Dairy & Gluten Free*
I was in the local supermarket recently gazing at a selection of meats thinking Mmmm do I splash out on a premium steak (OMG the Woolworths Black Angus Scotch Fillets are to die for but very expensive) and then my eyes hit upon two amazing and meaty lamb shanks. The price for them was amazing. My choice made, I meandered about collecting the other ingredients I might need, followed by a stop in at the bottleshop to collect the cheapest wine there was. Some people think that the wine has to be expensive to be good, but in my experience this isn't always the case. Another impromptu stop at another supermarket on the way home, had me purchasing stuff I forgot to buy at the first one. Of course, I had a quick gaze at the meat section (as I tend to do there could be something on sale), there were two more meaty lamb shanks at a more awesome price than the first lot (is that actually English , more awesome?), so grabbed them too. The more the merrier and something for leftovers the next night.
Yep there's no photo of my delicious creation yet, as in a haste to eat I forgot to get one, so I've added images of the superstars of the dish (apart from the lamb shanks that is). Good old Lindeman's Bin 45 Can Sav and my favourite Your Inspirations at Home Balsamic Vinegar, Caramelised. This stuff is amazing and so versatile. We also had unexpected visitors so that put a spanner in the works and by the time we sat down, I was starving.
- 4 x lamb shanks
- 2 x purple or white onions, sliced and chopped.
- 1 can of Heinz Big Red Soup 420g ( It's not written on the can but according to the website it does not contain gluten). * Use any concentrated gluten free tomato soup if you don't have this brand)
- 1 cup of red wine
- 2 tablespoons of Your Inspirations at Home Caramelised Vinegar
- 3 cloves of garlic, crushed
- 2 sprigs of rosemary or use dried, 1 -2 teaspoons should do.
- 1 cup of water
- 1 cup of Massell's Liquid Beef Stock
- 1 tablespoon of fruit chutney (this is optional)
- Place a small amount of oil in a flame proof casserole dish or large saucepan. Saute onions and garlic until softened.
- Place shanks in pan. (Honestly I don't know what all the fuss is about coating the meat lightly with seasoned flour and pre-browning. The meat is going to be cooked anyway right in the three hours you're going to leave it there. If you're thinking you need to do this then go right head.)
- Pour over the red wine. Bring to boil. Reduce wine by half.
- Add in your can of soup, water and stock
- Now there's two (well three actually) possible ways to cook this, on the stove top and in the oven. You choose your preference. If cooking in oven, heat to 150 degrees celsius and leave to it's merry self for three hours. Check every now and again, turning the met over. I ended up adding a little more stock/wine and the delicious Your Inspirations at Home Caramelised Vinegar to it about 2 hours into the process. If you're cooking on the stove top, have your pot on the lowest possible heat. Cook it for three hours. Check the liquid level every now and again and add more if desired. The third way is in a slow cooker. I'm not adept at slow cooking in one of these so if you figure out how long to cook it for in one, let me know. )
- Thicken sauce ( if desired) by creating a paste with 1-2 tablespoons of gluten free cornflour and water. I chose not to thicken the sauce this time as I wanted it to flow like a river and have a happy dance with the potato.
- Serve with a side of veg (if you want to) or just throw it on a bed of mashed potato or cauliflower.