Recipe time

Lamb shanks – cooked my way
Get 4 big ass lamb shanks – big meaty ones, not those ones that came off a lamb more interested in gambolling around the fields than munching on grass. Dust in seasoned flour.
Brown them in some very hot oil quickly. Set aside.
Chop up 2 onions and halve some cocktail onions. Use the frypan that browned the lamb, but make sure it’s cooled right down. Caramelize slowly until tender (may take up to 20 minutes. For god’s sake be patient and don’t burn them).
Towards the end, throw in some diced celery and carrot chunks so that they can brown a bit.
Assemble the shanks and veggies in a crockpot, or large heavy-based sauce pan.
Add a couple of tablespoons of chopped fresh rosemary, thyme and sage (or any combination of these).
Throw in a can of chopped tomatoes. I love tinned tomatoes...add them to everything. Did you know tomatoes are better for you when cooked?
Add a couple of cups of red wine. Good wine, not the bollocks you get in a cardboard box. Save enough for yourself.
If necessary, top up the pot with good beef stock. Or a trusty Oxo cube. I can never tell the difference.
Couple of shakes of salt and pepper and you’re set.
Bring all to a light boil, then turn right down and forget about it for a day. I always make these the night before.
Let cool, and scoop off the fat. Then, an hour before serving, bring back to a simmer.
I serve with a potato/kumara (sweet potato) mash, made with milk, whole grain mustard and cheese if I’m feeling adventurous, and steamed veg, usually broccoli, or beans, or both.
This is one meal you need to be patient over – even though it’s easy, it’s the time taken to do perfect onions, and the long slow cooking that makes it a wonderful meal. Mmm.