Helping the man in the house cook mothers day dinner!
Take my hand you wonderful fathers and let’s cook a dinner mum won’t forget.
Lamb shanks with crushed roots
Notes: Shanks required little prep just a long cooking time. So choose smaller shanks as you may not be eating the big ones till Monday.
- lamb shanks
- 500 gm larges carrots, peeled, roughly chopped
- 500 gm large parsnip, peeled, roughly chopped
- 2 large onions, peeled, roughly chopped
- 2 Tbspn sultanas
- 2 bunches thyme
- 1 cup red wine
- beef/ chicken stock
Heat up a roasting tray and lightly brown vegetables in a little olive oil, add shanks and brown.
Add red wine, herbs, sultana’s and stock 1/3 of the way up the shanks.
Cover dish and bake on 180 for 1 1/2 hours
Remove the shanks, herbs and most of the liquid, reserve some liquid to crush the vegetables with a potato masher.
Serve with green beans and more red wine.
Elderflower Crumble
Dig in boys you can make this while the shanks are cooking
2 Tbspn chopped dark chocolate
1/4 cup rolled oats
4 Tbspn maple syrup
4 peaches, cut in 1/2, remove stone and then into 1/4
4 dried apricot, roughly chopped
4 Tbspn elderflower syrup
1 tray fresh raspberries
Heat the oven to 180, mix chocolate with the rolled oats and maple.
Place the peaches and apricots onto a shallow oven tray or steel fry pan.
Spoon over the elderflower syrup, allow to bubble over a low heat.
Add the raspberries and then scatter the oat mix over and bake for 20 minutes