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Method:
1 Set the Intellichef to the Grill temperature (180ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
2 Add the onion and fry until golden, about 2-3 minutes. Remove and
set aside.
3 Season the shanks with salt and pepper. Add another 1 tbsp of oil
and allow unit to heat up. Brown the lamb shanks on all sides.
4 Add the remaining ingredients to the Pan, tucking the herbs
underneath the lamb. Place the Lid on.
5 Set the unit to the Slow Cook temperature (120ºC) and cook for 4
hours until the lamb is tender.
Note: can also be cooked for 6-7 hours if the temperature is
reduced to 100ºC.
Ingredients:
• 4 lamb shanks
• 150ml red wine
• 400ml beef stock
• 1 onion, sliced
• 2 tbsp tomato puree
• 5 garlic cloves, peeled
• 250g carrots, thickly sliced
• Sprigs of fresh rosemary and
thyme
• 2tbsp (30ml) olive oil
• Salt and pepper to taste
Lamb shanks
Method:
1 Grease 4 x 150ml ramekins.
2 Place 1 tbsp of syrup in the bottom of each ramekins.
3 Using a wooden spoon or hand mixer, cream the butter and sugar
together until smooth and creamy.
4 Gradually mix in the eggs and flour and divide the batter between
the 4 ramekins.
5 Cover tightly with foil and place on the Steaming Rack in the unit.
6 Pour 1 litre of boiling water into the Pan and place the Lid on.
7 Set the Intellichef to the Steam temperature (140ºC) and allow to
heat up. The Indicator light will switch off when the Pan is the
correct temperature. Steam for 45 minutes or until the sponge
springs back when pressed lightly.
8 Serve with custard.
Ingredients:
• 100g butter
• 100g sugar
• 100g self raising flour
• 2 eggs
• 4tbsp (60ml) golden syrup
• Custard (to serve)
Syrup sponge pudding
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