then I left it sitting in it’s stock until the following day because I couldn’t be bothered to do anything with it, I think that probably improved it actually.
If I remember rightly I first saw this recipe for Welsh lamb Cawl on Jamie and Jimmy’s Friday night feast, I can’t recall who they made it for, possibly some Welsh actor, anyway I put it on my to do list and tried to remember to buy some lamb for it, a little while later I’m sure they did it on country file and the woman doing it said that traditionally it wasn’t lamb, but either ham or just vegetables, so when I saw a gammon shank in Morrisons I bought it and thought I’d make it with that.
So this is my version of
Welsh ham cawl:
(cawl meaning soup in Welsh)
I removed the skin and put the shank in water, stuck it in the oven on low for the afternoon and baked the skin to crackling, then I left it sitting in it’s stock until the following day because I couldn’t be bothered to do anything with it, I think that probably improved it actually.
I stripped it from the bone and put it into a casserole with some diced carrot, swede,leek and half a packet of dried peas I found lurking in the back of the cupboard from the pea and ham soup I made ages ago, I soaked them over night first.
I covered it half with the cooking stock and half with cold water and simmered it all afternoon
until it looked like this
I made some rye, spelt and creme fraiche soda bread
and served it with the cawl
I garnished it with the crackling
and some slightly over done parsnip crisps
I have to say, it was totally delicious.
Certainly going to try that again with lamb..