Tag: Cooking

Cooking a Lamb shank

Slow cooking a Lamb shank in the oven makes for very tender and delicious meat

We helped out a friend of ours who is a shepherd and got a Lamb shank as a thank you. He gave us the tip to slow cook the Lamb shank and we cooked it right away.

First I seared the Lamb shank all around in butter and put it in an oven dish in the oven. Unfortunately my oven only starts at 100°C, so I used that for the Lamb shank. Slow cooking should be done at 80 – 90°C for somewhere between 8 – 10 hours. I figured about 6 hours would be enough when cooked at 100°C. I forgot to put the garlic in with the Lamb shank, so I put it in with the Lamb shank later.

The 6 hours in the oven turned out to be a bit long at that temperature. The lamb shank was a bit dark and a bit crisp at the outside, but the meat was very tender and so delicious.

All in all this is a very easy way to cook up some meat with little effort. Next time I should cook it a little bit shorter and maybe it would be better to pore some olive oil over the meat from time to time wile it is cooking in the oven.

Cooking a rabbit

We ate our own rabbit

Last spring we got a few rabbits and raised them until fall. When they were nicely grown we had some one butcher them for us, so we can eat them. Our children hat not eaten rabbit before and where keen on trying.

The rabbits where butchered very nicely. All I had to do is give them a rinse. One rabbit we made right after we got them back and the rest went into the freezer for later.

After rinsing I dried the rabbit a bit and all I did for seasoning is put some garlic inside.

Our kids are always fascinated when I prepare a meal like this.

Since I do not have a big enough Dutch oven I had to put the rabbit in a roasting tube on the backing sheet. This functions very well.

Then this goes into the oven by about 180-200°C (350-390°F).

I had it in the oven for 3 hours, which appeared to be a bit long. But that was no problem at all. The bits that where a bit hard we gave to our dogs. They loved it.

Our kids loved the rabbit meat and hardly touched the side dish I had made. We definitely need more rabbits coming spring, so we can eat rabbit more often next year.