Hi all,
     
As I said I would post piccys of the feed tonight. Italian lamb shanks. Done inside the Weber whilst pouring rain. This went off problem free and the natives are still laying back rubbing the tums. This is the first time that I have used the 12" Lodge and can only say that I am extremely happy with the performance-I feel ther may be more in the future. Already tagged one of the 16" from Ian Gill.

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Again
Roosel

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And again

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Sorry about that-that one snuck in
The Roosel

That snuck in too
Roosel

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Hot doggity a 1995 Tyrrells Hunter Valley Long Flat Red.  Been hiding that in the cellar haven't you.  Thats a nice drop of red if ever there was one.

Thats one heck of a nice looking meal to.  I am very happy with my Lodge Ovens.

You need bigger plates  ;D ;D ;D ;D ;D ;D

Looks very yummy.  But not brekky food, i.e., it' 8:00 a.m. NST.  right now.

I just have to ask you a question.  I have tried a few Strine online dictionaries with no luck.

What's 'roosel'?

:-[

Hi LK it won't be in any dictionary it's one of my nicknames. When I was little that's what I called kangaroo's "skiproosels". So it has stuck, i am also known by several other colourful nicknames.
All the best
Skiproosel

Hey Derek,
              I can assure you it was a beautiful drop and at that age left some dust on my tongue. I also can thank you and the others on this forum for sharing your recipes with me on line. This is the first major meal that I have cooked and can only thank this forum & the dudes & dames here for rekindelling my enthusiasm in a very worthwhile hobby.
All the best
The Roosel
PS You're right I do need bigger plates!

Mate thats what it's all about.  Good food, good friends and good fun.


Cheers


Derek

Couldn't agree more
The Roosel

Good one Roosel, Looks likes the goods. If ya get bigger plates you'll need a bigger oven. LOL, That is what I call A pot and half FULL!!!

Good One

Jono

"Mackerel Whisperer"

PS, Going fishing tomorrow, Hope to have some muddies and a fresh feed of fish to share with all.

Roosel that looks great but whats in it to make it "Italian Shanks"?  Your shanks are most definitely a lot bigger than my "frenched" ones from Coles  :D

Mackerel Whisperer - do you do Chilli Crabs in the CO?  

Roosel
Well done that looks to be spot on. 10/10 from me. and the pics are just right.
Bigger oven yes
Cooking time?
Muzz

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G'day Muzz,
               16" on order -the shanks were not those pussy supermarket trimmed ones, they were man sized from the local butcher. I managed to squeeze 6 of those suckers in there! Cooking time exactly 2 hours.
I did however brown the shanks off first in some peanut oil and that took about 15 minutes!
Regards
The Roosel

Carolyn,
          Italian herbs & heaps of garlic and tomatoes!
Regards Skiproosel.

Your still not saying what else you put in  :o  I bet it wasnt the red!!!! nice drop that.

The browning off is a pain but the experts say it adds to the flavour.   I was just pondering how you could speed up the process and wonder if one of those flame guns you use to caramelise cream brulee might do the trick.

You got in just before me  ;D thanks for that I thought it was garlic I could see mmmmmmmmmm nice.

I must say you showed true professionalism by adding the garnish touches to your man sized meat.  ROFL

Carolyn in case you want to try, (this is what I did anyway)
Obviously shanks X 6
I fried them in some peanut oil & then removed
Fried off 2 onions and 6 or 8 garlic cloves
After that returned meat to CO and added the following
1 large can tomatoes
1 can tomato puree
1 litre chicken stock
salt & pepper
2 cups red wine (box monster)
4 carrots
8 small potatoes
Some rosemary  dried ok, fresh better
Some sage  dried ok, fresh better
About 1 tablespoon of italian/mixed herbs or more if you like 'em
Popped on lid & cooked for 2 hrs
Removed shanks and potatoes then thickened with cornflour mixed in cold water.
If cooking less just reduce the stock & wine but don't skimp on the tomatoes.

Too easy & very tasty.
All for now
The Roosel

Thanks for the details -  one more question please how many heat beads?  

Its not a lot different from mine except I added the turnips swedes beans and no garlic.  Also sage is not something I use much and I am having a seniors moment over just why I did buy some dried, I will try it next time.

We had shanks several years ago at a wine festival with much the same vegies  as I use diced (no greens) and served on mash.  It was very popular with the masses.

For ease of cooking it makes much more sense to just cook the potatoes as you and I have both done but I suppose its another variation to have mash on the side.

18 under and 22 on top
Roosel

skiproosel wrote on Jan 13^th, 2008 at 3:33pm:

18 under and 22 on top Roosel

Save yourself some money and go to 8 underneath and 18 on top.  ;)

Reason I say that is that you want it to simmer not boil.

Quote:

Mackerel Whisperer - do you do Chilli Crabs in the CO?

 

Hi Carolyn. I haven't tried cooking chilli mud crabs in the CO yet but gunna give it a crack tommorow night. I only got the one crab today as well as a few nice fish so should be able to knock up a nice feed.

Jono

"Mackerel Whisperer"

Derek thanks for minding the hip pocket-thats what's so good about this site everyone is ready & willing to help us newbies!
Regards The Roosel