Lamb shanks with Moroccan spices and pomegranate molasses. I love cooking lamb shanks and with another cold spell forecast for the United Kingdom this is a great recipe for chilly weather. The secret to any recipe for lamb shanks is to cook low and slow ( it will adapt easily for use with a slow-cooker ) and to ensure there are plenty of aromatic ingredients to add layers of flavour to the finished dish.
Autumn has arrived here in Jersey and we have had some wonderful crisp, bright sunny days and cooler evenings. These are perfect for walking along the coastal paths and beautiful country lanes and building up an appetite. I love Autumn because there are some wonderful fruit and vegetables in season such as cooking apples for…
There are up to two weeks of celebrations for the Chinese New Year or Spring Festival. This year is the year of the Dog. In China and the Chinese diaspora there are visits to family, fireworks, and feasts and so I thought appropriate over the next ten days to post some more of my favourite Chinese dishes.
Today’s recipe is perhaps the most satisfying, a one-pot casserole, ideal after a good long walk on the cliff tops in Jersey.
There is a substantial amount of meat on a large shank enough for the largest of appetites and I would say ample for two average dinners with the addition of a selection of vegetables.