Here’s a one pot, well two if you count the mash, or even three if you count the veg, bloody hell, it’s turning into the Spanish inquisition sketch from Monty Python. I’ll start again. Here’s a very simple dish to make but with stunning results. A bistro favourite than you can be charged quite a bit for made for very little.
There’s no special trickery with this one it’s a bung it in the pan and leave it dish. So for two people , here’s what you need
2 Lamb Shanks
Half pint of red wine
Half pint of chicken stock
2 Tbs of honey
1 onion finely chopped
1 tsp paprika
Handful of fresh oregano
Tin of butter beans
There you have it. Just gently fry the onions till softened and then throw the lot in a big pan with a lid and let it gently simmer on the hob or in an oven for 3 hours.
Before you serve, take the lamb out and reduce the liquid to a thick sauce. I added a tin of butter beans at this stage because I had some and thought they would be good with the lamb.
The mash was a first for me as I thought I needed a mash with some ooomph to go with the lamb.
I peeled and chopped some good mashing potatoes and just covered them with salted water I also added 3 chopped cloves of garlic to the water and boiled till the spuds were ready. I took the potatoes and the garlic and added butter and milk and mashed it all together with some grated parmesan.
I had some fine beans too. It was incredibly tasty.
I’ll tell you what. I was absolutely stuffed after this so if throwing a dinner party make your starters and pud very light.
The mash would have done me by itself, it was very moreish. All quaffed with a nice red wine.
Be careful when buying lamb these days as all New Zealand lamb sold in all the big supermarkets is Halal. So if you have animal welfare issues, I would avoid it, also there’s the religious issues too but that’s your call. As an ex butcher, I would not be able to work in that abbatoir either.
Now endeth today’s semon. Mugsie