of Australia (2003). I'm for resuscitation, if you find me struggling, please save me. I like to cook food, photograph it and then eat it. I'm also a fan of Star Trek, Stargate, Farscape, and Babylon 5.

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