It is one of those spring days, that your heart tells you should be warm enough to sit out with a good cookery book and a mug of coffee, however in reality the rain is falling, and there is a distinct coolness in the air.
Time for a warming dish, and one that was inspired by the contents of the freezer and fridge.
I had some lovely lamb shanks, which are soooo good when slowly cooked, and there were leeks, carrots, shallots and garlic in the fridge. A search in the cellar (the under stairs cupboard) soon revealed a suitable robust red wine.
The slow cooking reduces the wine and stock, which with the marrow from the bones makes a rich natural jus or sauce.
The rest as they say is history, (albeit a delicious and lip smacking history…)
- Lamb foreshanks - 2 or 4 if there are 4 people to feed
- Shallots - 300g
- Garlic - 4 cloves (If you don't like garlic omit or use less
- Carrots - 4 peeled and sliced into thick coins
- Leeks - 2 trimmed, slit down the middle and washed
- Red Wine - 500ml of robust red wine
- Stock - 250ml suitable meaty stock
- Olive oil - a good glug
I started off by heating a Le Creuset flat casserole dish, and adding the glut of olive oil.
Then it was a case of browning the lamb shanks, then adding the shallots, garlic and the other veg, before adding the red wine and stock.
A quick stir and then into a cool oven, around 150C for 4 hours, take out of the oven to stir and check there is sufficient liquid (it will naturally reduce) every hour or so.
I would have done this in the slow cooker but the lamb shanks would not fit, so I am slow cooking in the oven, and trying not to think of the cost.
I will be serving this with fresh wilted spinach and some mashed potato.
Oh, and a huge cooks glass of red wine!