I’m away so no cooking at all in my kitchen, instead we will be celebrating Janine’s birthday. Can I tell them you will be 40? No one will believe it.
Lunch at Otto, very happy with that - good food, great view it’s a very Sydney thing to do and we are hoping that we get the sunshine with it.
If I was at home we might repeat an all time favourite, why – probably because Nick turned up with one of the largest bags of potatoes the other day and what better to do than mash them. Almost getting too hot for this but all our friends on the other side feeling a little cool give this one a try. Its also a great dish for your new slow cooker Maggie and that way you won’t heat the whole house cooking it.
Slow-Cooked Lamb Shanks
Serves 6
6 small lamb shanks
Plan flour for dusting
salt and pepper
2 tablespoons Olive Oil
6 red onions, finely sliced
A handful of fresh chopped rosemary leaves
4 garlic cloves peeled and chopped
175 ml balsamic vinegar
300 ml red wine
Preheat the oven to 200
Dust the lamb with the seasoned flour
In a heavy bottomed saucepan with a lid, heat the oil and brown the shanks, then remove. Lower the heat, add the onions and cook for about 10-15 minutes until brown. Add rosemary and garlic and cook for another couple of minutes. Raise the heat and add the balsamic vinegar and the wine. Reduce for a couple of minutes.
Return the shanks to the pan, reduce the heat and cover. Cook for about 2.5 hours check occasionally basting and add more wine if they look dry. Serve whole, with the juices over a great mash potato.
My mouth is watering just contemplating this dish.
Enjoy
Love Mary
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