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

(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 herbsĀ  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


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