Given the amount of rain we have had this week, it felt like Lamb Shank kind of weather! This is a very simple recipe and the outcome is deliciously succulent and rich shanks. The only thing you will need an abundance of is time! It takes about 10-15 minutes to prep, but I like to leave the shanks simmering for about 3 hours.
Place the following in the bottom of a cast iron dutch oven:
~ 2 medium carrots, peeled and sliced
~ 1 large onion, roughly diced
~ 3 sticks of celery, diced
~ 2-3 cloves of garlic, crushed on a board
~ salt and pepper
~ a few sprigs of rosemary
~ any other herbs you like
Place 2 lamb shanks on top of the veges, and add:
~ 1 tin of diced tomatoes
~ vegetable stock (fill the empty tomato tin and this should be enough – add more during the cooking if it starts to look dry)
Cook at 160-170 C for about 3 hours, turning every hour or so.
I like to ensure that the veges are on top of the shanks, once the liquid has started to reduce, to protect the meat from drying out.
This mash is great if you are carb conscious, or if you just want something a bit different to the usual.
~ 1 cauliflower, core removed and cut into chunks
~ 2 medium potatoes, peeled and cut into quarters
~ butter (to taste, but about a tbsp)
~ salt and pepper
~ milk (just a dash)
Boil the potatoes in a pot on med-high heat
While these are boiling, place the cauliflower in a frying pan on a high heat with about 1/2 cup boiling water
Add the butter, salt and pepper to the cauliflower and continue to sautee until the is no liquid left in the pan
By this stage, the cauliflower should be cooked, but if not then add some more water until the cauliflower is soft enough to mash
Drain the potatoes when they are cooked through
Mash the potatoes, then add the milk and cauliflower and continue to mash until it reaches the desire consistency
Add more salt, pepper or butter to taste.