Serves: 6
INGREDIENTS
4 lamb shanks, French trimmed
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon finely chopped rosemary
1 tablespoon olive oil
2 red onions, sliced
sprigs of thyme
12 whole cloves garlic, peeled
Champ
500 grams floury potatoes, peeled
500 grams parsnips, peeled
100 ml cream
1 clove garlic, crushed
50 grams butter
4 spring onions, finely sliced
2 tablespoons finely chopped chives
METHOD
Preheat the oven to 150°C.
Combine the mustard, honey, soy sauce and the rosemary, season and spread each shank with the paste. Cut 8 x 30 cm pieces of baking paper and lay 2 pieces to form a cross for each shank to sit on. Toss the onions with the olive oil, thyme and the garlic and season. Divide between the four parcels placing it in the centre of the paper. Top the onions with a shank and pull the sides of the paper up to enclose the meat but leaving the top of the bone exposed. Tie each parcel securely with a bow using kitchen string. Place in a baking dish and cook in the oven for 3 hours until meltingly tender.
Champ: Cook the potatoes and parsnips in boiling, salted water until tender. Drain then place back over the heat to dry off any excess moisture. Put through a potato ricer or mash well until smooth. Heat the cream with the garlic and beat into the potatoes and parsnips along with the butter. Season with salt and freshly ground pepper then fold in the spring onions and chives.
To serve: Place a parcel on each serving plate and allow diners to untie their own string.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!