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1
Cut off as much fat as possible so the flavours go straight into the meat.
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2
This is the longest bit.
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3
Skip the salt.
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4
I use as much prepared mustard, usually French or Dijon and rub it in, as much as you feel like!
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5
Rub in the mustard and garlic (I use more than 1 clove) on all sides and pour over a little bit of the water, gently so you don't wash off the goodies already on it.
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6
The water also makes the lamb just moist enough to dampen the next super ingredient.
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7
Sprinkle over a couple of tablespoons of coffee granules (stuff this, making a cup of coffee).
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8
Skip the sugar and leave the brandy till a little later or you'll definitely lose all the alcohol.
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9
If cooking in the frypan pour more water into the frypan NOT on the lamb or you'll definitely lose all the goodies.
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10
Cook on 8, (10 being the hottest) for a couple of hours.
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11
Keep checking to make sure the pan does not boil dry and turning the lamb a few times to make the flavours go all through.
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12
You can add oil at the beginning if you like.
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13
I sometimes cook the veges in with the lamb and they come out black and yummy but not crunchy.
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14
Shanks don't take as long as the leg to cook and are better with a lower temperature about 160C in the oven, especially if you are just cooking the shanks.
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15
If cooking in the oven, I use less water 'cos it doesn't evaporate as much and bake uncovered at about 180-200C for a couple hours.
