I make green tea with this metal tea kettle I got recentlyIf I leave the tea in the kettle for 6-8 hours I notice the water begins to darkenI've never had this happen in my glass kettle or making tea in a standard cooking potIt smells and tastes fine, but the tea darkensThe kettle doesn't appear to have rust in itthe material is either aluminum or stainless steel.
Roast Lamb Shanks(by Dune 7/10/08) Colour 4 Lamb Shanks in some oil in a frying pan and transfer to an oven dish(one at a time) Drain pan and de- glaze using a little water and get all those pieces that remain and add some stock or stock cubesPour stock over shanks and cover, place in a hot oven(preheated to maximum) When the oven regains temperature, cut back the heat to 165C(320F) Cook for about an hour, turning the shanks a couple of timesServe with mashed potatoes, steamed minted green peas and shredded cabbageUse bottled mint sauce or make your own, or pan gravy to finish off an easy cook meal.
Lamb shank would be very tough and dry if cooked in a fry panIf you like rosemary and garlic, these two spices would be fineUse a dutch oven, covered pan or oven dish with a cover, rub the shank in a bit of olive oil,salt and pepper, put into pan with your spices ( I like cumin, coriander,nutmeg, cinnamon and thyme in lamb) and some red wine(about 1/2 cup) or stock or waterIf it is a large shank and you like garlic, you can push a long thin knife into it along the bone and then push some cloves of garlic in with a chopstick Cook in oven at about 300 or 325 for about 2 or 3 hours depending on how big it isIt is better to cook shank a long time at a low temperatureCooking at 275 for longer would be even betterIt should pretty much fall off the bone when it's done.
I'd bet it's aluminumStainless does not react with things which is why it's used in restaurants, hospitals, and so onThe tea is reacting with the aluminum and there's a vague possibility that aluminum is ending up in your teaNot goodI wouldn't use that kettle to make tea any moreThat isn't what kettles are for, anywayWe have teapots to make tea in and they are made of materials that don't react with food or drinks.
Lamb shanks are slowly simmered with rosemary, red wine, onions and orange zest in this recipe until the meat literally falls from the boneServe with a garlicy potato puree and a rich 'meaty' wine such as an Australian Shiraz Ingredients: 2 lamb shanks or less pricey lambs knuckles 2 Tablespoons of finely chopped rosemary 2 large onions Zest and juice of 1 Orange 3 Tablespoons of Olive Oil 1/8 a bottle of Shiraz ? cup of beef stock Freshly ground black pepper 6 Potatoes peeled and cut into chunks 2 teaspoons of Chives Salt Butter 2 teaspoons of Parsley 5 cloves of garlic How to make this recipe: Scatter the Lamb Shanks with rosemaryFinely slice the onionsGrate the zest of the orangeHeat the oil and brown the lamb shanks on all sidesRemove the shanks Add the onion to the panCook the onion with the orange zest UNTIL THE ONION IS BROWN AND CRISPYAdd the wine, beef stock and the juice of the orange, with salt and pepper to taste, to the onion and bring it to a simmer Put the onion mix in a heavy lidded roasting pan and add the lamb shanksPlace in a 180-Celsius oven for one hour and fifteen minutes Boil the potatoes to create your Garlicky Potato foundation for your Lamb ShanksMash or puree them depending on your tasteMix in your Chives and Parsley and chopped raw GarlicAdd butter and salt to taste To serve, pile garlicky potato puree on to two serving plates and top with a Lamb Shank and the sauce in the bottom of the roasting pan Simply wonderful ? my husband adores this meal, which can easily be adapted when family come to visitWe have it once a week when we are not traveling for workAnd it's great with that left over 7/8ths bottle of Shiraz;-) Enjoy Note: The shanks can be prepared for roasting earlier in the day and then roasted later in the day if necessaryPrep time: 1/2 hour of actual time in the Kitchen - 1 hour and a half till it'rs ready for the table Serves 2
This is one of my specialities! First you brown the shank in a little oilThen you add a tin of plum tomotoesSeveral cloves of garlic, a liced onion, a teaspoon of marmite and an anchovy (sounds odd but trust me on this) a couple of bay leaves and some fresh rosemary and parsley, then top the sauce to just cover the shank with red wineCover and plave in an oven set to 150 for 4-5 hoursRemove the shank from the sauce and reduce it to 'gravy' consistency, squishing the tomatoes if you need to and season with salt and pepperServe with mashThe long cooking time breaks down the meat and the sinews in the shank which can be a bit tough if cooked for less time.
