Cold weather is all about slow cooking, meat falling off the bone and big, comforting flavours.

(serves 2)
2 lamb shanks
1 onion, sliced
3 sprigs of thyme
3 sprigs of rosemary
Handful of blueberries and blackberries
300ml red wine
Stock to cover the shanks
Pink fir apple potatoes (any potatoes will do)
Radishes

Preheat the oven to 180C
Pour a little oil into a heavy based pan and brown the shanks all over
Pop them into a saucepan and leave on the side
Throw the onion into the pan, season with salt, fry until starting to colour
Add the herbs  and fruit, fry for a few more minutes and add the wine, boil for another 2 minutes
Pour over the shanks and pour stock into the pan to cover them (keep the pan)
Bake in the oven for 1 and a half – 2 hours until the meat is falling off the bone
For the potatoes, slice into them (not cutting all the way through), pop on a baking tray, drizzle with oil and season with salt
Pop the potatoes into the oven for the last hour of baking
As you are ready to plate up, quickly flash fry the radishes and enjoy