| On the 18th of April is Passover, Pesach or Korban Pesach. While we wont be killing a lamb we will hopefully be celebrating well. I dont know what I will be serving yet but this is one of the hopefuls. I like lamb shanks and this is a very easy dish to make. It includes broadbeans. Now broadbeans and I have a dark past but I have put our issues aside and have learnt to appreciate this lovely bean. 6 lamb shanks 250gr small fresh broad beans 15 very small onions 4 normal sized onions cut in halves 1tbsp tomato paste 2 cups water salt oil Take some oil and heat up in a pan, place in the shanks and brown all over. Put all the other ingredients into the pan and cook for 5 minutes then add in the tomato paste and mix well. Add in the water and cover. Cook on a low-medium heat for about 1 hour-until the meat is very soft. (check water levels as you dont want it to dry out and burn) I would serve this with either a bulgur pilav with added chopped parsley (1 cup) or a couscous with added added parsley. This dish would work well in a crock pot or pressure cooker. | |
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