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Method:
1
Place the flour on a plate and season well with salt and
freshly ground pepper. Coat the lamb with the flour.
2
Place the onion and herbs into the Cooking Pot.
3
Heat the oil in a large frying pan over a medium heat
and sear the lamb on all sides until browned. Remove
and place in the Cooking Pot on top of the onions and
herbs.
4
Add the red wine to the frying pan, stirring all the time
and boil for 2 minutes until the liquid has reduced by
about half.
5
Pour this over the lamb and add the hot vegetable
stock to just cover the meat.
6
Cover with the Glass Lid and cook on the desired
Slowcook setting. Cook for 4-6 hours on High,
6-8 hours on Medium or 8-10 hours on Low.
Ingredients:
•
50g flour
•
2 lamb shanks
•
50g onion, sliced
•
1 sprig fresh rosemary
•
1 bay leaf
•
1 tbsp oil
•
150ml red wine
•
750ml hot vegetable stock
•
salt and pepper
Lamb Shanks
Method:
1
Place the onion and herbs into the Cooking Pot.
2
Place the pork on top (rind side up) and season with
the salt and pepper.
3
Carefully pour over the cider so it doesn’t froth up and
then cover with the Glass Lid and select the desired
setting.
4
When ready, carefully remove the pork from the hot
liquid, remove the rind and fat from the joint whilst still
warm and discard. Cook for 6 hours on High, 6-8 hours
on Medium or 8-10 hours on Low.
5
Discard the cooking liquid, reserving the onion.
6
Using two forks pull the pork apart into bitesize
shreds/pieces, discarding the blade bone.
7
The pork may be served on buns with the drained
onions with a barbecue or cranberry sauce and potato
wedges or fries.
Ingredients:
•
1kg (max) pork shoulder joint with
blade bone (see note)
•
150g onion, sliced
•
1 tsp mixed herbs
•
½ tsp salt
•
freshly ground black pepper
•
500ml dry cider
Pulled Pork
IMPORTANT:
When buying a joint of meat, ensure it will fit into the Cooking Pot so that it will sit 2.5cm
below the rim. The joint must not protrude above the rim and the cooking liquid should just cover the meat.
The shape of the meat is just as important as the weight.
IMPORTANT:
When buying a joint of meat, ensure it will fit into the Cooking Pot so that it will sit 2.5cm
below the rim. The joint must not protrude above the rim and the cooking liquid should just cover the meat.
The shape of the meat is just as important as the weight.
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