I created this recipe long before I started my 30 day cook for myself challenge. At that time I was trying to cook once, and have it last for my lunches at work for the week. This freezes and reheats very well. All I add on the reheat is some chutney, and maybe someday I will get mom's mango chutney recipe to try my hand at canning my own. If I am leaving it cook through a day at work, I can grab the shanks directly from the freezer and put them straight into the pot.
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Ingredients
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Directions
- Place your lamb shank in the bowl of your slow cooker and cover with water.
- Turn Heat on Low and leave to cook all day, around 8 hours.
- Carefully remove cooked lamb shank and leave to partially cool on a plate.
- Turn heat on slow cooker up to High. Into the left over water, add onion soup mix, and curry powder mix to taste. Start with 1 TSP, and add more based on how strong you like your curry.
- When lamb shank is cool enough to touch, the meat should fall off the bone easily. Discard the bones, or save in your freezer for making stock. You can use two forks to shred the meat. If you like a chunkier curry, cut the meat into cubes.
- Add the meat back into the pot, and leave to thicken while you make rice.
- Spoon mixture over your rice and top with a handful of fresh cilantro and/or a spoonful of chutney.
Customize to your tastes:
- Add salt and pepper to taste. I don't add any to this recipe as most is coming from the soup mix.
- You can always add a bit of flour or cornstarch to thicken if needed.
- Add raisins, apples, or your favorite fruit to the mix when you add back in the deboned meat.
- If super spicy, add a dollop of sour cream or yoghurt to cool it down.
- Switch out the protein. Use the cheaper tougher cuts of meat for slow cooking.
- Try different curry mixes for flavor, heat and spice level.
Packaging the Leftovers, and Reheating
- I like to add about 6 oz of rice to the bottom of the bowl and then top with about 8 oz of the curry mixture. I let the bowl cool down before I add to my freezer, making sure I label and date the top of the container. NOTE: If using a dense rice like Calrose, make a hole in the middle of the rice dish, or use a flat divided container to separate the rice and meat mixture for more even reheating.
- When I want to take to work, before I go to bed, I pull out a container into the fridge to let it thaw out overnight.
- At work, I pop the top of the container to allow the steam to escape, but leave the lid in place for splatter, and microwave for about 4 minutes. Check the center of the meal by pushing the backside of your utensil into the mix. If it comes out cold still, you need more time. With the divided rectangle, I often flip the rice over halfway through in order to
- I will often bring a fresh component for the next day in a smaller container, like some sliced carrots for crunch, some pickled vegetables like bean spouts, or a handful of cilantro. Add to your plate after reheating in the microwave so it doesn't wilt. Experiment with options you like. Variety will help keep you from being bored.
last updated 11/18/2020