After a gorgeous Easter break the golden late summer weather has taken a turn and now is the time to think about making the most of slow cooking. Cuts of meat that cost next to nothing but are full of flavour are ideal. They do need a little bit of "know-how" though, to make a delicious meal.
The key is to begin with a finely diced combo of onion, celery and carrot. Cook these ingredients (commonly called mirepoix) until soft and fragrant, then add whichever cut of meat on the bone you have chosen, tossed in a little flour, and brown until golden. Transfer to a large crockpot or heavy-based pot with a lid, add some good quality olive oil, throw in some wine, fresh herbs and stock then let all the ingredients bubble and simmer together until the meat falls of the bone.
These are not fast recipes, with two hours' cooking time required, but after tossing all into a pot over a low heat, you can enjoy the absence of any further involvement!
Chef's tip
If veal shanks are hard to come by, ask your butcher to slice lamb shanks crosswise into 4cm slices.
Slow and steady... (+recipes)
Photo / Babiche Martens
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