Mothers day Sunday special

By 6th May 2015 October 7th, 2019 No Comments

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