Braised Lamb Shank


In this months Delicious Magazine there is a yummy recipe for braised lamb shank with a lemon, garlic and parsley gremolata. When I noticed the butcher has lamb shanks I knew we had to have it for sunday dinner. The gremolata complemented the lamb perfectly and the lamb literally fell off the bone. Next time I may try swapping the parsley with mint in the gremolata as I love mint with lamb.

I won’t talk about the awful jam sponge pudding I made for pud. It was a bit of an experiment that didn’t work. We ended up scraping the jam off and just eating that with the custard…which is a very underrated combination…



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