Columnists,Shanee Preena,TRAVEL & CUISINE l by Shanee Preena l 1 Apr 2019     - 162

The Secret Ingredient


The Aroma of My grandpa’s kitchen still lingers in my senses each time I walk into my own. I always felt that there was an untold ingredient in all his recipes and use to ponder for hours to understand how the same recipe done by me would taste different. I remember as a child even asking him “Aththa what is your secret” he would delightfully smile and say, “you will know one day”

Years later I realized the secret of the buttery rich flavor that poured out of each piece of steak made by him or the sating smooth crème’ Brulee’ that came out of his oven had nothing extraordinary when it came to the actual ingredients it was always “Love” the passion he had for cooking and how very much he loved to cook for us.

In today's article, I’m sharing one of my very own favourite recipes for you to try out. Cooking is love, so make sure you also add in a generous handful of love to make this extraordinary.

Start Loving & get cooking 

Lamb Shank

Ingredients:

  1. 4 Tablespoons of Workshire Sauce
  2. 4 lamb shanks
  3. 25 grams plain flour
  4. 1 onion roughly chopped
  5. 1 carrot roughly chopped
  6. 1 celery stick roughly chopped
  7. 500 ml of boiling water
  8. 2 sprigs fresh rosemary
  9. 4 garlic cloves left whole
  10. 1 fresh bay leaf

Recipe:

Heat oven to 200◦C, 180°C fan, Pour the oil into a large frying pan big enough to fit all four shanks in. Take the shanks and give them a light dusting with the flour, then add them to the hot oil and fry them for about 10 minutes to give them a good all-over brown colouring. Remove the lamb and place into a casserole dish. Add the onion, carrot and celery and cook for a further 10 minutes until starting to brown. Add the rest of the flour if there is any left. Add the water and the workshire sauce, stir in the rosemary and garlic and cook for a few minutes more. Pour the sauce over the lamb shank; cover with a lid or tightly with foil and cook, undisturbed, for 1½–2 hours until lamb is tender. Remove the lamb from the sauce and leave to rest.

ABOUT THE AUTHOR

Shanee Preena

“Cooking is a passion” a passion She fulfills daily as She prepares food for her family,friends and clients of “Sugar Mummy’s sweets & Treats”. As a wife, mom & business owner she truly believe in enjoying everything She does. Hope her article and recipe inspires you to follow your dreams in truly following your passion. Start loving and get cooking.

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