*Can't believe I titled my post that*
The weekends for me are now becoming an opportunity to experiment with cooking. During the week it is so busy by the time we get home with the boys and a mad house couple of hours before they are in bed, that we stick to our one serve of a lean, grilled protein (fish, chicken, lamb, steak - whatever) and zero point veges or salad. This works really well because it is so quick to cook that I don't get a chance to snack before I eat. But I have a little more time on the weekend in that I can cook when the boys have a nap and the food is then ready when we want to eat.
So, I had bought a copy of Family Circle during the week (still makes me laugh that I bought it) and it had the most delicous sounding recipe in it. "Slow-simmered lamb shanks". So I decided to make it for dinner today. Which I did. And we ate. At 4.30pm. Because that is when it was finished and the house smelt so delicious we decided that that was the time to have our dinner. So in case I get hungry later, and as I have absolutely no points left to eat for the day, I have made a zero point soup "chunky corn soup". But I am not hungry and it will probably have to wait until dinner tomorrow. Because I am cooking "burmese chicken" for lunch. It takes 8 hours to cook. So after I post this (which I am pretending is my Sunday Post, even though it is still Saturday in Sydney - it's almost Sunday in N.Z. - does that count??) I am going to start cooking lunch for tomorrow.
LOL.
And since dinner was divine, I thought I would share the recipe.
slow-simmered lamb shanksServes 4-6
Pts will depend on the size of the shank
Points Ingredients0.5 plain flour seasoned with salt and cracked black pepper for dusting
3.5 per 100gms 4-6 French trimmed lamb shanks (I just got the normal ones)
2.0 1 tablespoon olive oil
0.0 375ml (1.5 cup) chicken stock
0.0 400g can chopped tomatoes
1.0 250ml (1 cup) white wine
0.0 6 sprigs thyme
0.0 1 onion, sliced
0.0 2 cloves garlic, crushed
0.0 2 tablespoons flat-leaf parsley, chopped
1. Dust the shanks with the seasoned flour and brush off any excess
2. Using half the olive oil brown the shanks over medium-high heat in batches and set aside.
3. Combine stock, tomatoes, wine and thyme in a jug. Heat remaining oil in the pan. Cook the onion and garlic for 4 minutes or until just soft. Return the shanks to the pan and add the liquid mixture. Reduce the heat to low, cover, and cook the shanks for 2 hours, stirring occasionally. Remove the lid and cook, uncovered for 30 minutes more.
4. Stir through the parsley. Season with extra salt and cracked pepper if desired.
5. Serve with whatever you like. We did couscous (1/2 cup dry served 2 people
2.5 pts each)
Due to the size of the shanks I bought, I had to count my entire meal as
13 points. I question the value of the shank as it did not seem to have that much meat on it. But 3.5 hours later and I still can't eat a thing - maybe it was right.
I so wish I had taken a photo of it ;)
Points FTD: 20
Sugar Points: 1
Points Left FTW: 20
Exercise: Incidental walking - probably 2 hours.