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Gammon shanks
paddy's_mum
Posts: 3,977 Forumite
Persuaded and encouraged by mse'ers, earlier today at our nearby Morrisons, I bought three gammon shanks, priced at £1.39 each.
I put one in the slow cooker on top of a medley of canned tomatoes, sliced fresh onion, a shake or two of worcester sauce, fresh black pepper and a couple of handfuls of 'country style broth' soup mix. It is already perfuming my kitchen.
In the meantime, I put the other two in my large preserving pan and gently cooked them. I have just washed my hands after carving all the meat off - I simply cannot believe how much useable meat I managed to get off. There is enough for at least 3 meals for the two of us, and generous portions at that.
The skin, gristle and bones are now bubbling to make what I am sure will be a great stock, as I make a lot of soup. (My son-in-law calls me the 'soup dragon' but never says no to a serving of what I make!) My three dogs are attempting to patrol the kitchen as I write, and will no doubt make short work of the skin once I have finished the stockmaking.
I am still something of a newcomer on this site so just wanted to say thanks to you all for some really great tips and some 'humdinging' recipes and ideas.
I put one in the slow cooker on top of a medley of canned tomatoes, sliced fresh onion, a shake or two of worcester sauce, fresh black pepper and a couple of handfuls of 'country style broth' soup mix. It is already perfuming my kitchen.
In the meantime, I put the other two in my large preserving pan and gently cooked them. I have just washed my hands after carving all the meat off - I simply cannot believe how much useable meat I managed to get off. There is enough for at least 3 meals for the two of us, and generous portions at that.
The skin, gristle and bones are now bubbling to make what I am sure will be a great stock, as I make a lot of soup. (My son-in-law calls me the 'soup dragon' but never says no to a serving of what I make!) My three dogs are attempting to patrol the kitchen as I write, and will no doubt make short work of the skin once I have finished the stockmaking.
I am still something of a newcomer on this site so just wanted to say thanks to you all for some really great tips and some 'humdinging' recipes and ideas.
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