You’re always one step ahead of me. Meat free leftovers from an uneventful Fennel and Orange Lamb Shank Tagine are on the menu tonight. I thought I try a take on a Shakshuka. Not hopeful.
Well you got me at Lamb Shanks! Your recipe sounds amazing and of course I have saved to my Good Food file, albeit I really think I need to set up a Jill Dupleix folder so they don’t get lost.
Apologies for not listing the garlic in the method - it's there now. Add it with the stock and tomato paste, etc. That way, it won't have a chance to burn in the pan, and will disperse well through the sauce.
Thanks Jill. Or we ask the community here? When cooking in a pressure cooker you need miles more liquid than for cooking in the oven or hob - otherwise the bottom burns. Anyone here know what approx liquid needed for a dish like this? Jeannette x
You’re always one step ahead of me. Meat free leftovers from an uneventful Fennel and Orange Lamb Shank Tagine are on the menu tonight. I thought I try a take on a Shakshuka. Not hopeful.
Good luck!
Well you got me at Lamb Shanks! Your recipe sounds amazing and of course I have saved to my Good Food file, albeit I really think I need to set up a Jill Dupleix folder so they don’t get lost.
Yummiest lamb shanks I have ever cooked. Like you, it’s been a few years since I’ve ventured back. Thank you Jill and your nearest and dearest. ❤️🐑
Lamb - Yes, Fennel - YESSS, Figs - Oh YESSSSS! This recipe is a cracker thank you!
I know, there's just something great about fennel and figs...
Absolutely lovely. Thank you Jill. And I must look for those books
Shanks very much. Sounds delicious. Will try soon.
Apologies for not listing the garlic in the method - it's there now. Add it with the stock and tomato paste, etc. That way, it won't have a chance to burn in the pan, and will disperse well through the sauce.
Hi Jill…this looks right up my street. Thank you. I often use a pressure cooker for speed…do you ever use one? If so any tips eg liquid quantity?
I should, but I don't, sorry. Will try to sleuth some advice for you. xJ
Thanks Jill. Or we ask the community here? When cooking in a pressure cooker you need miles more liquid than for cooking in the oven or hob - otherwise the bottom burns. Anyone here know what approx liquid needed for a dish like this? Jeannette x
Nagi has some good advice here, for slow cookers and for pressure cookers. x J
https://www.recipetineats.com/slow-cooked-lamb-shanks-in-red-wine-sauce
Ooh thanks so much will take a look