Comments on: Recipe : Individually wrapped lamb shank – Jamie Oliver style

By: pablopabla

pablopabla — Thu, 09 Oct 2008 02:23:44 +0000

I thought the fats give it an extra sweetness

By: Lilian

Lilian — Wed, 08 Oct 2008 14:34:28 +0000

Priya – My pressure cooker has a rack and I just put some water at the bottom and drop the two packets of shanks on top.

FF – I don’t advocate giving exact measures for salt and pepper and other stuffs like that. Cooking is by instinct.

pablo – The fats will reek oil so I normally cut off what I can see. But there are still plenty of tendons to give it the moistness.

PTP – Learn lah. You got watch the AFC, The Bachelors cook? Very ‘man’ to cook nowadays. Hot chicks now want men who can cook, world has turned already.

By: Priya

Priya — Wed, 08 Oct 2008 09:10:59 +0000

Hi, this is a great recipe and I would really love to try it out. Just wanted to find out how do you steam in the pressure cooker. Do you just put the packs into water and close it to cook or do you use a rack to keep the packs away from water?

By: FamilyFirst

FamilyFirst — Wed, 08 Oct 2008 08:43:35 +0000

May I know the qty for seasoning you listed is for 2 lamb shanks? Also, when you sear it in the pan, no need to use oil. Yes, I am one of the amateur learning how to cook. Thanks.

And one try, I know you dont link others to your site, but if you good mood today, can link me to help me get started on blogging .. need extra cash ler … thanks.

By: pablopabla

pablopabla — Tue, 07 Oct 2008 09:03:31 +0000

Phoar! I gotta try out my own lamb shank now. But why cut away the nice fat trimmings?