2 tablespoons Broighter Gold Rosemary and Garlic Rapeseed oil.
250 mls red wine
5 tablespoons strawberry and mint white wine vinegar
2 onions sliced
3 leeks and 3 carrots
3 sprigs fresh rosemary and 2 bay leaves
½ pint good quality homemade stock (I use chicken)
Mashed potatoes to serve
Heat the oil in a large frying pan, and fry the lamb shanks until browned all over.
Place into the slow cooker.
Deglaze the frying pan with the strawberry and mint white wine vinegar, add the red wine and continue to cook for 2 – 3 minutes until the volume of liquid has reduced by half. Pour into the slow cooker. Add the vegetables, rosemary and bay leaves and then the stock. The liquid should cover the meat. (Add more stock if needed)
Cook on high for eight hours and serve with the mash.
Brown the oxtail well, either in a deep frying pan, or by roasting in the hot oven (220 degrees).
Remove and set aside into a casserole dish.
Fry the onions in the frying pan until soft and then add the bacon and other vegetables. Add the flour (if using), the stock and blackberry and thyme vinegar and season well. Tip into the casserole dish and place in cool oven (approx. 140 degrees) for 6 – 7 hours until the meat is meltingly tender.
I like my gammons to have a good fat covering so there is plenty to 'glaze'. At christmas we always have a full leg, and while the weights are different, the method is the same! This is partly my mother's recipe, with other family members input!!
2.5 kgs raw gammon with good skin covering
A small handful of good quality hay
A quantity of cloves
About. 20 peppercorns
Half a glassful if liquid - water will do - it is just to stop it from drying out
Put the hay in the bottom of a roasting dish, chop up the onion and add the liquid.
Add around 15 cloves, and the peppercorns.
Sit the gammon on the top of this, and then cover with some grease proof paper (I actually keep my butter papers and place one or more of these on the gammon).
Cover well with a couple of layers of aluminium foil and seal around the edges of the roasting dish.
Place into a hot oven (220 degrees) for one hour, and then turn the oven down to approx. 140 degrees for a couple of hours. Use a thermometer to check that the ham is cooked by sticking it into the middle of the joint. It needs to reach around 75 degrees.
Remove it from the oven and you can either continue the process at this point, or allow it to become cold.
Carefully remove the outer layer of skin from the ham and you should be left with a good layer of fat. Remove from the roasting tin and throw away the hay and onion etc. or you could keep the juice for delicious stock. Stick cloves into the fat at approximately 3 cms apart all over the fat. Drizzle over the apple balsamic and then gently sprinkle over the Demerara sugar to form a crust. Pat this down to help it hold in the oven.
Place into a hot oven 220 degrees for approximately 30 mins. You should check it half way through to see that the sugar is not burning, but just caramelising on the top of your ham.
Allow to cool in the roasting tray before transferring to serving platter.
You could serve this with a good Cumberland sauce.