Ingredients (serves 8)

• 1 cup plain flour
• 8 large French-trimmed lamb shanks
• 2 tablespoons olive oil
• 2 large onions, unpeeled, cut into 1cm slices 
• Carrot ( I add this)
  
• 2 garlic cloves, crushed
• 2 cups beef consomme
• 3/4 cup red wine
• 1/3 cup maple syrup
• 2 tablespoons cornflour
• 2 tablespoons cold water

Method

1.  Preheat oven to 180°C. Place flour and salt and pepper in a shallow dish. Lightly coat shanks with flour. Heat oil in a saucepan over high heat. Cook shanks, in batches, for 3 to 4 minutes or until browned. Transfer to a large roasting pan.
2.  Add onions and garlic to saucepan. Cook over medium heat for 2 to 3 minutes or until soft. Add consomme, wine and maple syrup. Stir to combine. Bring to the boil. Season with salt and pepper. Pour over shanks and cover pan tightly with foil. Roast for 1 1/4 hours. Remove foil. Turn shanks and roast for 45 minutes or until tender.
3.  Transfer shanks to a platter and cover to keep warm. Strain cooking liquid through a sieve. Discard onions. Return liquid to pan. Mix cornflour and water in a bowl until smooth. Stir into liquid and bring to the boil, stirring, over high heat. Reduce heat to medium-low and simmer for 5 minutes or until reduced slightly. Serve shanks with gravy, cheese and herb mash and steamed cabbage 

Feel like eating something Spicy and Chewy?
try this one.....

I'm not a really big fan of this hot rice cake tho, but when I saw the rice cake in front of the cashier when we enter the shop... I decided i want to cook it .


I love Yukaejang,
hot spice beef soup with potatoes noddle
still remember one korean tuck shop in front of the bus stop at wollongong city.
used to eat it together with miske....
Ahh.... home made yukaejang soup by the owner is really yummylicious..
even better than a restaurant one.

1. Separate the tubes of rice cake into individual pieces.
2. In a pan, pour 3 cups of water and add 7 large dried anchovies after removing their heads and intestines. Boil the water for 10 minutes over medium heat.
3. Remove the anchovies and add the rice cakes, 4-6 tbs of hotpepper paste, 1 tbs of sugar, and 1 tbs of hotpepper flakes (optional). Stir it constantly.
4. Put carrot, mushroom, Shallot and add them to the pot.
5. Keep stirring until the sauce is thick and the rice cake is shiny.
6. Transfer it to a plate and serve!

Sticky Date Pudding with Butterscotch Sauce

Ingredients

Method

1. Saute onion with butter, until onions turn transparent, set aside, let cool completely.
2. Soak the breadcrumb in milk, mix a little and set aside.
3. Place ground beef in a bowl, add beaten egg, salt and pepper. Mix well. Add in the cooked onion and breadcrumb mixture. Mix the mixture with hands until it becomes sticky.
4. Make  meat balls and toss each ball from one hand to the other hand a few times. This helps to prevent the meat patty from breaking into pieces during frying.
5. Heat oil in a frying pan and fry the meat patties over medium heat for 1~2 mins. Turn over and fry for another 1~2 mins. When both sides are lightly browned cover the pan with a lid and turn to Low heat. Allow to cook for about 7~8 mins. Remove the lid and cook until both sides are evenly browned. You can insert a toothpick or a skewer into the centre of the beef patty. If the juice runs clear the patties are done.