Dear Reader,
Hi there friends. I hope you’re well. Well, what a week it’s been.
My week has been humming, with some challenges. Work, as usual, is busy, the pandemic continues to keep me, and my workmates occupied.
I’ve seen my general practitioner a couple of times in the last week. It had been more than a year since my last check-up.
It turns out that despite losing some weight and exercising more, my blood chemistry suggests I need to make some changes to my diet. I’d be better off if I minimised mammal and bird fat, as well as having less cream and butter in my life.
For tonight’s meal, however, I’ve been inspired by a dear friend who has been enjoying lamb shanks. It’s been an age since I cooked lamb shanks.
As I was shopping today, I thought of lamb shanks and pumpkin mash! However, as I walked down the Asian food aisle, I spied all the noodles.
Ingredients
- Lamb shanks
- Laksa paste
- Udon noodles
- Coriander
- Red onion
- Fennel
- Spring onion
Instructions
- Place the lamb shanks into the pressure cooker.
- Cover the meat with some water and add a tablespoon of the laksa paste.
- Cook the lamb for one hour.
- When the lamb is ready, remove the bone that will likely slide out of its meat sheath and place it all into a bowl.
- Drain the liquor from the pressure cooker into a saucepan and bring it to a simmer.
- Add in the noodles and simmer until the noodles are ready.
- Chop the coriander, and slice the spring onion, fennel, and red onion.
- Drain the noodles and mix through the coriander, spring onion, red onion, and fennel.
- Transfer the noodles to a shallow bowl and place the lamb meat on top.
- Spoon some of the meat juices over the lamb and noodles.
- Give thanks to the Lord for the food and for friends.
How was the meal?
Okay, I confess, this is a peculiar combination of ingredients. I wrote in a file note at work yesterday an opinion on a form of words. I acknowledged I’m a peculiar person with strong views. A workmate thought it was hilarious and agreed that I am peculiar.
The meat was tender, fall off the bone tender.
I’m not quite sure lamb shank and noodles would sell in a restaurant. That said, it was a tasty meal, and if you try it, let me know what you think.
Final thoughts
- Have you ever had lamb with noodles and laksa flavours?
- Do you think lamb is suited to Asian cuisine?
- Do you like lamb shanks?
- How has your week been?
Feel free to leave a comment and tell me what you think.
