Gewürzte Schweinsrippchen (Braised Spicy Spareribs)
Traditional recipe from Bavaria, Germany and Salzburg, Austria region. From an old newspaper clipping in my grandmother’s recipe box.
Austrian Goulash
This recipe was taught to me by my Bavarian Mutti. I have, since, tried to measure and journal how to make this wonderful stew. This stew is made with beef chuck, a combination of hot and mild paprika with a touch of caraway seeds. Served over spaetzle, buttered noodles or with tradition Semmel Knoedel (bread dumplings) this is a family favorite recipe. Please visit my blog for a tutorial on how to make this.
Slow Cooked Lamb Shanks Australian Style
I love this recipe because I can make it the day before, it uses traditional and easy to grow herbs fresh from the garden and the vegetables are not exotic. Everyone seems to have their own version of this dish, but I think mine is special. I make for Sunday when we have neighbours round for a bottle ( or two) of wine and a casual lunch, so I can cook it slowly the day before and reheat it on the day. Because of slow cooking the vegetables melt and create a wonderful sauce. The meat falls off the bones. Keep it topped up with liquid while slow cooking. A real favourite on a winters day.
Tasty Lamb Shanks
Make and share this Tasty Lamb Shanks recipe from Food.com.
Braised Lamb Shanks
Now there are just 2 of us, I’m going to cook shanks occasionally. They are way too expensive for a crowd. I found this on an Australian ABC site.
