These shanks sat at the very back of the freezer for a while until we found time to cook them properly, but it was worth it. Browned the shanks and then some onions, garlic, celery and carrot. Tossed it all in the slow cooker with some tinned tomatoes, oregano, thyme and a little red wine. We didn't actually have any rosemary at the time, which was a shame.
But it turned out pretty good, and went well with the flavour of the brown rice - white would probably have been kinda boring.
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