Posted by Bee & John on July 7, 2013 at 7:15 PM
Can you cook Lamb Shanks in the thermomix? I didn't think so but thought I would find out whether they really WERE possible. (besides..... I get to show off the lovely Oval Themoserver which is July's "with purchase" and for any current owners who have a demo in July (2013).
The thing with Shanks is - they not only have to cook.... but get very tender and have that "fall apart" stickiness that makes them so very delicious! Could you get that with just a steamer?
The basic recipe is simple - water in the bottom, shanks in the top - 2-2.5 hours steaming and then cook veggies! I only needed 2 hours for ours, but John tells me that these were hind lamb shanks and that makes a little difference - but if we're talking 2 hours, then an extra 15-30 mintues isn't going to make that much difference.
Actual recipe: (takes 2.5-3 hours)
- 4-5 Lamb Shanks - (if you want to fit 6-8 shanks, get your butcher to chop the "ends" ofthe bone off for you. ADD the bone to the varoma (or possibly the steamer basket) because they help makes the gravy so much nicer)
- Rosemary, fresh is best if possible
- one or two choices out of of..... Soy sauce / Maggie Seasoning / Tamari / Seasame Oil
- 1 x onion
- 2-3 garlic cloves
- plenty of water
- 1 heaped tablespoon of corn flour
- 1 teaspooon - 1 tablespoon of concentrated tmx stock of your choice (I use beef)
- Veggies - your choice
- Chop the onion and garlic in the Thermomix, speed 7 for 3-4 seconds
- Add 1.5 litres of water
- Put the lid on and the varoma in place
- Add the Shanks in the Varoma - make sure you do not block all the holes at the bottom - lift the shanks with a fork or two if that is the case.
- Sprinkle Rosemary around the shanks and put the lid in place
- Set the thermomix cooking on Varoma, speed 2, for 60 minutes
- AFter that, fill the varoma back up to the 1.5litre point with BOILING WATER.
- Put the Varoma back in place, take the lid off the Varoma CAREFULLY, and splash one or two seasoning sauces mentioned above, over the shanks. Up to you which one or how much, not cups - just a good splash everywhere
- set the thermomix going for another 60 minutes
- At the end of that time, the shanks should be lovely and gooey - if not, go for another 30 minutes.
- Transfer the shanks to a warmed oval Thermoserver - put the lid on
- Back to the thermomix....
- You should have at least 700ml of "stock" in there - if not, top it up
- in 1/2 cup of cold water, add the cornflour and the stock - mix
- add to the water in the thermomix
- Cook on 100oC for 10 mintues on speed 4
- It should be really lovely and thick, but not too gluggy - if not, add a little more cornflour and cook the same way as above
- Pour gravy over the shanks in the server and put the lid back in place
- CLEAN THE THERMOMIX (more on that later) - don't spit polish it, but really clean that bottom
- As per the cookbook, Steam veggies, rice, mashed potato and/or whatever you wouldnormally have with lamb shanks and then serve all together and enjoy!
Sorry the photos are so small - but you do get the idea. The first are the steamed shanks, the second are the gravy laden shanks ready to serve.
LESSON: back to that "clean the thermomix" bit. Now, I thought that I would make the gravy while I cooked the veggies... but... the gravy got so thick that there was a thick layer of it on the bottom of the bowl. The temperature sensors on the bowl couldn't read the temperature properly and although it was reading "varoma", it wasn't anymore than about 90oC. Lesson? Do not let goo build up on the bottom of your thermomix bowl over extended cooking times