The meal you want to come home to after a big day. The meal you REALLY look forward to when you just need love, and nourishment.

Enjoy xx

The Crispy, Maple Lamb Shanks

Ingredients

• 4 lamb shanks
• 3 tbsps tomato paste
• 1 large brown onion
• 4 cloves garlic 
• 1 can chopped tomatoes
• 1/2 cup broth or water
• 3 tsps ground coriander seed
• 3 tbsps balsamic vinegar
• 2 tbsps maple syrup
• 2 tsps salt
• 1 small handful fresh rosemary leaves or 3 tsps dried

Method

1. Preheat your oven to 170 degrees celcius.
2. Place the lamb shanks in a deep baking tray, deep enough to almost cover the shanks.
3. Place all other ingredients in a blender (or finely all the veggies!) and blend until well combined.
4. Pour the mixture over the shanks and use a spoon to ensure it is all covered, both underneath and on top. Place a small sheet of baking paper over the shanks, and then cover tightly with alfoil. The baking paper is just there to to prevent the aluminium from the alfoil going into your meal! 
5. Place into your oven for 4 hours, or until it is really tender and easily falling off the bone with a fork. If you’re home, occasionally spoon some of the sauce over the lamb shanks to keep them extra juicy. They will still be perfect without this. 
6. Remove the baking paper and alfoil, coat the shanks with the sauce in the pan, and then place it back in the oven for a further 30 minutes at the same temperature.
7. Meanwhile, prepare your veggies! 
8. Remove the tray from the oven, and re-cover the tray tightly until you're ready to serve with your sides and ensure you drizzle the shanks sauce all over your meal. 

Optional sides

Potato and Cauliflower Mash

Ingredients:

• 1/2 medium-large cauliflower head
• 3 medium-large dutch cream potatoes
• 3 tbsps ghee
• 2 tsps salt
• 1/2 cup your choice of milk, or broth, or water.

Method:

1. Peal and chop the potatoes, and chop the cauliflower into similar sizes.
   
2. Place in a saucepan and cover with water, bring to boil and allow to simmer.
3. Once both the potato and cauliflower are easily pricked and pulled apart with a fork or knife, remove from the heat. 
4. Drain out the water. 
5. You can add all the ingredients to a blender (keep reading!!!) or keep in the saucepan to mash. 
6. To blend, you cannot over-blend! You must blend on low-medium speed and for no more than 10-20 seconds, keeping an eye on it to ensure the potato doesn't turn 'gluey'. 
7. Once combined and to your preferred texture (we keep it slightly chunky to prevent the potato failing on us), serve with your shanks and the sauce drizzled over the top.

Sautéed greens 

Ingredients:

• 8 asparagus, base removed and halved
• 1 large zucchini, chopped
• 1-2 cloves of garlic, sliced
• Salt to taste
• 2 tbsps olive oil (or more if it begins to dry out)

Method:

1. Heat up your chosen pan to medium heat, and add in your olive oil.
2. Add in your veggies and sauté until golden and slightly crisp. 
3. Serve hot with your chosen protein.
   

Enjoy x