Low K Main Courses

A good, interesting main course is essential!

Having a good, interesting main course is essential to not only our physical well-being but also to our emotional and psychological wellbeing. I remember being taken out to a top restaurant in an overseas city which, when its staff found out that I did not eat greens, made no attempt to find substitutes even though there were plenty as I realised when watching other dishes go by. It was very disappointing, and my host did not know how to deal with it. That was some years ago and, since then, I have become more proactive in my requests by looking at the dishes on the rest of the menu and saying – well it is on this dish, just take the green off mine and put this on.

Unfortunately, some chefs are becoming very precious about the dishes they have created and now have signs out the front of their businesses saying that they will not alter any dishes. My advice? Do not eat there. Your health is more important to you than taking any risks.

Slow Cooked Lamb Shanks

  • INGREDIENTS

  • 2 lamb shanks
  • Salt and white pepper to taste
  • 2 teaspoons of sunflower oil
  • 2 teaspoons of minced garlic
  • 1 brown onion, chopped
  • 1 small, carrot cut into rounds
  • 1 brown onion finely chopped
  • 6 10 cm stalks of rosemary from the garden. Use only the very top of the plant.
  • 2 cups of red wine such as Shiraz because of its peppery flavours
  • 1 440 tin of peeled and cooked roma tomatoes
  • 3⁄4 cup of chicken stock
This is a good, casual meal for a cold winter’s night. It is very straight forward and looks after itself. You can make it more rustic by serving fresh torn bread chunks or make it formal by serving the side dishes in your best silver.

DIRECTIONS

  1. Sprinkle the lamb shanks with the salt and pepper.
  2. Heat a heavy and large size saucepan on the stove over a medium heat.
  3. Brown the lamb shanks turning to seal all sides.
  4. Remove the shanks to a plate and put aside.
  5. Add the onions, garlic and carrots to the pan and brown.
  6. Stir in the rosemary, the wine, the tomatoes and the chicken stock.
  7. Return the shanks to the pot and bring the pot to a good simmer.
  8. Replace the lid and simmer for about 2 hours.
  9. Check regularly to make sure that the mix does not dry out and add water as needed.
  10. Remove the shanks and place in a warm oven to rest.
  11. Reduce the juices in the pan until they make a thick sauce.
  12. Serve a shank on each plate with the sauce spooned over them.
OTHER CHAPTERS

Check out other Chapters

Breakfasts
Soups and Starters
Entrees
Main Courses
Salads
Vegetables
Sauces and Dressings
Desserts
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